Creamy and soft textures made with natural ingredients
Texture, creaminess and flavour are elements that differentiate artisan ice creams from industrial ones. The artisan ice cream of Malaga is made with raw ingredients and no flavourings, preservatives and artificial colouring. The choice of ingredients is one of the key factors. When it comes to making ice cream from fruit, ripe pieces are ideal. A part from giving use to ripe fruits which are harder to sell, they provide more flavour to ice cream thanks to their high levels of fructose. In any case, to each his own. There are many colours and flavours.
The Malaga artisanal ice cream covers a range of flavours that can be visually recognized: nougat, ice cream, cherry, Oreo, cookie, coffee, candy, Nutella, pistachio, watermelon, mango or fig are some of them. There is also a flavour named after the province: Malaga flavoured ice cream, made of a base of cream, egg, raisins and sweet wine. However, the traditional flavours still are: strawberry, chocolate and vanilla. There are some details that allow us to know if an artisan ice cream is of quality. First, this quality is defined by its texture: ice cream with an excess of chunks will be very hard; if it has more sugar it melts easily, and if it doesn’t carry the right proportions of fats and proteins and is more prone to crystallizing and crumbling. Secondly, by the way the ice cream melts. This provides information about the hours it has been setting. Depending on the setting process, the ice-cream could melt more on the surface or evenly.
In a cone or cup the Artisan ice cream of Malaga is eaten in a cup or cone. The advantage of ice cream cones, made of wafer, is that they allow you to eat ice cream without a spoon. Although traditionally ice cream has also been served as a smoothie, dessert or paired with cakes and other dishes to put the finishing touch to an excellent menu.
Besides water, sugar, milk and raw materials, one of the secret ingredients for the production of homemade ice cream is air. Believe it or not air is used in the process of ice cream batch freezing. This element allows you to increase the volume of the resulting mixture after adding the water and sugar. In turn, air manages to make ice cream texture fluffier. In addition, it is the only element that will not harden the final product after freezing.
Fruit ice-creams provide many body nutrients beneficial to humans. Eating them is an alternative to completing the recommended minimum amount of dairy and fruit intake for those who have a hard time taking these foods separately. In addition, the process of making ice cream by hand reduces its amount of fat. All the benefits of milk (especially calcium) and fruits (vitamins and nutrients) are concentrated in an artisan ice-cream.
The origin of ice cream is somewhat uncertain. There are many links that trace it back to China, where ice was mixed with milk. The navigator Marco Polo imported it to Europe. What seems to be clear is that artisan ice cream made with milk and other raw ingredients was originated in Italy. In Spain, in the early twentieth century artisan ice cream could be bought in bars and stalls run by the same craftsmen who made the product.