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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.

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