Haagan Dazs Caramel Crisp

Oh my, what a day Saturday was. Somehow the Dublin Riots passed me by, despite being in the city centre relaxing over lunch with a friend while cars were being torched 5 minutes walk away on Nassau Street.

We had tickets for the cinema that night, and the plan was to stay in town until then, but there was a bit of an edge to the place, and a banger being set off just in front of us on Grafton Street put the wind up me a bit (yes, I am a coward). So, we headed to a local safe house for tea and knitting and a bit of rugby before heading back into the city centre to the cinema.

Anyway, we went to see The Proposition as part of the Jameson International Film Festival, and it was excellent. I highly, highly recommend the film. It’s sort of an australian revenge western. The director, John Hillcote, and John Hurt were there for questions afterwards, which was pretty fucking cool, I have to say.

Anyway, I’d been too full at lunch to have any cake, so I decided to make up for it with an ice cream at the cinema (Cineworld, up on Parnell St). This was an interesting ice cream. The Caramel Crisp is caramel ice cream wrapped in a caramel coating (sort of hard, like choc-ice coating texture, but caramel). So far, so good. Deliciously cool, creamy and sweet.

Unfortunately, in their wisdom, the good people at Haagen-Dazs decided to add wafer to the top and bottom of the caramel coating.
Now, this may sound ok, but the wafer breaks differently to the caramel coating. This means that sometimes you get some wafter in your mouth, sometimes it just falls off and lands in your lap. That’s just the way it goes, I guess.

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