Shiver - International Frozen Treats Quiz

Answer: Peru

As shown in a 2008 Peruvian documentary, the production of shikashika starts with carving blocks of ice (roughly 40 kg, or 90 lb, in weight) from the glacial ice by hand, using an axe. The blocks are then carried down the mountain on mules. The shaved ice is flavored with brightly-colored sweet syrups, and sold in plastic bags at festivals.

The name comes from the Amerindian language Quecha; an alternative Spanish name is 'raspadilla'.

Answer: Japan

The shaved ice is traditionally produced using a hand-cranked machine that spins the block of ice over a sharp blade, but electric ice shavers are becoming increasingly common. Popular flavors include cherry, lemon, strawberry, grape, melon, green tea, sweet plum and just-plain-sugar syrup. Often two or more different syrups are combined for a more colorful presentation.

A similar Korean dish is called bingsu, the Chinese consume baobing, and nam kang sai is popular in Thailand.

Answer: red beans

The name 'ais kacang' is Malay for 'red bean ice', which pretty much tells you the main ingredients! 'Air batu campur', often abbreviated to ABC, translates as 'stone water mixed'. Originally, the dish consisted solely of shaved ice served over beans which had been cooked in a red syrup.

More recently, the dish comes in a variety of colors, with or without added fruits and other ingredients such as aloe vera or agar agar jelly. They can even come in chocolate!

Answer: halo-halo

The name of this dish comes from the Tagalog word 'halo', meaning mix. There is no specific recipe for it, and the choice of ingredients varies widely with the individual. Commonly-used beans include red mung beans, kidney beans and garbanzo beans (chick peas). Fruits may include sugar palm fruit, coconut, caramelized plantain, jackfruit, star apple, papaya, kiwifruit, banana, and cherry. Cooked vegetables (such as purple yam, sweet potato, corn, or avocado) may also be included for color. The toppings are also flexible, allowing for the individual chef's creativity.

Gado-gado is an Indonesian salad with peanut dressing; mako is a kind of shark; I imagine I would liko-liko the taste of halo-halo.

Answer: sorbet

Sorbet is a frozen product made from sweetened water flavored with fruit (juice or puree), chocolate, wine, and/or liqueur. Sorbet is also called sherbet (although in the US, sherbet also has some dairy content), a name that is derived from the Turkish serbet, the Persian sharbat, and an Arabic word transliterated as sharbat, terms referring to a fruit drink. Its origins are obscure - possibly it was created by the Roman emperor Nero, possibly it was brought to Europe from China by Marco Polo. Whatever the source, it's delicious!

Gelato is an Italian frozen milk treat; kulfi is a frozen milk dessert from southern Asia; faloodeh, a traditional dish in Iran and Afghanistan, is made of thin vermicelli noodles frozen with cornstarch, rose water, lime juice and ground pistachios.

Answer: it is lower in fat than ice cream

Since frozen yogurt uses milk instead of cream, it has a significantly lower fat content than ice cream. The tarter flavor was actually an issue in the early days of marketing frozen yogurt, and the recipe was adjusted to make it sweeter. (Personally, I love that tart dimension, and look for frozen yogurts that have it as a feature.) This usually means more sugar. Both frozen yogurt and ice cream are dairy products, and not suited for consumption by those who are lactose-intolerant, although the fermentation process that produces yogurt does reduce the lactose content, so it may be better tolerated by some.

Answer: Alaska

Baked Alaska, sometimes also called glace au four, Norwegian omelette and omelette surprise, was given its name by chef Charles Ranhofer at Delmonico's Restaurant (in New York City) in 1876, as a tribute to the newly-acquired territory of Alaska. A variation called Bombe Alaska calls for some dark rum to be splashed over the Baked Alaska and lit while the dish is being served. February 1 is Baked Alaska Day - don't forget to celebrate next year!

Answer: Flame on the iceberg

Very similar to Bombe Alaska, this treat originated in high-end restaurants in Hong Kong. Today it is widely served, and very popular as a special dessert. The name is certainly evocative!

Answer: Brazil

Brazil is the only South American country listed. During the 1990s creme de papaya was served everywhere, sometimes in an alcohol-free variant using blackcurrant syrup instead of creme de cassis. The papaya and ice cream are sometimes mixed to a homogeneous consistency, sometimes only partially blended to allow the independent flavors to emerge in different bites.

Answer: Germany

This sundae-like novelty is indeed a German creation, as suggested by the ending of its name, which was invented in Mannheim, Germany by Dario Fontanella in the 1960s. After being shaped to resemble spaghetti, the ice cream is placed over whipped cream, and topped with strawberry sauce (to represent a tomato sauce) and one or more of coconut flakes, grated almonds or white chocolate (to imitate grated Parmesan cheese).

At least one German brand of commercially-prepared strawberry sauce recommends itself as perfect for making spaghettieis!