Eskimomo ice cream boasts inventive flavors that are mainly inspired by food. (Photo courtesy of Eskimomo)
Eskimomo Adds a Gourmet Spin to Everyone's Favorite Childhood Dessert
MAY 31, 2015
Jakarta. Eating ice cream, be it served on a cone or straight from the tub, usually makes one reminisce childhood, a time when we used to excitedly shout whenever an ice-cream truck passed our house. Tasting the sweet and creamy dessert in a wide variety of familiar flavors also exudes a calming effect after a long day.
“We essentially want to create a brand with a nostalgic feel that can bring happiness, just like when a child is eating ice cream,” says Primo Rizky, who co-founded the ice cream brand Eskimomo with his best friend Gupta Sitorus.
Similar to how most home-based brands eventually took off, Eskimomo started with the pair's personal experiments.
“We initially liked to make ice cream for ourselves and friends using a small ice cream maker. Then one day, a friend posted a photo of our ice cream on social media and suddenly we were flooded by orders,” recalls Primo, who also leads an independent publishing house. “That’s when we decided to take this business seriously.”
The name Eskimomo comes from a portmanteau of Primo’s nickname, “Momo,” and “eskim,” the way Indonesian children usually refer to ice cream.
“When we checked [the word] on Urban Dictionary, apparently Eskimomo also means something cute and furry!” Primo remarks.
Taking a different route from most ice cream brands, Eskimomo prides itself with its gourmet offerings. For starters, Primo and Gupta decided to make their offerings with a Philadelpia-style ice cream base that does not use egg yolk.
“We want Eskimomo to be enjoyed anytime without having to think about the number of calories consumed. Besides, the non-egg dairy content will extend the shelf life of our ice cream so it can be stored for a longer [period of] time, despite the fact that we don’t use any kind of preservatives,” Primo explains.
But it is Eskimomo’s inventive flavors that captivate most of their customers. Instead of generic flavors like vanilla or Neapolitan, they boast six main flavors that are mainly inspired by food, with some featuring irresistible tidbits of crunch. For instance, the Apple Pie flavor consists of cinnamon ice cream mixed with caramelized apple and pie crust.
There is also the Choco Mint Cookies flavor, which blends dark chocolate ice cream with mint aroma and black cookies.
“Usually, the idea behind each new flavor comes when we are tasting foods. We try to reconstruct the flavor of a certain food and apply it on our ice cream,” Primo says.
He also notes that each flavor attracts different consumers. Women in general love their Apple Pie and Salted Caramel Popcorn flavors, while men prefer Coffee with Honey Almond.
“Most kids like Choco Orange,” he adds.
In addition to their mainstays, Eskimomo introduces limited-edition flavors during special seasons, including Candy Cane and Chocolate Gingerbread flavors last Christmas.
They also regularly collaborate with other businesses, resulting in flavors that cannot be found anywhere else. So far, these include Halloween-themed The Graveyard with Tanamera Coffee, Mulled Wine Sorbet with Bali-based Sababay Winery and Malted Vanilla with Chocolate-Covered Potato Chips with The Foodie Magazine.
More recently, Eskimomo supplies ice cream for the Sunday brunch program at Koiki Eatery, a Japanese restaurant in the Senopati area, South Jakarta.
“We were thinking of creating flavors inspired by Japanese food so we came up with a Tokyo Banana flavor because we feel that the snack really represents Japan,” Primo says.
Other flavors that can be enjoyed at the brunch include Miso Caramel Cashew and Kinako, or roasted soybean.
True to their hand-crafted quality, Primo mentions that Eskimomo ice cream is still produced at home, “although the ice cream machine we are currently using is a commercial one that can produce 100 cups per hour.
Eskimomo ice cream can currently be ordered online via their website, but the brand is also available at KemChicks supermarket in Pacific Place mall, South Jakarta.
“Earlier this year, we also opened a pop-up shop at Pasar Santa [South Jakarta],” Primo adds.
When asked about his next plan for Eskimomo, Primo says: “We still focus on innovating and developing more unique flavors for Eskimomo. At the same time, we are continuing our collaborations with other players in the food-and-beverage industry to expand our business portfolio.”
For more information, visit Helloeskimomo.com.