One of the most popular summer foods changes its forms to surprise its followers. Ice cream 2.0 is made with new products, colors, and flavors to provide unprecedented experiences.
Forget about those cones of your childhood. Ice cream is going through a revolution. Although we have always thought of it as a summer treat, it breaks with seasonality to be present all year round and surprise with new textures, flavors, shapes, and ingredients. Everything changes to modernize this icy pleasure.
Endless possibilities make each ice cream unique, adapting its preparation to the tastes and traditions of each region. Nowadays, artisanal products of local gastronomy are highly regarded, and these treats reflect the growing trend. It is the same spirit that Paradores imprints on its cuisine to become one of Spain’s referents.
Catering and confectionery are committed to a healthier ideal. Good ice cream is made with the highest quality ingredients to become a premium dessert. Additionally, it is not only increasingly organic but takes into account vegan and lactose-intolerant consumers. In a world aware of sustainability, gastronomy does not shirk its responsibility.
Some of the newest flavors are pure flavor architecture. For example, this is the only way to understand tea ice creams, such as Matcha or Earl Grey, which go perfectly with the increasingly popular turmeric or ginger.
To shake up conventions, black is the new proposal. Thanks to activated charcoal, this unusual new shade breaks the tradition of food known for its bright colors. Activated charcoal is also a purifier of the body due to its capacity as a natural absorbent.
The high demand for healthy products opens the door to new ingredients nobody thought to consider before. For example, have you tried avocado ice cream yet? The holy grail of vegans is an ideal base, thanks to its creaminess, for unexpected creations with tasty results. Likewise, pumpkin and carrot, which work great in cakes and pies, are increasingly present in ice cream parlors. In short, new-generation ice creams are here to stay.
Paradores’ ice creams
Naturally, Paradores could not stay out of this update. In their kitchens, they elaborate proposals that take ice cream to the rank of art. For example, the Cebreiro cheese ice cream at the Parador de Ribadeo, made from unctuous cow’s cheese, is to die for. The Parador de Arcos de la Frontera’s strawberry ice cream concentrates its secret in a wise combination, flavored with vanilla, between cream and this fruit.
The torrija and porridge ice cream from the Parador de Cádiz, a classic dessert with a new spin and original regional touches. The chanterelle and peach ice cream at the Parador de Soria.
The one with Cebreiro cheese and quince sauce in Cambados; cream cheese and honey from La Alcarria in the Parador de Alarcón; the liquid chocolate sponge cake with strawberry ice cream in Carmona or the sweet porridge, sponge cake, and oil ice cream in the Parador de Jaén. The proposals are endless. Can you resist discovering them all?
