Craft ice cream video: powder in the horn
At the eye of 20 hours, we thought that to make a good craft ice cream, the glaciers used milk, sugar, and fresh fruit ... but we discovered a less traditional recipe.Some would be more followers of powders and industrial pasta ... and are careful not to tell us!
This is an appellation that inspires confidence: the "craft ice creams" sound like a guarantee of quality.But is the term “artisanal” really a guarantee of home know-how?In the catalogs intended for glaciers, we discover unsuspected ingredients: mixtures of powders all ready to make ice.Texture agents, vegetable fats ... Just mix water or milk and flavored pasta: tiramisu, icy chestnuts or amarena.
"Everyone works with"
Perfectly legal products, yet the subject is taboo in glaciers.So we went to see some suppliers, in a hidden camera.According to one of them, to become glacier, just buy a machine and know how to handle bags of powder."You put your powder, you mix with your amount of water, milk sugar, you go to the mixer," he explains."It goes directly to the turbine and you come out of ice cream cums: 20 minutes max".
20 minutes of preparation against 24 hours with the traditional recipe.This supplier says they deliver his powders, called bases, several hundred glaciers in France: "Everyone works with the bases," he said.The success of these products would be due to their low cost, as another supplier tells us: "It is quickly profitable: a yield at 20 cents per ball, while ultimately they sell it minimum 3 euros ... itThere are good margins! "
In the Paris region, Bruno Aim has been a glacier craftsman for 30 years.He has always refused to use these powders.He deciphers, amazed, the label of a bag: "The vegetable fat I do not put it, the dextrose I do not put it.The emulsifiers E471, 472, 473, I do not know them ... "His fresh eggs and cream ice creams the ball at 80 cents: 4 times more expensive than with industrial powders.
Yet the two recipes are sold as artisanal ice cream."An artisanal ice cream is an ice cream that is made in a laboratory by a craftsman, point.This is not a guarantee on quality, "explains Bruno Aim.So how can we distinguish traditional ice from those based on powder?Little professional advice: beware of bins that overflow a little too much ... often a sign of industrial mixtures.
