We are excited to introduce a new collaborator in the ice cream area, Iván Vázquez! Originally from Gijón (1992), Iván has come an impressive way in the world of pastry and ice cream. He began his training at the Escuela de Hostelería de Gijón and perfected his art with the master Tino Helguera, who passed on his passion for the profession.
His career includes stints at Pomme Sucre with Julio Blanco and a foray into haute cuisine with Koldo Miranda. It was at the prestigious Cenador de Amós (3 Michelin stars) where Iván found his true passion for ice cream, developing his own innovative style and participating in international competitions.
After enriching his experience at the Hotel Ushuaia in Ibiza and at Le Llamber Manin Sucre ice cream parlor in Asturias, where his creations were awarded, Ivan is now dedicated to training and technical advice at an international level.
To celebrate his incorporation, Ivan has created a delicious Fior di Latte Ice Cream using our stabilizer Profiber Stab 5, as well as our technical sugars; the Trehalose and Dextrose. Considered as the base of many ice creams, its smooth and creamy taste highlights the quality of the ingredients and the ice cream maker’s technique. With his version of Fior di Latte, Ivan shows us how, from this classic base, perfection can be achieved in every detail.
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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