F And B World : March-April 2010
March-April 2010 11 www.hip.ph Stock Market restaurant at Bonifacio High Street. This branch is also a certified crowd drawer, with folks getting their ice cream fix even during the nippy Christmas season. At both branches, a rainbow of ice cream colors are displayed in a clear glass counter. Seeing is almost tasting as customers wait in childlike anticipation as their chosen flavor is scooped out. What’s great about The Ice Cream Bar is its 100% Filipino- made flavors and concoctions. Two such examples showcase our national fruit, the mango. A classic treat is Mangga’t Suman which has FIC mango ice cream paired with warm suman (glutinous rice cake wrapped in banana leaves) sourced from Lipa, Batangas, perfect in its moistness, drizzled with caramelized muscovado sugar. “We were inspired by the way Pinoys like to eat—what is familiar to them but with a twist. I remember that my lolo used to eat his mangoes with rice! Again people love the sensation of hot and cold,” shares Joanna Francisco, The Ice Cream Bar’s Marketing Director. Another mango-based concoction is the more sophisticated Mango Sago Sorbet. Light on the tummy and unbelievably refreshing, this dessert is layered like an ice cream parfait, alternating between a subtly sweet FIC mango sorbet and sago pearls, all swimming in fresh coconut milk. “It’s a great dessert when you just want something light and fruity to cap your meal,” recommends Francisco. The boldness to experiment with new flavors shows that The Ice Cream Bar does not play safe. One sensational example is the Belgian Chocolate Champorado topped with Raspberry Rapture FIC ice cream. Twice the comforting goodness, this treat is a perfect blend of our favorite comfort food, champorado (chocolate rice porridge), with a creamy Italian risotto. It was serendipity when one of the owners devised this dessert after having run out of milk for her champorado. The deep dark chocolate intensity, the hot creamy rice, and the cold sweet raspberry flavor offer one remarkable combination not found anywhere else. FROZEN FUN AT DAIRY QUEEN Most Filipinos love Dairy Queen (DQ) for its famous served-upside- down Blizzards: creamy DQ soft serve ice cream blended with a choice of Oreo, M&Ms, Strawberry Banana, Brownie, Caramel Cashew, Tropical Fruit, and more. Offering only 100% real ice cream, Dairy Queen has captured the mall crowd, yuppies, students, and families looking for an affordable yet quality ice cream treat to cap a meal or serve as a sweet snack. Dairy Queen’s unique soft ser ve formula was developed in 1938 by J.F. Grandpa McCullough and his son Alex McCullough with the help of good friend Sherb Noble the same tandem that launched the pilot store of Dairy Queen in 1940 in Illinois. Dairy Queen outlets soon became a fixture of social life in the small towns of the Midwestern and Southern United States during the 1950s and 1960s. In 1998, International Dairy Queen, Inc. was purchased by the company of legendary investor Warren Buffet. Since its beginnings 70 years ago, Dairy Queen has become one of the largest ice cream chains in the world, with 6,000 outlets and counting. In 2006, the Araneta Group assumed Philippine operations and has opened more than 16 outlets in the country since then. While Dairy Queen is famous for its served-upside-down Blizzard, along with its dipped cones , ready-to-eat Dilly Bar and DQ Sandwich, waffle sundaes, and blended Moolatté drinks, it recently introduced another first in the country: its one-of-a-kind Blizzard cakes made of 100% ice cream! Imagine your Blizzard favorite— whether Oreo, KitKat, or Chocolate Extreme—but this time shaped like an eight-inch round cake that screams frozen delight all over. The Oreo Blizzard, for example, boasts a fudge and chocolate cookie crunch base, followed by a thick layer of DQ’s vanilla or chocolate soft ser ve ice cream blended with Oreo cookie bits , then topped with luscious swirls of cream and more Oreo bits. Dairy Queen also offers DQ Celebration Cakes made with rich vanilla or chocolate soft serve ice cream, plus a layer of fudge and chocolate crunch. One can customize a design and personal greeting to celebrate any occasion. “We had this customer who wanted to surprise her son by hiding her gift, a car key, within the ice cream cake she ordered for her son’s graduation,” relates Rose Herrera, Dairy Queen Vice President for Marketing. So yes, they do welcome surprises and gimmicks. Just place your order at least two days in advance. Dairy Queen and The Ice Cream Bar products may differ in taste, but they do bring back the fun and vibrancy that every ice cream lover looks for, not only as a temporary respite from a hot day or a stressed-out lifestyle, but also as a way of re-awakening joyful childhood memories of comforts past. THE ICE CREAM BAR G/F Joya South Tower Rockwell Center, Makati City Tel. (02) 403-0891 The Stock Market Bonifacio High Street Bonifacio Global City, Taguig Tel. (02) 856-6301, 856-6300 DAIRY QUEEN DQ Cakes available at Ali Mall Skywalk, SM North Edsa, SM Megamall, SM Mall of Asia, Glorietta 4 Makati, Makati Medical Center, St.Luke s Medical Center Global City, Market! Market!, Shell Gas Station North, Festival Mall Alabang, Robinsons Galleria, Robinsons Place Manila, Gateway Mall, Alabang Town Center, Eastwood, TriNoma www.dairyqueen.com.ph The Ice Cream Bar s friendly servers at its Stock Market branch The Ice Cream Bar s Mango Sago Sorbet Belgian Chocolate Champorado with FIC Raspberry Rapture Grab the latest issue of Baking Press inside F&B World now available at newsstands.