Sira-sira store: Ways with ice cream-A A +A
By Ober Khok
Friday, May 23, 2014
I FIND myself going back to this topic about beating the heat because the days have really become oven-like. Now I know how a chicken feels as it merrily twirls around the rotisserie.
Because of the unbearable heat, my family has been overspending on food that cool down the body. Aside from making cold fruit juices and cold salads, my aunt, Tita Blitte, has been in a whirl getting everyone cool.
With umbrella in one hand and her big handbag on the other, she would step out of the house with her perennial companion, Bess. Off to the supermarket the dynamic duo would go to buy something to ease the heat.
Tita Blitte has discovered brilliant ways with ice cream, especially vanilla flavor.
There was a time I hated vanilla ice cream since I thought it was such a bland flavor.
I preferred the chocolate variety or the fruit salad flavor. Then my aunt thought of a good way to keep our interest in eating this wonderfully cold dessert or snack.
I am sharing with you some of Tita Blitte’s “recipes” even if I feel that maybe some enterprising guy will use the ideas for his snack bar or restaurant. Merely crediting my aunt will be enough.
Going nuts. Serve vanilla ice cream in a tall glass. Place a scoop, followed by crushed nuts—cashew, almond and walnut—and a scoop or two of vanilla ice cream. Top with crushed nuts.
Cocktail way. Completely drain fruit cocktail. Bring out the nice ice cream bowl and place a layer of fruit cocktail. Spread vanilla ice cream on top and add another layer of fruit cocktail. It beats your regular fruit salad.
Crazy cookie fest. In a tall glass, place a mixture of broken-up ginger and chocolate cookies(you can also use cake). Add a scoop of vanilla ice cream. Place a layer of nuts of your choice and another scoop of ice cream. Add cookies and top with ice cream.
Syrup ahoy. This is an old trick, but my aunt’s version is a delight to anyone who loves chocolate, caramel and strawberry syrup. You can go overboard on this one by first placing a small scoop of ice cream into a tall, halo-halo glass. Add chocolate syrup and another scoop of ice cream.
Next, add caramel syrup and two scoops of ice cream. Drizzle with strawberry syrup.
Sweet overload. For this cold treat, place a scoop of ice cream in a halo-halo glass.
Add tiny chocolate chips, nuts and either chocolate or caramel sauce. Place two scoops of ice cream and add crushed chocolate cookies.
Mushy mallow. In a tall glass, place a scoop of ice cream and syrup of your choice.
Add tiny marshmallows and chopped cashew nuts, and top with two scoops of ice cream.
Loco coco. Make summer heat fun by cracking young coconut (set aside the water) and into the tender buko, add ube jam, nangka preserves and sweetened beans, or any filling of your choise. Fill the coconut shell with vanilla ice cream.
Pineapple joy. Thoroughly drain crushed pineapple. Place a scoop of vanilla ice cream into a halo-halo glass, add a layer of crush pineapple, and another scoop of ice cream. Add another layer of crushed pineapple and a scoop of ice cream. Deck the top with pineapple preserves.
Now that should cool you to a popsicle state.
Published in the Sun.Star Cebu newspaper on May 24, 2014.