Häagen-Dazs · Desserts
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Two origin claims on one tub, Brazilian coffee and California almonds, which is more than most of the range carries. Toffee is the difficult inclusion. Cooked sugar is strongly hygroscopic, so it pulls moisture out of whatever surrounds it and turns sticky, then soft. That's why toffee pieces in a frozen dairy base are normally coated or set with a nut through them instead of left bare. Almond is doing that structural work here. It carries almost no water, so it neither freezes hard nor softens, and it's the one element that eats the same on the last spoonful as the first.
