If you are a quality ice cream lover, you probably already know that most of those consumed in France are produced either by manufacturers or by ice cream parlors, which only have the name. These fake ice cream parlors buy powdered “premixes” packed with dyes, stabilizers, synthetic flavors or vegetable fats (including palm oil). According to French legislation, it suffices to assemble these products on site to benefit from the homemade ice cream label, or to have an employee holding a glacier CAP to claim to be an ice cream maker. So as not to be mistaken, here is our selection for the year 2023 of fifteen master ice cream makers – in no particular order – among the best craftsmen in France in this field. On your cones, ready? attack!
Pistachio vegetable ice cream from Enzo & Lily
Created in 2021 by Lionel Chauvin, Enzo & Lily has quickly become one of the best ice cream parlors in the capital. It must be said that Lionel Chauvin first worked for several years with his grandfather, the legendary Raymond Berthillon, and with his father, Bernard Chauvin. He launched his own brand to produce sorbets and ice creams in his own way, in a traditional way, without adding additives, and from high quality ingredients. Its products militate for a more reasoned and thoughtful mode of production, in favor of quality and transparency.
The fragrance not to be missed: Forget all your prejudices about vegetable ice cream, because Lionel Chauvin has designed an almost perfect recipe here. Oat milk, shelled pistachio paste from the Chocolaterie du Pecq, a touch of sugar and coconut oil for texture. On the palate, the taste is both powerful and sweet, with a good nutty finish and a slight buttery note. Our favorite of the selection.
What’s new this summer: vanilla pear tatin, rice pudding, sakura, black sesame, wasabi.
Top 3 sales: pistachio, mango and blackcurrant.
Price : €16 (half-litre jar).
Enzo & Lily 2, rue Auguste-Maquet, Paris 16e.
Navettissimo ice cream from Glacier du Roi
A must-see in the Panier district of Marseille, Le Glacier du Roi is above all a family business. Florence Bianchi and Sandrine, her eldest daughter, trained in Milan, before opening their first location in 2009, followed by a second in 2016. Today, it is Laure, the youngest daughter, who has taken over the torch. The ice creams are made without eggs, with milk and AOC fresh cream from Bresse, while the sorbets are made with fresh fruit, water and fructose.
You have 87.03% of this article left to read. The following is for subscribers only.