Our method of making ice cream means we don't have to incorporate 🚫 air, 🚫 powders, 🚫 stabilizers, 🚫 gums, 🚫 emulsifiers, or 🚫 added preservatives found in most ice creams. We make our ice cream fresh by hand-rolling on a steel plate using quality ingredients which results in an ultra-premium ice cream with a rich and creamy mouth feel an intense flavor profile 🤤.ģ️⃣.
Rolled ice cream has little to no overrun because we don't have to churn any air inside making it one of the most ultra-premium ice cream products available. Premium ice creams are more flavorful but can still have overrun of 50%. Low quality ice creams can have overrun as high as 100 %, meaning the "ice cream" is half air, melts quickly, stores poorly, and lacks flavor. We 👏 are 👏 not👏 in👏 the👏 business👏 of 👏 churning👏 air and that's one of the things that distinguishes premium rolled ice cream! Since ice cream is sold by volume and not weight, air is the invisible (and cheapest) ingredient incorporated during the churning process to stretch ingredients. Rolled ice cream has virtually no overrun (AKA the amount of air pushed into the ice cream during the churning process). We roll our ice cream base on a stainless steel plate that freezes to below -20 degrees and we chop, mix, and fold a variety of fresh cobblers, cakes, and pies inside the ice cream base to make unique creations.Ģ️⃣. Our signature ice cream base is made fresh with only 3 ingredients: Grade A Milk, Cream and Pure Cane Sugar. We are one of the few rolled ice cream shops that make our ice cream base by hand instead of pouring premade soft serve mixes ⚠️ purchased from wholesale and adding flavoring to them. So what exactly makes Rolled Ice Cream special? 🤔🤔🤔ġ️⃣ Each individual serving is made fresh by hand 👋🏼 using an artisanal method originated in Thailand. We offer scratch made rolled ice cream and signature handcrafted desserts in a cup, waffle taco shell, or our NEWEST menu item dessert sushi 🍨🌮🥢🍣 as well as "Sinful" desserts (21+) that are infused with alcoholic sin sauces as well as "Saintly" desserts (non-alcoholic/kid-friendly). We are finalist for Best Ice Cream, Best Desserts, and Best Food Truck in Charleston. We are two self- professed ice cream geeks and our goal is to provide the freshest ultra-premium ice cream experience possible. Let the ice cream soften a bit, fill the taco shells, drizzle with as much chocolate as you wish, top with nuts and enjoy! If you're making these in advance, stick them in the freezer, uncovered, for a few minutes until the chocolate hardens, and then wrap in plastic wrap and freeze until you're ready to eat them.Holy Rolly is Charleston, South Carolina's ORIGINAL Rolled Ice Cream Food Truck bringing the tasty experience of rolled ice cream to a variety of low country venues. Let the chocolate cool slightly before topping the tacos. Microwave in 30-second increments, stirring after each, until melted. Repeat with the remaining batter.įor the fillings and toppings: To make the chocolate topping, place the chocolate chips and coconut oil in a microwave-safe bowl. Remove it from the skillet and gently fold it over the spine of the book to make a taco shell shape. Flip and cook until slightly brown on the second side, 1 to 2 more minutes. Cook until slightly brown on the bottom, 3 to 5 minutes. Spread it out gently with the back of a spoon or offset spatula so you have an even circle.
Grease it with butter and then spoon in 2 1/2 tablespoons of batter. To cook the shells, heat a skillet over medium heat. Add the wet ingredients to the dry ingredients and mix to form a smooth batter. Add the melted butter to a separate bowl and whisk in the milk, vanilla extract and almond extract. Set them up vertically, spine up, so that they can be your taco shell molds.įor the taco shells: To make the taco shell batter, whisk together the flour, sugar and salt in a medium bowl. First, gather six to eight 1-inch-thick hardcover books and wipe the spines and covers clean (you could also cover them in parchment paper).
0 kommentar(er)
