There are several civilizations that ate ice or snow with some kind of flavoring. The methods of cold preservation were improving the recipes and formulas. It was until the 17th century that Francesco dei Cortelli invented a machine that homogenized a mixture of ice with fruits and sugar, getting much closer to the formula we know today of ice cream, the rest is history.

To enjoy an authentic artisan ice cream, pay attention to real flavors, without flavorings or colorings. It should not be "too cold" the air and the formulation control the cold mouthfeel. The formation of crystals can also be due to poor preservation.

The ice creams and sorbets we buy are made in artisan bakeries, that respect the short circuit during the selection of ingredients.