The no­tion is sim­ple : We add to the man­u­al man­u­fac­tur­ing of ice cream a prin­ci­ple com­mon in top class gas­tron­o­my cui­sine: the us­age of on­ly the finest in­gre­di­ents. And that in or­gan­ic qual­i­ty. Ice cream can be made in all kind of tastes, there is no lim­i­ta­tions in flavours. Im­por­tant is to sense the right com­po­si­tion. Over the years the tra­di­tio­n­al, man­u­al man­u­fac­tur­ing has been re­placed by in­dus­trial pro­cess­es us­ing pre-packed and chem­i­cal in­gre­di­ents.

Most peo­ple don't even know any more how fresh ice cream is sup­posed to taste. And for some­one, who doesn’t have the op­por­tu­ni­ty to find the orig­i­nal qual­i­ty of taste, will nev­er know what ice cream can re­al­ly be …