"The hardest part is getting to the ice cream recipe"

Milagros Sandez, pastry chef and currently ice cream creator at Lodiser, second place in the 2017 and 2019 National Artisan Ice Cream Championships. In addition, in 2019 she won the Best Argentine Ice Cream with the Mystery Box and joined, as a substitute, the National Ice Cream Team in 2018. Within the framework of the FITHEP Expoalimentaria 2022, he explains how he makes artisanal ice creams, what particularity they have and how long they take to make.

(Photo: Mariano Pisani)

Mariano Pisani: The ice creams that you make are handmade, aren't them?

Milagros Sandez: They are all homemade ice cream. We sell the raw material for that item but also for industries.

MP: In addition to being handmade, what particularity do these ice creams have?

MS: In principle, we focused on chocolate. Chocolate is also made in the company from scratch, so everything that is chocolate ice cream in the company, are factories, and from there, we also get the ice cream. What we do here: we have all the raw materials, which are also made in the company, and then, for my part, it is to make the recipes for the ice cream makers who need or consume our raw materials. The particularity, being handmade, is that they are balanced in pod and pac (antifreeze by sweetener) depending on how the client wants it.

MP: How long does it take to make the ice cream?

MS: For example, the fruit ones take eight minutes to emantecate, the chocolate ones about twelve minutes and the cream ones between eight and ten minutes.

Milagros in the production of vanilla ice cream. (Photo: own elaboration)

MP: Which one is the most difficult to make?

MS: There is no difficult one. They all have their complexity but once you are standardized, you will get out faster. Perhaps the ones that are combined. For example, here you have white chocolate with raspberry, so I have to make two recipes, on the one hand chocolate and on the other raspberry, and then I have to unify it. Therefore it is more work. But, I am constantly in practice, it is not so difficult. The hardest part is getting to the recipe.

MP: Which one is the best seller?

MS: Here the priority is always the chocolate shop. Precisely, being a chocolate factory, then it is one hundred percent always focused on chocolate. All the things that you see that have chocolate here in this product is manufactured in the company.