It all began with Ian Carandang, a graduate of the UP Diliman whose first passion was always for food, ice cream in particular. When he discovered Ben & Jerry’s Ice Cream in the US, it was an epiphany. Amazed by the brand, he resolved to make ice cream the new medium for his art. Armed with a recipe book and an old-fashioned ice cream churn that ran on rock salt and crushed ice, he set out to learn everything he could on how to make delicious, home-made ice cream. His college friends Vitto Lazatin and Tony Bondoc were part of that following and together, saw the potential and set out to take Ian’s creations to the next level. Thus, Sebastian’s Ice Cream Studio was born.
Sebastian’s Ice Cream was initially offered to restaurants, as unique additions to their dessert menus. After a year of fulfilling the dessert needs of well-known establishments, the time had come for Sebastian’s to come into its own. So, in May, Sebastian’s Ice Cream Studio opened at the New Entertainment Wing of the Alabang Town Center. Other reputable establishments like Kai, Olio (Cebu) and Shepherd’s Staff have also made Sebastian’s Ice Cream an integral part of their dessert menus. Sebastian’s has also ventured into event catering, where you can have your own customized flavor.
Sebastian’s Ice Cream is a Super Premium ice cream brand constantly experimenting with new combinations and recipes. Sebastian’s began with 14 signature flavors but has since added more concoctions to the menu. Sebastian’s flavors include: chocolate chip cookie dough, banana bonanza, swiss chocolate cheesecake, chocoholics anonymous, peanut butter cookie dough, midnight peanut butter cup, macadamia white, and butter pecan.
BeerFriend Recipe
INGREDIENTS:
600 grams – lamb Meat for stewing
1/4 cup - carrots, finely chopped
1/4 cup - onions, finely chopped
1/4 cup - celery, finely chopped
2 tbsp - garlic, finely chopped
2 pcs - roasted red bell pepper, peeled
2 tbsp - tomato paste
1 cup - tomato sauce
1 bottle – cervesa negra (local dark beer)
1 tsp - rosemary
1 tsp - thyme
1 /2 tbsp – cracked black pepper
150 grams – grated parmesan cheese
5 tbsp – liver spread or patePROCEDURE:
• Brown lamb on a pot and set aside, then sauté garlic, onions, celery, carrots on the same pot until brown.
• Add back the lamb and put in your tomato paste and sauté for about 5 minutes.
• Then add your tomato sauce, bell pepper and beer.
• Add the rest of the ingredient and adjust with stock if meat is still tough.
• Let it reduce and thicken, season with salt and pepper.
• You might want to add spices if you like.
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