So Cool Magazine 2, The Magazine of Signature Ice Cream by Grupo Vilbo

The best of the world's ice cream in so cool..magazine.

This second issue will surprise you once again. We have redoubled our commitment even more to technique, with the aim of contributing to the advancement of the trade through articles that test the limits of ice cream in general, and of formulation and its parameters in particular. Within the heterogeneity of content, another of the great attractions awaiting you are proposals with concepts as varied as the neurogastronomy of memories by Irene Iborra in Barcelona, the most gastronomic kakigori and Dej Kewkacha’s parfait cups in Bangkok, David Wesmaël’s geometric and coloristic ice cream in Paris, the interdisciplinary approach of Mecha (Mercedes Román), from Obrador Florida, in Buenos Aires, and the collection of ice cream cakes inspired by Japanese folklore characters and the animation studio Ghibli, by Malaysian Xiaoly Koh, from Xiao by Crustz. Varied contents that trace around the world the most surprising projects of the new signature ice cream.

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.

Let’s go for the third issue! 

CONTENTS:

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

306 pages / Semi-Hardcover / English Language