Ice Cream

Nowadays, ice cream is not just a scoop in a cone, it has evolved into something else, from those ah pek selling ice cream in their motorcycle cum mobile ice cream parlour to premium ice cream or gelato

Ice cream is actually made of milkfat, milk-non-solid-fat, stabilizers, emulsifiers ... the technical details are just too boring which will make ice cream boring liao ... and of course you have all sorts of flavours and natural ingredients stuffed in them .. Premium ice cream usually has 16% to 20% fat in them

Gelato, an italian word for ice cream has less fat in them .. around 6 to 8% ... only 0.2% for fruit based gelato ... Gelato has less than 35% air ... thus making it more dense and much more flavoursome

I am not quite sure how big is the market for premium ice cream in Singapore but at least it prompted someone to bring Ben and Jerry here ... Cherry Garcia, Sweet Cookies and Cream, Chocolate Fudge, Phish Food ...........................

Let's see what we have in Singapore ... maybe we can called them boutique ice cream ... because one scoop of them can buy a 2l tub of Fairprice ice cream ... we have Swensens, Haagen Daaz, Ben and Jerry, Andersen, New Zealand Natural, Movenpick in Marche

For Gelato, we have Bravissimo, Venezia, Fresco Gelato, Riccotti, Gelare, Estivo Gelateria and Gelatissimo from Sydney who opened recently at Orchard Shaw House ...

Even local ice cream parlours, we have alot ... Daily Scoop, Scoopz, The Ice Cream Gallery, The Icekimo, Awfully Chocolate, Tom's Palette

I think I must have left out some, so many of them ... and don't forget the good old walls, magnolia, kings, even those potong ice creams ... Somemore ice creams from Supermarkets like Buds, Meiji, Cadbury, No-Frills, Fairprice

Think overdose ice cream liao ... maybe should talk about the flavours next time ... yum yum ..

We have strawberry cheesecake and phish food on the table ...