The old Magnolia Ice Cream House
The Magnolia Ice Cream House along Aurora Boulevard in Quezon City was a childhood habit. On most visits, I would order peach melba. My brother preferred banana split. Except for the fruits that went with the ice cream, there really wasnÕt much difference between the two. They both had three scoops of ice cream topped with whipped cream, garnished with crushed pineapple and strawberry jam, and sprinkled with chopped nuts.
I hadnÕt been there for more than a decade. When some friends broached the idea, I agreed with alacrity.
The ice cream house was still in the same building. The ice cream parlor itself had become smaller, however. And it had lost the family-like atmosphere that made it a family hangout years ago. When we went there a week ago, it didnÕt seem any different from a fastfood outlet. Crowded. An indoor plastic playground for toddlers. You get the idea.
Well, I forgot my misgivings when our orders arrived. The sandwiches were still prepared only as the orders poured in. Not fastfood-like. Then, there were the new ice cream concoctions. There was something called fruit fluff which rally looked delicious (left side of the photo), kit-kat parfait (which my 11-year-old daughter ordered) and some other new things that looked too huge for one person. They all looked good but when I saw the macapuno-pandan medly, I was sure it was what I wanted. My 12-year-old daughter ordered the same thing. Boy, were we glad we did. Imagine the classic buco pandan dessert. Then substitute the buco (coconut) with macapuno (a special variety of sticky coconut), and the all-purpose cream with vanilla ice cream. Add a sprinking of sweet rice crispies on top and what have you? Ice cream heaven!
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