1978 was a different time. Barely emerged from the Age of Aspic, America slowly began to look for more engaging foodstuffs. No longer content to chase down their flank steak and poached asparagus with a couple of old fashioneds and a kind word to the waitress, Americans wanted something more – they wanted dessert.
Thankfully, the forward-thinking visionaries at Walt Disney World were prepared. Tucked away in the secluded confines of the Golf Resort Hotel, the chefs at the Trophy Room restaurant had the answer – something from the very fringes of food science, French-Fried Ice Cream.
I love so much about this article. The sheer breathless prose about this exotic new substance is enough to get anyone excited, even well past the era when – if we’re to believe the chefs cited in the article – there were only two other restaurants serving this inconceivable concoction.
That’s not to say that the Trophy Room was slinging out any old fried ice cream. I have to say, the idea of serving it on a peach half is kind of genius. And it’s hard to resist anything that comes in a glass goblet with vanilla sauce and a sprig of mint. And, apparently, a garland of daisies.
So the next time you’re time-traveling be sure and drop by the Golf Resort – just don’t try and pry the mystery behind French-Fried Ice Cream from the chefs. Only through advanced science could this have occurred – who says that EPCOT was never realized?