How to recognize a real craft ice cream?

Tasted on the occasion of a beach day or strolling the alleys of a Provencal village, the ice is a big unbeatable of the summer. However. Consequently, faced with the myriad of glaciers who reveal their thousand and one perfumes every summer, to discern the creations of craftsmen of industrial productions can be a real challenge. Nevertheless, Especially since the term “artisanal” seems today overused. Meanwhile, used excessively to designate any frozen product: “It is not necessarily synonymous with quality. Furthermore, Some glaciers are content to add milk. Therefore, water to industrial products to qualify their product as “artisanal” ”explains Roberto Ferraro, Glacier master of the Italian house Girotti, in the how recognize real craft ice 6th arrondissement of Paris. Nevertheless, The Italian craftsman. However, who prepares the ice of Maison Girotti with her son Gabriele in Amelia, in Umbria, before sending them to Paris, shares his advice to recognize a “ice-creamQuality.

Read too Our selection of the best craft ice cream and frozen creations to savor in Paris this summer

Natural colors – How recognize real craft ice

The first index that distinguishes quality ice cream from an industrial product? Consequently, Its color. Similarly, “If the ice has particularly lively shades, like a bright red for strawberry scent, it is not a good sign. Similarly, This color comes from chemicals, ”explains Roberto Ferraro. Nevertheless, Like the pistachio: although we often associate this hull fruit with a green color. In addition, the final product is actually a very light beige. In addition. an artisanal ice cream, prepared with fresh ingredients, will see its how recognize real craft ice color evolve over time: “Any food exposed to oxygen undergoes an oxidation process. For example. if you cut an apple and leave it in the open air, it will start to brown after a few minutes. The same goes for ice creams made with fresh fruit, ”says the specialist.

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Seasonal perfumes – How recognize real craft ice

Seasonal products punctuate our plates, and the ice do not escape this rule. Thus. if you enter a ice cream where the window has a myriad of bins with various scents, all seasons combined, run away. “Of course, some perfumes, such as hazelnut, are available all year round. But it is crucial to locate seasonal flavors. Over the months, perfumes must evolve according to the available products, ”explains the specialist. At Girotti for how recognize real craft ice example. some perfumes are only offered a few months in the year, like wild asparagus ice cream, available from March to April, or that with chestnut, reserved in the fall.

An enveloping texture

Although certain clues. such as color or ingredients can help identify quality ice cream, Roberto Ferraro insists: “It is essential to taste the product”. A reflex that should not be hesitated to adopt with glaciers in order to analyze the texture of the ice. “THE ice-cream Handcrafted presents a denser. creamy texture and does not leave a greasy sensation in the mouth, unlike industrial ice, which can contain chemicals such as hydrogenated dyes or fats, “explains the specialist.

Quality ice cream thus offers a real lamb’s lettuce. a pleasant texture obtained how recognize real craft ice thanks to the products used, such as whole raw milk, fresh fruit or carob flour, a natural thickener. At Girotti, strawberry or apple ice creams contain for example more than 50 % fruit: “you can even discover small strawberry seeds”. Conversely. for their part, the industrial ice cream offers an inconsistent texture, which disappears almost instantly in the mouth, offering an unpleasant feeling of “creak” on the palace, underlines Roberto Ferraro.

A pronounced taste

Taste is obviously the second essential criterion during tasting. “The difference is perceived immediately. A lemon sorbet must give the impression of chewing in a real lemon. As for our chocolate ice cream. made from cocoa from Mexico or Peru, it offers how recognize real craft ice experience to taste a real square of chocolate, “describes the specialist. These intense flavors are the fruit of countless hours of work of the craftsmen: “For our Kiwi ice cream. we spend hours peeling hundreds of fruit. It’s a lot of work, but it makes all the difference, ”says the master glacier. Conversely. industrial ice, made from concentrates of aromas, deceives the palace and leaves a disappointing impression at the end of the tasting.

A ice cream that does not melt quickly

Another clue that distinguishes a so -called “craft” ice cream? It melts less quickly than industrial ice cream. The result of the generous use of fruits, chocolate or hazelnuts, which naturally gives it more outfit. But above all. it is the small amount of air incorporated into the craft ice during its turbine that plays a key role. “Air is actually a major ingredient in how recognize real craft ice industrial production. After pasteurization, the ice passes through a turbine machine. The industrial models incorporate up to 50 % air. thus doubling the amount of ice, but altering the consistency of the texture, ”explains Roberto Ferraro. Enough to explain the overwhelming ice in the windows of certain ice cream centers. “Therefore. once at room temperature, the air trapped in the ice escapes, which makes it melt more quickly,” concludes the specialist. One last piece of advice to find the best ice cream this summer.

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Hurtful Greece, 120 Boulevard RASpail, 75006 Paris. Tel .: 01.43.35.34.30.