From dozens of entries from all over the country, the strict jury of the Zaanse Patisserie College has chosen the ice cream from Vince Spijkerman from the De Roset confectionery in Castricum as the most delicious. This morning he got a huge cup and a banner for his shop.
You can find the best ice cream in the Netherlands at the Roset in Castricum – NH Nieuws
“Last year we were second, it’s just great that we took the first prize this year,” says an exuberant Vince Spijkerman as he receives the cup. He thinks he owes the prize to the use of fresh ingredients and the omission of artificial colors and flavors.
cherry ice cream
All entrants were asked to make cherry ice cream to allow for a fair comparison. The choice for cherry ice cream is no coincidence, explains jury chairman Hans Tros of the Patisserie College Zaanstad. “Strawberry and raspberry ice cream is just a bit easier to make, with cherry ice cream the taste fades faster. That was not the case in Castricum, you just taste the cherries, very clever,” says Tros.
“With cherry ice cream, the taste fades faster and that was not the case in Castricum, you just taste the cherries”
When we take a look in the kitchen of De Roset, we see the full milk cans ready for the new load of ice cream that will be turned. The machines are already running at full speed and are operated by ‘ice cream routine’ Margot, who artfully fills one tray after the other with a mixture of vanilla ice cream, a fresh fruit backstage and homemade biscuit crumbs.
When asked what is difficult about making ice cream, she doesn’t really have an answer. The answer to the question what’s fun about making ice cream comes very quickly: “Because everyone likes it” says Margot.
Level differences
When assessing ice cream, you discover many differences in level, says Hans Tros of the Patisserie College Zaandam. “You see more and more ice cream that is made in such a way that it has a longer shelf life. After a day it must still be easy to scoop, and then certain binding agents are used, which is less positive for the taste of the ice cream,” says Tros. He also says that many ice cream manufacturers use fruit pastes and flavor enhancers from the candy industry and that this does not contribute to the quality of the taste.
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