Super 9 ice cream for S$20.00.
In the past, Gobi purchased ice cream from one of the best ice cream makers in Singapore. The culinary team always found it challenging to influence the ice cream makers to make creamery that didn’t contain any chemical stabilisers and bring the sugar content to less than 15%. Chemical stabilizers leave a metallic aftertaste which wasn’t acceptable for Gobi’s culinary team especially when the team had made a breakthrough in it’s Poire William Creme Brulee by substituting alcohol with enzyme producing a far superior taste. Gobi made it’s own vanilla ice cream since 2005. In 2015, the team expanded the creamery program producing limited quantity of sorbets using low fat cream, low sugar and most importantly no stabilizers.