Keio Plaza Hotel takes pride in having many skilled pastry chefs who handcraft the sweets served within the hotel. Our wide variety of delicious ice cream is no exception. Our in-house ice cream specialists, known as "glaciers," produce 30 to 40 different flavors of ice cream and sherbet at any given time.
The process for making our basic vanilla ice cream starts with carefully selected ingredients such as milk, fresh cream, eggs, and vanilla. These are placed into a special ice cream manufacturing tank where they are mixed, heated, pasteurized at low temperature, and then cooled to mature. The mixture is then placed in a refrigerator where it is continuously stirred and slowly frozen. This process takes approximately three hours, and our glaciers work diligently in a refrigerator maintained at around 6°C (43°F). We use a generous amount of high-quality vanilla, and pay close attention to details such as the air content during mixing to create a rich and elegant flavor. One of the most critical moments in the process is the timing of when the ice cream is taken out of the refrigerator, as it greatly affects the texture.
The wide variety of ice cream flavors, totaling around 100 throughout the year, is a testament to the diversity of the restaurants within Keio Plaza Hotel. From Japanese, Western, and Chinese cuisines to desserts from around the world, our chefs have created many unique recipes. Our hotel-made ice cream skillfully incorporates seasonal flavors and ingredients, making it a true delicacy. The pride and craftsmanship of our glaciers greatly enhance the allure of our hotel desserts.
*The numbers mentioned above are as of 2019.
