How to recognize real craft ice cream?

Tasted or coaching Provencal village, the allews of Provencal, the ice on the beach day, is great incredibly incredible in summer. However, they collided with the crowd of glaciers who reveal their thousands and one perfumes every summer to find out the works of artisans of industrial production, can be a real challenge. Especially since the term “craftsman” is exaggerated today, it is exaggerated to appoint any frozen products. Italian craftsman who prepares May Giroti’s ice with his son in Amelia, Before sending Paris, he shares his advice “GelatoQuality:

Natural colors

The first indicator, which separates quality ice cream from industrial products. Its color. “If the ice has especially lively shades like bright red with strawberry scent is not a good sign. This color comes from chemicals, “explains the chemicals. Like Pistachio: Although we often focus on this stink fruit in green, the end product is actually very light beige. In addition, fresh ingredients made of artificial ice cream will see its color over time. “Any food for oxygen passes an oxidation process.

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Seasonal perfume

The seasonal product punctuates our plates, and ice does not avoid this rule. So if you enter ice cream, where the window has perennial bins with different scents, all seasons are combined, run away. “Of course, some perfumes, such as hazelnuts, are available throughout the year. But it is very important to deploy seasonal spices. During the months, perfumes must develop according to existing products. For example, some perfumes are offered in Giroti only a few months, like the wild Ice cream, which is available from March to April, or one who has chestnuts.

Envelope texture

Despite some threads such as color or ingredients can help you find quality ice cream, Roberto Ferraro insists. “It is necessary to taste the product.” Reflex, which should not be delayed to accept glaciers to analyze the glaciers. “The gholatato Handmade represents a thicker, creamy texture and does not leave an oily sensation in the mouth, unlike industrial ice that can contain chemicals such as flood dyes or fats.

Thus, the ice cream so offers real lamb carrot, pleasant tissue is used for used products such as whole raw milk, fresh fruit or carobile flour, natural duct. In Girotti, there are more than 50% fruit for strawberry or apple ice creams. “You can even discover small strawberry seeds.” On the contrary, the industrial ice cream offers an incomplete texture for their part, which almost immediately disappears in the mouth, emphasizes the “creak” unpleasant feeling on the chamber.

The taste produced

The taste is obviously the second main criterion during the tasting. “The difference is immediately perceived. The lemon Sorbet must impress the real lemon. As for our chocolate ice cream, made of Mexico or Peru from Cocoa, describes the experience. These intense spices are the fruit of the work of craftsmen. “We spend hundreds of fruits for our Kiwi ice cream. On the contrary, the industrial ice made from the center of the scents is cheating the palace and leaves a disappointing impression at the end of the tasting.

Ice cream that does not melt quickly

Another thread that separates so-random “craft” ice cream. It melts faster than industrial ice cream. The result of the generous use of fruits, chocolate or hazel, which, of course, gives it a more outfit. But first of all, the small amount of air is included during its turbine in the ice, which plays a key role. “Air is actually the main component of industrial production. After pasteurization, the ice passes through a turbine car. It is enough to explain the ice-over the windows of certain ice cream centers. “Consequently, at room temperature once, the air in the ice is escaped, which makes it melted faster,” the specialist concludes. One last advice to find the best ice cream this summer.

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GELATERIA GIROTTI, 120 BOULEVARD RASPAIL, 75006 Paris. Tel., 01.43.35.34.30.