ice cream Archives - so good.. magazine
So cool..magazine is born, the new international avant-garde ice cream magazine
November 23, 2023 | Luis ConcepciónOn the cover, Frozen croissant with apple tatin by David Gil and Albert Soler
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Jérémie Runel’s bars grow with strawberry, pistachio, and salted caramel
July 29, 2021 | Luis ConcepciónThe bar format is one of the most genuine expressions of La Fabrique Givrée’s ice cream patisserie, available both individually and in a version for sharing. A collection that continues to expand with new proposals based on ingredients such as strawberry, pistachio and salted camel.More info
Sigep announces a progressive recovery of artisan ice cream around the world
July 15, 2021 | Luis ConcepciónThrough its Trends Observatory, the fair describes the recovery of exports of ingredients and machinery for the ice cream industry, as well as the dynamism of ice cream chains around the world, particularly in the United States, the Middle East, and Asia.More info
Alain Ducasse opens his own ice cream parlor in Paris
June 29, 2021 | Luis ConcepciónThe menu of this ice cream parlor combines finely crafted classic ice creams with the coupage technique and very unique proposals that aspire to be great house specialties.More info
XXL ice cream bars for Christmas at La Fabrique Givrée
December 29, 2020 | Ana RodríguezThe Christmas collection envisioned by Jérémie Runel is made up of four creations: Madagascar, Ardèche, Alps, and Sicily.More info
Ice cream enters a new gastronomic phase
August 4, 2020 | sogoodmagIn recent years, great pastry chefs and cooks have focused on ice cream as a creative and commercial resource with great potential.More info
Five updated techniques for incorporating fruit toppings in ice cream desserts
June 18, 2019 | Luis ConcepciónIn “Más”, the master ice cream maker Mario Masiá unveils dozens of creations which are ideal for ice cream desserts in the form of toppings and other complementsMore info
‘Tutti-frutti’ bar with mantecado ice cream, by Mario Masiá
March 12, 2019What happens to a cake, a coulis, or a gel when we freeze it? Can it still be used in a frozen dessert? With Mario Masiá and his book ‘Más’, we find dozens of ideas adapted to the world of ice cream dessertsMore info
Immersed in toppings
February 28, 2019 | Luis ConcepciónWith the launching of Más, Mario Masiá reclaims the topping from its creative and artistic side as one of the clearest ways to add value to ice cream today.More info
Jordi Puigvert teaches formulation bases for ice cream pastry in Greece
February 13, 2019 | Ana RodríguezThe chef throws light on a wide area of work that is in the convergence between ice cream and pastry. An innovative seminar organized in Athens by Gastronomy Essentials.More info