What’s the scoop?

As the temperatures soar, our quest for unique chilled eats continues. This week, GulfWeekly lists some interesting ice creams from around the world, highlighting unique flavours and cultural ways of devouring these irresistible cool treats.

Salmiakkijäätelö

Salmiakkijäätelö or ‘salmiak ice-cream’ is a popular Finnish frozen dessert sold in supermarkets and on the streets, especially during the summer. It’s greyish in colour and gets its distinctive salty flavour from salmiak or salty liquorice – a widely consumed confection in Nordic countries. The main ingredient in it is ammonium chloride. Salmiakkijäätelö can be enjoyed as scoops, soft serves and ice cream bars, occasionally drizzled with salmiak sauce to intensify the unique taste.

Bastani Sonnati

Combining the delicate flavours of saffron, rose water, vanilla and pistachios, this golden scoop of goodness is a staple during celebrations in Iranian households and said to symbolise unity and joy in gatherings. Historical reports on Bastani Sonnati (traditional ice cream) trace its origins to the Achaemenid Empire dating around 500 BC. It is popularly consumed as an ice cream float with carrot juice, topped with cinnamon or other spices.

Cassata

While cassata is a popular Italian dessert, we are talking about the crescent-shaped Indian ice cream inspired by the Sicilian cake. Most popular since the 50s up to the early 90s, Cassata ice cream was the sweet ending to virtually every Indian wedding feast; especially the loaf variety that was sliced and served. The chilled dessert features ice creams like vanilla and strawberry layered with a milk-soaked sponge cake base, garnished with nuts and candied fruit or ‘tutti frutti’.

Queso Ice Cream Pan de Sal

The Philippines is known for its unique ice cream flavours like ube, corn, avocado and queso, which blends cheddar cheese with sweet cream, sometimes, with bits of cheese in it! Slightly crumbly in texture, the chilled treat has the perfect balance of salty and sweet. The scoop is traditionally devoured as an ice cream sandwich paired with a cloud-like pan de sal – a slightly sweet Filipino bread roll that is soft on the inside with a crispy crust.

Booza

This frozen dairy Levantine dessert brings interesting flavours together like mastic (resin), which has an earthy, piney taste and sahlab or orchid flour, which is light and floral, reminiscent of the bloom. Over time, it has grown in popularity in the Middle East. It has a stretchy, chewy texture, which connoisseurs might say feels like the Turkish dondurma. However, the flavour profile remains unique, lending it a distinctive personality.

I-Tim-Pad

While ice cream rolls have gained global popularity only over the last decade, the concept has been around for longer. Translating to stir-fried ice cream, I-Tim-Pad is a popular street food from Thailand, made by spreading the cream or milk base onto a metal surface of sub-zero temperature and scraping it into a roll. Some versions might add nuts and other toppings. Culturally, theatrics accompany the making of I-Tim-Pad, with ‘expert chopping and rolling’ as part of the process.

Spaghettieis

This whimsical German chilled treat gets its name from the stringy vanilla ice cream topped with strawberry sauce and grated white chocolate, all resembling a dish of spaghetti with tomato sauce and parmesan cheese! Ice cream shop owner Dario Fontanella is credited with the creation, inspired by his experience tasting Mont Blanc, which, like Spaghettieis, is also stringy and made using a spätzle (noodle) press. It has gained popularity outside Germany owing to its unique presentation and ‘playful’ nature.