This is the Kai & Creams Misugaru Latte ice cream. Misugaru is a traditional Korean grain powder made from a blend of roasted grains, often used to make drinks with a nutty, earthy flavour.
The ice cream contained 25% cream and 2% roasted grain powder, consisting of barley, rice, corn, soybean, wheat, glutinous rice, brown rice, black soybean, sorghum, adlay, green millet, and black rice.
The ice cream had a uniform beige colour and a sweet, mellow roasted aroma. On tasting, it offered a nutty kinako-like flavour, with roasted notes reminiscent of corn and barley tea, complemented by the subtle sweetness of rice milk. The flavour profile was akin to a mix of Japan’s 16-grain tea with kinako and rice milk. The ground grains contributed a fine gritty texture, which was noticeable but not unpleasant. The roasted flavour lingered on the palate, making for a unique and enjoyable ice cream experience. Despite being on the pricier side, especially compared to premium gelaterias like Ice Kirin Bar, it’s a distinctive flavour worth trying.
This Kai & Creams Misugaru Latte contained 475 mL. It was produced in Australia and purchased in Sydney, Australia in 2024.