Ah, remember those blissful times when I assured you that I rarely contract illnesses of any sort? How confident and young I was in that time.
It seems like only three weeks ago that I convinced you that I was some schlubby superwoman with lungs of steel, and now look at me. I'm bleary-eyed and congested two ways to Sunday and wandering around in an pseudoephedrine-induced haze because that is indeed how I roll when I got a col'...d. It's the worst kind of illness because it keeps you up late at night without any of the fun and photobomb aftermath of a college party but all of the post-shenanigan symptoms. I'm too tired to get up and do anything productive but too energetic to nap for another week.
Hell, I don't even care enough to make myself matzo ball soup, so I'm settling for the next best thing: chocolate goat's milk ice cream.
Yes, bubbies everywhere are shaking their heads and dropping their Arnold Scaasi-designed knitting needles. I've foregone the pervasive soup bowl and picked up a goddamned spoon. Two pieces of vital information prior to the shakedown: this ice cream was free, courtesy of Laloo's.
This ice cream was also seven freaking dollars and forty-two freaking cents at my local freaking organic co-op. Seven fitty for a pint of chocolate ice cream. Let that sink in and then, mom, understand that I did not pay real people money for this, because that would be insane.
One tenth of a law school application (the part where you compose an essay in Twitter form) and one half of a movie ticket in Connecticut equals this ice cream. Laloo's is an ice cream company specializing in lactose-friendly goat's milk based ice creams with superior digestability. It's ripe with probiotic power and I imagine it gives Activia a run for its money in both the olfactory and Jamie Lee Curtisian factors. With flavors like cajeta de leche and black mission fig, the company intrigued me. Despite my ambivalence to goat cheese, I gave it a go.
This ice cream thankfully lacks some of the stronger, brettier flavors goat cheese typically carries, but has a rounded complexity that makes it present, but not front and center, on the palate. So, caprophobics needn't run in the other direction.
This flavor, Deep Chocolate, boasts a short ingredient list with 77% Scharffenberger dark chocolate front and center and a surprisingly low caloric content- 160 calories and 6 grams of fat for half a cup. That doesn't really help considering that I polished off the container in a day and a half, but works if you actually eat in moderation. Ahem.
The chocolate flavor is fantastic, with a rich, silky flavor redolent with cocoa and a slightly salted, milky aftertaste that reminds me of eating bittersweet chocolate chips. The chocolate is distinct with none of that ubiquitous "chocolate flavoring" stuff typically employed in supermarket brands. That flavor alone compelled me to eat most of the pint, with no additional ingredient hacking.
I was surprised that my sea salt and olive oil went untouched! 
Texture-wise was where things got a little freaky.
I'm not alone in thinking that this is an incredibly gummy ice cream.
Unfortunately, it has the mouthfeel of a Fudgsicle and the price tag of gelato with a fudgy, dense slickness that sticks in the mouth like a pudding with a tangible chew. Not that I don't like that, but it added a strangely generic feel to the ice cream that didn't settle with its image and ingredient list. My other main gripe was that there was a serious filling discrepancy between pints.
Of the two pints I picked up, each had air bubbles pocked throughout and the second one was missing about a half inch's worth from the bottom, the ice cream settling atop the space without filling in. You can vaguely see the line where the ice cream did not fill in. A few air bubbles in a quart of Edy's does me no harm, but when you're talking about a dollar's worth of ice cream making up those few tablespoons, I start to raise my eyebrows. I was happy to sample this and enjoyed it immensely, but
I honestly can't justify the steep price tag attached to this dessert.
Yes, bubbies everywhere are shaking their heads and dropping their Arnold Scaasi-designed knitting needles. I've foregone the pervasive soup bowl and picked up a goddamned spoon. Two pieces of vital information prior to the shakedown: this ice cream was free, courtesy of Laloo's. This ice cream was also seven freaking dollars and forty-two freaking cents at my local freaking organic co-op. Seven fitty for a pint of chocolate ice cream. Let that sink in and then, mom, understand that I did not pay real people money for this, because that would be insane. One tenth of a law school application (the part where you compose an essay in Twitter form) and one half of a movie ticket in Connecticut equals this ice cream. Laloo's is an ice cream company specializing in lactose-friendly goat's milk based ice creams with superior digestability. It's ripe with probiotic power and I imagine it gives Activia a run for its money in both the olfactory and Jamie Lee Curtisian factors. With flavors like cajeta de leche and black mission fig, the company intrigued me. Despite my ambivalence to goat cheese, I gave it a go. This ice cream thankfully lacks some of the stronger, brettier flavors goat cheese typically carries, but has a rounded complexity that makes it present, but not front and center, on the palate. So, caprophobics needn't run in the other direction.
This flavor, Deep Chocolate, boasts a short ingredient list with 77% Scharffenberger dark chocolate front and center and a surprisingly low caloric content- 160 calories and 6 grams of fat for half a cup. That doesn't really help considering that I polished off the container in a day and a half, but works if you actually eat in moderation. Ahem. The chocolate flavor is fantastic, with a rich, silky flavor redolent with cocoa and a slightly salted, milky aftertaste that reminds me of eating bittersweet chocolate chips. The chocolate is distinct with none of that ubiquitous "chocolate flavoring" stuff typically employed in supermarket brands. That flavor alone compelled me to eat most of the pint, with no additional ingredient hacking. I was surprised that my sea salt and olive oil went untouched! 
Texture-wise was where things got a little freaky. I'm not alone in thinking that this is an incredibly gummy ice cream. Unfortunately, it has the mouthfeel of a Fudgsicle and the price tag of gelato with a fudgy, dense slickness that sticks in the mouth like a pudding with a tangible chew. Not that I don't like that, but it added a strangely generic feel to the ice cream that didn't settle with its image and ingredient list. My other main gripe was that there was a serious filling discrepancy between pints. Of the two pints I picked up, each had air bubbles pocked throughout and the second one was missing about a half inch's worth from the bottom, the ice cream settling atop the space without filling in. You can vaguely see the line where the ice cream did not fill in. A few air bubbles in a quart of Edy's does me no harm, but when you're talking about a dollar's worth of ice cream making up those few tablespoons, I start to raise my eyebrows. I was happy to sample this and enjoyed it immensely, but I honestly can't justify the steep price tag attached to this dessert.
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