Ice Cream Sundae: Coconut Strawberry Pistachio & More...

Our Ice Cream Sundaes start with a custard ice cream - meaning that the base contains not only milk and egg yolks, but also cream. The custard is not made using a conventional batch ice cream machine, but instead are ‘creamed’ from a frozen state using a totally different technology and machinery called PacoJet.

Specifically, batch freezing can take anywhere between 15 to 30-minutes per cycle whereas we produce 1-liter of ice cream in about 2-minutes using the PacoJet technology. Ice crystals that typically results from conventional churning are non-existent with our method and instead yields an incredibly creamy texture. Our method also provides an overrun of between 10 to 15% maximum meaning you get almost all ice cream and very little air!

All of the Ice Cream Sundae elements are each providing a distinctly unique texture and/or aromatically synergetic ingredients resulting in our own novel take on the ice cream sundae concept.

This dessert features flavour combinations redesigned into a modern frozen version of different textures and flavours including;

Coconut French biscuit Dacquoise cake infused with pure strawberry puree and Cointreau liquor punch

Sabayon style Matcha (green tea) & home-made pure pistachio butter French parfait egg milk foam

Coconut double cream slow poached sous vide custard ice cream

Pure strawberry puree stirred egg custard cream

Toasted coconut infused whipped white chocolate Chantilly cream topped with roasted coconut

NB: Please note that desert design and packaging is subject to change without notice and may not be as pictured.