Ice-Cream Envy

There is something miserably poetic about a pastry chef becoming lactose intolerant.

As I seek out the hypnotic chimes of Mr. Softie, I recall the days of running to mom and dad with hand outstretched so we could all chase down the truck that housed our current obsession. Whether it was the Chocolate Eclaire, the Chipwich, the Rainbow Rocket or the Vanilla Softserve with Rainbow Sprinkles, it was custard bliss.

After months of denial and tossing cookies I have vowed to find a substitute. Breyers has their Lactose Free version of vanilla bean ice-cream. Although tasty, it lacks the rich consistency of the original. There is also Tofutti a non-dairy, lactose free brand found at my local grocer. This too lacks the ability to reach it's freezing point, so it is perpetually soft. I have come to the realization that I will have to create my own.

True, this is what pastry chefs do, but we too enjoy the luxury of feasting on treats not of our own hand. Translation: Sometimes I am just too lazy to go through the process of making ice-cream from scratch.

Until I concoct the perfect recipe, I will continue to wollow in my ice-cream envy and watch as children waste the cool, creamy treasure as it drips down their hands and wrists. I will watch with relish as the rare connoisseur savours every mouthful and cherish the days when I was among the lactose tolerant.