Crème de la Glacé

Invigorate the palate with crystallized confections chilled to perfection. Savor the juxtaposition of salty and sweet in our Pistachio-Cardamom Ice-Cream Sundae with Salted Caramel and Honeycomb Candy

Styling Kathleen Cook
Recipe Development and Food Styling Loren Wood 

For more recipes featuring ice cream, see “Crème de la Glacé” on page 77 of the July/August 2014 issue of Victoria

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