![[Ilonggo Notes] The fascinating history behind Filipino frozen delights in Iloilo](https://i.headtopics.com/images/2023/4/9/rapplerdotcom/ilonggo-notes-the-fascinating-history-behind-filip-ilonggo-notes-the-fascinating-history-behind-filip-1644982833688051712.webp)
'The dirty ice cream vendor would be more likely to give you an extra dollop, or paaman, and the lines would be longer, especially outside the school gates.'
A recent Facebook post of mine mentioned “bilbit,” and it elicited a flurry of responses about this now-rare frozen delight on a stick that was such a welcome treat during the summer months. Its purplish color and smooth texture recalled the soft fabric of velvet.
A year later, Willliam Schober arrived as a cook in the US Army. After the dust settled, he started an ice cream business, introducing “magnolia ice cream;” the company was eventually purchased by San Miguel Brewery in 1925 and the name was retained. Still, those labels did not stop us from enjoying the cheaper guilty pleasures, whether on a crispy barquillos–type cone, or scraped onto a pan de leche, open sandwich-style. Magnolia ice cream would be sold by the scoop and the cones would be the blander, softer brown wafers. However, the dirty ice cream vendor would be more likely to give you an extra dollop, or “paaman,” and the lines would be longer, especially outside the school gates.
While I was working in Vietnam in the late ’80s, a very popular ice cream parlor, Kem Bach Dang, had one basic flavor: coconut, bedecked with different types of stewed and sweetened fruits, and nicely served inside a coconut. Vietnamese ice cream was noticeably less sweet than Philippine counterparts. Food historians note that it was the Japanese who first came up with a version of the now thoroughly filipinized halo-halo.
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