There’s just so many layers of flavor, and the mozzarella cheese stuffed inside the burger keeps the turkey so moist.
Along for the ride are some crunchy Wheat Thins and silky, whipped Basha Hommus .
A couple readers told me that “hOmmus”, spelled with an O, is the authentic, Middle-Eastern way to spell hommus. ”HUmmus”, spelled with a U, is the Americanized way to spell/pronounce it. Interesting!
However you spell it, I want to eat it. I love this meal!
After the unforgettable ice cream factory tour and delicious 5-course lunch prepared by Blue Bunny’s corporate chef John Kennedy (here are two of the recipes he used in our dessert course!) we sat through a fascinating presentation about snacking & dessert trends with Blue Bunny’s Director of Insights & Innovation (seriously, it was fascinating. I eat this stuff up! Pun intended.)
Afterwards we returned to Chef John’s kitchen, where we were greeted by THIS!
Holy ice cream toppings, batman! It was clear that we had entered the make your own ice cream portion of the tour!
Every ice cream topping, mix in and swirl in under the SUN was laid out before our very eyes. We’re talking chocolate chip cookie dough, snickerdoodle cookie dough, sprinkles of every color, cheesecake, red velvet cake, chocolate cake,
brownies, dark chocolate, apple-cinnamon crunchies, chocolate covered waffle cones, peppermint pieces, nuts, chocolate covered nuts, caramel pieces, sea salt caramel crunchies… That doesn’t even include the ice cream base flavorings like peanut butter, chocolate and black raspberry – oh my!!!
Us bloggers could hardly believe our eyes!
Before we got started we settled in to listen to a presentation about how Blue Bunny develops new products from one of their resident food scientists.
It’s surprisingly technical, and the scientists are heavily involved in the process. Lots of checks & balances to make sure the finished product isn’t too sweet, too tart, or really, too anything! Every flavor and product should have a perfect balance. It’s hard work! (Please note how giddy I am.)
The presentation wrapped up not a moment too soon. I mean, hello, look what we were staring at!
It was time to get to work.
Chef John gave us a demo on how to create our own flavor (as if we needed any help ) He started with several scoops of premium, Blue Bunny vanilla ice cream, then added in a peanut butter base, to flavor the ice cream, and several mix-ins. After a quick whirl in a mixer, his combo was good to go!
Our turn! Clearly, we were not shy about digging right in.
Here’s the thing – the food scientist told us that a really good flavor of ice cream has good balance. For instance, if there were chunks of brownie in the ice cream, then maybe they’d add a ribbon of peanut butter to add a hint of savory to balance out the sweet.
If strawberries were the mix-in du jour, maybe they’d use a more tart ice cream base to create a sweet/tart balance.
I took all these helpful hints into consideration when creating my ice cream flavor.
I really did.
In the end though, my inner 8 year old dominated the situation and I ended up with THIS! Muwahahaha!!
Let’s see here…we’ve got premium vanilla ice cream, chocolate chip cookie dough, snickerdoodle cookie dough, caramel bits, brownie chunks, chopped nuts and peanut butter flavoring. I know.
I patiently waited until it was my turn to get have my ingredients whirred up to become real ice cream.