Free – food and drink recipes

Author: ezaida

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.

Article Source: ArticlesBase.com – Ice Cream Chefs: I Scream Homemade Ice Cream!

Total time: 25 minutes, plus freezing time

Servings: 6 to 8

1/2 cup sugar

1 cup toasted pecan pieces

1 (15-ounce) can pumpkin puree

2 cups heavy cream

5 tablespoons dark brown sugar

2 tablespoons sugar

1/8 teaspoon grated nutmeg

1/2 teaspoon ground cinnamon

3/4 teaspoon powdered ginger

1/8 teaspoon ground cloves

Pinch of salt

1. Line a (16- by 12-inch) jellyroll pan with buttered parchment paper. In a small saucepan, stir together the sugar and 2 tablespoons water and bring to a boil. Cook over medium-high heat, without stirring (but if the liquid colors unevenly, swirl the pan gently from time to time to distribute the color), until the mixture turns a dark mahogany, about 7 to 8 minutes. The process will go very quickly in the last minute. Watch carefully and when done, immediately remove the pan from the heat.

2. Quickly add the nuts to the hot caramel, swirl to coat and pour the mixture onto the buttered parchment paper, using a rubber or silicon spatula to scrape the mixture from the pan and spread the nuts in as close to a single layer as you can. Set aside to cool. Immediately run the saucepan under hot water to clean. If the caramel has set, fill the pan with water and bring it to a boil to dissolve the caramel, and clean.

3. When the poured-out praline is hard — it should look and feel like brown glass — pull it off of the parchment and flip it over. Using a big spoon, a hammer, a wooden mallet, or some other pounding tool, smash it into half-inch chunks. Don’t crush it any finer; the smaller pieces will dissolve into the ice cream.

4. Whisk together the pumpkin, heavy cream, brown sugar, sugar, nutmeg, cinnamon, ginger, cloves and salt in a medium bowl until smooth.

5. Freeze the mixture in an ice cream maker, according to manufacturer’s instructions. When it’s almost frozen, add the praline pieces and continue freezing. Spoon the mixture into a container, seal tightly and freeze for at least 1 hour to allow the flavors to ripen. Let soften 5 to 10 minutes at room temperature before serving.

Each of 8 servings: 409 calories; 3 grams protein; 29 grams carbohydrates; 3 grams fiber; 33 grams fat; 15 grams saturated fat; 82 mg. cholesterol; 45 mg. sodium.
Source: http://www.latimes.com/features/food/la-fo-icecream20-2008nov20,0,5255599.story
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