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The inside scoop on gelato From hedgehog to mango, there's an explosion of new flavours
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 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 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
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