Just in time to take the edge off this punishing summer heat is the entry of a top premium ice cream brand from the United Kingdom.
Unlike regular ice cream, Carte D’Or Gelato is creamier and denser. This consistency is achieved by ensuring that minimal air is incorporated into the mixture.
To give an idea how gelato is made, Carte D’Or recently invited lifestyle media to a master class. Groups were instructed by chef Miko Aspiras to add the short list of ingredients into a huge plastic pitcher half filled with milk.
One by one we added sugar, pure pistachio paste, salt and real cream before plunging a handheld mixer into the pitcher.
“Once you switch the mixer on, avoid lifting it up and down. We don’t want too much air in our gelato,” Aspiras said. “Make sure that all the ingredients are fully blended.”
Our pitchers, now containing frothy, pale green mixtures, were then brought to an industrial gelato machine to be slowly churned and to undergo pasteurization. We then got to sample the pistachio gelato we had helped to make.
“Carte D’Or Gelato was crafted with the idea of offering something that’s more than just ice cream,” said brand manager Earl Keh. “We take pride in sourcing only the best ingredients, from Australian butter and pistachios harvested from South Australia and California, to Belgian chocolate and hazelnuts grown in Turkey.”
Introductory flavors
The four introductory flavors include Salted Caramel, Double Dark Chocolate, Pistachio and Chocolate Hazelnut. Aspiras, a consultant to the brand, said more flavors are lined up, and he would whip up a variant with a distinctly Filipino flavor.
The chef and restaurant owner is suited for the job, as he is known for the pastries and cold confections he serves in his restaurants Scout’s Honor, Le Petit Soufflé and Freezer Burn.
“I’m already doing ice cream. Now, I also know how to make gelato,” he said.
Carte D’Or Gelato will be available in select supermarkets and convenience stores nationwide on May 23 with prices starting at P295 for a 475-ml container.
