The best of the world's ice cream in So Cool.. Magazine, edited and published by so good.. magazine. This magazine is aimed at Ice Cream professionals and features articles, interviews and recipes.
It was born with the objective of showing the most advanced works in the world's ice cream industry from a double perspective, technical innovation and creativity in its broadest sense (presentation and product concept). An international magazine, published annually and in English, which until a few years ago seemed impossible to imagine, everything was yet to be done in a discipline that had settled for a profitable bulk product by definition and in which nothing else was needed to seduce the most demanding public.
However, our experience in sweet gastronomy has given us the opportunity to be privileged witnesses of a notable and constant evolution in ice cream, which has currently led it to this stage of full maturity. It is the starting point of a magazine that selects the highlights of a product that is as versatile as it is gastronomic, as technical as it is creative, with an enormous potential.
This is the 2nd Edition of So Cool Magazine
Can we apply fire to ice cream without it melting? Can memories be an inexhaustible source of creativity? Is it possible to make a vegan ice cream that is on par with a dairy ice cream, and surpass the best results obtained to date with chocolate ice cream? Is it really impossible to make sorbets with up to 75% fruit with only four ingredients – fruit, saccharose, water, and pectin? Can geometric shapes make a difference in an ice cream parlour’s offer? Can we enhance the flavor of ice cream with vegetable and sustainable ingredients, without using salt? Can such refined and unusual sorbets as sorrel and blackberry-juniper become bestsellers? Is it possible to turn the conventional way of working with yogurt in ice cream making on its head?
One of Pablo Picasso's most famous quotes is "Learn the rules like a professional so you can break them like an artist." This is precisely what great professionals such as Jesús Escalera, Irene Iborra, Luis Luque, Juan Pablo Colubri, Stéphane Augé, David Wesmaël, Paolo Brunelli, Stefan Ditzend, and Yon Gallardo, among many others, propose to us in the second issue of our most international ice cream magazine, so cool.. magazine.
Alongside them we discover that in ice cream, there are no impossible limits to overcome when we have the necessary knowledge, will, and passion to do so. It is the only way to advance in a trade and a product that has historically been very conditioned by rules of a game that are too conditioned by everything that needed to be learned.
Contents include -
Stéphane Augé | Ice cream: a new French paradox?
Luis Luque |Towards a new vegan ice cream
Juan Pablo Colubri | Breaking the mold with chocolate
Yon Gallardo | It can’t get more yogurty than this
Paolo Brunelli | The new secret of a non-gelatiere
Alejandro De Miguel | Fermenting new ideas
Stefan Ditzend | Rara avis sorbets
David Wesmaël | ‘Flavor is still the most important thing about my ice cream’
Jesús Escalera | Between fire and ice
Albert Adrià & Alfredo Machado | Culinary avant-garde ice cream
Julia Canu & Tiago Augusto Barbosa | ‘We don’t have red berries in winter!’
Xiao-Ly Koh | The most mischievous ice cream cakes
Irene Iborra | A Tribute to Memory
Hiroyuki Emori | Stimulating creativity
Dej Kewkacha | The best version of Japan in Thailand
Mercedes Román | Organic as inspiration
Francisco Migoya | Frozen sea
Artem Grachev | Ice-creamy desserts
Riccardo Menicucci | Ice ‘chic’ cream
ISSN: 2938-5393
Publisher: Grupo Vilbo
Published: 2025
Pages: 306
