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The inside scoop on gelato

From hedgehog to mango, there's an explosion of new flavours

 

Judy Schultz

The Edmonton Journal


Wednesday, May 26, 2004

 

 

 

 

 

 

 

 

 

 

 

 

 

In this part of the world, summer rides into town on the music-box notes of the ice cream truck. The old skipping-rope rhyme gets a new workout:

You scream, I scream,

We all scream for ice cream

But which ice cream?

At the world's biggest ice cream conference in Rimini, Italy, 8,000 international visitors recently turned out to sample the wares of 730 different companies showcasing the latest trends, with flavours ranging from mascarpone gelato with marinated cherries to the mysterious wet paint.

With so much choice, who'd have guessed the top choice of all those ice cream fanatics would be ...

Vanilla! All-time favourite and still leader of the pack. No surprise. Like a cream silk shirt, it goes with everything.

And yet, hot on its classic heels comes a world of new taste sensations, from tropical fruit to cheese to herb/spice/vegetable flavours, made with genuine purees.

…….

No ice cream discussion is complete without Phillip Choy, the king of Asian ice cream.

Antwerp HotelsChoy is the father of the 15.5-per- cent butterfat (by weight) black sesame seed ice cream that wowed our tasting panel two years ago.

"It's moo-vellous! Udder-ly fantastic," crows the irrepressible Choy, speaking from his Calgary office at Philip's Forbidden Flavours.

He cherishes the high fat content, "For texture and scoopability."

Nor does he worry about the dire consequences of eating a little fat every now and then.

"Ice cream is for treating yourself," he says. "We're living in a time of extremes. Our customers either go premium full fat, or totally fat-free."

He sees taste preferences varying between Asian and and non-Asian ice cream fans. Asians like vegetables as flavourings. Black sesame seed is his number 1 seller.

"We also like cream corn, garlic, wasabi, ube (purple yam from the Phillippines) and green tea."

And the rest of us have a sweet tooth.

"Of course everybody likes the fruit -- mango, coconut, passion fruit -- but durian ice cream only sells well to Asian people."

The secret to success in the trendy world of ice cream?

"You have to have an open mind."

How else would his chart-topping black sesame ice cream have come about?

Choy's adventurous ice cream flavours are available at T&T Supermarket, Chinese Superstore and the King and I restaurant.

jschultz@thejournal.canwest.com

© The Edmonton Journal 2004


 

 

 

 

 

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