The weather might be gloomy and it might not be the best time to enjoy anything cold, but you can’t deny the fact that when you’re stuck at home with family or friends, nothing beats a movie or TV series marathon with your favorite comfort food. And Fruits in Ice Cream has something new and delightful for all of us: Vermont Classic Frozen Custard, their latest dessert creation.

Frozen Custard?

FIC is the first to introduce this frozen custard treat to the Philippines. You might be wondering how it’s different from ice cream. Frozen custard is actually the same as ice cream except it has a higher concentration of egg yolks and is churned more slowly, making this dessert richer and more indulgent. When you see French ice cream on a menu, that’s another name for frozen custard. (Oh, and Ken has a recipe that doesn’t require an ice cream maker) 🙂

When FIC sent over a cup each of their Vermont Classic Frozen Custard base flavors, we were pleasantly surprised to see everything else that came with the package. Aside from the 3 varieties – French Vanilla, Brownie Batter and Cheesecake – we got an assortment of toppings and a recipe card.

Ken and I tasted each of the flavors first before we combined the toppings based on the recipes, and we literally had a hard time figuring out which one’s our favorite ’cause they’re all darn yummy! Usually, I’d go for anything chocolicious, but the tanginess of the cheesecake flavor and the creamy goodness of the French vanilla was too irresistible. The Brownie Batter still ended up as my top favorite because it has this slight bitterness to it that I love about dark chocolate. 🙂

FIC Vermont Classic Frozen Custard Recipes

Alright, let’s get on with the concoctions we made based on the recipe card.

First up is the Honey Almond. It’s made with Vermont Classic French Vanilla Custard, then topped with silvered almonds and honey.

I was trying to drizzle the cup with the honey while taking photos, which explains the honey on the outside of the cup. 😀

If you’re as addicted to cheesecakes like us, you’d love this next combination – Blueberry Cheesecake, made with the Vermont Classic Cheesecake Frozen Custard, topped with crushed grahams and blueberries. You can opt to layer this in the usual cheesecake way – grahams first, frozen custard then the blueberries, just like what we did with the Rosette cup.

We’re a sucker for blueberry cheesecake, especially Ken’s version, so, unquestionably, we loved this mix A LOT.

Oh, that Rosette cup on the left is actually a special passport to FREE UNLIMITED FIC Frozen Custard the whole month of August. I just wish we can conveniently drop by Lulubelle. They just had free sampling of the frozen custard during their launch at Power Plant Mall in Rockwell, so we’re sure there are many who are already aware of these exquisite creations by FIC.

The last concoction is the Hazelnut Malt – Vermont Classic Brownie Batter Frozen Custard, topped with Maltesers and hazelnut wafers.

This will most definitely satisfy a chocoholic’s cravings. Mmmmmmm. 😉

If you’d like to try out different combinations with the toppings, you can. I don’t think you can’t really go wrong with FIC’s Vermont Classic Frozen Custard. You can buy these sinfully luscious frozen dessert at Lulubelle Power Plant and Lulubelle Makati Med.

The base flavors are sold at Php 140 per cup, and if you want to taste the same special concoctions we made, you can avail of them for an introductory price of Php 180 per cup.

For more information, follow Fruits in Ice Cream:

• Website: http://www.fruitsinicecream.com
• Facebook: http://www.facebook.com/pages/Fruits-in-Ice-Cream/30338910336
• Twitter: @FICph