Ben & Jerry's · Desserts
Tried this? Be the first to share.
An anonymous suggestion on the scoop shop noticeboard in Burlington started this in 1984, and it took until 1991 to reach a pint. The gap was a manufacturing problem: dough that stays chewy at ice cream temperature is a different recipe from dough that goes in an oven, and working one out took years. Gobs is the pack's word and it's doing real work. The pieces are large enough to have to be bitten rather than dissolving into a spoonful, which is the whole difference between this and a dough that's been folded through as crumbs. The base is vanilla and deliberately quiet. Everything interesting here is the dough, and a base with anything going on would be competing with it.
