Here's the scenario. You just finished having french toast or pancakes for breakfast. You look down and see a mixture of syrup and butter strewn across your plate. You're asking yourself "why is there nothing left on my plate to sop up that puddle of deliciousness".
Then it hit me. Why not harness that amazing flavor, implement it into a ice cream flavor and call it Aunt Jemima's Taint.
There hasn't been an epiphany this ground-breaking since some fat geek invented the light bulb back in 1879.
People from Vermont have been maple syrup on their ice cream forever!