Iván Vázquez
Ice cream chef trained in pastry and specialised in gastronomic ice cream, with experience in fine-dining restaurants such as Cenador de Amós (3★ Michelin). He stands out for his focus on R&D and the development of cutting-edge techniques and flavours, having been national runner-up in ice cream making (Intersicop 2022) and a finalist in the Gelato Festival World Masters.
Today on our recipe section, we’re excited to share a new creation by Iván Vázquez, our collaborator specializing in ice cream: a chocolate and Baileys ice cream that combines technique, elegance, and deep flavor from the very first spoonful.
For this recipe, Iván chose the Macaé couverture by Valrhona, a bold chocolate known for its intense roasted cocoa notes, slightly bitter undertones, and long-lasting finish. This choice is no coincidence—Macaé adds a sophisticated taste profile that pairs beautifully with Baileys Irish Cream, bringing warmth and complexity to the mix.
From a technical standpoint, the ice cream is stabilized with Profiber Stab 5, ensuring a smooth, creamy texture even with alcoholic ingredients. Additionally, the use of inulin plays a key role in providing a fatty mouthfeel without adding extra fat—ideal for alcohol-based ice creams, as it enhances structure without interfering with flavour.
The result is a rich, well-balanced, and perfectly structured ice cream, designed to impress even the most demanding palates. A perfect proposal for those looking to reinterpret the classics with a refined and contemporary twist.
Not all innovation in ice cream making is about adding ingredients. Sometimes, true innovation lies in simplifying without losing a single gram of technical quality. That is exactly what Iván Vázquez demonstrates with this Caramelised Banana Ice Cream: a recipe where flavour takes centre stage and where formulation complexity is solved thanks to a single […]
Matcha is not just a flavor. It is an experience. Shade-grown for weeks before harvest, slowly stone-ground into an extremely fine powder, matcha concentrates within its intense green color the full aromatic potential of the tea leaf: vegetal, umami, slightly bitter and with a persistent sweetness that lingers at the end and invites the next […]
Kefir has established itself in signature ice cream and pastry menus as a benchmark flavor within the “fermented-acid” trend. Its slightly acidic, creamy profile with a distinctive lactic touch makes it an ideal base for ice creams seeking to differentiate themselves from flat sweetness and offer a more complex sensory experience. But working with kefir […]
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