We put the technique of making ice cream
within everyone’s reach
Haztuhelado started from a simple idea: good ice cream is not a matter of luck, but of formula, technique and practice. And all of that can be learned at home.
We translate the knowledge of professional gelato-making into plain language, with recipes measured to the gram and explanations that genuinely make sense.
Our method
Every recipe we publish goes through the same rigorous process before it reaches you.
We formulate
We work out POD, PAC, fat and solids for a base that is balanced on paper first.
We test
We make and adjust every recipe as many times as it takes, until it is right.
We explain
We document the why of every step, so you learn rather than just copy.
We stay with you
We answer questions and improve the recipes with the community of ice cream makers.
From obsession with detail
to an ice cream school
We started out as frustrated amateurs: recipes that would not set, sandy textures and half-finished explanations all over the web. So we decided to study formulation seriously, measure every variable and write down every test.
Today Haztuhelado is the recipe book and the community we would have liked to find: the rigour of professional ice cream making, explained so you can do it in your own kitchen with your own machine.
Our values
Rigour, not shortcuts
No “a bit of this”. Exact amounts and measurable parameters you can reproduce.
Clarity above all
We explain the technique without needless jargon, so you understand what happens and why.
Made with pleasure
What drives us is the pleasure of ice cream done well: honest flavour and real ingredients.
Make your ice cream with us
New recipes, technique and a community that shares every batch. Start today, from your own kitchen.
What we publish,
in your inbox
We send you the recipes and the technical guides as soon as they are published. No spam, just ice cream done properly.