I had a craving for ice cream last night so I walked over to a convenient store around the corner from my apartment in Boston. There were a lot of flavor options to choose from, but as soon as I saw it, the only flavor that mattered to me was the one labeled "maple bacon."
It's ice cream made by the Maple Valley Creamery, in Hadley, Massachusetts (about 2 hours west of Boston). It is as delicious as it sounds. The maple is rich and actually tastes like real maple syrup.
"But what about the bacon, Adam? Tell us about the bacon!" Of course. The bacon is real and it's spectacular. Little bits combined with the occassional hunk of actual, tasty, delicious bacon mixed in with maple ice cream! It is a dream come true.
I have, of course, thought about Maple Scrapple Ice Cream. But how would that work? One of the traits of well-cooked scrapple is that it is crispy on the outside and soft in the middle.
So could you even have hunks of scrapple in ice cream? I just don't know if structurally that is possible. Could you just break the scrapple up and mix it in with the ice cream? Maple ice cream with crumbled scrapple? Would the scrapple just be gross and soggy in the ice cream?
As much as my stomach wants scrapple ice cream to exist, my mind just can't figure out how it's possible. Is it? Will the world some day see Scrapple ice cream?
UPDATE! August 2016: OH MY GOODNESS, SCRAPPLE ICE CREAM NOW EXISTS! The brothers at The Franklin Fountain in Philadelphia gave it a go, making a very creaming and savoury version of scrapple ice cream. It sounds pretty delicious. Read about it and let your mouth water.