Dark chocolate with Cervesa Negra, ‘fruitsicles’ and make your own Banana Pudding Pop
More News from Reggie Aspiras
Since Ian Carandang opened Sebastian’s seven years ago, ice cream has never been the same.
Sebastian’s is behind such unorthodox cold concoctions as puto bumbong, sapin-sapin, bibingka espesyal, cheddar cheese and bacon, maple bacon pancake, kamias sorbet with candied kamias chunks, and green mango sorbet with the late chef Ed Quimson’s bagoong recipe as topping.
Carandang says he has never stopped concocting ice cream flavors.
“I did some research on Mexican cold desserts and discovered that the Paleta (paddle) is one of their most iconic frozen treats,” he says. “Paleterias are all over Mexico offering ice pops made with loads of luscious fresh fruit in all sorts of combinations and colors.”
Madeca Fil-Mex Fusion Restaurant has asked Carandang to create a dessert for them.
My personal favorites: Watermelon, frozen at its prime, spiked with hints of mint; Tres Leches, evaporated and condensed milk, with chunks of tres leches cake; and Buko ice drop (available at Madeca, Podium).
Carandang has also come up with “Fruitsicles” such as Pineapple with Toasted Coconut, a delectable piña colada on a stick.
Carandang recently collaborated with chef Tonyboy Escalante of Antonio’s who wanted an ice cream that used Cerveza Negra.
He used a new technique; to cook down the dark beer until it was a thick syrup. “There are roughly 10 bottles of Cerveza Negra in every gallon,” said Carandang. “The flavor was creamy and malty. I knew I had a winner when chef Tonyboy took the sample pint home; something he rarely does during sampling.”
The only way to get a scoop of Dark Chocolate Ice Cream Sweetened with San Miguel Cerveza Negra is by dining at Antonio’s.
After finding a supplier from Trinidad valley, the ice cream master whipped a trio of flavors: a perfect Strawberry Sorbet; Strawberries & Cream (whipped ice cream, Philadelphia-style); and Strawberry Heston (vanilla ice cream with nutmeg and toasted walnut).
I love the Caramel Avalanche. Imagine a creamy vanilla ice cream bar covered with thick dark-chocolate shell. At first bite, there’s a nice chocolate snap, then a rich gooey salted caramel sauce oozes out. Yummy.
Of his latest creations, the Leche Flan Ice Cream Pie is the most delectable. It is made of butter cookie crust with fresh orange zest, and leche flan ice cream and finished with thin layer of real leche flan.
Snack Attack is made of cashew cookie, vanilla ice cream, chocolate-covered potato chips, peanut butter-coated pretzels, honey roasted peanuts and salted caramel.
The S’Mores consists of chocolate cookie crust, Graham ice cream, toasted marshmallows, chocolate chips, graham cracker pieces and fudge drizzle.
Snack Attack and S’Mores are very good for those who love to chew.
Carandang has made extraordinary contributions to our culinary landscape but he’s modest about it. “It’s not like I radically reinvented the wheel,” he said. “I just took the wheel to a different direction that no one thought of before (or dared to).”
For orders, call Carandang’s kitchen at 4266935.
Brown butter and banana pudding pop
Ian shares the recipe of his creamy, delicious Brown Butter and Banana Pudding Pop. You don’t need an ice cream machine to make this.
1.5 c ripe lacatan banana puree
1.5 c milk
2 pinches rock salt (not iodized salt)
100 g butter, cut into tablespoon-size slices
¾ c water
¾ c sugar
- Mix sugar and water in a heavy saucepan over medium heat. Whisk until sugar melts.
- Bring to a boil, boil for 2 minutes.
- Brown butter in heavy-bottom saucepan, whisking frequently. Add rock salt.
- Keep whisking until caramelized milk solids begin to form at the bottom of the pan, the butter turns slightly golden in color and it gives off a nutty aroma. Be very careful as butter can go very quickly from browned to burnt.
- Remove from heat and set aside.
- In a blender, combine banana puree, milk, sugar syrup and browned butter. Blend well.
- Pour into prepared popsicle molds, leaving a bit of room at the top of the mold for expansion when the mixture freezes.
- Cover and freeze overnight.
- To unmold, dip mold into warm water.
- Optional: Dip the pops into hardening chocolate coating.
- Makes approximately 9 pops, depending on size of popsicle molds.
Molds available at Rustan’s and SM.
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