Brown Rice Milk Ice Cream

Brown Rice Milk Ice Cream

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It’s low fat, lactose and cholesterol free, suitable for vegans and full of healthy nutrients – especially B vitamins. Rice milk can be made by boiling, blending and straining rice, and it is a useful alternative to normal milk.

And though it sounds like it would taste a little strange, having sampled it I have to say I could not have told the difference between brown rice milk ice cream and the regular variety.

This one came from a food stall selling all sorts of similarly healthy alternative products, in the basement of a Singapore mall. For only S$4 a scoop, and with flavours ranging from green tea to coconut or black sesame, I would call it a bargain as well as unusually healthy. I had the chocolate, naturally, and could well be back for more…


Garlic Ice Cream

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Savoury ice creams can be very tasty… I am very partial to the chilli crab version that one of my favourite restaurants here serves, and have always like the smoked salmon and brown bread option that has been around for decades.

I may, however, have hit the wall here.

Mad For Garlic is a restaurant chain which is hugely popular in Korea and now also has a couple of branches in Singapore.

Garlic is a great favourite in our family, so this place had to be tried, and every dish we had up to the point of dessert was delicious. Common sense might have prevailed at that point, but in our case, when it comes to trying new things, I confess that it rarely does.

So we ordered the garlic ice cream.

Technically, it is not really the ice cream that is garlic flavoured, but the ‘sweet garlic jelly’ and ‘garlic berries’ that come with it. But the effect is the same. I am sorry to admit that this was a dish too far. We not only could not finish it, we couldn’t actually face more than a couple of teaspoons each. Good job we only ordered a single portion to share. Never again!


Dessert Tea

Category : Food

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This one is for everyone who ever enjoyed an ice cream float as a child, or who likes those lattes and mochas with a scoop which a few ‘gourmet’ coffee shops  offer.

Essentially, it is iced tea with ice cream on the top, and at Arteastiq in Singapore, there’s a whole section on the menu devoted to the various combinations.  For S$12 you can get such delights as the Lady Yang, which is oolong tea with lychee ice cream, or The Last Eunuch, which has pear (there’s a joke in there somewhere..)

It is all served most elegantly, with the tea in a glass pot ready to pour over the ice cream in its separate, ice cube filled, glass. There are even complimentary cookies on the side.

I am not crazy for iced tea, which I usually find way too sweet, so was glad a friend decided to order this and let me have a taste. It really wasn’t my thing, so I won’t be ordering it for myself any time soon, but it was clearly a hit with the local crowd so I expect to see it popping up all over the place shortly.


Beer Ice Cream

Category : Food

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This sounded so bizarre I had to try it. Milk and beer? Not the sort of thing you would immediately consider to be a happy combination, although it is possible someone imagined this might be an interesting variation on the American classic root beer float.

Although it was advertised with a standing banner on Nathan Road in Hong Kong, the Little Corner ice cream shop where this is sold was down a side street and completely empty despite the crowds mere yards away.

I was surprised to see that they don’t just have plain beer ice cream, but a different flavour every day, and luckily I was there on a day when it came with a plain milk base rather than one mixed with green tea. (Beer with milk AND green tea?… I might not have been able to face that!)

At HK$42 it was a bit pricey, but not too expensive for such an unusual item. And to be honest, I quite liked it at first, although that may be because it was made with a slightly sweet ‘rosé’ beer that tasted almost fruity. Pretty soon, however, the harsh under taste of the beer came through and I came nowhere near finishing my cone.

An amusing experience, though.


Mango Sticky Rice

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This has to be my favourite dessert, preferably eaten at a street stall in Bangkok – luscious slices of fresh mango on a mound of warm rice cooked in coconut milk with salt and sugar, topped with a sauce of coconut cream. Crispy bits as a garnish, optional.

When I see some novel interpretation of this treat, I have to give it a try. Here, then, are 3 variations on a theme.

Nitro frozen mango sticky rice, above left, came from an ice cream shop in Joo Chiat, Singapore, and was completely delicious. It had real sticky rice at the bottom and the authentic sauce with crispy bits on the top. The mango in the middle was a nitro-frozen puree, made on the spot with the nitrogen coming from a tap into the blender.

The mango sticky rice ice cream on a stick, above centre, was spotted at street market beside the Singapore river. It was also really nice – mango ice cream at the centre with a layer of coconut ice cream on top, coated in white chocolate then dipped in crispy rice and flakes of coconut. I’m not too crazy about white chocolate but it worked here and the overall taste was great despite being only loosely based on the real thing.

Sadly, the mango sticky rice spread, above right, was a bit of a disappointment, even though I bought it in Thailand where it should have been more closely related to the real thing. I suppose it could best be described as a kind of mango curd, although the coconut cream flavour made it all sickly sweet in a way the actual dessert is not. I could not detect any rice at all and will not be trying this one again any time soon.


Fried Ice Cream

Category : Food

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This sounded terribly exciting but turned out to be something of a misnomer in that the ice cream was ‘fried’ on a flat plate that was ice cold rather than red hot. The whole process was rather like that of making a French-style crepe, only starting with flavoured milk rather than batter. I chose mango, which was created with half a fresh fruit chopped into the milk, the whole concoction then being stirred around, scraped up then smoothed down again several times in succession before being served in big curls in a paper cup. It was a lot of fun watching this being made but the taste was very disappointing – way too watery and with only a hint of the fruit.

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