Everything we use
to make good ice cream

They freeze on their own, no bowl to pre-chill. It is what changes the result most.

With a pre-chilled bowl. Affordable and ideal to start.

No compressor, no bowl: you freeze the base and the machine shaves the block.

From 0.1 g up to 5 kg: the one you use for everything else.

Down to 0.01 g: for the stabiliser and the emulsifiers.

To pasteurise and age the mix at the right temperature.

To emulsify the mix while hot and get it smooth.

They bring the temperature down before churning and hold up in transport.

The thirteen ice cream books we recommend, with their level and their language.

Lolly, bar and ice cream cake moulds for your desserts.

Birch sticks, for lollies and ice cream sandwiches.

To store in the freezer with the right texture.

Glacier coupes to serve as they do in the best parlours.

Spatulas, piping bags and everything that makes the day easier.

For your own yoghurt, the base of our frozen yoghurts.

The couvertures we use in our chocolate recipes.

Scoops and spoons for serving balls and quenelles.

They chill fast and work for a bain-marie.

Spare tubs, so you do not wait for the machine cycle.

Real vanilla: you scrape the pulp and the pod infuses.