Finally! Sun! Spring! So, time for ice cream. Because when the sky is blue, the ice cream parlors in Brabant are always busy. According to these three ice masters, these are the trends of 2022.
And to get straight to the point: apparently it’s not about the latest, funky variant of sour mats, chewing gum or even star anise. Healthy(er) ice cream. That is where the Brabanter wants to stick his tongue in.
“So with much less or even no sugar. Vegan ice cream is also completely in,” said Gino van Alberda, who was voted the best in Brabant by the Dutch catering association in 2019 with his Italia salon in Deurne. for example rice or coconut milk, which does indeed leave you with an aftertaste, but that is also the trick.”
“You see more and more ice cream that is actually no longer ice,” adds Suus Heijnekamp. The 17-year-old girl is fully involved in her father Raymond’s Intermezzo ice cream parlor in Tilburg. Jan Nagelkerke from Oudenbosch, known from TV, also owns bakeries. and Maddy’s ice cream parlors in West Brabant, immediately agree that the sugar level in Brabant ice cream is decreasing. “A trend that has been going on for a few years. And all our fruit ice cream is already vegan.”
Nagelkerke: “In the meantime, we are not here in Amsterdam. We are and will remain a Brabant ice cream maker for Brabant ice cream lovers. They are just a bit more traditional, so we still make our ice cream with real cream and real milk.”
He just wants to say: what the farmer does not know, he does not eat. And although there is plenty of experimentation, the runners in Brabant ice cream parlors mainly stick to a good scoop of stracciatella, vanilla, strawberry, chocolate or yogurt.
Although: “One of my customers recently asked if I didn’t even want to make pizza ice cream”, Van Albeda chuckles. Heijnekamp, laughing: “Sometimes there are indeed crazy people with strange preferences, but I don’t think we’ll ever think of those crazy flavors will kick in.”