The recalled products are distributed nationally in retail stores. People who have an allergy or severe sensitivity to walnuts run the risk of serious or life-threatening allergic reaction if they consume these products. I especially liked the candied walnuts.BROWN SUGAR CHUNK WITH COOKIE DOUGH & BROWNIES FRENCH ICE CREAMīROOKLYN, N.Y., - Van Leeuwen Ice Cream of Brooklyn, NY is voluntarily recalling 4,096 frozen 14 oz pints of its French Ice Cream product "Brown Sugar Chunk” because it contains an undeclared allergen, walnuts. So, it's not the densest of pints mix-in-wise but it is a good mix.
Here, they dial back a bit on the mix-in density a bit and let you enjoy each type one at a time. Sometimes pints with too many mix-ins can feel a bit overloaded and the flavors blend together too much. The brown sugar base was quite good and the mix-ins were well distrubuted throughout the pint. I did not mind that as that was my favorite of the mix-ins. Eating my way down the bottom of the pint, I think I noticed more walnuts than the other two. The chocolate was tasty here, but it doesn't stick out texturally as much as some other brownie mix-ins do. These brownies are swirled a bit, so they form a thick and gooey ribbon of chocolate rather than a chunks that you bite into. On a subsequent scoop, I found some of the brownie. The walnuts appear to be peeled as I did not notice any of the bitterness that can come with walnut skins. Not as thick of a candy coating as a praline pecan but the coating was definitely noticeable. These are crunchy, sweet and quite tasty.
It is a small nugget of chewy dough (no chips) and it is pretty good. The first mix-in I encounter is the cookie dough. I guess I taste a bit of molasses in there, but I believe the point of the base here is to be a vehicle for the mix-ins and not have its own flavor stand out too much. This particular pint does not have quite as much of a mousse-like textire as the previous pint that I had but it is still easy to scoop. I read an article recently saying that what makes Van Leeuwen bases different from other brands is that they use more egg yolks than anyone else. Digging my spoon in, the base is thick and creamy. It is a light color but a browner hue than a light caramel, but not as brown of a hue as a light coffee. On to the ice cream! Removing the lid, the brown sugar base has a light tan color which is consistent with brown sugar. What it means for brown sugar is that it is not completely refined, so it has more of a molasses flavor than normal brown sugar would. I guess the word comes from the Spanish/Portuguese words mascabado/ mascavado which mean lessened or diminished. I had not heard of muscovado brown sugar before. It is a muscovado brown sugar base with a lot of mix-ins: cookie dough, brownies & candied walnuts. The flavor for today is called Brooklyn Brown Sugar Chunk. It's good to know there is a place nearby where I can sample this interesting brand. I believe I had found a pint at Tim & Tom's Speedy Market in Saint Anthony Park a while back (see review here) but I have not seen any there recently. This is a Brooklyn-based brand that I often have when I visit my sister in New York City. I found that Kowalski's on Grand carries Van Leeuwen Ice Cream. Brooklyn Brown Sugar Chunk - Muscovado Brown Sugar Ice Cream with Cookie Dough Bites, Candied Walnuts and Fudge Brownie Pieces
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