Making ice cream is in the genes of the Baars family. Kees’ grandfather and grandmother started their ice cream parlor in Callantsoog 63 years ago. Son Kees is now the third generation ice cream maker in the salon. “From whom he inherited the ice cream genes? I think he got the best from both of us,” says father Kees with a wink.
Kees has been Dutch champion several times and last year he became European champion during the Gelato Festival World Masters in Bologna. He was therefore allowed to go to Las Vegas to compete against the best ice cream makers in the world: “This is actually the crowning glory of your work.”
Ice cream with samphire and sea buckthorn berry
Kees ultimately convinced the jury with his self-invented flavor ‘Seaside Delight’, for which he uses local ingredients such as samphire and sea buckthorn berry.
“It is a tribute to the coast of Callantsoog,” he told NH just before leaving for the gambling city. “The mix of sweet, fresh and slightly salty should evoke the feeling of a day at the beach.”
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