Giolito....without doubt, the best.....most Globus have it!
You're all wrong, I'm afraid....
@ phdoofus ... that's hysterical
Where can I get head-imploding Ice Cream?
The ice-cream I make myself.
Ice cream lovers,
Does anyone know where I can get Hägen-Daz ice cream. Used to be in Coop at least, but I cannot see it any more. The caf'e in Torgasse has replaced Hägen-Daz with Movenpick.
Regards,
Any gelateria's in Basel?? We've been looking all week! Seems like Zurich has a few places - a train trip may be in order!!!
There is a great little ice cream stand in Zurich along the lake zurich promenade, on the seefeld side. He is right near the private hospital on the lake. Really great home made italian style ice cream. You know you reach it because he is quite a hansome fellow.
Make your own - much better and cheaper. I make a wicked absinthe ice-cream
That sounds dangerously awesome
Happy to share the recipe if anyone wants it. Can use Pernod or Ricard, Ouzo or Raki.
Intrigo.
Italian Gelataria at the bottom of the rue de Lausanne, Fribourg.
Name: Famille Schopfer
Téléphone: +41 (0)32 861 13 29
Portable: +41 (0)79 708 39 31
E-mail: [[email protected] ](mailto:[email protected])
Adresse: Rue du Château 8
Code postal: 2112
Ville: Môtiers
Pays: Suisse
Lieu de vente: Au magasin
Accueil: Jusqu'à 30 personnes (terrasse)
Horaires:
Mar, Mer, Ven: 9h-12h, 14h-18h
Sam: 9h-17h
Dim: mai-septembre par beau temps
Description:
Envie de fraicheur? Besoin d'un petit remontant? Vous trouverez votre bonheur aux Glaces de la Ferme à Môtiers. Glaces et sorbets en tout genre, et surtout la glace à l'absinthe, se partagent la vedette avec les confitures, gelées, produits du terroir et bouteilles d'absinthe de producteurs régionaux. Une affaire familiale qui marie convivialité, respect de la nature et saveurs authentiques
Try Move n Pick passion fruit and mango flavour..I'm sure it will make you all tingy!!!
The Coop at the main train station has a very good one. It's called Cremamore and it's Italian. I know the company from my hometown in Italy and even though it not the best over there, it's still considered a good one. I would say that most of the tastes are really good (some time they try some strange combinations that are not that inviting), but my favorite one is the Pistacchio .
there is a shop in Zug Metalli (opposite Interdiscount I think) that I can't remember the name of. It has a big ice-cream and big pile of macaroons statue outside. My kids love the ice cream there, even the one who doesn't really like ice cream much - he thinks nothing compares with Baskin Robbins in the USA - but apparently this shop comes close! I vote for the Himbeer, he votes for cookies and cream and the youngest likes the 'smurf' icecream with smarties!
Hi Odile, what tools to you use to make your own ice creams? I am thinking about to do some ice cream on my own. But what is the way to do it?
- double bowl, with ice and salt, cheapest if done seldom, does not need any special tools, lot of work.
- pre-freeze bowl, with motor, still cheap, less work, but needs pre-freezing
- ice cream machine, expensive, another tool the needs space, but the least work?
Thanks you for your help and inputs.
Never used the double bowl method so can't comment
Used the pre-freeze bowl machines, they work well not had a problem with them, but as you say they need pre-freezing so you either need to plan your ice cream making or keep it in the freezer the whole time, they tend to have slightly larger capacity than the self freezing machines.
Graduated to a self-freezing one 2-3 years ago, these days they are a little cheaper, I currently have a Unold one bought in Germany (when we lived in Luxembourg) it runs very quietly, it was about €170.
If you don't keep the pre-freeze bowl in the freezer then it's going to take up almost as much space as a self-freezing machine. Both the pre-freeze and self freeze machines are effectively the same amount of work to make the ice cream as all the work is in making the batter, once in the machine it's just a case of sit back and wait.
Go for the biggest bowl that you can, even though the mix unfrozen may only half fill the bowl, when it's churning you mix in air, the more air you get in softer the ice cream will be that and you get a higher volume of ice cream.
The other thing about making ice cream is to let the mix "age" overnight, also you can some vodka to keep the ice cream a little softer and easier to serve.
Will be making a tangy strawberry ice cream today, uses sour cream so the ice cream is not as sweet as regular strawberry ice cream, personally I prefer it to regular strawberry ice cream.
I tend to use two recipe books, Ben & Jerry's and "The perfect scoop" by David Lebovitz.
Too sickly sweet after a few spoons though
That reminds me of an other quick ice cream fix. Just use frozen berries, put them with cream in a mixer and mix. Ice cream in less than 30 seconds.
Don't know if it's the best in Switzerland, but the best in BERN ...and served with a smile:
http://www.gelateriadiberna.ch/Home.html
Enjoy!
PS. An 8 minute walk from the train station...