We love our filter coffee don’t we? How about an ice cream with the same flavour? Now that doesn’t mean non-coffee lovers can expect tea flavoured ice cream. Instead try the ‘forest berry with jeera’, the ‘mango chilli’, the ‘kesar rose’ or dark chocolate almond. Where? From the original makers of fresh fruit natural ice cream, hand churned and all. A true-blue Hyderabadi will know that natural ice cream was very much a part of the city’s treat in the early 90’s at Almond House in Himayatnagar. Tender coconut ice cream was born in Hyderabad.
With a need to upgrade, Almond House stopped making and selling the same only to be back with a lot more. The wait was long, but Chaitanya Muppala, the second generation from the Almond House family has a lot to offer when it comes to ice creams.
First, the newly opened outlet has a chart on ice creams brand Indulge. The chart is about the fat content in their ice creams. Second, the flavours are one of a kind. Third, they are selling them in ceramic mugs with a stainless steel spoon. Environment conscious? “Yes. After relishing an ice cream, no one really cares where the cup and wrapper lands. Our ceramic mugs are reusable and so is the spoon. The flavours on offer are old favourites in various ways but none have been tried as ice creams earlier. I am aware summer is over but just for the sake of sales I wasn’t going to launch when I was not ready. Ice cream making is simple if we get the right churn process and know the ingredients to be used. The balance between sugar and fat has to be met to get the right consistency. Ice creams that survive for long as hard as bricks use a hydrogenated fat. That is also the reason why as children we would love to wait for the ice cream to melt while it sticks to the upper part of our mouths,” says Chaitanya who studied and learnt the ice cream making process through books, internet and with a friend from Mysore who owns an ice cream shop.
Keeping the thought that these days ice cream also ends up as a meal in itself, Chaitanya was sure of what he wanted from his product. Low fat content and keeping the sweet levels low. Milk is used in almost every ice cream and he assures no other form of fat exists in their products.
As long as flavours are concerned, it is not easy to decide which one is the best but ‘mango chilli’ can do the magic. However, do not expect a burst of chilli hot with this ice cream. The chilli is more like biting onto a non-pungent fresh green chilli. The mangoes are from their farm, so it is organic and for the time being they are using the alphonso variety only. The dark chocolate almond has chunks of smoky roasted almonds. A delight to relish. Chocolate lovers will not be able to resist this one. The cocoa comes from Ghana. Love colours? Go for tropical. Or if you are feeling very desi then try the kaju-bellam . It is a milk ice cream topped with fresh fruit sauces and garnished with sabza seeds.
Those who want it fat free/dairy free indulgence should go for their sorbets, in litchi with ginger and lemon that can bowl you over.
