It’s hot outside. Granted, I moved from Texas to New York last year, so this summer isn’t as blisteringly terrible as previous ones, but it’s still warm.
And though I will eat a bar of chocolate any old day — 110 degrees or not — it seems like the rest of the country is into ice cream during the summer. That’s why I’m rounding up the best bean-to-bar ice creams for Food Republic’s ice cream package in a few weeks, and I want your input.
Sure, I have my favorites. But I want to hear about yours! Did you just finish a finger-licking-good double scoop of chocolate scrumptiousness? If you’re a store or brand, do you make your own chocolate ice cream from the bean?
I want to hear from you! Tell me at email@example.com or on Facebook or Twitter by this Thursday, July 21, and I’ll include your suggestions in the story.