I make only a few flavours daily, selecting from the flavours currently in the rotation. While I have made over forty different flavours since I began making ice cream in 2006, only about a dozen are in rotation.
Chai Latte ice cream, a personal favourite, is back! Now made with milk infused with chai from TWG Tea.
— chandra suryadinata (@eskrimom) May 20, 2013
Many familiar things in life were once largely dismissed—open-minded people have helped them become part of everyday life.
Favourite is like opinion, principles and beliefs—everyone has their own and none is better than any other.
I can’t guarantee every single flavour will put a smile on your face. You can be sure, though, I make none to frighten you. :)
Originally posted on May 13th 2009 on the Es Krim Om Facebook page.
“I took my first bite… it was so light on the tongue with such an intense and natural flavour, that I believe I was touched on a spiritual level.” —An American in Florence
A little over three years ago, while planning my home-based ice-cream-making venture, I told some good friends of mine what I hoped to achieve: I wanted to produce premium-quality natural ice cream that anyone with concerns about the health risks of food additives would feel comfortable buying, for themselves, and for their children. I imagined that churning out this ice cream would be a fairly straightforward affair.
It didn’t take long before reality set in and I became aware that it was something no one with a home-based, low-capital-investment facility could ever hope to achieve. Disheartened, I continued to Google around in the faint hope of rescuing my nice little ice-cream plan.
Gelato to the rescue
It was only fortunate then that I stumbled across gelato. A quick Web research and sampling the local fare led to a revised vision of my dream ice cream: Italian-style ice cream made the way Italian gelato masters do it.
My gelato is made from scratch daily, in small batches, using high-quality natural ingredients with no stabilisers and additives. It’s not the kind of gelato that is artificially flavoured and coloured—made using pre-made gelato bases or pastes—that is generally found in gelato cafes around the world outside Italy. It is artisanal gelato, as it’s fashionably called, as opposed to ‘instant’ gelato.
Search the Web and you’ll find all kinds of articles on gelato. There’s one I’ve found that I particularly like, in which an American visitor to Italy describes his first gelato experience: “I took my first bite. The experience is difficult to relate with words, but it was so light on the tongue with such an intense and natural flavour, that I believe I was touched on a spiritual level.”
I don’t hope to bring you fully the experience of eating gelato in Italy, that many people in western countries have been raving about, and many enterprising individuals have tried to re-create locally. But I can promise you that my ice cream will stay true to the original concept of homemade, premium-quality natural ice cream.
Originally posted on May 12th 2009 on the Es Krim Om Facebook page.
Now and then somebody would suggest that I begin using Es Krim Om as the official name for the ice cream I make. As a matter of fact, it has always been called Es Krim Om by most people. I can live with that. A brand, or rather, the lack of it, hasn’t been the most pressing issue facing me.
But when I finally decided it made sense to invest time in setting up a Facebook page, I found myself in urgent need of a name for the ice cream. So, naturally, this would be… Es Krim Om.
Its presence on Facebook may not add any new dimension to the enjoyment of it, but it nonetheless marks the beginning of a new chapter in the history of this ice cream, by whatever name it’ll come to be known in the future.
Originally posted on May 11th 2009 on the Es Krim Om Facebook page.
I spent countless hours reading about Italian-style ice cream, gelato that is, that I developed the urge to turn anyone who tried my gelato into a gelato aficionado every time the opportunity arised. I didn’t want them to mistake my gelato for the usual ice cream we had grown up with.
Soon I realised that the people that genuinely enjoyed my ice cream didn’t have a clue about gelato, let alone appreciate how my gelato was different from the others. It dawned on me that people in general didn’t really care what the ice cream they were eating was called, or how differently it was made. They simply wanted to enjoy it.
So what do I care if people who love my ice cream don’t know that it’s actually gelato? I’m just happy to witness the warm reception the ice cream is continuing to receive, and the pleasure people continue to find in it. I can only feel that I’m on the right track to getting to my goal of bringing people really-good-quality gelato.
I scream for es krim, you scream for es krim, we all scream for es krim.
Interesting reads on ice cream from around the web.
