Out here in the States, ice cream that has a serious egg component falls under the purview of “custard style.” However, what happens if the eggs used to create said custard do not hail from a chicken’s backside and, instead, hail from the backside of a crocodile?
The Sweet Spot, part of Davao Crocodile Park in the Philippines, has been using the park’s excess croc eggs to create ice cream. According to eaters, the yolk of the crocodile eggs impart the ice cream with that extra something that chicken yolks simply lack. The crocodile dream comes in three flavors: durian, pandan and dragon fruit.
You’d think the restaurant would want to make something in a Crock-Pot.