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Our new food & design research collection. Here we will feature articles about design thinking and processes, food (of course), but more specifically food culture, cook book reviews, food and design trends and much more...

Streetfood Today / Ice Cream

Here is a "small" list of some ice creams we've found from around the world. From kulfi to ice cream looking like spaghetti, and Eskimo ice cream made with dried meats and animal fats, find out the many ways people have made this sweet dessert!


Kulfi

Where? India

What? "Kulfi is a traditional Indian ice cream made with slowly simmered whole milk. Although the long-simmering process results in a loss of volume, it makes up for it with a delicious, nutty, caramelized flavor. The ice cream is characterized by its unusual, conical shape, a result of using traditional, special molds with tight-fitting lids. Kulfi is usually flavored with traditional Indian ingredients such as pistachio, rose water, and saffron, although some cooks prefer to flavor it with fruits such as berries. It is believed that kulfi was invented by the ancient inhabitants of the Himalayas during the Mughal Empire era."


Find out more here.


Spaghettieis

Where? Germany

What? "a German ice cream dish made to look like a plate of spaghetti. In the dish, vanilla ice cream is extruded through a modified Spätzle press or potato ricer, giving it the appearance of spaghetti. It is then placed over whipped cream and topped with strawberry sauce (to simulate tomato sauce) and either coconut flakes, grated almonds, or white chocolate shavings to represent the parmesan cheese. Besides the usual dish with strawberry sauce, one may also find variations like ice cream with dark chocolate ice cream and nuts, simulating Spaghetti Carbonara instead of Spaghetti Bolognese."


Find out more here.


Akutuq

Where? Alaska

What? "While two favourite versions of akutuq are blueberry and salmonberry, the dish’s many variations depend only on the cook’s imagination, the contents of the freezer, or what’s currently in season. Substituting dried meat for the fruit produces a protein-rich meal that sustains men during long hunting trips in freezing temperatures. Akutuq means “to stir,” an apt name for a dish that involves whipping animal fats by hand. As recently as a century ago, cooks prepared large batches of akutuq and stashed them in the family’s permafrost cellar until frozen, ready for everyday meals or drop-in guests. Nowadays, it’s often whipped until the volume increases six times, and crafted into a fluffy and festive dessert. Outsiders call it Eskimo ice cream, as much for its appearance as for its texture and taste."


Find out more here.


Jipangyi

Where? South Korea

What? "Jipangyi, meaning "cane" in Korean, is a long and thin stick made of puffed rice or corn, and is a favourite traditional snack adored by many Koreans. It is now loved by millions around the world as it gives the crisp taste of puffed-corn shell combined with the sweet ice cream taste from the beginning to the end."


Find out more here.


Faloodeh

Where? Iran

What? "Faloodeh is an ancient Persian dessert, a sort of granita threaded with rice noodles and spiked with rose water and lime. Though you may typically cook noodles until al dente, you’ll need to really cook them through here before adding them to the syrup so that they soak up enough liquid to become as crunchy as possible as they freeze. In Iran, most ice cream shops sell just two items: traditional saffron ice cream and faloodeh, which is typically topped with bottled lime juice that tastes mostly of citric acid."


Find out more here.


Dondurma

Where? Turkey

What? "Turkish ice cream is believed to originate from the city of Maraş—hence the name—and what really sets it apart from other varieties is its resistance to melting and a particularly dense, chewy texture. These qualities are brought by adding two thickening agents to the basic milk and sugar mixture: Arab gum, also known as mastic resin, and salep—a type of flour made from the root of the early purple orchid."


Find out more here.


Booza

Where? Syria

What? "Though the word means "ice cream" in Levantine Arabic, today it mostly refers to the Syrian version, a combination of milk with sahlab or salep (a starchy orchid-root flour) and mastic gum (a tacky, piney-tasting tree resin), which give it its characteristic stretchiness. The landmark Bakdash shop in Damascus, Syria, opened in 1886 and mesmerised customers with a rhythmic pounding of the sweet base: Servers hammered 3-foot-long wooden paddles against the cold metal counter until the booza looked like soft serve but stretched like taffy. It became a ritual to crowd in and watch the show."


Find out more here.



Sheer yakh

Where? Afghanistan

What? "Sheer yakh, meaning frozen milk or cold milk in Dari, is a traditional Afghan dessert that uses the same ingredients as the Indian kulfi ice cream but is prepared differently. The ice cream ingredients such as milk, sugar, and flavorings are all added to a metal container, which is then placed inside another metal container filled with ice and salt. The person who makes the ice cream continuously rotates the vessel holding the ingredients manually within the stationary ice-filled container and occasionally stirs the creamy mixture until it becomes frozen. Typical flavorings include cardamom, rose water, and salep (wild orchid powder)."


Watch how it's made here.

Find out more here.

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