Thursday, 23. October 2014
12. 06. 14. - 15:00
A restaurant in the Philippines has come up with an unusually snappy summertime treat for its patrons - crocodile ice-cream.
The Sweet Spot eatery in Davao City is right next door to a crocodile park when the critters are raised for their meat and skins.
And Sweet Spot's Artisan Ice Cream uses crocodile eggs instead of hen eggs together with the more usual ingredients of milk, cream, sugar and flavourings to make the ice-cream. According to Sweet Spot staff, crocodile eggs are 80 percent yolk and much more nutritious than chicken’s eggs, making it a healthier choice for their ice-cream.
Apparently the store got its start after its owners, the husband-and-wife team of Dino and Bianca Ramos, received some crocodile eggs from Dino’s uncle, the owner of the nearby Davao Crocodile Park.
At a loss for what to do with the eggs, Dino tried making ice-cream – and the couple found themselves with a delicious treat on their hands. Since the ice-cream is hand made, every batch includes a variety of flavours made by mixing in fruit. The pair do not only sell crocodile ice-cream, they also have normal chicken-egg ice-cream, also in a variety of flavours, but the crocodile ice-cream is the one that is snapped up faster than they can make it.
Croc ice-cream has ensured that the store has been getting quite a bit of attention both locally and from foreign tourists.
Inventor Dino said: "Of course it is regular ice cream that doesn't taste of croc meat. It's only the eggs we use. But they do make delicious ice cream. Because crocs are an endangered species, we only get the eggs that do not hatch or are surplus."
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