Ice Cream Research

We lived in Texas for several years. While there we were surprised to learn the term “Cokes” refers to any carbonated drink. At a restaurant, the server asked, “What kind of Cokes do you want?” We’ll have Sprite, or Dr. Pepper, or Root Beer. Sprite Cokes, Dr. Pepper Cokes, Root Beer Cokes. That was Texas.

There are two things you don’t mess with. One is coffee, the other is ice cream. I have had coffee all over the country, and a few other countries. The coffee in Louisiana is served “dark” or “light”. The dark is heavy enough you can almost stand a spoon up in it. Good stuff. In Australia we asked for coffee with cream. The waiter looked at us like we were crazy. She brought us coffee with a bowl of whipped cream. There, you ask for flat white, long black, short black. Not coffee with cream. Gracious.

Ice cream is a serious matter. So serious, that recently we began doing research. We investigated local Dairy Queen’s to discover whether they were creating a proper Mocha-Chip Blizzard. The first time we asked if they could make a Mocha Blizzard, since it wasn’t on the menu, they said, “Sure!”, like it was a stupid question. We were delighted. When we received the non-turned-upside-down blizzard, we were less-than thrilled. It was vanilla ice cream with little flecks of chocolate. Giving them the benefit of the doubt, we thought maybe the chocolate flecks were mocha flavored.

The unset of the research project required us to search out other Dairy Queen’s to discover whether the first Dairy Queen had made a mistake. When we visited another DQ, we asked the same question, and received the same response. We were thrilled to receive a golden-brown swirl of ice cream, standing tall in the cup, about a half-inch above the rim filled with the familiar chocolate flecks. It was delicious! A rich espresso flavor. We knew we were on the right track.

So, that meant we were required, of course, in the interest of proper scientific discovery, to revisit the original DQ, to inquire about their ingredients for what they called the Mocha Chip Blizzard. Obviously, to do a proper statistical investigation, to find whether the null hypothesis was true with regard to the number of chocolate flecks that were in each blizzard, we would have to completely melt the blizzard, count the chocolate flecks, then do the same with a Mocha Chip Blizzard from the first DQ. We decided our research would not reach to that depth. Taste preference would be enough.

At great risk, we took one of our grandsons with us, back to the original Dairy Queen, for the final test. We ordered two Mocha Chip Blizzards, and an Oreo Reeses-Pieces Blizzard for our grandson. When we arrived at the drive-thru window, I asked how their Mocha Chip Blizzard was made. The server said, “With Tiramasu Sauce and Chocolate Chips.”

Once again, we were disappointed. There was no noticeable espresso or tiramisu flavor. Only the familiar chocolate flecks.

At long-last, our ice cream research was complete. The second Dairy Queen served a proper Mocha Chip Blizzard, with a deep and wonderful coffee flavor, enhanced by the chocolate flecks. The original DQ needs to work on what they refer to as a Mocha Chip Blizzard. Like I said, don’t mess with ice cream.

Speaking of coffee, I need some.

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