What is the difference between “industrially” and “artisanally” produced ice cream?

Industrially manufactured ice cream is machine-produced in large quantities for the trading sector. Consumers can buy industrially produced ice cream from outlets such as supermarkets, restaurants, or kiosks. Artisanally produced ice cream is understood to mean ice cream produced by traditional handcraft, which consumers can buy in ice cream parlours, for example.


What ice cream flavours do Germans like most?

Vanilla, chocolate, nut, and stracciatella have long remained the unchallenged top favourite flavours for German ice cream fans – followed by cherry and strawberry. The reason for this might lie in the fact that these flavours are the most easily combined, since they simply go together well with so many other things. Nevertheless, ice cream fans in Germany are not exactly boring consumers: they are indeed quite keen to experiment. They very much like trying out new ice cream flavours and even test very exotic or unusual flavours at least once. So far, however, they have not driven away the classics from their top rankings.

How many flavours in total does industrially produced ice cream have?

Around 70 different flavours are on sale in German freezers, though the number of individual products is of course many times greater. So there is enough variety on offer to please every palate.

What are the different merchandising areas for ice cream?

Ice cream is divided into four merchandising areas:

  1. impulse ice cream (small-size packs) – these are individually packed ice lollies, ice cream cones, ice cream sandwiches, ice cream bars, small tubs, mini choc ices, and other special forms.
  2. multipacks – these are units of sale containing several single-variety or mixed-variety impulse ice cream products.
  3. family packs – these are the classic tubs/boxes with a volume as of 300 ml that are kept in one’s freezer at home and from which one scoops out the ice cream oneself using a spoon or ice cream scoop.
  4. product lines for bulk consumers – these are bulk packs for the restaurant trade or for ice cafés, pre-portioned ice deserts/convenience products, and other ice cream products such as bombe glacées, ice cream platters, and ice cream buffets.

Serving ice cream – how do you do it properly?

Ice cream develops its full taste when taken out of the freezer 5 to 10 minutes before serving and eating. This also makes scooping out the ice cream easier – no more bent spoons! Once opened, the pack should be immediately returned to the freezer after scooping out the desired portion.

There are several ways of dividing ice cream into portions. A big study knife can be used to cut slices of ice cream. This works even better if the knife has been dipped in hot water just beforehand. An ice cream scoop enables one to form beautifully uniform scoops of ice cream. Various models are available in household articles stores and in well-stocked supermarkets.

Anyone who has ever closely observed professionals scooping ice cream knows they do not drill holes into the ice cream. Instead they pull the scoop lightly over the surface of the ice cream in long sweeps. This makes forming scoops of ice cream much easier and the ice cream itself is more uniformly removed. As far as possible, one should try to scoop away the ice cream from the whole surface and not just from the middle of the ice cream pack, so as not to leave any edges around the inner sides of the tub.

How do I store ice cream properly?

It all starts when you are doing your shopping, where you need to observe a whole set of important tips. The freezers one finds in retail stores have so-called stacking lines which mark out the filling limit. These are to be found on the inner sides of the freezers. To ensure an optimum storage temperature, the goods may not be stacked above this mark. All ice cream packs below this filling limit have been properly stored and sufficiently cooled.

It is advisable to put the ice cream into your shopping trolley at the end of your shopping trip so as to best keep the ice cream cold. Those who live near a supermarket can even transport the ice cream home without requiring a second “outer packaging”, since the residual coldness is sufficient in this case. But for those who have to travel longer distances, it is recommended they wrap the ice cream in a cooler carrybag or a cooler bag (available in almost every supermarket) or even simply newspaper before setting off.

One should generally avoid storing ice cream in the direct vicinity of odour-intensive foodstuffs. Nor is it advisable to place items having room temperature next to the ice cream in the freezer. Regularly defreezing the freezer ensures an optimal freezing capacity.