Pleased As Peaches

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April is coming to a close, and we're saying farewell to our flavour of the month, created by Prep Luxe.

We first got to know one of Prep Luxe's owners, Jacqueline. Starting as a blow dry bar, they've since evolved to offering full suites of services for hair and make-up.

Images from Prep Luxe

Images from Prep Luxe

Behind the salon's stunning facade are roots that stem heartwarmingly from the owners' childhoods. Jacqueline tells us, "When we started Prep, we were inspired by a forgotten era - our grandmothers' era, where women would always get their hair immaculately groomed and well-set before they even left the house. In that era there was no such thing as leaving the house without your hair being done properly."

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That was also the inspiration behind our collaborative flavour, Prep & The Giant Peach. Jacqueline placed an emphasis on the fragrances she remembers her grandmothers using - as she puts it, "75% of emotion is tied with smell. When we thought of our grandmothers' era, we thought of the fragrances that reminded us of them - and it was things like the smell of peach, of rose. That's perhaps linked to the floral and fruity scents they used during their time."

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And thus, Prep & The Giant Peach was born: white peach sorbet, with a hint of rose, topped with a delicate, crisp, meringue rose.

Jacqueline also wanted to bring back many of the understated values from this elusive forgotten era. "The concept of out-giving - now we're always about taking, but they have so much in them that's about giving more than they can ever get back. It's not just about being resilient, but about being anti-fragile when they faced different challenges [in life]. It's about living a life larger than yourself, and that's a very beautiful thing."

If you haven't - click to watch the video for Prep & The Giant Peach.

If you haven't - click to watch the video for Prep & The Giant Peach.

Prep & the Giant Peach

This April, we're bringing you a very special PS Collaboration - a flavour dreamt up by Jacqueline Chang, co-founder of blow dry bar & salon, Prep Luxe. Together with two friends, Jacqueline started the unique salon in 2013 and epitomises many values we applaud in our collaboration partners: authenticity, positivity and warmth, and proudly local.

Prep & the Giant Peach

Inspired by the strong women of her grandmother's era, Jacqueline wanted to create a fruity, floral flavour. The result: Prep & the Giant Peach, a white peach sorbet with a hint of rose, topped with a hand-baked pink rose meringue.

We sat down with Jacqueline to talk about how Prep Luxe's style and her own experience influenced the creation of her fruity flavour.

Click to watch April's flavour come to life!

Click to watch April's flavour come to life!

It's a Cracker!

This month's flavour is refined, luxurious and a little decadent - a change from the tangy, fruity flavours we've enjoyed recently.

We call it The Nutcracker, a homage to Tchaikovsky's ballet: pure pistachio gelato, punctuated with shards of raspberry-infused dark chocolate. 

Pistachio and dark chocolate is a classic pairing. Many of our Pint Society subscribers have requested this flavour profile, and we totally get it; the sweet nuttiness of roasted pistachios and the rich bitterness of dark chocolate are quite the perfect match.

We think the best couples are those that can be kind of nutty together...

We think the best couples are those that can be kind of nutty together...

Chocolate Ice Magic - sometimes known as chocolate shell - is a wonderful, sweet chocolate sauce that hardens in contact with ice cream. An old-school, almost forgotten ice cream topping, it's what inspired our chocolate shards.

We gave this childhood favourite a grown up update by using dark couverture chocolate (73%) infused with freeze-dried raspberries,

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Adding a touch of raspberry really elevates this timeless combination, as it gives a playful tartness that cuts through the mellow flavours. 

The best thing about our raspberry chocolate shards? They melt at a much lower temperature than solid chocolate, or chocolate chips. While chocolate chips are a perennially popular mix-in, they're really just for texture and visual effect; chips harden like rocks and become tasteless when frozen.

In contrast, our frozen chocolate sauce is liquid at room temperature -
which means when you eat it, it melts on the warmth of your tongue, exploding with flavour.

We think this creation is something even the Sugar Plum Fairy would be proud of! 

Click to watch The Nutcracker's launch video

Click to watch The Nutcracker's launch video

Why isn't our Pistachio bright green?

When you look at our pistachio gelato in our March flavour, The Nutcracker, you'll notice it's a pastel brown with a very subtle tint of green.

Why isn't it a lurid green hue? Because we only use 100% real pistachio nut paste - no additives or colourings. Real pistachio nuts are not uniformly acid green. And when they're mixed with milk and cream to make gelato, the colour becomes even more subdued.

Peeled pistachio nuts

Peeled pistachio nuts

Most gelato makers will use some kind of pistachio paste to make their product. Generally, gelaterias do not make their own nut pastes, because to grind nuts into a fine enough texture to be used in gelato (we're talking microns here, not just millimetres) requires heavy industrial processing equipment. 

So, gelato shops and manufacturers are generally limited to the types of paste available. The most common is a mix of pistachio, almond and chlorophyll (or other green food colouring). This is the colour and taste that most consumers are used to as the vast majority (probably upwards of 85%) of pistachio ice cream and gelato is made from this kind of product. Unfortunately, having been diluted with other nuts and colouring, the taste is the least authentic.

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Then you have pure pistachio paste. This costs anywhere from double to five times as much as the first variety mentioned. Common places of origin include Iran, California and Italy - Sicilian pistachios are traditionally considered the most premium. Depending on the farming, roasting and processing, the nuts will yield different flavours.

We use a high quality variety from sunny California with a robust, nutty and sweet flavour, without any added colours, flavours or stray nut varieties. To quote award-winning food writer & entrepreneur David Leite: "Accept no less than khaki-colored gelato. Yes, khaki-colored. Those tubs of nuclear-green mounds whispering your name each summer are imposters. They’re artificially colored and too often laced with almond extract, kind of like inexpensive performance-enhancing drugs for the dairy set."

A Swirl-wind Romance

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We started off the year with two swirl-wind romances that swept all of us at Pint Society off our feet. These two love affairs might share the same swirling passion, but they had very different personalities. Here, we spill the secrets...

January's Strawberry Creamsicle was the best of two amazing worlds: a marriage between a popsicle and a tub of ice cream! Fresh, fruity, youthful and energetic, it brought us back to carefree summer holidays.

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Click to watch how Strawberry Creamsicle was made

Click to watch how Strawberry Creamsicle was made

February's Marbled Monochrome in contrast, was more complex. An inventive and unexpected combination of nutty black sesame and tart yoghurt that was a treat for both the eyes and tastebuds.

Watch how to serve Marbled Monochrome like a pro, with Woo Wai Leong, Masterchef Asia winner, in the post below.

Watch how to serve Marbled Monochrome like a pro, with Woo Wai Leong, Masterchef Asia winner, in the post below.

We hope our subscribers enjoyed these beautiful entanglements that we took immense joy in creating! We're ready to excite yet again in March, and we hope you are too.

Pint Society x Woo Wai Leong

Our February flavour was created by none other than Woo Wai Leong, winner of Masterchef Asia. For our first collaboration with a chef, we chose Woo not only for his culinary prowess, but also his warmth, and hearty enthusiasm for all things food.

The talented lawyer turned chef & bartender wanted to create an unusual combination for his Pint Society flavour. "It's challenging," he says, "Because it's a swirl, you're going to get a contrast of flavours...but because of the creaminess of the texture, you don't know where it starts and where it ends." 

The result: Marbled Monochrome. Layers of nutty black sesame are swirled with tangy yoghurt gelato, which Woo shows us how to serve like a pro by using the technique of quenelle-ing. He shares his tips and tricks in our video below.

Transition

We rounded out 2016 with a comforting flavour, Apple Pie, and we're opening 2017 with a summertime-fresh one - evoking sparkling new memories and the promise of times to come. January's flavour, Strawberry Creamsicle, is a sunny combination of both sharp and soft: tangy strawberry sorbet swirled with vanilla bean ice cream.

Next week, these scrumptious pints go out to our subscribers! Stay tuned to watch the behind the scenes process of how this flavour is made. 

In the meantime - here's a peek at our most recent flavour, Apple Pie. We recreated this heartwarming classic with cinnamon spiced apple pie filling and shortcrust pastry, mixed into a creamy, vanilla bean base.

There's just something about beautiful cinnamon - so warming that makes you feel snug, even in ice-cold ice cream. 

We hope our subscribers loved Apple Pie as much as we did, and we can't wait to hear all of your thoughts on Strawberry Creamsicle very soon!

Click to watch Apple Pie's behind the scenes video.

Click to watch Apple Pie's behind the scenes video.

Starting The Year With All Things Naiise

We're filled with much anticipation - and new ice cream flavours - for 2017! We hope everyone had a blessed countdown, celebrating the past year's comings and goings. Here's to the good, the bad, the sweet, the tangy, the tart, the sour, and the nutty - all in the tub o' ice cream we call life.

To make the start of your year particularly sweet, we've partnered up with design retailer, Naiisefor a PSPerk to enjoy on all things inspirational.

Get 10% off all orders made in the month of January with a code exclusive to Pint Society subscribers. Keep a lookout for it in your email inboxes!

Get 10% off all orders made in the month of January with a code exclusive to Pint Society subscribers. Keep a lookout for it in your email inboxes!

Supporting and encouraging the creation of homegrown art, food, and music, Naiise is fast becoming Singapore's destination for original products made in our little city. The brand stocks items ranging from illustrative prints, fashion and skincare products and artisan food inspired by our local culture.

All products can be found on Naiise.com. Discount not applicable for furniture, workshops, sale items, and gift cards.

All products can be found on Naiise.com. Discount not applicable for furniture, workshops, sale items, and gift cards.

Happy shopping!