The key to our Cream Ice Cream lies in the use of Profiber Stab 5, a stabilizer composed of natural fibers such as psyllium (for water retention), flax fiber (for stabilization) and citrus fiber (for emulsification). These ingredients not only provide stability and improve the texture of the ice cream, but also ensure that our product maintains its artisanal and natural character.
To achieve an ultra-smooth texture and extend the shelf life of the ice cream, we have implemented Dextrose in our recipe. Dextrose is widely recognized in ice cream making for its antifreeze capacity. By preventing the formation of ice crystals, it allows us to offer a softer, less sweet ice cream that maintains its quality for longer.
Finally, to ensure the creaminess and the authentic flavor of the cream ice cream, we have selected the best cream available on the market: Elle&Vire 35% cream. This cream, known for its superior quality, brings an unmatched richness and smoothness, elevating our ice cream to new heights of excellence.
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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