Scorching temperatures over the last month have folks reaching for icy desserts. But after a while, plain old vanilla ice cream doesn’t cut it. We crave variety. Enter this range of weird and wonderful frozen treats. They offer reprieve from the sweltering heat and offer eye-opening flavour profiles to boot.
Miso Gula Melaka Ice Cream
$4.30 at Seriously Ice Cream, #01-44, Blk 4 Everton Park, 9621-6889, www.facebook.com/seriouslyicecream. Mon-Thu 12:30pm-9pm; Fri 12:30 pm-11pm; Sat 1pm-11pm; Sun 1pm-9pm.
Toffee-rich coconut sugar and earthy soybean paste might at first seem an offbeat pairing. But it’s really not as weird as it sounds. Just think of this as an Asian take on salted caramel: a well-balanced concoction where neither sweet nor salty dominates. If you’re hungry, we’d recommend getting it on one of their savoury cheese waffles ($6.50). Golden and crisp, it’s the perfect foil for the ice cream. Besides, ordering the whole shebang means you can get away with calling it a proper meal.
Salted Egg Yolk Ice Cream
From $3.60 at Tom’s Palette, 100 Beach Rd., 6296-5239, www.tomspalette.com.sg. Mon-Thu noon-9:30pm; Fri-Sat noon-10pm; Sun 1-7pm.
It” ingredient of the year salted egg yolk takes centre stage in this simple frozen treat. There’s a bright yellow custard base — intensely saline and rich with eggs — plus bits of salted egg in the mix, providing a double whammy of flavour. If salted eggs aren’t your thing, there’s also parmesan cheese and cream cracker ice cream, plus pungent roasted garlic ice cream at this experimental scoop shop.
Basil Frozen Custard
$4 at Density Frozen Custard, 4 Short St., 6268-7918, www.facebook.com/densityfrozencustard. Daily noon-midnight.
Dense and velvety, the frozen custard at this new ice cream parlour is made by integrating as little air as possible into a blend of milk, cream and eggs. The resulting treat is available in three flavours daily: Madagascan vanilla bean, a chocolate-based flavour as well as the day's special flavour. Among the rotating specials is this herbaceous dessert infused with aromatic basil. It’s a seasonal option, so do check in about the availability before heading down for a taste. Still, the subtle pepperiness and aniseed-y kick make it a unique recipe not to be missed.
Buah Keluak Ice Cream
$14 at Candlenut Kitchen, #01-03 Dorsett Residences, 331 New Bridge Rd., 8121-4107, www.candlenut.com.sg. Mon-Fri noon-2:30pm; Mon-Sat 6-10pm.
A real standout at Chef Malcolm Lee’s well known Nonya restaurant, this ingenious dessert matches the Peranakan black nut with dark chocolate and pop rock-like chilli specks. The flavour is at once familiar and surprising. Each component is top notch, from the 80% Valhrona chocolate to the painstakingly prepared nut paste. Plated on a bed of salted caramel and sprinkled with crumble for crunch, it’s sweet, salty and truly dreamy.
J-Cone
$5 at Amasoy, #B4-64 ION Orchard, 2 Orchard Turn, 6382-3550, www.facebook.com/AmaSoySG. Daily 11am-9:30pm.
Straight from Korea is this frozen street snack made to look like in inverted walking cane. The phallic shape might be distressing to some, but the contrasting combination of crunchy corn cone and smooth Hokkaido-milk soft serve is definitely a crowd pleaser. Pick from either a matcha or vanilla ice cream filling. Or if you’re indecisive, get both flavours — one for each side of the cane. Either way, it’s a deceptively generous serving.
Scorching temperatures over the last month have folks reaching for icy desserts. But after a while, plain old vanilla ice cream doesn’t cut it. We crave variety. Enter this range of weird and wonderful frozen treats. They offer reprieve from the sweltering heat and offer eye-opening flavour profiles to boot.
Miso Gula Melaka Ice Cream
$4.30 at Seriously Ice Cream, #01-44, Blk 4 Everton Park, 9621-6889, www.facebook.com/seriouslyicecream. Mon-Thu 12:30pm-9pm; Fri 12:30 pm-11pm; Sat 1pm-11pm; Sun 1pm-9pm.
Toffee-rich coconut sugar and earthy soybean paste might at first seem an offbeat pairing. But it’s really not as weird as it sounds. Just think of this as an Asian take on salted caramel: a well-balanced concoction where neither sweet nor salty dominates. If you’re hungry, we’d recommend getting it on one of their savoury cheese waffles ($6.50). Golden and crisp, it’s the perfect foil for the ice cream. Besides, ordering the whole shebang means you can get away with calling it a proper meal.
Salted Egg Yolk Ice Cream
From $3.60 at Tom’s Palette, 100 Beach Rd., 6296-5239, www.tomspalette.com.sg. Mon-Thu noon-9:30pm; Fri-Sat noon-10pm; Sun 1-7pm.
It” ingredient of the year salted egg yolk takes centre stage in this simple frozen treat. There’s a bright yellow custard base — intensely saline and rich with eggs — plus bits of salted egg in the mix, providing a double whammy of flavour. If salted eggs aren’t your thing, there’s also parmesan cheese and cream cracker ice cream, plus pungent roasted garlic ice cream at this experimental scoop shop.
Basil Frozen Custard
$4 at Density Frozen Custard, 4 Short St., 6268-7918, www.facebook.com/densityfrozencustard. Daily noon-midnight.
Dense and velvety, the frozen custard at this new ice cream parlour is made by integrating as little air as possible into a blend of milk, cream and eggs. The resulting treat is available in three flavours daily: Madagascan vanilla bean, a chocolate-based flavour as well as the day's special flavour. Among the rotating specials is this herbaceous dessert infused with aromatic basil. It’s a seasonal option, so do check in about the availability before heading down for a taste. Still, the subtle pepperiness and aniseed-y kick make it a unique recipe not to be missed.
Buah Keluak Ice Cream
$14 at Candlenut Kitchen, #01-03 Dorsett Residences, 331 New Bridge Rd., 8121-4107, www.candlenut.com.sg. Mon-Fri noon-2:30pm; Mon-Sat 6-10pm.
A real standout at Chef Malcolm Lee’s well known Nonya restaurant, this ingenious dessert matches the Peranakan black nut with dark chocolate and pop rock-like chilli specks. The flavour is at once familiar and surprising. Each component is top notch, from the 80% Valhrona chocolate to the painstakingly prepared nut paste. Plated on a bed of salted caramel and sprinkled with crumble for crunch, it’s sweet, salty and truly dreamy.
J-Cone
$5 at Amasoy, #B4-64 ION Orchard, 2 Orchard Turn, 6382-3550, www.facebook.com/AmaSoySG. Daily 11am-9:30pm.
Straight from Korea is this frozen street snack made to look like in inverted walking cane. The phallic shape might be distressing to some, but the contrasting combination of crunchy corn cone and smooth Hokkaido-milk soft serve is definitely a crowd pleaser. Pick from either a matcha or vanilla ice cream filling. Or if you’re indecisive, get both flavours — one for each side of the cane. Either way, it’s a deceptively generous serving.