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The work of the ice-cream maker requires skill, passion and high quality products. Being able to count on many 0 km products, the ice-cream maker is committed to selecting the best ingredients to guarantee an exceptional end result.
Making ice cream today takes on a different meaning from years ago. Times when uncontrolled market expansion and superficial preparation are now behind us. One must have a pinch of ingenuity and a flair for innovation to achieve satisfaction and certainly gratifying economic results.
The ice-cream maker has to select the raw materials, dose the ingredients correctly and then prepare the product following strict processing procedures: pasteurisation of the mixture and homogenisation, maturation of the mixture, freezing of the ice-cream (freezing or freezing), firming with blenders, mixture pasteurisers, ice-cream makers and tools such as spatulas and scoops.
The ice cream maker then prepares the ice cream in the appropriate containers for display and sale. He also prepares ice-cream desserts such as parfaits, ice-cream cakes, pralines, stores raw materials, manages stocks and controls working tools.
How to become an ice cream maker - requirements and training
Whoever wants to become an ice-cream artisan must get it into his or her head that the exams never end, and that one never stops learning. The path one takes is one of continuous learning throughout one‘s professional life. You have to follow several courses and schools to become an ice cream maker: even when the topics seem the same, each master will treat things from his own perspective, according to his experience and expertise. Never stop at just one school, take courses at different schools and keep comparing approaches there are specific vocational training courses provided by both hotel schools and other training organisations.
Those who already have a pastry chef diploma can further qualify in the field of ice cream production and become an ice cream pastry chef or glacier chef, the person in charge of preparing ice creams, sorbets and parfaits. The training enables the correct use of ice cream making machines, learning portioning and packaging techniques and food hygiene and safety regulations, along with sales, communication and marketing techniques.
Job opportunities and career of the ice-cream maker
Often one starts as a concierge, counterman or salesperson, and then learns the profession of an ice-cream maker through an apprenticeship or professional training course. At that point, one can decide to set up one‘s own business and open an ice-cream parlour or an ice-cream bar where one can offer ice-cream cones and cups, as well as slushies, milkshakes and other products, including coffee, or work in the food and confectionery industry, as an industrial ice-cream producer, or even in catering.
Ice cream parlours in Oltrepò
Ice-cream parlours can play a significant role in the tourism sector in many destinations. Indeed, quality artisan ice-cream parlours are often considered tourist attractions in their own right, as they offer authentic and delicious culinary experiences. Our region features famous names. Destinations for a refreshing break on a summer‘s day, but also a place to first approach the chosen location, which is then visited for a stroll or to purchase local products. Artisanal ice cream parlours can attract visitors from near and far, cyclists or motorcyclists, friends and families. Landmarks and places to visit during a trip. Not to be underestimated is the fact that ice-cream parlours can also offer a window into local culture. They can present typical local ingredients, collaborate with local producers and present new flavours inspired by local tradition.
In summary, artisanal ice-cream parlours can enrich the tourist experience by offering authentic flavours, promoting local culture and supporting the economy of local communities.
