The Ice Cream Project
Sending the world good vibes, one scoop at a time.
emailforicecream@gmail.com
emailforicecream@gmail.com
Black Sesame Ice Cream (150 a pint) and Ginger Ice Cream (150 a pint). These are introductory prices. They might go higher or lower depending on my math skills.
emailforicecream@gmail.com
-Bev
Like the Other Brain, I love ice cream, too. From the moment I see it being scooped, I say a silent prayer of thanks because this delicious wave of creaminess will soon end up in my mouth. When I heard Beverly was starting an ice cream project, I immediately asked her if she needed a partner. Luckily, my experience qualified me to be the Other Brain of this operation. So what credentials do I possess? Well, I don’t make ice cream, that’s for sure, but I sure do eat a lot of it! You may think that I am a biased taste tester based on the fact that I am a close friend of Beverly’s and a self-appointed marketer for this ice cream project, well you’re right! It is my job to let you know how awesome our ice creams are. With that said, I want to tell you how Beverly’s Black Sesame Ice Cream (BSIC) ended my weekend on a high note.
I don’t like to sleep. With so little time and too much energy, I would rather be up and about 24/7 if it were humanly possible. Unfortunately, I do get tired and the aging bones of a twenty seven and a half year old will have to settle for at least 6 hours of sleep at night. This weekend, I pushed it to only having 9 hours of sleep in two days. In those two days, I managed to celebrate two birthdays, play with a kid who thinks I have an Afro, watch an R rated puppet show, be German for an hour, attend a high school reunion, and play volleyball. By Sunday afternoon, my body was in a limbo. Even if I wanted to sleep, I’ve gone past the point of sleepiness and ended up being restless. Hence, I decided to hang out by the pool with some friends at the Polo Club.
When I arrived, the first thing I noticed was the mysterious red cooler that Beverly brought. I was so excited because this could only mean one thing, ICE CREAM! But, which one? As she mouthed out the words, “Black Sesame”, my highly incapacitated brain just rebooted itself. It was like someone yelled, “Open Sesame” and I felt the sudden rush of blood to my head. Finally, a chance to end this weekend right!
Unfortunately, as fate would have it, we had some difficulties in locating the BSIC stash due to the disappearance of Jun, our headwaiter. We asked the staff to keep the pint for us in the freezer and now we could not find Jun. I hate “so near, yet so far” type of situations. Fortunately, we have our friend, Fleur on our side. She managed to scare the staff (Yes, she does that often, so beware) and when she came back, angels were singing, “Alleluia, alleluia!” What a glorious time it was! Coming from the freezer, the BSIC was in perfect serving condition. No need to wait for it to soften. Magical, I say. We didn’t even bother with bowls. It was like our minds understood. The tiny voice just said, “Dig in. Devour me!” And, we did. It took us less than ten minutes to finish the pint, with me eating most of it. The velvety cream coated our taste buds and showered it with tiny wonderful black sesame grains. You can draw the slight smokiness of the black sesame, which was complemented beautifully by the sweetness of the cream. The flavor introduced itself confidently, not shocking, not too polite. It was perfection in a pint! I can finally go home and unwind with a smile. This was what the doctor prescribed to end my weekend—Beverly’s Black Sesame Ice Cream.
Temper Tantrums.
My brain thinks it’s January but the calendar says otherwise. It’s already March. The past two and a half months went by so quickly, I only really remember making four different flavors of ice cream. I want to make more ice cream. And I will, even if it means cooking the batter in this heat.
I love ice cream. I love it so much that I’m going to start sharing it with all of you (for a fee, of course). 2010 is the year that’s going to make things happen and it’s starting with ice cream. This is starting as small venture (tiny would be more accurate) and hopefully it will snowball to something bigger in the future. For now, I’m making ice cream in small batches to ensure freshness and consistency. It’s going to be around 10 to 20 pints a week (or 5 to 10 liters), with flavors changing every week. You can also request for other flavors but please let me know at least 3 days ahead. To order, please send an e-mail to emailforicecream@gmail.com. If you live in Makati or somewhere in the Fort, I can probably deliver the ice cream.
If you have any suggestions or feedback, or flavor suggestions, please send them in.
Oh, in case you think this is a 1-person operation, it’s not. Two brains are better than one. The next brain is writing the next blog post.
-Bev
