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ice cream Archives - so good.. magazine

So cool..magazine is born, the new international avant-garde ice cream magazine

November 23, 2023 |

On 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 |

The 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 |

Through 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 |

The 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 |

The 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 |

In 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 |

In “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, 2019

What 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 |

With 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 |

The 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