The unusually mild temperatures these days are inviting people to more than just take a stroll in the fresh air. One or two scoops of ice cream can also be enjoyed in the sun when the ice cream sellers open their doors in droves on this spring weekend and ring in the ice cream season.
And the rising temperatures are bringing with them a new preference among ice cream lovers, as Annalisa Carnio from Uniteis, the federal association of Italian ice cream manufacturers, notes: “The trend is towards ever lighter, fresher varieties such as fruit ice cream or vegan ice cream – and not just among vegans. ” Carnio attributes the trend to the hot summer months: “You want something refreshing and something light.”
Most vegan ice cream flavors are fruit ice cream, explains Carnio. “Very rarely do we have the classic varieties that are made with milk – like stracciatella, vanilla and hazelnut – in a vegan version,” she says. That’s why a new variety has now been created without milk or cream: “Veganuss” – a vegan hazelnut ice cream. Carnio is very impressed with the classic variety in a new look: “This is something new now.”
Gorgonzola flavored ice cream
Last year, an ice cream seller from Baden-Württemberg caused a stir with his unusual flavors. They were less suitable for sensitive stomachs: Thomas Micolino had ice cream with insects in its range. He also offered ice cream with gorgonzola flavor, liver sausage or garnished with 24-carat gold. Ice cream maker Giuseppe Cimino also worked on a new variety a few years ago: a vegan physalis avocado sorbet.
Whether unusual, classic or vegan – there should be something for everyone when the ice cream parlors open at the weekend. Already on Friday the thermometer climbed to 19 degrees in some places. At the weekend it should remain mild for the time of year with highs of up to 15 degrees. Astronomical spring doesn’t begin until March 20th.
