I often pass by the Eastwood branch of the Korean franchise Milkcow. I'd often find a line of kids with their moms and teens, buying the organic soft serve ice cream. Curiosity stung me like a bee.
The small ice cream parlor serves basic vanilla flavored soft-serve ice cream with a multitude of topping choices. Millenials like their choices but a Gen-Xer like me would have their decision-making skills challenged.
|Image courtesy of milkcow.ph|
There's the Snow Drop with cotton candy, sea salt and jelly beans; there's the Black Pearl with hazelnut syrup, sea salt and coco balls; and if you're feeling adventurous, there's the Cheesy Berry with strawberry syrup and cheese cubes.
I decided to try the classic Milky Cube which is served with a cube of honeycomb. Not just honey but the natural honey packaging. I ordered mine with an additional drizzle of chocolate syrup.
Honeycombs are a work of art, made from consensual female bee slavery.
Female worker bees consume about 4 kilos of honey to secrete 1/2 kilo of Cera alba, a natural wax, from eight glands on the sides of their bodies. The wax is formed into a series of hexagonal shapes which serves as a multi-purpose basket to hold honey, pollen and larva. So, it's basically functional and edible bee furniture.
|Image courtesy of Waugsberg|
The food attendants prepare everything in front of you so you know everything's hygienic.
This is what I got.
The soft serve ice cream is silkier than our usual suprmarket or fast-food soft serve, but only slightly so. The honey comb was waxy and rubbery. It did not add any additional excitement to the ice cream experience. So maybe next time, I will just try the cute combo toppings.