This year’s midsummer post is about the best ice-cream in Russia – sakharnaya trubochka or sakharny rozhok (sugar tube / sugar cone). Although this type of ice-cream is traditionally associated with its сountry of origin, Italy, where it is known as cornetto, millions of Soviet kids are forever grateful to a worker of the First Leningrad Refrigerating Plant for inventing a waffle-rolling machine… and thus making their lives a little bit merrier.
Personally I’m not a big fan of super-sweet ice-cream with dozens of add-ins – I prefer the plain vanilla ice-cream in crunchy waffle instead. The extra-creamy one. Glazed with chocolate that delicately breaks when you have your first bite. With that tiny ‘tail’ of the sugary waffle cone filled with chocolate. And that’s exactly what you get with sakharnaya trubochka. An even plainer type of ice-cream that I also like is vafelny stakanchik, vanilla ice-cream in a waffle cone shaped as a glass (hence the name). And contrary to the gelato or other ice-cream-ball-types, it’s filled with the creamy stuff right to the end.
By the way, they’ll never get you if you say you’d like a sakharnaya trubochka (tube) in Moscow – they call it rozhok (cone, cornetto) there instead. Well it’s true, it doesn’t really look like a tube but this name just caught on and if you ask kids in St Petersburg which ice-cream they are dreaming of, they’ll immediately say ‘trubochka‘.
As its very Soviet name suggests, the Leningrad Khladokombinat #1 was the first refrigerating plant (cold-storage facility) to open in Leningrad in 1934 – and the first one in the country to start producing this very type of ice-cream. The legend has it that a worker from the Experimental workshop Dmitry Smirnov invented waffle-cone-rolling and filling machine and the country has been thoroughly enjoying sakharnaya trubochka ever since (more precisely, since 1946). They say he was also responsible for inventing other mechanisms thus making such ice-cream types as stakanchik and briket (a brick of ice-cream in-between two layers of waffles) available in the USSR.
Although they claim they still make this ice-cream according to the state-imposed and state-controlled standard (GOST), Sakharnaya trubochka‘s list of ingredients these daysdoes not seem particularly enticing (I doubt they had coconut butter E476 and soy lecithin back then). However, the main ingredients are still there: cream, milk, condensed milk, butter and vanilla for the ice-cream itself, flour, sugar, butter for the waffle and cocoa for the glaze. Warning: when buying a trubochka, check if its cone is hard enough, otherwise you will miss on the bet part of it – the crunchy sugary waffle cone.
Previous year’s midsummer posts:
2013 – Midsummer Berry Smoothie
Adding this post to the On USSR / Russia collection.
P.S. I took these photos last year in August when I had my one and only ice-cream of that summer. This summer I had it a bit earlier in July but this year again it’s not that type of summer in St Petersburg when you would want an ice-cream every day. Global warming is definitely happening somewhere else.