Cream That
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Ice Cream Chefs: I Scream Homemade Ice Cream!
Singapore's list of ice cream parlours is not too disappointing but if you have realized, there is none like Pop Tate's Chocklit Shoppe in Bob Montana's Archie comics…until Ice Cream Chefs (ICC) came along in mid-2007. Set up by co-founder Jeremy Wee, ICC allows you to savour innovative "100% homemade" ice-cream in the good company of fun and friends – the way Archie and friends always did at Pop Tate's.
At this ice cream parlour, fun is a big factor despite its minuscule size: the cheerful greetings from the " Ice Cream Chefs", the enticing purple candy-coloured walls, and the large photo collage of customers' snapshots that have been playfully doodled-on with funny captions.
Replicating the concept of Marble Slab Creamery's and Cold Stone Creamery's homemade ice cream, ICC scoops out innovative cold concoctions by "mashing" its "100% homemade" (mixed, made and froze in-house) ice cream and various "mix-ins" (a.k.a toppings) on a "Chef's Rock" (a frozen granite slab). When it comes to the assortment of ice cream and mix-ins, though, ICC takes on the Willy Wonka's school of thought. Here, the flavours of ice cream range from the usual suspects of Beanie Vanilla, Strawberries and Chocolates & Hersheys; to the sinful Nutella Delight and Nutty Peanut Butter; to the healthy Blueberries and Waterlemony, and even to the localized Durian, Milo Peng and Milk Tea! The mix-ins, too, goes the similar route with at least 30 kinds of toppings! What's more, Tuesdays are free mix-ins days and you can have your first mix-in for free and subsequent mix-ins at the standard charge of $0.70.
At ICC, "homemade" is an understatement ("personalized" would better fit the bill): ICC welcomes your new flavour ideas and lets you bring your own mix-ins so that you can play ice cream inventor. But if you do not trust your own judgement, here are some cool creations which are, well, absolutely cool!
High on ICC's list of must-tries is Fruity Overload ($4.80 for large), a concoction of watermelon, Mrs. Smith (green apple and cinnamon) and peach ice cream that is laden with Fruit Loops and Corn Flakes. Popular amongst the ladies and weight-watchers, this healthy fruity concoction has the initial suspect taste of strawberries and cream that gracefully veers into a fruitier tang. The fillings of Fruit Loops and Corn Flakes were the right amount of crunchiness, though perhaps fresh fruits would be a better choice for mix-ins.
If you are in a dire need for a midday caffeine fix, the Cappuccino Chocolate Crunch ($4.80 for large) – a blend of chocolate, cappuccino and Nutella ice cream – will perk you up in more ways than a steaming cup of coffee can. With its sinfully rich mocha flavour, no surprises for guessing that this chocolate-cappuccino-Nutella ice cream will prevail as the new café mocha. What's more, the crunchy mix-in of Kinder Bueno and M&Ms in every mouthful will have coffee connoisseurs converting into Cappuccino Chocolate Crunch fans.
For the adventurous, try the Durian Surprise ( $4.80 for large), a customer's innovation of durian and chocolate ice cream mixed with Loackers mini wafers. Sceptics are advised to think along the lines of chocolate-covered strawberries and banana splits to rid of doubts. Rich, fragrant, sinful, sweet and crunchy in all the right parts, this is one must-try for fans of the thorny fruit.
It is all self-service here: select from the array of ice cream and mix-ins, watch the ice cream master smash your ice cream into shape on the Chef's Rock, and collect and pay for your ice-cream at the cashier. Nevertheless, the service is warm and friendly.
The SD Food Advisor's take on Ice Cream Chefs
Due to its unassuming location at the residential area of East Coast Road, ICC is a well-kept secret (especially amongst the secondary school students studying in the Katong schools) but the ice creams here are somewhat worth the journey. True lovers of ice cream will warmly welcome ICC's "create your own ice cream" concept while the rest of us can depend on the ice cream chefs' good judgement.
About the Author
Author Bio:
This petite wordsmith and literary mistress sure dream big: She wishes to place herself alongside the likes of legendary travel writer Paul Edward Theroux and celebrated food writer Alan Eaton Davidson as she unveils only the best of Singapore’s hot zones and sizzling kitchens. For this, Ezaida digs going “off the beaten track” to take her alike-minded audience on a Singaporean road less-traveled.
The Secret of Tasty Ice Cream Cone
"The Secert Of Tasty Ice Cream Cone"
Most of enjoy eating ice-cream since we are still young.But do we know that ice cream cone flavor and taste contributes a lot whole new ways of eating ice cream.It will make the ice cream more tasty and it give add points to the overall ice cream itself.As we can see, most of the commercial ice cream cone doesn't suit our flavor and some of them taste like cardboard as well. So what is the secert for tasty ice cream cone? Well today i'm going to reveal some of my finding and experience on tasty ice cream cone recipes.
For the first recipes we will begin with Classic Pizzelle ice cream cone.This ice cream cone recipes basically will be in vanilla flavour but we can change the flavor to our liking. The flavours that we can change to are such as anise,almond and lemon extract.
First Recipe: Classic Pizzelle ice cream cone
This recipes call for:
1-3/4 cups of all purpose flour
2 teaspoons baking powder
3 large eggs
3/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 tablespoon vanilla extract or anise extract
Process
1)First we need to preheat the Cusinart Pizzelle Press and prepare the batter
2)Flour and baking powder are put in a small bowl, stir it and make them combine.Reserve them
3)Eggs and sugar are place in a medium bowl.Using Cusinart SmartPower Handmixer,mix the mixtures at medium speed for 1 minutes until it thickened.On low speed add the melted butter and vanilla in a steady stream and mix until combined about 20 seconds.After that add the flour mixture and mix until just combined, about 10 to 15 seconds.Please note that don't overmix.
4)Lightly brush both the bottom and top grid with flavourless vegetables oil or melted vegetables shortening.Scoop the dough about 1-1/2-2 teaspoons and put it on one of the patterned cookie grids.Repeat the same steps to make the second cookies.Close the lid and lock.The cookies are ready when the Cusinart Pizzelle Press indicator change from red to green light.For lighter colour pizzelle bake for a shorter time and for darket color baked for a few more seconds.
5)The pizzelles are remove from press using a heatproof plastic spatula.
6)Warm pizzelle may be wrapped around the V455 Pizzelle-Cone Roller to make ice cream cone
7)Tips:Marble Pizzelle: Add 2 ounces finely chopped bittersweet or semisweet chocolate to the batter.Bake as directed to make the ice cream cone.
Second Recipe: Double Chocolate Pizzelle ice cream cone recipe
For the second recipes we will touch on Double Chocolate Pizzelle ice cream cone recipe.This recipes call for:
1-1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 ounces very finely chopped bittersweet or semisweet chocolate
2 teaspoons baking powder
3 large eggs
1 cup granulated sugar
1/2 cup unsalted butter, melted
1 tablespoon vanilla extract
Process
1) Preheat the Cusinart Pizzelle Press
2) Place flour, cocoa powder, chopped chocolate bar, and baking powder in a small bowl and stir with a whisk or fork to combine; reserve. Place eggs and sugar in a medium bowl. Using a Cuisinart SmartPower Hand Mixer, mix on medium speed for 1 minute, until thickened. On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 20 seconds. Add the flour mixture and mix until just combined,about 10 to 15 seconds; do not overmix
3)Lightly brush both the bottom and top grid with flavourless vegetables oil or melted vegetables shortening.Scoop the dough about 1-1/2-2 teaspoons and put it on one of the patterned cookie grids.Repeat the same steps to make the second cookies.Close the lid and lock.The cookies are ready when the Cusinart Pizzelle Press indicator change from red to green light.For lighter colour pizzelle bake for a shorter time and for darket color baked for a few more seconds.
4)The pizzelles are remove from press using a heatproof plastic spatula.
5)Warm pizzelle may be wrapped around the V455 Pizzelle-Cone Roller to make ice cream cones
6)Tips:Mocha Almond Pizzelle: Dissolve 1 tablespoon instant espresso powder in 2 tablespoons hot water. Add to batter along with 1/3 cup finely ground almonds. Use 1-1/2 teaspoons each of almond and vanilla extracts in place of 1 tablespoon vanilla extract.
Third Recipe:Hazelnut Pizzelle ice cream cone recipe
For the third recipe we will go on with Hazelnut Pizzelle ice cream cones recipe.This recipe call for:
1-3/4 cups all-purpose flour
2 ounces finely ground blanched hazelnuts (1/2 cup)
2 teaspoons baking powder
3 large eggs
3/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 tablespoon Frangelico liqueur
2 teaspoons vanilla extract
Process
1)Preheat the Cuisinart Pizzelle Press on Setting 3 while preparing the batter.
2)Place flour, ground nuts and baking powder in a small bowl and stir with a whisk or fork to combine; reserve. Place eggs and sugar in a medium bowl. Using a Cuisinart SmartPower Hand Mixer, mix on medium speed for 1 minute, until thick. On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds. Add the flour mixture and mix until just combined, about 10 to 15 seconds; do not overmix.
3)Lightly brush both the bottom and top grid with flavourless vegetables oil or melted vegetables shortening.Scoop the dough about 1-1/2-2 teaspoons and put it on one of the patterned cookie grids.Repeat the same steps to make the second cookies.Close the lid and lock.The cookies are ready when the Cusinart Pizzelle Press indicator change from red to green light.For lighter colour pizzelle bake for a shorter time and for darket color baked for a few more seconds.
4)The pizzelles are remove from press using a heatproof plastic spatula.
5)Warm pizzelle may be wrapped around the V455 Pizzelle-Cone Roller to make ice cream cones
6)Tips:Variation: You may vary the type of nut used.Try almond, pecan, walnut or pistachio. For Chocolate Marble Nut Pizzelle, add 2 ounces very finely chopped bittersweet or semisweet chocolate to the batter.Grind nuts as finely as possible without turning into nut butter. This can be done easily in a Cuisinart Food Processor or Mini-Prep Plus Chopper/Grinder. You may wish to add a tablespoon of the sugar from the recipe to the nuts when chopping
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