Arranged in a cup, i-tim-pad resembles (sort of) a bowl of noodles, giving the dessert its social media moniker, ‘stir-fried ice cream’. What’s more, it’s another viral video favourite, thanks to the truly mesmerising lightning reflexes of its chefs, who chop and mix toppings at warp speed before scraping the ice cream into delicate rolls. I-Tim-PadĪ made-to-order Thai sweet treat, i-tim-pad is an ice-cream mixture that’s been poured onto a sub-zero metal sheet and flash frozen. Or in the UK, where various brands have started appearing in shops, including the meteorically successful Little Moons. Where to start: Any frozen food isle in the USA where My/Mochi (Mikawaya’s contemporary spin-off) is an ice-cream cabinet ubiquity. But while these more traditional incarnations were mastered in Japan and Korea, ice-cream mochi was perfected in the USA by Mikawaya, the brand largely credited with creating an ice cream that doesn’t turn to a sodden mess when coated in sticky rice. It comes in many other forms too, with fillings and flavours ranging from red bean paste to matcha. MochiĪ ball of ice cream wrapped in a chewy, glutinous rice casing, mochi is frozen dessert as an art form. Where to start: Oaxaca is Mexico’s nieves capital, while the Michoacán town of Tocumbo spawned the La Michoacana chain of ice-cream parlours, which sell palatas in every flavour from avocado to chongos zamoranos (a flavour based on a curdled milk dessert). Nieves also bears similarities to Ecuador’s Helado de paila - the revered original variety of which is still sometimes made with ice from Imbabura volcano in the town of Ibarra. It runs the gamut of tropical flavours including cherimoya (custard apple), guanabana (soursop) and sapote/zapote (chocolate pudding fruit), while paletas, a popsicle packed with fresh fruit frozen into milk, yoghurt or water, is the more portable alternative. Latin America’s coastal regions ring with the cry of ‘Nieeeeeeeves’ from vendors selling this typically water-based sorbet. Where to start: Try qashta (also known as kashta and ashta), a traditional rose water and orange blossom booza, in Lebanon where it’s a post-fasting Ramadan favourite. Traditionally thickened with sahlab (starchy flour made from orchid tubers) and mastic (tree resin), this dense, intensely flavoured ice cream has the irresistible elasticity of just-melted mozzarella and holds its icy state longer than regular varieties, making it a favourite of sweltering summers in Turkey, Iran and, lately, the USA, where it comes in a rainbow of contemporary flavours. Variously called dondurma, bastani or booza in destinations across the Middle East, the mesmerising stretchiness of this emulsified milk confection has made it a social media favourite. Where to start: At the kulfiwalas (street vendors) in South Asian cities such as Delhi and Mumbai or in Dubai’s expanding retinue of hipster kulfi parlours. Often sold on a stick, this dense, creamy lighthouse-shaped confection is a reviving snack enjoyed on the hoof in the hot climes of India, Sri Lanka, Myanmar, Pakistan and Bangladesh, and in the Middle East, rich with rosewater. This Mughal-era dessert of slowly simmered, frozen sweetened milk (whole not condensed, say purists) is traditionally studded with pistachio, heady with vanilla, mango, rose, cardamom and saffron. Kulfiįound at the rarely regarded end of Indian restaurant menus in the UK, kulfi doesn’t get the kudos it deserves. We round up the best global offerings to inspire your next ice-cream obsession. While Brits have come to love the subtle softness of Italy’s flavour-packed ice cream as much as a milk mivvi, van-vended soft serve or Cornish clotted ice-cream cone, our tastes are expanding to embrace a variety of international icy treats. ‘Tis the season when we all scream for ice cream, and since gelato’s world domination, our hunger for more select flavours, textures and varieties knows no bounds. This article was adapted from National Geographic Traveller (UK).
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