Chocolate Shoyu Soy Sauce Ice Cream

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Aus der Presse:

Die Presse – 25. May 2024
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Koji, Tanne, Bridgerton: The new ice cream flavors.

When it comes to ice cream, there are always new ideas. This season, for example: ice cream flavors made from Asian ferments, inspired by unusual chocolates – and Netflix. One would think that given the enormous density of ice cream parlors in Vienna, one has now seen everything that can be made into ice cream: goat cheese and vegan basil ice cream, orange sorbet and salted caramel, not to mention the Italian creams that the numerous classic ice cream parlors offer pile into the Stanitzerl
– and there is now ice cream for dogs too. But of course, someone still comes up with something that didn’t exist before. Sirkka Hammer for example.
She has been producing soy sauces and miso pastes with Viennese miso for five years – and recently also ice cream. „We made miso caramel ice cream two years ago – and people really loved it,“ she says.
Now she has developed the idea further with her team and has been offering a whole range of very unusual ice cream flavors in her shop in Vienna Meidling for ten days, all of which are based on Asian ferments. There is creamy Amazake ice cream with frozen tomato shavings, buckwheat rhubarb ice cream or chocolate ice cream, which the house soy sauce gives an interesting touch of salt and umami. That will happen soon too
Miso caramel ice cream is coming back into the program.