‘ice-cream’. The word developed from the Thai pronunciation of the English word
ice-cream which is also commonly used. It is a general term for any sweet,
frozen food, either creamy ice made from dairy products or just flavoured
ice-water, such as
nahm khaeng kot
that are produced in metal
tubes placed in a round aluminum ice
box filled with
slurry ice (fig.).
Although Thailand has all the well-known brand names of ice-cream available, it
also has several local specialties and varieties, some of them rather peculiar (fig.).
Besides the above mentioned ice
lollies, there is nahm khaeng sai (น้ำแข็งใส),
a water-ice consisting of ice flakes scraped from the surface of a large
ice block using a plane, poured with a sweet, colourful syrup and served in a
plastic cup (fig.).
Another odd variety is aitim or ice-cream
(ไอศกรีมขนมปังโบราณ), scoops of ice-cream served on a
hotdog-like bread roll, flavoured with sweetened condensed milk and topped with
roasted peanuts (fig.).
Sometimes also red beans, sweet potato and
sticky rice may be added. A more haute-cuisine
specialty is deep fried ice-cream, in Thai called ice-cream chub paeng thod
(ไอศกรีมชุบแป้งทอด) or ‘ice-cream doused in dough and
fried’ which is typically served with some chocolate sauce and a red syrup (fig.)
or fruit salad (fig.).
nahm khaeng and