Cream

the ice cream maker that my seven-year-old self always wanted to have at home

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“Haaaaaaaaaa make ice cream, in the Famoplay refrigerator, soooo delicious, strawberry, chocolate and vanilla.” I have few memories of my childhood (unfortunately), but I remember that ad from the year 2001 as if it had been broadcast during the World Cup break a few days ago. I remember that seven-year-old Jose glued to the black tube Sony in his parents’ living room, thinking, greedily, about how cool it would be to have his own refrigerator at home. It never happened. Today, 25 years later, the 32-year-old Jose, who has gray hair and is getting married in a few months, has been able to try out a refrigerator. One that, surprise, leaves the Famoplay refrigerator at the height of the bitumen. Because the Ninja CREAMi Scoop & Swirl It has little of a toy. It is one of those appliances that no one needs, that most will only use a few months a year (an ice cream in December always fits in, I said), that is a whim like the top of a pine tree, but that is a true marvel. Today, seven-year-old Jose smiles. ✅ Buy them if… You are patient enough to wait a day to eat the ice cream. You have little ones and you are looking for a culinary activity to do together. You have space at home and 350 euros that you don’t need. ❌ Don’t buy it if… You want to make ice cream on the spot and from scratch. You have a small kitchen or limited space. You want a silent device. The essentials in 30 seconds The Ninja CREAMi Scoop & Swirl is like the Ninja CREAMi, but with a dispensing system similar to what you would find in a frozen yogurt store. In addition, it has more programs designed for soft ice cream recipes. The idea and operation, however, are identical: you make the recipe, pour it into a container, freeze it and process it in the machine. In a normal Ninja Creami you eat the ice cream from the tub and in the Scoop and Swirl you have more options. The grace of the model in question is the lever. If you make soft ice cream or frozen yogurt, you can put the tub in an extruder that, by pulling the lever down, allows you to extract it through a nozzle and pour the product into a cone or tub. The machine works really scary, so much so that it is complicated, if not impossible, take issue. The only “but” that can be said is that it is large (although not heavy) and greedily noisy. Otherwise, the performance is exceptional and has lived up to each and every one of the recipes I have made these weeks. Ninja CREAMi Scoop & Swirl Ice cream maker with 2 tubs and 13 functions prepares ice cream, soft serve, gelato, smoothies and more, and has the option to add extras, stone/gold, NC701EUSTGD The price could vary. We earn commission from these links Our experience with the Ninja CREAMi Scoop & Swirl Image | Xataka How it works. Unlike ice cream makers, which cool and churn at the same time, the Ninja Creami processes solid blocks already prepared in a tub. That’s why it is “small”, because it doesn’t need a compressor. It has a blade called Creamerizer that, roughly speaking, moves downwards and “scrapes” and “combs” the frozen product. The technique is similar to the one followed to make slushies, except that by varying the rotation speed, depth and frequency of descent (hence the different modes) different textures can be achieved. It is also the reason why it makes noise, a lot of noise, not suitable for having an ice cream at nap time. In this video you can hear the noise it makes. Shall we make ice cream? That is the question that must be asked before anything else. Understanding the machine as a magical system that makes ice cream is a mistake. It requires some planning and patience, as the tubs need to be frozen for at least a day. It’s not so much “I’m going to eat ice cream,” but rather “I’m going to make the ice cream I want to eat tomorrow.” In the photos you are seeing a tub of açaí that I prepared the day before. You need another machine. A mixer, specifically. Although it may seem like it, the Ninja Creami is not a mixer. Doesn’t beat. Mixes hard ingredients into already processed preparations, but does not beat. Ideally, you should make the recipes in a blender and then pour them into the container. A mini negative point is that the tubs are small, 480 ml each, so if you make ice cream for four it is better to prepare two tubs and be cautious. The recipes. The machine includes a little book with some recipes of different types (it is not in Spanish, as a note) to try all the modes, and TikTok is full of ideas. In any case, in the long run I have ended up using only two modes: ice cream for ice cream and frozen yogurt for my açaí preparations. As for the recipes, you can get as exquisite as you want. It will depend on how deep your pantry is and how much you want to buy products that you are going to use sporadically. If you don’t want to complicate your life, take note: 100 ml of whipping cream (minimum 35% MG), 200 ml of whole milk, 70 grams of powdered sugar, two tablespoons full of pure cocoa powder and a teaspoon of vanilla extract. There you have a super simple chocolate ice cream. If you don’t like chocolate, replace it with two tablespoons of vanilla extract and you will have vanilla ice cream. Homemade açaí preparation | Image: Xataka How do the ice creams come out? In short, and assuming you don’t mess up the recipe, they come out spectacular. The texture and flavor are brutal. I’m not … Read more

The most important thing that the Renaissance left us was not Michelangelo’s ‘David’ or Botticelli’s ‘Spring’: it was ice cream

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From the classic flavors to the most baroque derivatives such as “tripe flavored with oreo and kinder”. For many the king of sweets, the ice cream It has a history dating back to the Italian Renaissance. It is true that the story of “ice with things” almost starts from the beginnings of civilization. The ancient Greeks, the Persians and the Chinese already mastered the art of cooling off using crushed ice mixed with fruits, honey or juice, a precursor to what we would currently consider a sorbet, which differs from ice cream in that it does not contain buttery ingredients. Like all things that have been done since time immemorial, it is not very clear how the idea came to Italywhether from China through the Silk Road or through Sicily thanks to Arab influence. From the distant antecedents to Italy What we do know is that ice cream became popular in Europe thanks to Cosimo I de’ Medicione of the key figures of the 16th century (not to be confused with Cosimo de’ Medici simply, founder of the dynasty and popularly known as Cosimo the Elder because it was not a question of heating his helmets too much is the nickname). Cosimo I took power in 1537becoming Grand Duke and boss of Florence at the age of 17. Cosimo decided to make his own that “the best mayor, the king” and, in addition to carrying out a successful economic and military policy, he completely renewed the Florentine administration (basically concentrating all the power in his hands) and promoted the flourishing of sciences and arts in the city (we owe him, for example, the construction of the Gallery Uffizi). And Cosimo I would end up going down in history, above all, as a great patron who welcomed and financed painters, sculptors, architects, astronomers and a very long etc. One of them would be Bernardo Buontalentiinventor, architect, set designer, designer, engineer and all-rounder at the Florentine court. Apparently, some guests from the Spanish court showed up by surpriseso Cosimo commissioned Buontalenti (who designed a fortress that made you a dessert) something to surprise the Spaniards during the welcome banquet. Buontalenti had already managed to preserve the snow which they brought from the mountains in underground chambers insulated with wood and cork, so a dessert was made by mixing snow with milk, eggs, lemon, orange, bergamot and sweetening it with honey or sugar (versions differ). Of course, that was a great success and at the Florentine court there began to be cakes to try the prodigious invention. Today, the largest festival in Europe dedicated to ice cream It is celebrated every year in the city of Florence, where in addition to Buontalenti, they also honor Ruggeria chicken peddler who a few years before Buontalenti himself had won a cooking contest presenting a dessert made from snow and frozen fruit. Italy, cradle of modern civilization. Next stop, France For some reason that no one in their right mind could explain, the Spanish did not have the good sense to take the recipe home and it is in France where the next chapter in the history of ice cream takes place. Catherine de’ Medicirelative of Cosimo I (try to trace the relationship in the family treeif you can) married Henry II of Orleans in 1533, thus becoming queen of France in one of the most turbulent periods in its history. She was queen consort until the death of her husband, with whom she did not get along at all, and then queen regent when her son Francisco II was still very young, who also had very fragile health and who died shortly after due to otitis. “And doesn’t it make you ice cream?” Paul Emil Jacobs, circa 1840. Thus, Catherine became regent for her second son, Charles IX, ruling for ten years until he finally took possession of the crown. However, Catherine would also survive Charles, thus becoming an advisor to Henry III, his third son and next king of France. Maybe Catherine remind you of someone. Returning to the topic at hand, Catherine, in addition to being a political animal, was, like Cosimo I, a convinced humanist and a great patron of letters and the arts (sponsoring, for example, the construction of the Tuileries). Catherine promoted the arts in France but did not forget her Italian roots, so the influence of elements italians at the French court it was notable. Thanks to Catherine, ballet was introduced to France and she was also partly responsible for the popularization of the commedia dell’artealthough it was not the first to present it in the French country. Catherine de’ Medici is a total fan of French gastronomy. François Clouet, before 1559. In more prosaic considerations, he also decided that French cuisine was a disaster and filled the court with Italian cooks, bringing ingredients such as olive oil, artichokes, beans, anchovies, pasta and much more. Besides taught the French to use the forkry, of course, made ice cream fashionable. And he did it by nothing more and nothing less than taking Ruggeri, the chicken man turned cook, to the French court. Tremendous plot twist. From the French court to heaven During the decades and centuries that followed, the expansion of ice cream is unstoppable (how could it not be?). In 1686, Francesco Procopio dei Coltelli moved from Palermo to Paris and opened the Café Procope, considered the oldest in France and where coffee and ice cream were served and names of the stature of Rousseau, Voltaire, Diderot, Balzac, Victor Hugo, George Sand, Napoleon Bonaparte and even Oscar Wilde, who liked to go to France from time to time to do his things, gathered to have a cone. If you are interested, you can still go have a drink. Throughout the 17th century, numerous gastronomy books were published that included the recipe for the famous Italian ice cream, and at the end of the 19th century, Italian immigrants introduced the recipe to New York (the Americans, in turn, would … Read more

In the middle of the heatwave, Italy is debating whether it is “idiotic” to pay €95 for an ice cream cone

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would you pay 95 euros for a cone ice cream? It may seem like a far-fetched question, but in Italy a thorny debate is heating up that has among its protagonists: Flavio Briatorethe Piedmontese businessman famous for his connection with the Alpine F-1 team. In recent days, the tycoon has heated up the networks by calling “cretin” (idiot) who spends dozens and dozens (and dozens) of euros on a cone ice cream, a comment that was not liked in a shop in Apulia known precisely for that: selling ice cream with gold for €95. As we said, the debate is served. What has happened? To understand the controversy we have to go back a few days, when a story began to circulate in the Italian press. explosive statement from Briatore that has little to do with his usual business: ice cream. Although the businessman is known above all for his connection with Formula 1, years ago he promoted a chain of exclusive pizzerias call Crazy Pizza. Perhaps that is why the ‘Pomeriggio Cinque’ program contacted him to talk about summer and food. Everything was perfect, until Briatore harshly criticized those who buy cone ice cream for 70 eurosenough to enjoy a good seafood dinner. What exactly did he say? He assured that anyone who spends so much money on a cookie and cream cone is a “cretin”a word that in Spanish could be translated as “idiot.” In recent days this outburst has been repeated again and again on Italian networks and media such as Daily of Puglia, Il Messaggero either Leggoamong many (many) other newspapers, fueling the debate about whether, matters of tone aside, Briatore is right: Is it crazy to spend 70 euros on an ice cream cone, no matter how luxurious and tasty it may be? Before continuing, one detail must be clarified. On Monday the newspaper The Republicone of the most read in Italy, accurate that in reality Briatore’s words are not new and his controversial video dates back to 2024. In any case, it doesn’t matter. His statements have now gone viral, the debate has permeated the country and, above all, it is now that the other interested party has responded: a business in the Puglia region that effectively sells ice cream at seafood prices. Of course, now its star product, the one that Briatore criticized, is no longer sold at 70 euros. That was his launch price. Now it costs a whopping €95an increase supposedly forced by the increase in the price of its ingredients. What business is that? Mokambo Gelateriaan artisanal ice cream shop located in Ruvo di Pugliaa city in Apulia of around 25,500 inhabitants. Although it is not a particularly populous town and is far from moving the hordes of tourists who visit Rome, Florence or Venice every year, Mokambo has managed to become a popular reference in its sector. And one of the reasons is its most exclusive product: Lo Scettro del Re (King’s Scepter), an ice cream launched in 2018 for 70 euros. Since then he has given a lot of talk. @nick_radogna Ho Mangiato il Gelato D’oro is €70 🍦Second is it worth it? #gelato ♬ suono originale – Nick Radogna What have their owners said? Basically they have taken advantage of their renewed media pull to show off their chest. Both since your profile on Instagram, where they accumulate 24,000 followers, as in interviews with Italian media. For example, a few days ago one of the business owners, Vincenzo Paparella, chatted with Corriere della Sera to respond to Flavio Briatore. “I think he simply hasn’t understood who we are. He probably imagined that we are one of those who take a normal cream ice cream, put a gold leaf on top and sell it at an exorbitant price. If that were the case, he would be absolutely right to criticize it. But our project is totally different,” claims. What the famous ‘King’s Scepter’ offers, claims the Italian ice cream maker, is not a simple cone with cream, but “a gastronomic experience” with “a journey, a history, a work of research and experimentation.” But… What is the ice cream like? A gourmet product in every rule. The ‘Scepter’ incorporates a sheet of 24-karat edible gold, Iranian saffron, Bronte pistachio and fresh whipped cream. In theory, its ingredients include freshly milked milk from the Murgia area and free-range eggs. Of all these products, the one that makes it most expensive is Sargol saffron of Mashhad, in theory the reason why right now it is charged 95 euros. The ice cream parlor of course offers cheaper items, such as cones for five euros. And is it sold? Although not everyone can spend 95 euros on a cone that can be enjoyed in a matter of minutes, Paparella claims that the ‘Scepter’ has achieved surprising success. “In this time we have received more than 2,000 people who have come from all over the world just to enjoy this experience,” presume the ice cream man In fact, they have 148 people with reservations to try it between now and September. It is not a negligible figure if we take into account that, beyond the price, Ruvo di Puglia is not exactly a well-known destination. What is the underlying debate? “The numbers speak clearer than any controversy,” ditch Paparella. And he is right. We may consider it expensive or not, but the undeniable thing is that the ‘Cetro’ has a market and there are people willing to travel to a remote town and spend almost 100 euros to taste a cone. At its core, the debate is old and quite simple: does the gourmetization? Is it demand that determines prices? Curiously, as was remembered these days in the Italian press, the controversy has now arisen from the hand of a businessman (Briatore) who is no stranger to the world of luxury. Images | Mokambo Gelateria In Xataka | Spain’s favorite ice creams are from Mercadona and have no “brand”. And there is a … Read more

Fernando Sáenz, one of the best ice cream makers in the world, puts the dots over the i’s, “Mercadona has modified the palate of the Spanish people”

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A few days ago, Fernando Sáenz, one of the best ice cream makers in Spain (and, quite possibly, the world) gave an interview that left everyone confused. It’s not just that Mercadona “has its clientele totally dedicated,” it’s that they have “modified the palate of the Spanish.” Coming from an ice cream maker famous for its strange gourmet flavors like ‘fig shade’, one might think this is a typical “elitist chef vs. super normie” outburst. And it is possible, yes; but what if it’s true? Can a single chain shape what a country eats? Who Fernando Saenz? An ice cream authority: the head behind sellaSera, in Logroño and one of the key suppliers of the best elite restaurants in the country (from Mugaritz to El Celler de Can Roca through Quique Dacosta or Eneko Atxa). Best Pastry Chef in Spain from the Royal Academy of Gastronomy, Best Sweet Space in Madrid Fusion and Prix ​​Chef Pâtissier 2025 of the International Academy of Gastronomy. In other words, not only is he someone who knows the world of ice cream deeply, he is someone who thinks about it deeply. Therefore, such a harsh statement is worth examining. Because Mercadona has a lot of power. After all, almost one euro out of every three spent in supermarkets she takes it. Not only that, between 2018 and 2023, the manufacturer brand references on their shelves fell 45%. Increasingly, Mercadona is judge and party in what is sold or not: its size allows it to do something that almost no competitor achieves and that is to convert each assortment decision into a change in habits on a national scale. And how does that change the “taste” of an entire country? It doesn’t just happen with ice cream, of course. But the sustained strategy of “short assortment and dominated by own brand” reduces the number of flavors, formats and recipes to which the regular buyer ends up being exposed. It’s not so much that ‘taste’ gets worse, as that the frame of reference becomes narrower and more homogeneous. In fact, some experts such as Howard Moskowitz talks about “hijacked palate” due to industrial dynamics. Can’t we do anything? We are trying to do it, in fact. In recent years the National Reformulation Plan has managed to reduce sugar, salt and saturated fat in most packaging categories, according to a study from the CEU San Pablo University; and Mercadona has reformulated its own products downwards. Ironically, Saénz puts his finger on the sore spot because one of the few categories where reformulation has not yet worked is ice cream. A palate at two speeds. The reduction in assortments is causing the industry to begin to concentrate on two levels: large stores and specialty stores. The “middle class” is dead and the problem may come in the long term: a generation raised on a narrow menu sets expectations that are difficult to move. Image | Fernando Saenz | DAP In Xataka | Spain’s favorite ice creams are from Mercadona and have no “brand”. And there is a Valencian company making gold with them

This ice cream, sorbet or slushie maker is perfect for small kitchens. And it doesn’t reach 100 euros

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I don’t know about your community, but here in Andalusia it is already terribly hot. Fighting it with water or any cold soft drink is fine, but much better with an ice cream or slushy. If you are one of those who prefers to make it at home and not have to go buy it on the street, you can have it much easier with this refrigerator that our TikTok colleagues have found on AliExpress: it remains in just 98.35 euros with the coupon ‘XATAKAES10‘. Teendow KF-2501U1 Ice Cream Maker with 8 Preset Programs, Self-Cleaning Function, Blend and Swirl Functions, Countertop Model for Home The price could vary. We earn commission from these links A refrigerator with 8 different functions and easy to clean @xataka.seleccion I’m already an adult and I can buy the refrigerator I always wanted 😭 Taking advantage of the AliExpress Summer Sale (until June 10), I found this: 🍦 Teendow Refrigerator 👉🏼 8 programs to make: ice cream, sorbets, frozen yogurt, slushies and more 📲 Super easy-to-use front panel (with drawings included 😌) ✨ Function for creamier textures 🧼 dishwasher-safe pieces 📖 includes recipe book 💸 Price: €108 👉🏼 with the code XATAKAES10 it stays at €95 💥 And be careful, because there are MANY more offers in the Summer Sale 🔗 Links in bio #Aliexpress #Bargains #Summer #Ice Cream #Offers ♬ original sound – Xataka Selección Being able to make ice cream, slushies or sorbets at home is not only convenient and healthier, but it also allows you choose the flavor (or flavors) that you most fancy at that moment. Almost certainly at some point in your childhood you have dreamed of being able to do this yourself and with a refrigerator like this one from the Tendow brand you can do it (without spending too much, too). This refrigerator, called Teendow KF-2501U1, is a fairly compact appliance that will not take up much space in the kitchen. It has 8 different functions and, also, very intuitive to use: each one has a small drawing of its usefulness. In addition, it has another different function for cleaning and its parts are dishwasher safe, which is always very useful. It comes with three different ice cream cups, which is very useful for storing our desserts. And, by the way, includes a recipe book that will help us get ideas to prepare drinks or ice creams this summer. Some of the links in this article are affiliated and may provide a benefit to Xataka. In case of non-availability, offers may vary. Images | Aliexpress, American Heritage Chocolate In Xataka | American refrigerator or 70 cm Combi? Be careful with making mistakes when buying liters that you may not be able to use In Xataka | 1200 vs. 1400/1600 RPM in washing machines: is it worth paying extra to spin faster?

30 years ago a young Chinese man set up an ice cream stand. Now he leads an emporium with more stores than McDonald’s

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It’s hard to believe in a world dominated by big brands and multinationals, but there is a hospitality chain with more stores than McDonald’s and Starbucks that you’ve probably never heard of. His name is Mixue (Mìxuě Bīngchéng) was founded in the late 90s by a university student from Zhenghou, China, and today it is considered the largest food and beverage chain in the world. This is how it is recognized, for example, by the magazine TIMEwhich has included it in your listing of the 100 most influential companies of 2025. It is estimated that it has more than 46,000 stores spread throughout Asia, Australia, the Middle East and South America, a vast network of stores offering a menu based on ice creams, smoothies, coffees, traditional teas and bubble teas. Bigger than McDonald’s? Yes, if we talk about the number of establishments. The benefits already they are something else. While McDonald’s boasts of having more than 43,000 restaurants spread across more than a hundred countries and Starbucks managed 40,576 stores At the end of the first quarter of fiscal year 2025, Mixue surpasses (and quite comfortably) both figures. A few months ago the magazine TIME assured that the chain has more than 45,000 spread mainly throughout mainland China, although it also operates in other regions. Do you have so many stores? Yeah. Fortune calculate which exceeds 46,000 points of sale throughout Asia, Austria, the Middle East and South America. Other sources speak of more storesraising the total network to 53,000 points selling. Beyond these dancing numbers, one thing is clear: Mixue is normally considered the food and beverage chain with a greater deployment of establishments in the world. In addition, its branch network continues to expand to good If in the West its brand is less known to us than McDonald’s or Starbucks, it is because (despite the international jump that has given in recent years) most of the Mixue stores they remain focused in China. The firm also has another handicap that helps understand its global expansion: while in the case of Starbucks more than 50% of the stores are in the hands of the company itself, in Mixue practically all They operate through franchises. What is your story? Mixue’s is the typical story of improvement and accelerated growth that gives shine to the classes of coaching business. The father of the company is Zhang Hongchao, who laid its foundation almost 30 years ago from scratch. Your story starts in 1997in Zhengzhou, when Zhang, then a university student, managed to get his grandmother to lend him 3,000 yuan ($420) to set up a small slushie and soft drink stand. Despite the challenges that were encountered along the way (and some other business failure), Zhang moved forward, managed to adapt to the changes in Zhenghou, reinvested in machinery and found the key to creating a million-dollar business. Sam Tang account that his first success came in 2006, when he launched ice creams for one yuan. In 2014, its brand already had 1,000 stores. In 2020 there were 10,000. And how has it succeeded? The big question. Mixue’s business model has several clear characteristics. The first, its commercial approach. The chain basically sells ice cream. soft servesmoothies, tea drinks and bubble teasalthough in your menu coffee and Fortune assures which in the future plans to expand its offering with beer. The other great features of your menu are the affordable priceswith ice creams for less than one euro. Other peculiarities of the company are its commitment to dominate the supply chainits commitment to a clearly identifiable brand thanks to symbols such as its mascot (Snow King) and, above all, an expansion through franchises. In a report from a few months ago the company itself recognizes that almost all of its stores (99%) are opened and operate through franchises. Mixue is responsible for supervising businesses, choosing locations, decoration and assessing the capacity of the staff. For her, the business is not so much in the fee that those stores then pay as in the equipment, merchandise and packaging that she sells to them. And the future? It doesn’t look bad. In spring the company went public in Hong Kong and managed to raise nearly 450 million of dollars, starring in one of its best premieres of the first half of 2025. The company seems willing also to get into the powerful (and disputed) US market. According to precise Fortuneduring the first half of the year the company reached a revenue volume of 2,000 million dollars (40% more than in 2024) with profits of 370 million. Despite its humble origins, its founder and his brother now manage a fortune of billions of dollars. Images | Choo Yut Shing (Flickr) 1 and 2 and Jeremy Thompson (Flickr) In Xataka | One of the biggest wine critics is French and has toured China. There is no good news for French wine

There are people freezing mandarins and clementines to eat them later as a “ice cream”

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In one of the many viral videos that can be making a Scroll Fast in social networks, a young woman a frozen cucumber is passed by the face with the solemnity of who applies a luxury mask. It seems absurd, but the clip accumulates thousands of “like.” It is not an isolated case: in networks, frozen foods have become homemade cosmetics, visual snacks and even summer rituals. This year, a new trend makes its way with force: freezing fruits, and especially Clementines. The goal is not to keep them for later, but enjoy them in their most refreshing and surprising version. A citrus explosion. The phenomenon, baptized by some like the “Frozen Clementine Hack”, became popular after the video by creator Hannah Rose, who already exceeds 10 million views on Instagram. The procedure is simple: freezing clementines, passing them under hot water for a few seconds and cutting them in half. The result is small frozen segments that easily detach from the skin, ready to eat as if they were natural jelly. As They have detailed in a Food & Wine reportattractiveness goes beyond flavor: crunchy texture, the sound when bite and the star pattern that appears when cutting the fruit contributes to a complete sensory experience, ideal for sharing in networks. Is it another posture sample? Beyond the visual impact, the truth is that there is a logic behind this viral gesture. Fruit fruits is not new, but some lend themselves better than others. Clementines, for example, have less free water than other fruits, which reduces the risk of large ice crystals that break its structure. According to My partner explained in this media“The more water a food has, the more its structure is altered when freezing.” Hence, the defrosted lettuce is soft and watery, while small and firm fruits such as mandarins, or starch vegetables such as peas, support the process much better. Is it healthy? In principle, freezing clementines is perfectly safe and healthy, provided that minimal precautions are followed. The ideal is to consume them directly frozen or fresh from the cold, avoiding leaving them at room temperature too long. At a nutritional level, most important compounds – fibra, minerals, proteins and fat -soluble vitamins – remain stable in the freezer. Yes indeed, As we have explained in this mediumsome hydrosoluble vitamins such as C can decrease during the defrosting process. In other words: it is not a miraculous way of consuming fruit, but it does not have relevant inconveniences. And if that helps more people eat fruit in summer, maybe I have already fulfilled its purpose. Opening the door to other fruits. As they have pointed out In Food & Winefrozen grapes, for example, They have been a typical snack for some time In summer. The mango in Frozen cubes It is ideal for soft milkshakes or ice cream. And the watermelon, although it is not recommended to defrost to eat raw, it works well if it is consumed directly crushed as graniza. The summer fruit. What began as one more curiosity in Tiktok has ended up consolidating itself as a summer habit with some scientific support. Beyond the filter and the sound effect, freezing fruit – especially the one that tolerates it well – can be an accessible and attractive way of maintaining healthy habits even In full heat wave. Image | Instagram and Unspash Xataka | Solving the big question that always arises when we freeze food: whether it loses nutrients or not

In full birth crisis, the ice cream industry has found a new reef in Spain: dogs

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No, it’s not yours. For a long time in the parks of Spain (and in the streets, squares, shopping centers and thus a long etcetera of places) it is easier to find pets than with babies. Some calculations They point out that in our country there are already six companion animals for each child under four years. Hence the sector dedicated to your care be growing and tante new business roads, such as Cruises canines or the elaboration of ice cream and “Cafes” Suitable for dogs. In Barcelona there are already a few examples. Pet ice cream? That’s how it is. And we don’t talk about ice cream for pets suitable for pets, but ice cream specifically elaborated For dogs and cats, thinking about the foods that tolerate and advertise as such. One of the most recent examples leaves it Zampa Gelatothat He just launched In Barcelona Tarrinas that are announced with A slogan that leaves a few doubts about his approach: “The ice cream one hundred percent natural that makes your pet happy and veterinarian.” In its catalog it includes watermelon options and red fruits, apple, pear and kiwi or coconut, pineapple and banana, elaborate ice cream, says, based on pasteurized yogurt without lactose without lactose, lyophilized and mineral fruits. “It is not another product within a range, it is our specialization. Zampa Gelato focuses exclusively on developing healthy pets for pets,” They claim From the firm. Is it an isolated case? Not at all. The pet ice cream market is perhaps still far from the centered in humans, but there are more examples. Bibì e Bibò ice cream shops, with a presence in Madrid, have created a Special line “100% suitable for dogs” that elaborates, among other ingredientswith several fruits, ill -free yogurt without lactose and dispensing with added sugars. The newspaper of Catalonia Precise also that one of the partners who has embarked on the launch of Zampa in Barcelona is in turn part of the team behind Il Gelato Dell´amorea “Mixed ice cream shop” which boasts of having ice cream for both humans and their four -legged companions. They are just a couple of examples, but there is more. Now A couple years Barcelona’s Badiani ice cream shop also elaborated a GELATO For dogs. They called him Dog Gelato and in 2023 the magazine Elle I presented it as a sweet refreshing with 96.65% less lactose than the rest of its ice cream and basically made with whipped cream, egg yolk, plant fibers, water, fructose and whole milk and low dust in lactose. In 2024, to give him More visibilityBadiani launched a campaign that offered customers a portrait with their pets. But … why? Basically because there are interested owners and especially willing to pay for those services. “Given the growth and demand of premises Pet-Friendly We did a small market study, “said Nebot recently to The newspaper. “The acceptance by the clients was fulminant. The idea is to go out for something with your pet and that is not under the table sucking an ice or waiting for the last piece of cookie of your ice cream.” As a reference last year Il Gelato Dell´amore sold More than a thousand tarrines Canines in August. Are there only ice cream? No. ice cream are just one more example (perhaps the most summery) of the growing range of pet products and services. The list is wide and includes articles that we so far believed exclusive for humans, such as “coffees”, “cocktails”, “snacks” or even “champagne benjamines”. All this with proper quotes because these are products designed for dogs that play with recognizable formats in the market for their owners. The Ciudad Ciudad has just left another good example. Not long ago opened its doors there Voilà Concept Storean exclusive cafeteria for dogs and that includes in its letter “dogguccinos”, “dogtails”, meat lollipops, donuts (“Woof-Waffle”) or empanadillas and special cakes. The canine capuchino is made, for example, with cream without lactose and puppy milk and TOPPINGS They are used are pork, chicken or fish. In the establishment there are also pet accessories. What shows us? Beyond the concrete articles or businesses, the previous examples tell us about two clear trends: the changes of a society in which it is increasingly common to meet pets than with children and the business that is promoting. In February The country did A poll Between veterinarians and it came out that at the end of 2024 in Spain there were 1.6 million cats and 9.3 million dogs. A sum that far exceeds eight million minors. The first two are data that must be handled with some caution, but still give an idea of ​​the growing weight that pets have in the country’s homes. And it’s not something that happens Only in Spain. With that backdrop in recent years they have launched Nursery, Spas, hairdressers, Hotels And even Cruises For dogs. That impulse explains that in 2017 the pet care sector invoices in the EU 36.5 billion of euros, with clear forecasts Growth. Images | Callum Blacoe (UNSPLASH) and Christian Bowen (UNSPLASH) In Xataka | The broken bones of a dog from 16,000 years ago tell an important story: it was already our pet

The OCU has analyzed about thirty Tarrina ice cream, the results are not excellent

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Summer is already here more than one awaits an ice cream binge. Ice cream are rich in sugars and fats, generally ultraprocessed foods and therefore Not especially healthy. Despite this (or perhaps precisely because of it), choosing the healthiest option can be a good idea. New report. Now the Organization of Consumers and Users (OCU) has published the results of its analysis of the Tarrina ice cream that we can find in supermarkets. Your verdict is not optimistic: too many additives, “some not recommended”; and scarce in dairy fats. 32 ice cream. In its analysis, the OCU studied 32 Tarrina ice cream like the ones we can find conventionally in supermarkets. They chose “Family Format” of three flavors (vanilla, chocolate and caramel). The analysis focused on white brand ice cream although it also included specimens of two “first brands”. According to Explain the organizationthe analysis consisted of an assessment made from labeling, nutritional quality (including energy content, fats and sugars used and composition), degree of processing, and a tasting test. The latter represented 50% of the final grade assigned to each product. Bad notes. According to the organization, only 10 of the 32 selected products exceeded the tests, with four of them “highlighting for their quality.” The 28 that did not reach this category, continues to explain the OCU, exceeded the levels in aromas, concentrated, dyes or syrups, which “mask the lack of product quality.” According to the OCU, the low quality in the ingredients was reflected in the taste of the products in the tastings to the palate. “It is not for less, because these are ultra prosecuted products, poor in dairy fat and rich in aromas, syrups and additives, some not recommended,” The organization explains in its statement. Too many additives, few dairy products. As for additives, the OCU identified a total of 20 (an average of 4 per product). Of this twenty additives, the organization highlighted four qualified by OCU itself as “not recommended.” It’s about E442, E471, E472C and E14XX. Only one of the analyzed products was described as “additive free.” The OCU also paid attention to the fats present in the products. He noted that only eight of the ice cream analyzed used dairy or cocoa exclusively. Better chocolate, caramel worse. In the results published by the OCU, a pattern can be perceived, and that is that among the ice cream analyzed, those of chocolate presented Better scoreswhile the caramel scored lower. “Caramel ice cream are the worst valued (in addition to the most caloric)”, details the organization. A product not so healthy. There is no healthy ice cream and that is why it is recommended that this food so desired in summer is only consumed in moderation. Ice cream are foods rich in sugars and fat regardless of the type of sweeteners and fats used. Choosing one or another option can depend on our tastes and what we want to prioritize in our diet. In Xataka | The ice cream are going to get very expensive this summer. There are two guilty strangers: coconut oil and the Philippines diesel Image | Titopasini

If the question is whether to freeze a yogurt is a healthy alternative to ice cream, science is clear about the answer

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The kit to survive summer goes through having something cool: from icy drinks, watermelon in the fridge and, of course, ice cream. But in times of social networks and healthy lifestyle, the classic tubs or cucuruchos have been replaced by options that seem, more “healthy.” Yes, I’m talking about frozen yogurt or, in a more viral version, he Yogurt Bark. What is it? This recipe has gained popularity for being visually attractive and simple to prepare. The idea is simple, Greek yogurt is mixed with fruit or nuts and then extends on a tray, taking it to the freezer. The next day is split into pieces and enjoyed as if it were a sweet tablet, but like many viral trends, you have to go beyond the wrapping. A “healthy” option? Although natural yogurt, especially Greek, provides important nutrients such as proteins, calcium and in some probiotic cases, freezing it can alter some of its functions. According to Mayo Clinicmany probiotic strains do not survive the freezing and defrosting process, especially if proper temperature management and product formulation are not performed. In addition, it is essential to consider the composition of the yogurt used. Many yogurts available in the market are not “natural” in the strict sense: they can contain high levels of added sugars, artificial sweeteners, flavoring and thickening. And if we add sugary topings, the result can be a more caloric preparation than a moderate ration of traditional ice cream. So? Here comes the key summer question: if neither the traditional ice cream nor the frozen yogurt are ideal … so what? The answer is in balance. Eating ice cream every day is not necessarily bad, provided that the rest of your diet is healthy and have no conditions that advise you. The problem is not the ice cream alone, but how it integrates into your habits: do you take it for dessert after a balanced meal? Or do you use it to replace fruits, water or nutritious foods? In that sense, both ice cream and Yoghurt Bark They can have a place, provided they do not replace essential foods or take by system as “healthy without further ado.” THE FIT phenomenon. Taking care of food does not go on to change an ice cream ball for a frozen yogurt sheet and think that it is already. This quick replacement logic – bad, well frozen yogurt – is part of a superficial approach that has been installed thanks to Aesthetics Fit In social networks. However, all this does not go on trends or Hacks. It will understand what one eats, of exercise, rest … health is not measured in calories or Likesbut in balance. Image | Pexels Xataka | There are people eating human placenta. Science strongly asks you that, please, don’t do it

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