Ice cream enjoyment on Lake Constance: regional crafts and creative varieties!

Ice cream enjoyment on Lake Constance: regional crafts and creative varieties!

High temperatures in the region and the associated number of tourists have caused demand for ice cream in the Lake Constance area to rise significantly in recent weeks. This pleases not only the ice cream parlors, but also the regional producers who offer delicious ice cream creations with love and dedication. The local manufacturer Deyer's Hofeis, under the management of Andreas Deyer in Mühlingen, has been producing traditional ice cream for over 20 years, mainly using milk from its own farm. The focus on regionality and handcrafted production is particularly important to him, which is why he uses old recipes from the 50s and 60s and sources available fruits from the area, such as Südkurier reports.

Deyer's product range includes around 30 solid ice cream flavors, including classic milk cream ice cream, pure fruit ice cream in the form of sorbets and yoghurt varieties that are enriched by the freshness of regional fruits such as strawberries and raspberries. Sales are regional and include ice cream vending machines as well as deliveries to restaurants and excursion destinations in the area.

Variety of ice cream flavors

Another exciting place to go for ice cream lovers is the Anelu ice cream parlor in Konstanz, run by Annegard Pesaro. She also attaches great importance to regional ingredients and offers over 100 different flavors of ice cream. The special features include sugar-free blackberry ice cream and the exotic Arabian Nights flavor. Pesaro also follows the philosophy of creating ice cream based on old artisan recipes and experiments with new varieties, including vegan ice cream. Their creations, which do not contain flavor pastes, are characterized by a lower air content compared to industrially produced ice cream, which results in a more intense taste.

Pesaro explores the philosophy of ice cream as a luxury food and highlights how it lifts the mood and is good for the soul. This is reflected in her creative work, which meets both traditional and innovative demands.

The art of ice cream making

But how is good ice cream actually made? According to information from Doazmol, ice cream can be prepared in an ice cream maker or, in the classic way, in a bucket. It is important that the mixture is well chilled and placed in the freezer container and that salty ice water does not get into the container so as not to impair the ice formation. Thorough cleaning of the equipment used is essential to achieve the best results.

To make classic ice cream, the ingredients are layered in an ice bucket, alternating with ice and salt. This method should not be underestimated because good freezing only happens with the right technique as described in old cookbooks. There you will also find instructions for using ice gallows, which were used to make ice before the introduction of modern cooling systems.

The history of ice is rich and diverse. Historically, it dates back to 3000 BC. BC, when the first methods of ice production were developed. In ancient times, ice was extracted from glaciers, but this was only available to the rich. With industrialization, the need for ice cream increased significantly and production became more professional.

In Austria, for example, in 1899 the ice works harvested natural ice to supply to breweries and households. Before the invention of refrigeration machines, the storage and distribution of natural ice was widespread. These traditions and techniques are the roots of today's ice cream enjoyment in the region and give the regional ice cream on Lake Constance its very special charm.