The Ice World Tour

To each country its ice

The ice season is officially open! In France, ice and sorbets are definitely seasonal delights associated with holidays, but elsewhere ice is not always confined to the summer. Summer temperatures all year round or icy bulimia, all over the world we love them! Let’s take a tour of the world of ice-cream specialties, but also for a discovery of the wildest excentricities and innovations in ice cream!

Indonesia: Ais Kacang or Air Batu Campur

The Air Batu Campur is a strange, glazed specialty, made up of different colorful jelly balls, fruit and candy, and added one or more syrups, and then piled ice. It’s also a very unusual feature. The whole thing eats in a bowl, in the spoon, the Indonesian children love it!

Thailand: ice cream rolls

Very popular on the beaches Koh Phi-Phi , the ice cream rolls is a very original and delicious ice cream production technique: on a very cold plate, we pour the liquid cream then the fruits and spices (vanilla, cinnamon, chocolate, ...) we mix with the spatula by finely spreading on the plate that immediately freezes the whole, then create fine ice rolls, served in a pot with fruits, couping and candy. Recently arrived in France thanks to the young brand IceRoll , run a Thai ice cream!

Japan: kakigori

A very popular and traditional ice in Japan, it is very finely spicy ice like snow, watered with tea syrup or fruit. They are found everywhere in the street, in tourist places and restaurants. The most popular perfumes are plum, matcha tea and cherry. Ice creams are sometimes embellished with red beans, a real treat in Japan.

United States: the frozen yogurt

The icy yoghurt is now very popular among us, the "fro yo" was created in the United States, with a whole concept around, that of tapings and trims to choose and sold to weight. Copying the famous "Sundae", an iconic ice dessert democratized by the ensign to the great yellow M, the concept of ice-cold with coulis and fruit or treats has thus become slightly healthier with the frozen yogurt.

Bolivia: Shikashika

What is the common point between Japanese and Bolivians? They like the same glazed specialty, strange, right? From one end to the other of the globe, you can enjoy the same peeled or grated ice, called shikashika for its Bolivian version, covered with a fruit syrup, street food poetry!

Dubai: the black diamond

Discover a record-breaking ice at Guinness Book, with its highest price in the world! It will cost you 720€ the ball of Black Diamond. At this rate, you will enjoy a vanilla ice cream of Madagascar infused with Iranian saffron, covered with black truffle and 23 carat gold, edible. If the foolishness of grandeur takes you, welcome to Dubai!

India: the kulfi

Here is a traditional Indian ice cream, made from long cooked milk, which gives it a very dense texture and a lot of flavor. Perfumed with cardamom, mango or pistachio, it is molded in the form of cones and traditionally serves to soothe the fire of spices at the end of meals.

Turkey: the Salep Dondurma

The palm of originality returns to this ancient Turkish ice! An ice cream with gum texture, made from wild orchid bulbs that can only be found in Turkey and whose export is prohibited. A stay in Turkey will therefore not be complete without a tasting of this ice, beaten under your eyes to give it this unique elastic texture, the sellers do not miss having fun to attract curiosity, a real street show, to be discovered in this video that has become viral on the web.

London: ice with breast milk

The last lobbie of the Londoners: eating ice from breast milk! This ice cream has so much success that it is regularly out of stock at the glacier that manufactures it, The Icecreamists. Soberly known as Baby Gaga, in reference to the pop star Lady Gaga for her sense of provocative, milk is purchased from women who volunteer with the manufacturer to sell their very personal production.

London: the ice that shines in the dark with meduse extracts

What crazy glacier went to fish that crazy idea? The Willy Wonka of modern times, Charlie Harry Francis and his company Lick Me I’m Delicious developed this recipe by synthesizing a protein extracted from jellyfish, which gives the ice the property of the animal, shine in the darkness such a neon. And as if it wasn't enough, the ice is declined in various attractive fragrances: rosbif, raifort or cheese.

Spain: Xamaleon, the ice that changes colors

Another invention that does not lack daring, the ice that turns from blue to pink when it is tasted. A physicist has developed this ice through a process that remains natural, as the color change is due to the product’s reaction to temperature changes and its oxidation successively in contact with saliva and air. It therefore varies from one shade to another and has a taste of mixed fruit. No doubt that it will soon be available in France, because for the moment it is in Barcelona that you have to go to taste it.