The June issue of Houstonia magazine had a lovely recipe for ice cream designed by Sarah Johnston of Fat Cat Creamery.
With no disrespect to Johnston's ice cream-making prowess, I was still fairly disappointed with Fat Cat Creamery when it opened. I had publicly bemoaned the lack of an old-school ice cream parlor and following my rant was promptly contacted by Fat Cat's PR person who sent me a series of cryptic messages punctuated by feline jokes (e.g., "the ice cream will make you ME-OW") that basically informed me that a brick and mortar parlor would be opening soon in the Heights.
So, of course, I got unbelievably excited at the prospect of some balls-to-walls cloying sundae creations only to be disappointed. Again, Fat Cat's ice cream is terrific, but their flavors and sundaes far too modest and/or artisanal. A scoop of strawberry buttermilk ice cream drizzled with salted caramel is not the stuff of the type of obnoxious concoctions I desire. Give me five scoops of vanilla, please, doused in syrups, crushed by a mound of toppings, and buried in whipped cream.
Something more like this: