Globe of Perfection Part Deux

Here's my newest tasty ice cream creation--Lavender Honey Ice Cream.  The specks you see in the ball of heaven is dried lavender.  The recipe said to strain it out but being a big fan of the floral taste, I decided to leave some in.  If there's anything I believe is that too much is always better than too little.  In retrospect my recipe adjustment may have been a mistake.  It turns out too much of a good thing can sometimes backfire.  I got a spoonful that had a few blossoms and the floral bursts made me wonder if I hadn't made potpourri ice cream instead of honey lavender ice cream. Other than that, the ice cream is pretty close to being divine.

As my future as a hip hop dance crew grows more dubious by the day, my prospects as an ice cream maker gets rosier by the hour. Ben & Jerry, Baskin & Robbins, Haagen & Dazs, and Cold & Stone better watch out cus as soon as I save enough capital, I'm gonna set up shop and charge people $6 per ball.  If there's anything I know about this town, it's that people like twists on mundane stuff.  We are willing to pay a premium for it as long as there's a high end take on it. This has led to a slew of expensive burgers, cupcakes, coffee and cocktail joints. In fact, the higher price signifies you know what you're doing and instead of feeling ripped off for paying $6 for a scoop of ice cream, people feel very happy and gratified that they are getting an awesome "artisan" experience.  I will definitely be using organic ingredients and calling that out big time because people go ape-shit over that stuff.  The portions will be more like French scoops and not American gigantaur size.  The anemic size ensures maximum profits for me and easy conscience for my customers since they can rationalize their indulgence if the serving size was small.  It's really a win for all involved.  I will artisan the shit out of this ice cream business.