The most delicious ice cream in the world. Gelato Italiano: ELLE found the most delicious ice cream in the world The best ice cream in the world

What is the phenomenon of Soviet ice cream, which many have admired since childhood?
It is debatable whether it exists or not. In fact, of course, we all remember the same ice cream. Before, after all, we didn’t have any other ice cream, except for creamy, milk, ice cream.
A pronounced milky taste is what distinguished Soviet ice cream.

Creamy, ice cream, fruit and berry, waffle cups with cream roses, popsicle, chocolate-glazed cone ... Here it is - the era of Soviet ice cream! Its quality was legendary. And yet, what is the secret of the unique taste?

We owe this to GOST 117-41, according to which we produced the favorite delicacy of Soviet children. It was considered one of the toughest in the world and was introduced as early as March 12, 1941. In the domestic "chill" there was not a single preservative, only natural milk! And all types of ice cream were produced according to a single technology. Therefore, the taste of dessert in any city of the Union was the same!
Initially, the Soviet authorities did not spoil ice cream with their attention and called it a product with a bourgeois flavor. Which could not but discredit him in the eyes of the proletarian public. Over time, the attitude of the government to the dairy delicacy "thawed out", and after the war they began to popularize it in every possible way.

Soviet prices: ice cream with "swan" - 13 kopecks, milk - 9 kopecks, fruit - 7 kopecks, small chocolate "eskimo" - 11 kopecks, large - 22 kopecks, "Leningrad" chocolate - 28 kopecks, creamy with cream in a waffle cup a rose - 28 kopecks and an ice cream cake with cream.

For the first time, ice cream was put on industrial rails in the 30s. A decree was issued by the People's Commissar of Food of the USSR Anastas Mikoyan, who insisted that ice cream should become a mass food product and be produced at affordable prices. According to the People's Commissar, a Soviet citizen should eat at least five kilograms of ice cream a year! Added fuel to the fire and the fact that the United States has long held the palm in this matter. In America, 600 thousand tons of ice cream were produced, while in the USSR - only eight. It was decided to change the situation radically, and Mikoyan went to the USA to purchase the necessary equipment. Already on November 4, 1937, the first Soviet delicacy was produced in the USSR. Then refrigeration plants were opened in Moscow, Leningrad, Kharkov. In 1940, a powerful ice cream factory started operating in Kiev.

We must pay tribute to the quality of products. Each batch of snow treats was evaluated on a 100-point system. Any deviation from taste, color or smell was considered a marriage. In addition, the time for the implementation of ice cream was limited to one week. (Now ice cream can be stored for about six months!) Thus, in terms of production and consumption of ice cream, the USSR came in second place in the world after the USA. Two thousand tons were exported annually. Abroad, Soviet ice cream was classified as a prestigious class. It was served exclusively in expensive restaurants at a far from “soviet” price.

At home, the most delicious ice cream in the world did not have time to stale - they were taken apart instantly. Sold by weight or packaged in 50 or 100 g on street stalls, kiosks or cafes. In the 50s, enticing posters hung on the streets, on which penguins flaunted with popsicles - a symbol of ice cream of the USSR.

A glass of "creamy" cost 22 kopecks, for another three you could take a filler - jam or grated chocolate. There was also a popsicle for 24 kopecks, but it was sold only at one point and very rarely. When ice cream was just brought in, it was collected in five or six packs at once, so that it would be enough for the whole family. An aunt in a colorful cap opened a metal container, and you chose the one you want. If the ice cream was over, the saleswoman said happily: “It will be in 2 hours” - or sadly: “Don’t take the queue,” and then everyone began to buzz indignantly.

Ice cream kiosks were infrequent, at best three times a week. Therefore, the queues were lined up serious. And how they scolded the people who came for ice cream from the villages! They filled them with three-liter jars, delaying the queue for a long time. Ice cream was sold in the cafe, it was put with multi-colored balls in ice cream makers with a spoon. There was also chocolate, creme brulee, fruit, champagne and even soda water with syrup or fruit sauce ...

For children in the villages, ice cream was a real miracle - it was not delivered to local stores. Therefore, they learned to make a scarce delicacy themselves: they kneaded snow in a mug, mixed it with sour cream and sugar. It turned out almost like the real thing, even if it looked unsightly.

Some types of Soviet ice cream were unique. For example, a waffle cup with a cream rosette on top or the famous Lakomka. We owe its appearance to the discovery of locksmiths, who in the 70s invented a special nozzle. With its help, the glaze began to be applied in a stream, and not by the “dipping method”.

There was also tomato ice cream, which many do not remember. But those who have tried it will never forget its taste. Some considered it a rare muck, others would like to turn back time to try again.
- "Tomato" was sold in a paper cup, with a stick to boot.
- The taste is unique. Too bad they don't release it now. It was cheap, only 10 kopecks. Well, if a penny was not enough, it happens that you dig the apartment upside down, turn out all your pockets, and you can run for ice cream!

Ice cream "Kashtan" for 28 kopecks was considered the real booty - the price equal to nine trips on the tram!
- Fruit ice cream was not considered at all.
- The highest measure of pleasure was a rare "Chestnut". What kind of chocolate was there - you can’t pull it by the ears! Not like now: you take a bite - and all the chocolate crumbles like needles from a dry Christmas tree.

The decline of Soviet ice cream came with perestroika. And since 1990, the country has been covered by a stream of imported ice cream with a clearly chemical filler. The taste of real Soviet remained in the memories of older generations.

In the world ranking, 6 places out of 10 went to Unilever brands, 2 positions went to Nestle brands, General Mills and Wells "Enterprises got one place each. The overall ranking of the 10 largest ice cream brands is as follows:

1. Magnum (Unilever Group)
3. Cornetto (Unilever Group)
4. Ben & Jerry's (Unilever Group)
5. Breyers (Unilever Group)
6. Carte D'or (Unilever Group)
7. Dreyer's/Edy's (Nestle SA)
8. Blue Bunny (Wells Enterprises)
9. Drumstick (Nestle SA) 10. Kibon (Unilever Group)

In the Asia-Pacific region, transnational brands also made it into the ranking: Unilever's Cornetto and General Mills' Haagen Dazs took 2 positions. The top also included 2 brands of Inner Mognolia Yuli Industrial Group. Another 4 trademarks in the ranking belong to the Japanese companies Meji, Glico and Lotte.

1. Cornetto (Unilever Group)
2. Haagen Dazs (General Mills Inc)
3. Yili Chocliz (Inner Mognolia Yuli Industrial Group)
4. Meiji (Meiji Holdings Co Ltd)
5. Glico (Ezaki Glico Co Ltd)
6. Lotte (Lotte Group)
7. Sanquan (Zhengzhou sanquan food)
8. Wall's (Unilever Group)
9. Yili (Inner Mognolia Yuli Industrial Group)
10. Synear (Synear Food Holdings Ltd)

In Oceania, the TOP-10 includes well-known brands of international companies: 4 out of 10 positions have gone to the Unilever Group. It is noteworthy that the rating includes R&R Rice Cream, which recently launched a joint business with Nestle.

1. Peters (R&R Rice Cream)
2. Magnum (Unilever Group)
3. Bulla (Regal Cream Products)
4. Tip Top (Fonterra Co-operative Group)
5. Sara Lee (Tyson Foods)
6. Blue Ribbon (Unilever Group)
7. Connoisseur (Nestle SA)
8. Paddle Pop (Nestle SA)
9. Cadbury (Mondelez International)
10. Ben & Jerry's (Unilever Group)

In Eastern Europe, 3 brands in the top 5 are owned by Unilever. The remaining positions went to regional market players. Rud, Laska and Lasunka are brands of Ukrainian dairy companies, Frikom is the leader of the Serbian market, Koral is a Polish trademark. La Fam ice cream is produced by the Russian company Talosto, the Ledo brand belongs to a manufacturer from Croatia.

1. Golden (Unilever Group)
2 Algida (Unilever Group)
3. "Rud" (Zhytomyr creamery)
4. Magnat (Unilever Group)
5. Frikom (Agrokor dd)
6. "Lasunka" (Lasunka)
7. Koral (PPL Koral)
8. La Fam (Talosto)
9. "Laska" (Firm "Laska")
10. Ledo (Agrokor dd)

The Latin American market is once again dominated by the Unilever umbrella brands, occupying the top 4 positions in the ranking. Other transnationals can also be seen in the TOP: Nestle and General Mills.

1. Kibon (Unilever Group)
2. Magnum (Unilever Group)
3. Cornetto (Unilever Group)
4. Tio Rico (Unilever Group)
5. EFE (Empresas Polar)
6. Nestle (Nestle SA)
7. Crem Helado (Grupo Nutresa SA)
8 Savory (Nestle SA)
9. D'onofrio (Nestle SA)
10. Haagen Dazs (General Mills Inc)

In the Middle East and Africa market, international companies, Unilever and Nestle, are represented by 4 positions out of 10. Mihan, Domino, Kalleh, Daity, Pak are Iranian companies, IFCO is a manufacturer from the UAE.

1. Mihan (Mihan Dairy)
2. Domino (Domino Dairy & Ice Cream)
3. Kalleh (Solico Food Industrial Group)
4 Magnum (Unilever Group)
5. Kimo (Nestle SA)
6. Extreme (Nestle SA)
7. Daity (Zarrin Ghazal)
8. Pak (Pak Dairy)
9. Dolceca (Nestle SA)
10. Igloo (IFFCO)

The TOP 10 ice cream brands in the North America region are mainly represented by multinational companies. The exceptions are Blue Bunny by Wells' Dairy and Bluebell by Texas-based Blue Bell Creameries.

1. Breyers (Unilever Group)
2. Haagen Dazs (General Mills Inc)
3. Ben & Jerry's (Unilever Group)
4. Dreyer's/Edy's (Nestle SA)
5. Blue Bunny (Wells' Dairy)
6. Klondike (Unilever Group)
7. Drumstick (Nestle SA)
8 Outshine (Nestle SA)
9. Popsicle (Unilever Group)
10. Blue Bell (Blue Bell Creameries)

In Western Europe, history repeats itself: the majority of ranking positions belong to international companies. The last 2 lines are occupied by trademarks of companies from Germany.

1. Magnum (Unilever Group)
2. Cornetto (Unilever Group)
3. Carte D'or (Unilever Group)
4. Haagen Dazs (General Mills Inc)
5. Viennetta (Unilever Group)
6 Ben & Jerry's (Unilever Group)
7. Movenpick (Nestle SA)
8. Solero (Unilever Group)
9. Coppenrath & Wiese (Conditorei Coppenrath & Wiese)
10. Bofrost Bofrost Dienstleistungs (GmbH)

Who and when was the first to come up with ice cream is impossible to establish. There are several versions that try to trace the place and time of its creation. According to one of the legends, it was invented in the Sassanid Empire to sprinkle snow or crushed ice with sweetened pomegranate juice. According to another, something similar was eaten in ancient China long before the Persians. And definitely chilled desserts with berries and honey were indulged in Ancient Rome.

Be that as it may, the great gastronomic tradition of combining sweet and cold was born many thousands of years ago, and today ice cream is the most enjoyable way to explore what people around the world think about excesses.
Forbes has selected 12 ice cream parlors around the world that serve the most delicious and unusual ice cream.

Address: UK, London, 87-135 Brompton Road, SW1, Harrods
Morellis Gelato is a counter on the first floor of London's Harrods, stylized as an old fashioned ice cream parlour. The first ice cream makers in England came from Italy, especially from Naples, so, as expected, Morellis Gelato is owned by the Neapolitan Morelli family.
Ice cream at Morelli's is made daily, it has a minimum of stabilizers, ingredients of the highest quality. Among the most unusual flavors are apple pie ice cream, Sicilian red oranges and Christmas pudding.
But Morellis Gelato stands out not for this, but for an unusual special offer: here you can come up with, order and get author's ice cream from almost any ingredient. Although with the taste of buckwheat porridge with mushrooms. According to the owners, they have already made ice cream with pear and gorgonzola, with white chocolate and Piedmontese truffles, and with pickled onions. The strangest orders were ice cream flavored with Marmite paste, a wildly salty concentrate of brewer's yeast that is spread on bread in Britain, and haggis, a traditional Scottish dish of lamb offal with onions, lard and oatmeal, boiled in a lamb's stomach. The Morellis promise to make ice cream out of oysters. It must be ordered 48 hours in advance, the minimum order is one liter, and prices start at £12.85.

Address: Lebanon, Beirut, Achrafieh Mar Mitr Street
Now the word "ice cream" is not too associated with the Arab countries. And in vain: Baghdad, Beirut, Damascus and Cairo once made the best ice cream in the world. In some places it is still being made now - for example, in the Hanna cafe in Beirut. Its appearance is so unremarkable that you can pass by without hesitation: Hanna is like thousands of private pastry shops scattered throughout the Middle East. A couple of worn tables, a counter and an elderly couple who have been making ice cream by hand for decades. Is that the wall of the house dotted with shots reminds you that you are in Beirut. The cafe is over 50 years old, and all this time it has been run by the same family, recipes and equipment have not changed either.

Here they make traditional Arabic ice cream in milk, without eggs and cream, thickened with an amazing ingredient called salep - powdered tubers of wild orchids. They contain glucomannan, thanks to which ice cream turns out to be viscous like dough (in fact, it is kneaded like dough).
The classic version of ice cream at Hanna is pistachio. Pistachios for him are selected and rubbed by the owners manually. Most likely, it is for this occupation that they can be caught in a cafe. Popsicles, again, are made only from locally sourced seasonal fruits, and the owner will lecture you about the superiority of Egyptian mangoes over Israeli ones. Halabi ice cream made from peanuts, almonds and chocolate is considered to be the signature one. There are no artificial additives in ice cream, and in principle, ice cream was made in the same way a hundred and five hundred years ago. In winter, cookies made from dates, pistachios, walnuts and something like scones with turmeric are added to the assortment.

Address: Germany, Berlin, Rykerstrasse 7 and Wuhlischstrasse 31
Caramello is a typical Berlin ice cream parlor with a particular fanatical emphasis on everything healthy, organic and sustainable. Neither preservatives, nor dyes, nor any chemicals and additives with the E index are used here. Vanilla, chocolate and other exotic ingredients that cannot be grown in Berlin are ordered only from fair trade suppliers, all components have bio-certificates, the choice is extremely scrupulous - cinnamon, for example, is bought only in Sri Lanka, where it is supposedly the most spiritual.
Initially, Caramello was a modest cafe with Sicilian recipes, hyped thanks to a particularly outstanding caramel ice cream, but over time, the greens seized power in it and began to consistently expel everything harmful and questionable from ice cream. Caramello's ice cream is now suitable for those with gluten allergies (it's all gluten-free) and can also be eaten regularly by otherwise oppressed vegans and people with lactose and milk protein intolerances. Actually the range of Caramello is divided into two unequal parts: with milk and without milk. The dairy-free vegan-friendly section is the most curious: its ice cream is made on the basis of soy milk or fruit purees. In dairy, everything is a little more traditional, although there is a noticeable bias towards Africa and Asia.
On the whole, thanks to a loving approach and a good knowledge of his own clientele, Caramello manages to balance between a sect, a medical institution and a temple of sweets, without falling into any of the extremes.

Address: Singapore, 100 Beach Road #01-25, Shaw Leisure Gallery S (189702)
In terms of quantity, and most importantly, variety of varieties, specialized ice cream shops in Southeast Asia can easily compete with the most famous gourmet places in Europe. In Singapore, this is especially noticeable: local ice cream vendors are forced to simultaneously feed expats with their traditional Anglo-American tastes and local residents who prefer, say, ice cream with sweet osmanthus.
It is not surprising that in this city there are two places at once that deserve everyone's attention. One of them is called Toms Pallette - to try local inventions, some ice cream lovers fly on purpose or at least gain a transplant in Singapore. Toms Pallette has more than a hundred varieties of ice cream, and most of them you will not be able to find anywhere else. Among them are ice cream with oolong, black rice, lime and wasabi, ginseng, lemongrass and sauvignon blanc, tofu with plums, chrysanthemum, apple curry or caramelized onions. For Christmas, ice cream with chestnut brandy and chocolate pudding appears in Toms Pallette, and for Chinese New Year, several varieties with flavors of Chinese New Year sweets appear at once.

Address: France, Paris, 29-31 rue Saint Louis en l "ile
The most famous French brand of Berthillon ice cream is considered by many gourmets to be the best in the world. Berthillon's history began in 1954, when a small family shop, Monsieur Berthillon, opened on the Ile Saint-Louis. Half a century later, nothing has essentially changed - Berthillon fundamentally refuse to become a network, expand and change owners, although their fame has stepped far beyond the borders of Paris. There are always queues in the main store. The owners, on the other hand, annually allow themselves to close for two weeks in August. But now, fortunately, you can buy Berthillon ice cream in about twenty more friendly outlets, some of which are located here on the island.

The Berthillon menu has about sixty varieties of ice cream and sherbets. It is believed that in Berthillon the frozen mixture is whipped in a special way, so that the ice cream is especially airy and silky. Among the most outstanding options are Armagnac plum ice cream, with ginger caramel, almond milk, candied chestnuts, lemon-coriander praline, cocoa with whiskey and raspberries with roses. In addition, from time to time in Berthillon you can find foie gras ice cream - probably the most decadent dessert in the world. However, the most popular are traditional varieties - chocolate, vanilla and strawberry.
Of course, everything is made from the freshest and only natural ingredients, without artificial sweeteners, flavors and, which is much less common, thickeners. The basis of Berthillon ice cream is only milk, cream, sugar and eggs. Strawberries are bought at the peak of the season and used immediately, milk and cream are from Normandy farms, and they try to take only seasonal fruits.

Address: Japan, Tokyo, Ikeburo, Namco Namja Town, Sunshine City Mall
Blumenthal's bacon-and-egg-flavored ice cream once dazzled the restaurant world, but it's unlikely to have made a splash in Japan, where the selection of outlandish ice creams is unbelievably large.
This can be seen by finding the Cup Ice Museum in Tokyo's giant shopping mall Sunshine City. In fact, this is not a museum, but a specialty ice cream shop, and it sells the rarest, most unusual and artisanal ice cream from all over Japan. The shelves here are divided into districts, the largest section is dedicated to the island of Hokkaido, famous for its dairy farms.
At the same time, the very first randomly selected shelf with containers is able to shame both Blumenthal and all other inventive ice cream makers in the world. The Cup Ice Museum sells veal tongue, potato, octopus and squid ice cream. There are ramen flavored ice cream and mackerel pike flavored ice cream. Not to mention ice cream with whale meat, lettuce, garlic and chicken. By and large, here you can find ice cream with any famous Japanese specialty - be it the famous Hokkaido seaweed or the famous Japanese sea salt. A separate place is occupied by alcoholic ice cream - with the taste of various varieties of sake, beer and setu rice vodka.

Address: Italy, Rome, via Uficci del Vicario, 40
The Giolitti is as important an urban institution as the Berthillon in Paris. The Giolitti store has existed in Rome since 1890 and is the oldest ice cream parlor in the city. It was once opened near the Pantheon by Giuseppe and Bernardine Giolitti, and to this day the descendants of this glorious family couple sell ice cream here. More precisely, at first it was a dairy shop on Salita del Grillo, and only some time later Giolitti moved to via Uficci del Vicario, where they began to sell not only milk, but also ice cream. Like other European stubborn people, the bearers of the Giolitti surname many times rejected proposals to sell the brand or transfer it to the management of some large corporation and, in fact, caved in only once, when they agreed to open a Giolitti branch in the EUR business center (Esposizione Universale Roma) on the outskirts of Rome. But, of course, not a single sane Roman, let alone a tourist, will go there for ice cream. A classic Roman treat is to stand in line at the Giolitti and sit down with a cone of ricotta ice cream at the fountain opposite the Pantheon. And then get in line again.

Giolitti's signature varieties include champagne, Sicilian cassata, marsala and rice flavored ice cream. In the cafe itself, you can order historical desserts with ice cream - for example, Coppa Giolitti made from chocolate ice cream, grated hazelnuts, whipped cream and zabaione according to a recipe from 1920 and Coppa Olimpica in the shape of an Olympic torch, invented for the opening of the Olympic Games in Rome in 1960.

Address: Singapore, 87 Upper East Coast Road, 155 Thomson Road, 17 Lorong Kilat, #01-08 Kilat Court and 1 Bukit Batok Central Link, #02-10 West Mall
Another Singaporean institution, however, which has focused on ice cream with alcohol. The flagship ice cream at Udders is the traditional "raisin rum" in which, as the owners promise, "you will finally feel the rum." And Rum Rum Raisin really has a double shot of quality rum. There are 12 varieties in the alcoholic part of the menu: Tira-miss-u with a large portion of cognac and brandy, Choya Lime Umeshu Sorbet based on the popular Japanese plum tincture, and so on. The most intoxicating variety is called Java Whiskey Choc - it is almost unsweetened, and a decent portion of whiskey in it is balanced by a dose of dark chocolate. Apparently, the alcohol orientation of this cafe explains some of the foal in the name: “udders” is an udder, or, as the official website cheerfully reports, “cow boobs”.

Two other sections of the menu deserve attention - with "Asian" and "cosmopolitan" varieties of ice cream. And if cosmopolitan here refers to expats working in Singapore banks who miss familiar varieties and even just familiar tastes (like earl gray ice cream), then the Asian section is really fascinating. Here, for example, there is ice cream flavored with gula melak, Indonesian palm sugar, to which tender, unripe mangrove fruits are added, and ice cream made from chempedak, a fragrant relative of jackfruit and breadfruit. But, of course, the main place is occupied by two varieties of durian ice cream - smelly and especially smelly.

Address: India, Mumbai, Crawford Market, Mumbai Badshah Kulfi
Most traditional types of ice cream are distinguished by outstanding labor intensity, but Indian kulfi is perhaps the most difficult to prepare. Kulfi is made from milk, which is boiled for many hours in a metal bowl until it is reduced by about half. It was this procedure that at one time singled out the manufacturers of kulfi almost as a separate caste - all these hours the milk must be gently stirred so that it does not burn. The milk evaporated in this way becomes fatter, thicker and sweeter (milk sugars caramelize during cooking), after which the mixture is frozen - in the past, kulhars, disposable clay pots, were used for this. The resulting dessert is dense and sweet, close to frozen pudding and vaguely reminiscent of creme brulee. Kulfi is seasoned with crushed pistachios, cardamom, rose water, or saffron, and is often served with sweet, clear faloude vermicelli, rose syrup, and lime juice. Kulfi in pots is becoming rarer - now it is usually sold on a stick wrapped in foil.

Mass market versions of kulfi are made much more simply, usually with condensed milk, cream and starch. That is why the public appreciates old-fashioned establishments where kulfi is made according to all the rules. One such place is Bombay's Badshah Kulfi, the most important city institution with a century of history. “Kulfi falude” is the most popular there, but you should also try “malai kulfi” with very thick cream and “kesar kulfi” with saffron and almonds.

Address: Turkey, Istanbul, Beyoglu, 186 Istiklal Caddesi
Another type of ice cream rarely found in the Western world is ice cream mixed with mastic, the hardened resin of wild pistachio trees growing on the Greek island of Chios. It is found only in Turkey and Greece, although the most ambitious Turkish ice cream makers try to sell it even in Taiwan. This ice cream is somewhat more viscous than what we are used to, and melts more slowly. In the markets and specialized shops, sellers even picturesquely cut the balls with an ax to demonstrate their hardness.
In Greece, this ice cream is called kaymaki and is quite common, and it is better to try it not in Athens, but, for example, in the town of Pagrati, which is especially famous for it. But even the Greeks themselves admit that they borrowed the kaymaki recipe from the Turks and they make it even tastier.
In Turkey, this ice cream is called dondurma, and there are regular heated debates about where to find the best dondurma in Istanbul. So far, ice cream in the Mado store is considered the reference. Mado was founded by people from the province of Karamanmaras, where, as it is believed, dondurma was invented. In Mado, ice cream is made only with the milk of mountain goats (in other places it is made from buffalo milk), and they assure that the recipe is about three hundred years old. Ice cream is served sliced, eaten with a knife and fork, and it is best to start with a variety called Maras Cut. This is just milk ice cream without additives, and it is just the most convenient way to recognize the resinous taste of mastic in it. However, more familiar balls are also served in Mado, fig and chestnut ones are especially good.

Address: USA, Los Angeles, 3827, Sunset Boulevard
The market for American artisanal ice cream is so large that it is extremely difficult to stand out in it. Los Angeles avant-garde shop Pazzo Gelato, a favorite of Christina Ricci, demonstrates what it takes. Of course, everything here is made by hand and from natural ingredients, which, in principle, are bought only at the local farmers' market, organic if possible. And most importantly - there are more than a hundred varieties, and among them there are almost no traditional ones. There are about twenty varieties of one chocolate ice cream here, from martini or pear chocolate to smoked chocolate and salted chocolate, and each variety can be made to choose from Venezuelan (72%), Peruvian (65%), Madagascar (64%) and absolutely the bitterest 91 percent Dominican. There is even chocolate ice cream without sugar. Other varieties are no less inventive: Pazza Gelato has ice cream made from Guinness beer, avocado with pepper, goat cheese with figs, spicy pumpkin, earl gray with lavender, persimon, yellow watermelon and cactus flowers. Pazzo Gelato is located on Sunset Boulevard and is always packed with aspiring actresses and screenwriters of varying degrees of luck.

Address: UK, London, 49-50 Camden Lock Place, NW1 8AF
This is perhaps the only ice cream parlor in the world that uses the technique of molecular cuisine: ice cream is prepared using liquid nitrogen. The prepared mixture is poured with liquid nitrogen and balls are formed. Since the liquid freezes instantly, ice crystals do not have time to form in it, and the ice cream turns out to be unusually tender, literally melting on the tongue. In addition, "molecular ice cream" does not require traditional thickeners like milk fat - it can be completely unsweetened and completely lean and made from, in general, anything. Including from ingredients from which it is almost impossible to make ordinary ice cream.

Molecular cuisine restaurants have been making such “ice cream” for a long time - the first to introduce this tradition was Heston Blumenthal from Fat Duck, who was looking for a way to refresh the receptors of visitors in between the complex dishes of his restaurant. Fat Duck serves ginger and green tea ice cream, and you have to eat it literally within a minute of making it, otherwise it will just turn into a puddle.
Chin Chin Laboratories does not require such self-denial from customers, but the technique is the same: ice cream is poured with liquid nitrogen right in front of you. The cafe itself is also more like a scientific laboratory: there are solid retorts, beakers, Dewar flasks around, and the sellers - they are the owners, a charming married couple - are dressed in white coats. On the menu: tarragon and blackberry ice cream or basil with green tea, more traditional flavors like vanilla or lemon cheesecake are also available.

Ice cream can be made from a variety of ingredients, from milk to strong rum. Read about where and how the best ice cream in the world is made in our top...

Mado

Turkey, Istanbul

Ice cream in this shop differs from all others in two ways at once. Firstly, it is made only from goat's milk. Secondly, an ingredient is used here as a thickener, which is not used anywhere except in Turkey and Greece. This mastic is the resin of pistachio trees. It allows you to make a briquette so hard that you have to cut it with a miniature hatchet - this is part of the show for tourists who willingly order an unusual dessert and then eat it with a knife and fork. This ice cream is called dondurma. It was first prepared in the Turkish city of Kahramanmarash, which is why dondurma is often called "Marash ice cream".Mado is considered the best shop in the Ottoman capital where you can taste this delicacy, although you can also buy it on the street - usually dondurma is sold directly from carts. Merchants stir it with long sticks and tease hungry tourists in this way.

France Paris

Ice cream "Bertillon" is considered one of the best in the world, while the owners of the cafe stubbornly do not want to expand and turn into a network. The cafe is located on the Île Saint-Louis, the smaller of the two surviving islands of the Seine in the center of Paris.It has been operating since 1954 - then it was the family shop of Monsieur Bertillon. Today, ice cream is sold in another 20 mini-points, here on the island. Tourists and Parisians love it for its special softness and delicate taste - according to legend, the Bertillon family owns the secret of whipping cream.In Paris, chestnut is one of the traditional dishes, it is fried, boiled, grilled, and at Bertillon they even make ice cream from it - they candy it, and then the recipe is not disclosed.The same key ingredients are always used for cooking: milk, cream, sugar and eggs. Dairy products are supplied by agreement with Normandy farmers, fruits are bought in local shops.

"Morellis Gelato"

Great Britain, London

This mini ice cream parlor is located on the ground floor of Harrods, the largest and most fashionable department store in the English-speaking world. Until 2001, this store was the official supplier of the "court of their majesties": Elizabeth II, Philip, Duke of Edinburgh, Charles, Prince of Wales and the Queen Mother Elizabeth. Morellis Gelato ice cream is one of the items on the menu of the most august persons. It has been leading its history since 1907. The recipe was brought to Britain by Giuseppe Morreli, who emigrated from Naples. At the beginning of the 20th century, he and his son sold these desserts from their bike - they went out with a freezer in the morning and returned late in the evening. And when the British could no longer live without Morellis Gelato, they opened a chain of cafes. The peculiarity of ice cream is that it is prepared every day in front of your eyes. And they can make a dessert with the most unusual tastes. According to the owners, they have made ice cream flavored with onion and buckwheat porridge. Even in traditional recipes, an unusual zest is added. For example, truffles can be added to white chocolate ice cream. The most extreme thing they made was Morellis Gelato, a haggis flavored ice cream. According to the recipe ... oh horror! This dish is made from lamb giblets!

"Hanna"

Lebanon, Beirut

In Arab countries, ice cream is made without cream and eggs. Only milk is used. To make it thicker, a special powder is added from mashed orchid tubers - this is how it was done in Beirut 500 years ago. The Hanna ice cream parlor never became a big-name restaurant, despite the fact that tourists know that they make the best ice cream in the Middle East. Ice cream without any synthetic ingredients. The two owners are a married couple who have been making ice cream every day for 50 years. You can most often catch them slicing fruit and rubbing pistachios - ingredients that will go into dessert. Only fresh fruits - a shop across the road. The cafe itself is not easy to find - it is hidden behind the same facades of houses and looks so much like hundreds of small shops selling souvenirs and sweets.

Germany Berlin

A wonderful country for those with a sweet tooth who have lactose or gluten intolerance. Here you can make excellent ice cream without milk fat and protein. Based on soy milk and fruit puree. There is also a standard ice cream - based on cream and milk. There are no artificial additives in both the regular and vegan versions - all products are natural, without "E". All fruits that are used in desserts are grown in accordance with eco-standards, everything has bio-certificates. The main thing is that after this "healthy sweet paradise" you will not go to the nearest fast food - all the efforts of Caramello to take care of your health will go to waste.

Cup Ice Museum

Japan Tokyo

It is unlikely that the Japanese themselves can be surprised by something. In Tokyo, you can easily buy baobab-flavored cola and wasabi-flavored chocolate - the Japanese, looking at these products, will not raise an eyebrow. Buying ramen-flavored ice cream - noodles in pork broth - is completely ordinary. But the Cup Ice Museum store would impress a tourist with its assortment on the spot. Buying ice cream with sea salt, octopus or shrimp, perhaps, will block all other impressions. Here you can even get drunk on dessert - even a whole shelf is allocated for this: ice cream with sake, beer, vodka ...

"Udders"

Singapore

Despite the abundant selection of alcoholic ice cream in Tokyo, the capital of such a dessert is still Singapore. There is a cafe with a comic name - "Vymya". The owner felt that this should evoke associations with rustic landscapes and natural products. But there was a drunken comedy.On the menu pages are ice cream for those who want to get drunk beautifully and tasty: Rum & Raisins with a double portion of rum, Baileys & Bourbon, Black Amaretto. The motto of the cafe is “Three scoops of our ice cream is like one mug of beer!”.There are 12 varieties of ice cream on the menu. In addition to those listed, ice cream with cognac and brandy is popular. If you are in Singapore, take a chance and try Java Whiskey Choc, which combines whiskey with dark chocolate.

June 10 - World Om-nom-nom Day! I mean, World Ice Cream Day. There is no doubt that this is one of the most important holidays of the year, and, of course, you need to spend it with a portion (or even more than one) of your favorite dessert. We propose to find out in which countries they make the most delicious ice cream in the world.

Dondurma

Connoisseurs of dondurma say that visiting Turkey and not trying a local dessert is unforgivable stupidity. This dessert is sold from street carts, and vendors often put on a real show, teasing customers before giving away a portion of dondurma. Just look at this!

Gelato

Undoubtedly, one of the best ice cream varieties in Europe is made in Italy. This creamy and dense dessert melts slower than regular ice cream due to its low air content. Each master makes gelato with its own taste and smell, so when you are in Italy, try it in all the gelaterias you see! And don't forget to sing gelato-chocolato while doing it!

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frozen yogurt

To be fair, Greek frozen yogurt is not exactly ice cream. But this is a very tasty sweet-cold dessert, which you should definitely try when you arrive in Greece. Sweetness is sold in special shops, which, in addition to yogurt, have a bunch of additives: from berries and fruits to muesli and sweets.

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molecular ice cream

An extremely unusual dessert was invented by the British kitchen alchemist Heston Blumenthal. Molecular ice cream is prepared on liquid nitrogen and exists in solid form for only a few minutes, after which it spreads on a plate in a fancy colored puddle. Tastes of goodies can be very different.

The good news is that you don't have to shell out for a trip to the UK to try unusual ice cream. The dessert has become so popular that it can now be found in many cities around the world.

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