If you’re familiar with Damansara Kim’s IDC (Ice Dreams Café), you’ll know that the term ‘affogato’ at the Kapiti ice cream parlour doesn’t only refer to espresso poured over a scoop of vanilla ice cream. In IDC’s context, it could mean a shot of anything poured over ice cream (affogato means ‘drowned’ in Italian) – including extra virgin olive oil, a weird (but intriguing) flavour combination we raved about last year.
With the launch of IDC’s new affogato menu, co-founder Darren Tan has let his imagination run wild again with four new ice cream combinations, the most notable of which is the rosemary-infused extra virgin olive oil and smoked sea salt with vanilla bean ice cream. Think of it as an upgraded version of IDC’s aforementioned extra virgin olive oil affogato; the addition of rosemary and cheese peppercorn biscotti on the side give it a spicy kick we never knew we craved in ice cream.
If olive oil with ice cream sounds too bizarre, the other new affogatos should be right up your alley: salted gula Melaka with pandan rice cake and lemongrass and ginger ice cream, honey cereal salted egg yolk with vanilla bean ice cream, and espresso salted caramel with chocolate-orange brownie and Anzac Coconut Cookie ice cream.
All affogatos are priced at RM15 each, but as an introductory offer, IDC is featuring one new affogato each week at only RM10. They may already be halfway through the promotion, but salted egg yolk fans will be happy to know that this week, you can get the honey cereal salted egg yolk for RM10 (until May 15). The espresso salted caramel with chocolate-orange brownie goes on promotion the following week (May 17-22).