Vanilla Ice Cream w/ Key LIme Syrup on Thai Wafers

Spring  is just setting in but the mind is pegged on summer. The ice cream shops are brimming with people. The habitues are all ready to take the  plunge. They come and (un)garbed  in their summer best. Shorts, short shorts and colorful  though  inedible spaghetti straps are revealing  a lot of skin and  the best of oh so interesting seasonal fruits whose undulating curves only the heat of the sun can bring. Ay, ya, yay. Summer is a feast for the eyes.

Frankly the air is still distilled with the remnants of the winter chill. The occasional gusts still brings that vaunted shiver to the bones but  humankind in this part of the globe doesn't  mind. They are done with the snow. The ice cream is ready for a good licking.

For my special ice cream treat  this week, I toyed around with  the Thai rice wafers and came up with a scoop of vanilla ice cream dressed up in Asian flavors.

                   

What I did was to put the vanilla ice cream on top of the wafer and drizzled it with key lime syrup I made and cooled in the fridge beforehand. I then garnished the ice cream with toasted pinipig.

                   

I removed the seeds of about four key limes  and squeezed the juice into a boiling mixture of about  a cup of sugar and an equal amount of water. I cooked the mixture in medium slow heat until  the liquid is reduced  to a slightly sticky consistency.  I then cooled it at room temperature.

                                            

You can substitute the key lime juice with kalamansi or even with pandan juice extract. The syrup is a flexible way of adding layer of  color and flavor to the ice cream. The toasted pinipig will add the crunch.

                   

 

Comments

[xtine]

That really looks delicious and the color looks like summer is fast approaching!

I can't really keep up with you when it comes to cooking but hey, thanks for sharing your food, recipe and your unbeatable time...

Take care!

Tin