At these temperatures hardly anyone says no to ice cream. In a waffle or in a cup, raspberry or vanilla – the main thing is cold and sub.
Even forzan doriano thinks ice cream is great. However, not only to eat, he makes the cold preciousness itself. Doriano works in the ice cream parlor of the kitzingen ice cream parlor cortina eis on the market square. Homemade italian ice cream since 1971. But how does it actually work?
For the strawberry ice cream, doriano mixes a liquid mixture of strawberry juice, whole fruits, sugar and a powder that later makes the ice cream solid. The whole thing is purified to get a pulpy juice. Then doriano adds a female paste called vellutina, an emulsifier preparation that makes the ice cream creamy as it is.
The ice cream maker pours the finished liquid into the ice cream machine. Here it is cooled down to minus 20 degrees celsius with constant stirring.
The ruhr machine turns and cools the ice cream for 15 minutes until it has become a solid, cold mass. And with that the strawberry ice cream is already as good as ready. With a long ice scraper, similar to a paddle, doriano takes the creamy mixture out of the machine. From there it goes directly into the sales tray. For some flavors, such as raspberry, doriano mixes a raspberry mixture into the finished ice cream to preserve the flavor. "Raspberry is the variety of the year", doriano tells. It has been the best seller so far this year.