HAZTUHELADO Christmas Lottery
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.
HAZTUHELADO Christmas Lottery Leer más »
Blog
Investigation ice cream: the great vanilla deception
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.
Investigation ice cream: the great vanilla deception Leer más »
A day with ice cream maker Yon Gallardo
A morning in his workshop: batch freezers that take six and a half minutes, why the blast chiller changes the texture, a neutral made only from vegetable fibres and a display case with no rubbish in it.
A day with ice cream maker Yon Gallardo Leer más »
Bean to bar, the key to quality ice cream
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.
Bean to bar, the key to quality ice cream Leer más »
Recipe analysis
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
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.
No to the half-litre of cream Leer más »
Where to buy ice cream ingredients (and in what format)
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.
Where to buy ice cream ingredients (and in what format) Leer más »
New HAZTUHELADO Telegram group
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.
New HAZTUHELADO Telegram group Leer más »
Interview with Migue Señoris and Carmen Prado
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.
Interview with Migue Señoris and Carmen Prado Leer más »
The story of Bourbon vanilla from Madagascar
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.
The story of Bourbon vanilla from Madagascar Leer más »