My recent post on custard apples made me think about Atis ice creamâ€¦a treat that I havenâ€™t had in maybe 25+ years! Thanks to Lani, who suggested I try Arce ice cream and sure enough, during a crazed shopping trip through Cash & Carry this morning (now that I am avoiding Price Smart), I spotted some Arce Atis Delight ice cream. Back home, I stuck the tin in the freezer to firm the ice cream up a bit and a couple of hours later served myself a heaping scoop. It certainly had a familiar atis flavor and brought back some good memories. But back in the present, I realized, this was incredibly AIRY ice cream. Definitely felt like more air than cream, it tasted like cold cotton candy! The flavor of atis was noticeable, but really watered down. And when the stuff melted in your mouth, it didnâ€™t feel like there was cream left, more like watery milk! Imagine if this stuff melted in your car on the way home and you re-froze it, it would be icy atis sherbetâ€¦
Perhaps itâ€™s unfair to compare this old-time favorite/flavor to some other more premium ice creams, but I do lament the fact that we seem to be doing everything with just lowest possible price rather than quality in mind. Lowest common denominator is now readily applied to restaurants that survive, food stores, prepared food items, etc. There just doesnâ€™t seem to be a big enough market for an artisanal, creamy, rich and thick ice cream with an intense fruit essence of atis (or other seasonal tropical fruits)â€¦bummer. My solution? I twisted open one of the ripe atis that I purchased the other day and mixed in all the pulp and seeds into my ice cream. It tasted far more intense and even more delicoius, but spitting the seeds out could not have been done politely if there was companyâ€¦ yum, Arce atis ice cream with a fresh atis mixed in!