My darling friend Mary Catherine Hughes is no short of brilliant. She's a woman who wears many hats: A bubbly Southern Belle in New York City, a Broadway star-to-be and Nanny extraordinaire. But when the KitchenAid ice cream attachment turns on, MC brings a whole new level of mastery. Epic mastery.
It's called Better Ice Creamed; "it" being MC's latest hobby and newest business venture, which is easily warming the hearts of freezing New Yorkers despite frozen temperatures outside. The concept is magnificent: Take a delicacy and turn it into ice cream form. It tastes better as ice cream any way...Right? Right. And we're not talking about the ingredients of pumpkin pie (cinnamon or pumpkin spice ice cream), for example. We are talking about literal slices pumpkin pie infused into a creamy vanilla base that Mary Catherine is perfecting daily. Or a cronut-better-ice-creamed and presented to the cronut (croissant + donut) creator, Dominique Ansel.
When MC visited Memphis for the holidays, the ice cream bowl came with her. The two of us conversed via text message throughout December, spitting out random ideas for unique Memphis pint flavors. We came down to three flavors: Prozac (from Muddy's), Bread Pudding (from The Second Line), and Chocolate + Cinnamon Glazed Donut (from Gibson's).
I missed out on the Prozac chocolate cupcake flavor while in Nashville over Christmas, but the other two surprisingly graced my doorstep last week before she headed back to New York! I couldn't believe my taste buds. The velvety smooth dessert is rich yet so irresistible and memorable. Chef Kelly: Not to offend your current dessert menu, but I'm thinking a Better Ice Creamed version of your scrumptious bread pudding should be on the list!
Now, if only we could figure out standard shipping to Memphis...If you live in New York, lucky you!
Thanks for sharing with me, MC!