We turn ice cream into
a craft within everyone's reach
Haztuhelado nace de una idea sencilla: el buen helado no es cuestión de suerte, sino de fórmula, técnica y práctica. Y todo eso se puede aprender en casa.
Traducimos el conocimiento de la heladería profesional a un lenguaje claro, con recetas medidas al gramo y explicaciones que de verdad se entienden.
Nuestro método
Every recipe we publish goes through the same rigorous process before it reaches you.
Formulamos
We work out POD, PAC, fat and solids for a base that is balanced on paper first.
Probamos
We make and adjust every recipe as many times as it takes, until it is right.
Explicamos
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 an obsession with detail
to a school of ice cream
Empezamos como aficionados frustrados: recetas que no cuajaban, texturas arenosas y explicaciones a medias por toda la red. Así que decidimos estudiar la formulación en serio, medir cada variable y anotar cada prueba.
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.
Nuestros valores
Rigor, no atajos
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
Te mandamos las recetas y las guías técnicas nada más publicarlas. Sin spam, solo helado bien hecho.