The French don’t seem to do ice cream. Or frozen deserts in general.
French ice cream is a particularly artificial construction, notable for its weird colouring and unfortunate after taste.
The problem appears to be the dominance of Carte D’Or, which not only monopolises the cornet market, but frozen deserts in everyday restaurants. Desert menus are like those you find in Indian restaurants back in the UK. Photos of sundae type things and sorbets, the most famous of which is the scooped out half orange filled with sorbet and laid down at the bottom of the freezer for several years.
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