CHECK IT OUT: Kool Kids Ice Cream and Co.
This new place makes ice cream magic
5/F SM Mega Fashion Hall, Mandaluyong City
Open daily from 10 a.m. to 10 p.m.
56B East Capitol Drive, Kapitolyo, Pasig City
Contact: 631-8482, 579-3495
Open from 1 p.m. to 10 p.m. (Monday to Thursday, Sunday) and 1 p.m. to 11 p.m. (Friday and Saturday)
(SPOT.ph) As if making perfect ice cream weren’t difficult enough, try adding innovation to the challenge. For local ice creamery Kool Kids Ice Cream and Co., that meant using liquid nitrogen to create a smooth, soft version of this world-famous treat.
Waiting for the show
The writer at work...
Using liquid nitrogen to freeze custard into ice cream is akin to a theater performance. Delicious custard in a small jar ages overnight under cold temperature to help it turn into ice cream easily. As nitrogen is released onto the mixture, the magical transformation takes place. It’s always a crowd-pleaser, with customers amazed at how the creamy liquid turns into the revered dessert like it was some kind of trick.
Ice cream produced in this manner is not typically as thick, but the flavors present are bolder and more potent. Toppings, which are carefully curated, are added later for texture and a more comprehensive bite. The Camp K (P130), for instance, is premium ice cream loaded with graham-cracker crumble, chocolate sauce, and toasted marshmallows. Kool Kids also uses this ice cream to make other kinds of dessert. The FroDough (P90) is a sandwich made with cookies ’n’ cream ice cream inside a donut. It’s a good combination, but messy, especially since the warm pastry easily melts the thinner ice cream.
PB Vanilla Cookie Sandwich (P130)
Ree’s Please (P150)
As far as classic partnerships are concerned, the Ree's Please (P150) delectably combines peanut butter and pretzel for that classic sweet and salty fix, while the Yuzu (P150), the lone seasonal flavor, takes on the flavor of the Japanese lime for a refreshing and jolting taste.
As the shop’s name suggests, kids are sure to enjoy the magical transformation, the eye catching appearance, and the final product. If liquid nitrogen and delicious ice cream can't catch a child's attention, then nothing will.
Luke de Ocampo can't deny his love for food. The 12-year-old seventh-grader has been fortunate enough to dine in many top restauraunts in the world, including The Fat Duck, Dinner, The Ledbury, Peter Luger, De Librije, and Ottolenghi. Adventurous and always open to new journeys and flavors, he considers every exposure to food as a form of education. Among his most favorite dishes are fish and chips, ravioli, and roast duck.