Tuesday, 10 Nov 2020 06:52 AM MYTAn ever-growing assortment of Forty Licks Ice Cream flavours — Pictures by CK Lim and courtesy of Forty Licks Ice Cream
These flavours are everywhere now, of course, but when I first encountered them at Cheam’s pop up stall in a weekend market, it was an intriguing concept. Back then, ice cream meant vanilla, chocolate and strawberry — and was almost certainly mass produced.. I even had the opportunity to witness first hand how he made his roasted Thai tea ice cream and hisIt has been almost a decade since Forty Licks was first founded.
Initially Cheam chose to stop production during MCO. As a wholesaler, he was concerned that their customers would either be closed or only do deliveries, and thus wouldn’t be ordering ice cream. Eventually, after the second MCO extension, they got restless and decided to do home deliveries. He shares, “I think because we are still a fairly small company, we have been able to be very nimble and make quick decisions. So we are trying to open up more sales channels, working with various different people.”
Positioning Forty Licks as a small artisanal wholesale producer, Cheam wanted to produce high quality ice cream comparable to big brand premium ice creams, albeit at good value. As a small producer, Forty Licks is also able to customise flavours and sell them exclusively via a B2B model. “If, however, the ingredients are more expensive, we will discuss alternatives or a price increase. We then formulate a recipe, run a test batch, try, get feedback and decide from there. To continue testing, to scrap it or if the customer is happy with the recipe, we can proceed.”flavoured ice cream. The first step was to figure out how to incorporate the flavour — generally the simplest way is to either mix the flavouring into the mix or steeping the milk to get the flavour.
Halal ke?