Häagen-Dazs · Desserts
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The cone pieces are covered before they go in, and that coating is the whole reason the flavor works. A bare wafer in contact with anything frozen and wet takes on water and goes soft within days. Caramel appears twice, as the base and again as ribbons through it. A ribbon stays concentrated where a blended caramel would spread evenly, so some spoonfuls carry considerably more than others. Caramel is the sensible partner for a cone in any case. A wafer tastes of very little on its own, mostly toasted sugar and wheat, so caramel extends what's already there. It's one of the few flavors that references the format it replaced. Ice cream moved out of the cone and into the tub decades ago, and this puts a piece of the cone back in.
