Just recently I discovered Kohu Road ice cream and I was hooked! Its the perfect small indulgence at the end of a busy working day.
Like all good things this gourmet ice cream deserved to be shared with friends. But which flavour should I serve? The creamy but not too sweet vanilla, the espresso for coffee lovers, the elegant green macha or the decadent chocolate? My head went round in circles, decisions, decisions!
Then it came to me. There are wine tastings, so why not an ice cream tasting? That would give my friends a chance to sample more than one and there would be no worries about going over the limit !
A serious ice cream tasting demands a knowledgeable host. So I went on a journey of discovery to find out who the mastermind behind this exclusive icecream was. His name is Greg Hall, a New Zealander who is passionate about ice cream. He and his wife Yayoi, a Japanese chef, have spent considerable time to develop their special range of Kohu Road ice cream flavours. In their drive for perfection they have sourced the very best ingredients such as 72% cocoa solid chocolate from France, vanilla beans from Tonga and Arabica coffee. They refuse to add any artificial additives or flavours and they use organic eggs and real cream.
The date was set for the ice cream tasting. A group of close friends were invited to participate. The table was set with shot glasses and teaspoons. After a glass of Lindauer, all were in a mellow mood and ready to commence. The score sheets were handed out and they were asked to grade the different flavours under the following categories:
1. Taste
2. Appearance
3. Feel in the mouth
4. Length of flavour
A small measure of vanilla ice cream was put into each glass and left to soften briefly before they tucked in. It was a pleasant creamy colour speckled with bits of vanilla pods which accounted for the pure vanilla flavour.
Next the espresso. It went down very smoothly. The caffeine kicked in and gave them an immediate lift. In colour more like a latte than an espresso, but the coffee flavour lingered nicely.
Then the macha , with its gorgeous silky texture and avocado green colour . Its flavour comes from the powdered form of Japanese green tea. For most this was a new taste sensation. Some loved it on first taste, for others the slight bitterness was somewhat challenging. But all agreed that its appearance was the most striking.
Finally the dark chocolate. It had a rich deep brown colour and an intense chocolaty flavour which melted and lingered in the mouth. Everyone loved it!
After totalling the scores and unanimously declaring the dark chocolate first someone suggested we should have included the aroma on our scoring sheets. It was at once decided that this oversight demanded a further tasting in the very near future! Fortunately getting hold of it won’t be a problem as Greg is happy to deliver it around Auckland on his scooter.
Or we could visit Kohu Road at16 Benedicts Street, Newton, Auckland, and sample the range from their tasting cabinet, talk to the ice cream makers and have a coffee. To find out more, or to make a booking contact www.kohuroad.co.nz
The formal part of our ice cream tasting session was now over but there was still some ice cream left. I couldn’t resist spoiling my guests with a final treat.
The left over vanilla ice cream was put into small individual bowls. Strong coffee was brewed and poured over it to make affogato, a suitably decadent ending to a great afternoon.
Affogato
Ingredients:
Vanilla ice cream (one scoop per person)
Method:
Brew a quarter of a cup of espresso or very strong coffee per person.
Pour it over the ice cream.
Devour at once!
Article written by Lyn Potter