London’s first “dirty ice cream” parlour sounds more suited to the backstreets of Soho than Kentish Town, doesn’t it? Don’t be fooled though, the name actually derives from the Filipino method of whipping up scoops in a drum using ice and salt – then giving it a naughty twist by serving it atop brownies or in pandan milk buns. Flavours such as black coconut and purple ube prove it to be a winning method, as does their rapid expansion into Chinatown nary a year after opening the original.
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