JOIN USIce cream is not just an item to get respite from scorching heat but easily one of the most-loved desserts too.
That explains the extensive menu in any ice cream parlour nowadays! But the latest trend to catch on are ice creams with 100 per cent natural ingredients. More expensive than the ones containing artificial essence, natural ice creams give you plenty of reasons to indulge your sweet-tooth too.
“Health -conscious people are now opting for natural ice-creams with no artificial ingredients or colouring agents,” says Raghvendra K Thane of Thanco’s Natural Ice cream. “Today, people are more aware about the quality of the food they are consuming so they are ready to spend a few bucks extra. They are getting better flavours which they have never tasted before, like Sitafal and Chikoo. Since there is no artificial agent, you get a taste of the real fruit,” he explains.
Kolkata-based Fresh and Naturelle Ice-Creams also has its outlets in the City now. They have come up with new flavours like South Indian filter-coffee, Rose-petal and paan. Some international flavours like chocolate hazelnut, apple pie, mascarpone cheese with candied fruits are also on offer.
Pointing out the difference between the artificial and natural vanilla ice cream, Kunal Pabrai, director, Fresh and Naturelle says, “Natural vanilla is extracted from vanilla pods grown in Madagascar. So, if you add pure vanilla in an ice cream you can easily see the minute, black granules. This helps you differentiate in the taste as well.”
Though a lucrative business venture, very few in the trade are foraying into this stream as one needs technical expertise to produce quality ice cream. Most of the companies opt for the kulfi-style which can be prepared in two to three days.
But a proper, natural ice cream requires upto 17 days for proper manufacturing, say experts. The additional cost is prohibitive and a major reason why makers are not yet willing to offer you a natural taste.