Time to make the ice cream...

YAY! You can now get the doughnut ice cream that was featured on The Apprentice last week.

Good news (at least for me)...There's a Ciao Bella in the L.A. area.

Bad news...It looks like they're selling pints for about nine bucks a piece. CRIPES!

What the hell...I'll probably get a pint for Thursday night. Yeah, I'm a sucker for marketing.

So Doug and I had a little debate about the nature of doughnut ice cream. I think you've gotta go with the doughy doughnuts. Doug thinks that doughy doughnuts would get slimy in the ice cream and that you'd have to go for cake. My argument is that with cake doughnuts, you're just making cake ice cream...which Cold Stone Creamery already has. Also, I've never been a fan of cake doughnuts. To me, they're just coffee cakes with hypocinnamonia and a giant hole in their center. Doughy doughnuts are the real deal. They put the DOUGH in DOUGHNUTS.

I rest my case...Rebuttals?