PIZZA CRUST ICE CREAM
A New York City restaurant has created pizza crust ice cream. Bruno Pizza in the East Village is selling the frozen dessert for $5 a scoop. Restaurant proprietor Demian Repucci uses organic wheat to create plain dough, which, after baking in a wood oven, is completely ripped apart, toasted, and charred. The crispy bits are steeped in a gelato base overnight and then next day everything is thrown into an ice cream maker. Repucci says it tastes “toasty, malty, and a little sweet.”
* Why not just use the uneaten leftover crusts diners leave behind? He’d save a couple of bucks.
* They make it sound like a new thing. Am I the only one who’s been putting ice cream on their pizza?
* Or peanut butter. Depends on how much beer is at the party.
* Pizza crust ice cream. What’s next, a hot fudge taco?
