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COMPASS
MAGAZINE, July 2006
|
Chilling
out with ice cream
Finga's Ice Cream
& Sorbets
61, ZhongMing South Rd.
(04) 2327-7750
Open: 9 am-10 pm |
--By Niang Chen and Douglas Habecker Translated
by Cara Steenstra, Tre Gordon and Picker Chen
When he started making his own sorbets and
ice creams in Taichung a dozen years ago, Dereke Bruce was
a pioneer of sorts, launching his now well-known Finga's restaurant
around his ice-cold treats. The New Zealand chef originally
learned his craft in London at the Le Maison de Sorbet (House
of Sorbet) and, ever since, has used the classic recipe, which
includes nine egg yolks, a liter of milk, real creal and real
fruit in his ice cream--or sugar, fruit and water for the
fat-free sorbets (a good choice for the lactose-intolerant).
Currently, Finga's Base Camp provides 15 flavors of ice cream
and sorbet each day, out of 30 to 40 total options. Sorbets
include raspberry, mango, cassis (blackcurrant) and lemon,
while ice cream flavors include vanilla, chocolate brownie,
Cointreau, macadamia and butterscotch. One and two scoops
are NT$45 and NT$85, respectively, and there are NT$80 200-gram
and NT$350 one-liter containers. Other related offerings include
smoothies and milk shakes (mostly NT$150), and ice cream cakes
(NT$800 8-inch, NT$1,000 10-inch) made with three-day advance
orders. Completely unique to Finga's is yet another brand-new,
tasty treat--a sorbet-filled macaroon (NT$100) pastry. |