It’s a real ice cream flavor: guinea pig.
“I was suspicious, but it was tasty,” said Marlene Franco, a 78-year-old retiree who tried a scoop at a stall next to a highway linking the Ecuadorian capital of Quito to the city of Sangolqui.
Pilapana’s operation is small. It consists of two tables in an open area lined with dentists’ clinics and other businesses. Even so, demand is growing. Every week, the entrepreneur prepares 150 servings of guinea pig ice cream. It was a close call. Out of work, with three children in tow, Pilapana began attending free training courses for entrepreneurs. She was challenged to do something innovative and, after six months of testing, she starting selling her range of ice creams at the beginning of September.Pilapana manages to concentrate guinea pig flavor after cooking and preparing a pate from the animal’s flesh, adding milk or cream and refrigerating the concoction until it has the rough consistency of ice cream.
Ants, cicadas and worms are used to make some desserts, often chocolate-infused ones, in parts of Latin America. But incorporating such ingredients — guinea pigs included — into ice cream is unusual.
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