Posted in Sweets for the Sweet, The Joy of Snacks

In Which the Ice Cream was a Lush, Kiwi Treat…

Boysenberry Ice Cream

New Zealand has long been known in this part of the world as one of those countries that produces pure, sweet, fresh milk, butter, and cheese.  However, most Filipinos are completely unaware that NZ also produces some of the best ice cream anyone’s ever tasted.

New Zealand Naturals recently opened in SM Fairview’s new annex, but for southern suburbanites like me, that’s just too damned far away for an ice cream fix.  Fortunately, NZN’s opened a pop-up kiosk at Food Choices over at the Glorietta in Makati to give southerners a rich, gorgeous taste of Antipodean ices till March 15th.

Facing the freezer display filled with stainless steel bins of assorted ice creams, one ends up getting torn over choosing one flavor over another.  The counter-staff will give you samples to aid in your selection, but, in my case, that only got me even more muddled.  I was seriously torn among the superfruit sorbet with all those antioxidant rich bits of goji berry and pomegranate, the insanely buttery hokey-pokey with its bits of broken honey-crunch, the madly gelato-esque cafe espresso, and the undeniably rich chocolate ecstasy.  In the end, my scoop of choice was NZN’s award-winning boysenberry dream.

I normally take issue against anything with the color purple (long-time readers know that I associate it with the Lenten season and two dreadful women I refuse to have anything to do with), but the color of NZN’s boysenberry borders more on pink, so it’s fine with me.  But color aside, this was absolutely delightful.

It’s actually quite fragrant: you get a whiff of ripe blackberry as you lift up a spoonful.  Plus, there’s a generous amount of boysenberry coulis rippling through the ice cream.  The flavors are amazing: delicately sweet with just the right amount of berried tanginess – and you can tell that real fruit was used for the coulis (there are actual seeds) as opposed to the fruit-flavored gel used by too many modern ice cream makers.  Plus you get the sort of textures that remind you of really scrumptious clotted cream: somewhat chewy in parts, but oh-so-lush and creamy all throughout the scoop.

Now, if only NZN would just open a branch – heck, I’ll even settle for a wee kiosk! – in my neck of the woods and I will be most pleased…

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Author:

Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended earlier this year. These days, she works for a corporate governance advocacy in Makati. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel.

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