People say ice cream is the quintessential summer treat, but I enjoy it whether it’s June or November.
I was the kid who asked for ice cream whenever my parents went grocery shopping, and the first to scoop out a few spoonfuls when they did.
I’m not alone, right?
But rather than eating a few bites from a carton like I usually do, I decided to treat myself to something new: rolled ice cream, made by newly opened treats shop Sugar Cane on the Mukilteo Speedway.
The trendy frozen treat originally from Thailand is made in science experiment-like fashion by owner and Thai native Pranee McReynolds of Mukilteo, right in front of your eyes.
McReynolds flattens and rolls a mixture of milk, cream, sugar and a flavor of your choice into tight logs on a frozen metal grill, cooled at minus 24 degrees.
The logs can be topped and flourished with chocolate chips, sprinkles and caramel sauce, or left as is.
Her current flavors include huckleberry, mango, espresso almond fudge, apple pie, almond poppy seed, lavender, brown butter sugar cookies and banana cinnamon brownie. There’s an equal amount of toppings, which make the possible flavor combinations seemingly endless.
I ordered mango ice cream with kiwis and strawberries slices and strawberry sauce as toppings ($5.99). McReynolds expertly whipped it up in about two minutes.
Don’t get it twisted — it still tastes like ice cream. The real pleasure is in the details.
The logs, because of the cold temperatures from the grill, become semi-solid, similar to gelato. It’s thicker than ice cream. I found it much more enjoyable than your average scoop.
But a word of advice to fast eaters: Slow down with this stuff. The cold grill makes the ice cream noticeably colder, so unless you want a brain freeze, it’s best to take your time.
Rolled ice cream is a popular street food in Thailand turned global sensation.
McReynolds’ family nickname from Thailand is “Oy,” which translates to sugar cane in English — and inspired her shop’s name.
Introducing rolled ice cream to the area was one of the biggest factors in why she opened Sugar Cane, McReynolds said.
“We don’t have something like this out here,” she said. “A lot of people say, ‘Wow, I’ve never seen this; it’s so cool.’”
McReynolds, 46, has cooked Thai food most of her life — a skill that led her to teach a class on Thai cooking at Rosehill Community Center about five years ago — and she has long envisioned herself opening a business. But the a mother of two, wasn’t interested in the stress that comes with a large-scale restaurant.
Sugar Cane is the perfect balance between the two, she said.
Though she also makes crepes, waffles, pies, banana splits, smoothies and other treats, rolled ice cream has by far been her most popular item since opening in September.
She rotates around three to four new flavors every week. Her most popular flavors have been chocolate, almond poppy seed, blackberry and vanilla.
Ironically, McReynolds isn’t a fan of ice cream. Her enjoyment comes from watching her customers’ eyes light up after seeing her creations.
“I love to do this,” McReynolds said. “Some kids have come in and said they want me to come make it for them at their houses. That made my day.”
Evan Thompson: 425-339-3427, ethompson@heraldnet.com. Twitter: @ByEvanThompson.
If you go
What: Sugar Cane
Where: 8410 Mukilteo Speedway, Mukilteo
When: 4 to 9 p.m. Monday, noon to 9 p.m. Tuesday through Thursday, noon to 10:30 p.m. Fridays, 1 to 10:30 p.m. Saturday and 2 to 6 p.m. Sundays
More: www.sugarcane1972.com or www.facebook.com/Sugar-Cane-2154487638100008
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