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ice cream Archives - so good.. magazine

Fruit sorbets from a syrup base. A practical resource

July 11, 2017 |

The creation of sorbets in, for example, a restaurant, where it is not usual to have a wide range of sugars, makes it interesting to simplify the creation process as much as possible. We look back at some recommendations from the great master, Angelo Corvitto.More info

Strawberry, the stellar figure of Oberweis’s ice cream cakes

June 16, 2017 |

Strawberry replaces raspberry as the protagonist of the stellar launch of the new summer menu of these Luxembourg patisseries. The ice cream oval cake is again the great bet of the Oberweis brothers, Jeff and Tom.More info

The different phases of ice cream

June 9, 2017 |

We went deep into the process of making an ice cream by the hand of two specialists in the field, the Spanish chefs Enrique Coloma and Pablo Galiana.More info

Cubic color bonbons by Pierre Marcolini

May 19, 2017 |

Quinoa, sesame, and seasonal fruits are some of the ingredients of these bonbons included in the chef’s summer collection.More info

A new freeze-dried ice cream with organic ingredients has been released

May 17, 2017 |

Robert Collignon recovers the idea of the freeze-dried ice cream launched in the past to feed astronauts in space, but made in a less industrial way and with organic ingredients.More info

Flavored sugars. How to boost the flavor of ice cream

May 4, 2017 |

Beyond the typical role of sucrose in the formulation of ice cream, the universal sweetener can also function as a very important natural preservative of fruits and spices. It is a fundamental ally to enhance the sensory value of ice cream and sorbet. Aroma, color, and flavor are aspects that Jaume Turró teaches us in multiple recipes from his book, 30 Indispensable Ice Creams, published by So Good and Grupo Vilbo.More info

Philippe Faur wins the Open des Desserts Glacés

February 3, 2015 |

The seventh edition of the Open des Desserts Glacés was clearly won by the inland ice cream maker Philippe Faur. The six candidates had to elaborate 2 frozen cakes for 8 people, an ice sculpture and a nougatine piece in seven hours.More info

France updates its classic ice creams

October 21, 2014 |

The typical specialities of French ice cream making have always forged their own identity at the margins of the omnipresent Italian tradition. Currently, the French tradition also relies upon the work of some French pastry chefs, members of the International Association, Relais Desserts, who have taken it upon themselves to update some of the French ice cream classics. Ice cream domes, vacherin, ice pops and ice cream sandwiches French style, and macaroon flakes, are all among the new creations available.More info

Mochi and churro, the new companions for ice cream

July 16, 2014 |

Mochi and churro mass are the new travelling companions for ice cream in a range of original presentation formats in New York and Los Angeles. The Mochi ice cream of Mochidoki and the churro ice cream sandwiches of Churro Borough are two of the products which have attracted most media attention in the last few weeks in the U.S.A.More info

Ice Cream is the focus of new book publications in France

July 15, 2014 |

Three well-known ice cream makers with very different approaches are currently in France, due to the launch of their books, which feature their favourite recipes and their style of working. With the intention of creating a brand, the three books were brought together for publication: the emerging talents in Parisian ice cream making such as Glaces Glazed and It Mylk, alongside the renowned La Martinière, from l’île de Ré.More info