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.
The two groups for asking questions, the channel where the videos are and everywhere else. Which one suits you depending on what you're after, without having to follow us everywhere.
One of the greats of Spanish ice cream opens the doors of his workshop to us: how he works, what matters to him in an ice cream and what has changed since the days of Papperino.
Albert Soler and Lluís Ribas are behind one of the most serious studies on ice cream suitable for diabetics. We sum up what it involves and what it means when you formulate.
Can you make ice cream with a Thermomix? Do you need a machine? We gather the questions we get most and answer them straight.
The origin of haztuhelado.com: a Christmas dessert, a lot of curiosity and the urge to understand why ice cream turns out the way it does instead of carrying on copying recipes.
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