HAZTUHELADO Christmas Lottery
03/08/2026
We share the site's Christmas Lottery through TuLotero: no commission and the full prize for each participant. We explain how to join the share.
THE HAZTUHELADO BLOG
Technique, ingredients and ideas
for your ice cream
Articles to understand the why of every ice cream: how cold works, what each ingredient does and how to take your recipes a step further. All with technical rigour and explained so it makes sense.
Ice cream investigation: the great vanilla deception
25/08/2025
We bought vanilla ice cream in eight parlours in Gijón and tasted it blind, without looking at the colour. Only two actually tasted of vanilla. This is what we found and how you can spot it yourself.
A day with ice cream maker Yon Gallardo
11/06/2024
A morning in his workshop: batch freezers that take six and a half minutes, why the blast chiller changes the texture, a stabiliser made only from vegetable fibres and a display case with no rubbish in it.
Bean to bar, the key to quality ice cream
22/04/2023
Chocolate makes the difference in an ice cream, and not all of it will do. We explain what bean to bar is, why the origin of the cocoa matters and how to choose it for your recipes.
Recipe analysis
24/06/2022
The people in the Facebook and Telegram groups sent us their recipes and we went through them number by number: what is wrong in each one, why it is wrong and how to fix it.
No to the half-litre of cream
17/05/2022
The recipes doing the rounds online are loaded with fat for no reason. We explain why that half litre of cream ruins the ice cream and what balance you should look for instead.
Where to buy ice cream ingredients (and in what format)
02/05/2022
Dextrose, spray-dried glucose, inulin and stabiliser aren't in the supermarket. What format to buy of each, how far they go, what to look for on the label and how to store them.
New HAZTUHELADO Telegram group
23/08/2021
We set up a Telegram group to talk about professional homemade ice cream, meant above all for anyone who doesn't use Facebook. We tell you what goes on inside and how to join.
Interview with Migue Señoris and Carmen Prado
03/03/2021
Gelática Ice Concept, in Valencia. He comes from pâtisserie and she from doughs: they tell us how they built the shop and why their ice cream cakes look like nobody else's.
The story of Bourbon vanilla from Madagascar
23/02/2021
Sonia Sosa Tuneu tells us first-hand where and how Bourbon vanilla from Madagascar is grown, one of the ingredients most prized by any artisan.
Interview with Adolfo Romero
16/02/2021
We talk with the head ice cream maker of Helados Romero, in Puertollano: how he came to the trade, how he works his recipes and what competing at the highest level has taught him.
Interview with Aitor Otin
12/02/2021
He came to ice cream with no family tradition behind him and today he's among the country's best. Aitor Otin tells us about his path and how he understands the trade.
The blog, up to date
Do not miss
a single article
Get the new recipes and the technical guides straight to your inbox as soon as we publish them. No spam, just ice cream done properly.