After this, you will never have to buy ice-cream in the ice cream parlor (except inform you)

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summer and ice cream go together and conjure up a bit of Italian Flair in the German everyday life. Especially ice cream in the warm Season, the business of your life. But Attention! There are large differences between individual ice-cream parlours. About a year ago, a five-star chef Nelson Müller has seen the production of Ice cream for the consumer broadcast ZDFzeit in a little more detail. His research today is still as relevant and shocking.

Take, for example, an ordinary ice cream shop: The often has a selection of more than 30 flavors. How is that possible? With the use of industrial products, which are stirred to ice. Some of these products are up to two years. An Exception To This? Tend not. In Germany, there are 7000 ice-cream parlours. The least of which are ice-cream parlours manual. Most of the mix your ice cream with powder. The basic mixture is the same for all varieties are the same: milk, cream powder, binders and Dextrose. With a bag of powder, you can produce up to 500 balls of ice cream that is mistakenly commonly sold as a house made. It is not, of course. For the flavouring pastes or sauces are mixed including.

Simple recipe

This ice cream is almost like magic – and you only need one ingredient

Sometimes, less is more. For example, in the case of this creamy ice cream. For this recipe you really need only one ingredient. Not? We have tried it.

By Denise Snieguole Wachter Ask questions and be skeptical

the star chef Nelson Müller by “own production” is something else than just a powder mix. Skeptical a great selection of ice creams should do. Müller advises, moreover, simply in the ice cream parlor to ask how the ice is made. In fact, it’s still there: the good ice cream shops that make everything themselves.

Even the Ice-cream from the supermarket or discount stores, it looks no better: The industry relies on long-lasting ingredients, and stretches as far as possible. Cheap ice cream with a lot of water, powdered milk, cheap fatty, artificial flavors and other additives. In the brand test the flavors of ice cream from the discount stores to land on the last places. They are too watery and full of additives. The conclusion: Good ice cream, it is not a price at a bargain.

The whole show you can see here!

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Steve King
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