Tony Shalhoub Discovers Unique Ice Cream Flavor in Iceland
Tony Shalhoub, the acclaimed actor known for his roles in “Monk” and “The Marvelous Mrs. Maisel,” has recently uncovered a surprising culinary delight during his travels. In the latest episode of the digital series “Tony and Ten Bucks,” Shalhoub explores various food items priced under $10 and discovers a unique flavor of ice cream made from rye bread while visiting Iceland.
The series, which airs on CNN, follows Shalhoub’s quest to find the best and most unexpected food experiences across the globe. Each episode highlights Shalhoub’s encounters with local cuisine, showcasing dishes that are not only affordable but also intriguing. The rye bread ice cream, which he tasted for the first time, has quickly become his new favorite.
Exploring Icelandic Cuisine
During his Icelandic adventure, Shalhoub immerses himself in the local culture and culinary traditions. The rye bread ice cream is not just a novelty; it represents the innovative spirit of Icelandic gastronomy. Made from traditional rye bread, this ice cream combines sweet and savory elements, creating a unique flavor profile that surprised Shalhoub and delighted his palate.
“I never knew this flavor existed, and now I can’t get enough of it,” Shalhoub remarked in the episode, expressing his enthusiasm for the unexpected treat. The series aims to educate viewers about international food culture while providing entertainment through Shalhoub’s engaging personality.
Watch “Tony Shalhoub Breaking Bread”
Viewers can catch “Tony Shalhoub Breaking Bread” on Sunday nights at 9 PM ET/PT on CNN. The show not only features Shalhoub’s culinary discoveries but also delves into the stories behind the food, connecting viewers with the people and traditions that shape these unique dishes.
Through this series, Shalhoub invites audiences to explore the world of food beyond traditional boundaries, highlighting the joy of trying new flavors. As he continues his journey, fans eagerly await his next culinary discovery, hoping to be inspired to venture into their local food scenes.
