FREEZER BURN
Freezer Burn is a mad yet delicious experiment on the spectrum of ice cream flavors
When you make it to Uproxx, you’ve got it made. It’s one of the primary sources for news and information of the global digital generation. A few days ago, a brand new Philippine dessert concept, Freezer Burn, made it to the U.S. edition of Uproxx, and instantly sparked viral cronut-like levels of shares and likes on Facebook. In the comments section, there arose a very intense debate about the pros and cons of what’s quickly become the must–try signature item of the tiny ice cream parlor: ketchup mayo fries”.
It’s Heinz tomato ketchup combined with mayonnaise, churned into an ice cream, then served with a side of hand cut fries for dipping. Is it savory or sweet? Is it a main course or a meal ender? It’s either a source of joy or something to dread, depending on how adventurous one’s palate is.
Well, I love it. When Miko Aspiras and Kristine Lotilla casually mentioned this particular dessert a couple of months ago, I already started obsessing and imagining how they would execute the flavor. They described it as the logical progression of the french fries and ice cream combination that’s become a popular snack everywhere. Obviously, their version couldn’t just be a plain old vanilla item for the two chefs. After all, for the past year, they’ve been reinventing the humble cookie in their other trailblazing dessert concept, Scout’s Honor.
So what’s it like, these sandwich condiments turned into an oxymoron of a dessert? It’s spectacular. The mayonnaise gives the ice cream an extra level of creaminess, a silkier texture, and a tiny tang. The ketchup somehow doesn’t come off as savory; instead, the tomatoes’ intrinsic fruitiness comes through. It’s many things at once: quirky but logical and new yet familiar. Each spoonful is a surprise, almost a sensory contradiction. It’ll take a couple of bites to wrap your tastebuds and your mind around the concept, but soon, you’ll be slathering your fries with the ice cream. Don’t miss The Best Mint Stracciatella ice cream, overloaded with chunks of Andes chocolate mints.
Freezer Burn offers eight unique “composed desserts” daily; ketchup mayo fries is just the tip of the iceberg. There’s a deep dark dramatic chocolate ice cream served with churros. What goes best with a rich buttery sticky toffee pudding? Butter ice cream, of course. What to sprinkle on a corn and cheese ice cream? Cornik! Everything is a play on textures and temperatures and tastes. There are 48 combinations all in all that will be rotated in Freezer Burn on a regular basis. That’s 48 distinct flavors of ice cream, matched with 48 unique cakes and pastries. One in particular caught my eye. Coming very soon? Burnt coconut husk ice cream paired with home baked ensaymada, topped with a sugary-sour calamansi curd. I’m smacking my lips already.