Blue Bell Ice Cream: the dilemma of leftovers

The only problem with Blue Bell ice cream is having leftovers. If you don’t let that stuff go to waste, it’ll surely go to waist.

— Richard A. Solomon

That’s how I responded to high-school friend Tom Mills’ paean to Blue Bell’s supreme and unchallengeable goodness.

Tom had written to comment on my news flash that Texas soon will be getting its first taste of California’s In-N-Out Burger empire.

The storied chain’s first location in the Lone Star State will be in Garland’s Firewheel Town Center, just 15 miles from home.

Tom wrote:

In-N-Out burgers are pretty good, but if someone says that opening a location in Garland is going to change their life, it must not have been much of a life to begin with.

It’s sort of like what Jeff Foxworthy says: “If an episode of Walker, Texas Ranger, changed your life, you might be a redneck.”

Now bringing Blue Bell to California, THAT would be a life changing experience.

Blue Bell, which comes from the little creamery in Brenham, Texas, backs up with every bite its claim of being The Best Ice Cream in the Country.

They even wrote a book about this delicious stuff: Blue Bell Ice Cream: A Century at the Little Creamery in Brenham, Texas; 1907–2007, by Dorothy McLeod MacInerney. The book’s cover is shown above.

If you haven’t tried Blue Bell, you owe yourself a taste.

And if In-N-Out is as good as it’s reputed to be, they should take a look at Blue Bell before they choose an ice cream supplier.