![]() And so, I just became infatuated with Thai rolled ice cream ideas. and I was in New York and I actually had it there as well. That was the first time I had it, and I was immediately hooked. It was not only the ice cream itself, but the process of making the ice cream that blew my mind. When I finally tasted it I thought it was amazing. I saw it being made and I was like, “Oh my gosh, I have to try this!” I went over and stood in line for like an hour with everyone else. I went to Thailand and I was in Chiang Mai, and we went to one of the night markets there. ![]() And then coincidentally at that same exact time I had a trip booked to go to Thailand. PV: A couple of years ago I saw on social media this new form of ice cream I thought was really cool. And it's a lot creamier than the traditional scoop ice cream that you would find you know at any other scoop shop. But as soon as the ice cream is exposed to some form of heat, like inside your mouth, then it immediately liquefies and it turns into this really creamy texture. It feels like when you're sticking your spoon in it, it's not as creamy. PV: The texture is different because when you're making the rolled ice cream, initially it's a lot harder or more firm than traditional ice cream. MC: How does the flavor or the texture differ to Western ice cream that I'm used to? Tell me about the differences. You get a nice, very creamy ice cream for sure. Use the knife to scrape it over and roll it into rolls. Once it's flattened it freezes over into solid ice cream. You have the liquid base, you pour it flat, spread it around and roll it up. It’s little bit different from traditional ice cream because it doesn't come in a cone it comes in a cup that you eat with a spoon. ![]() You put those rolls in a cup, top it, and eat it with a spoon. When you scrape ice cream off it rolls nicely into little rolls. Then you use the knives – they look like paint scrapers – to scrape the ice cream off. Once it's solidified as ice cream, you flatten it onto the pan. And then you're basically stir-frying the ice cream by churning it with your hands using metal knives. PV: The nickname for Thai rolled ice cream is actually “stir-fried ice cream.” It’s exactly the same as a stir-fry, but instead of using a very hot surface like a wok, you're using a very cold surface. How do you get it off? Tell us the process. MC: You take the ice cream base and pour it on this freezing cold steel plate. It's the freshest form of ice cream that you can get right now, because everything is made right in front of you and everything is made to order. And then what we do is we pour that ice cream mix over a freezing stainless steel plate and make it fresh right in front of you. We take the ice cream in the liquid form, get the mixtures all right, add some flavoring if you want to. ![]() ![]() Pheng Vang: Thai ice cream is your regular ice cream, it's just presented in a different way it's made fresh right in front of you. We also wanted to see the fast-paced action of making Thai rolled ice cream for ourselves, so we stopped by Sota Hot & Cold and produced the video above. To learn more about it, our contributor Melissa Clark talked with Pheng Vang, who owns two Thai Rolled Ice Cream parlors called Sota Hot & Cold in Minneapolis/Saint Paul. This unique style of ice cream is not pulled from frozen buckets by the scoop, instead its liquid base is poured onto a frozen pan and then chopped, mixed, spread and rolled right in front of you. Thai rolled ice cream - also known as stir-fried ice cream - is a global phenomenon of ice cream delight. ![]()
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