Over the past several years, both through necessity and changing tastes, I've developed a bit of an attitude about ice cream. For the most part, it tastes too rich, too thick, too ,,, well, too much. And so I've opted more and more for frozen yogurt, especially those marked low fat.
Give me a Froyo Earth any day.
On Friday night, though, I opted for some ultra-rich ice cream. While spending the night in Coeur d'Alene, after having had dinner with friends, we drove down Sherman Ave. looking for something to salve our sweet teeth. And we found it at Roger's Ice Cream & Burgers.
Now, I can remember living in Rhode Island during the 1959-60 school year. And that was the first time I'd been exposed to the notion of flavors other than chocolate, vanilla and neapolitan (1959 was just six years after the Baskin-Robbins chain began advertising its trademark 31 number of flavors). And I've spent a few dozens of dollars at the Handel's Homemade Ice Cream & Yogurt store in York, Pa, which offers more flavors than can be listed on a single page.
According to its menu, Roger's — which is not just a creamery but a burger place, too — offers just 15 flavors. We opted for Caramel Caribou (me) and a chocolate conglomeration (my wife) that I couldn't find an online listing for. Both were just what I expected: rich, thick and — to my taste — a bit too much.
I kept thinking that as I licked the last drops of that caramel mess from my sticky fingers. Think maybe I'll head back just to make sure my first impression was correct.