Spanish Ice Cream and the local Avant-garde

Rocambolesc ice creams. Photo courtesy of Rocambolesc.

Rocambolesc ice creams. Photo courtesy of Rocambolesc.

A friend of mine sent me a photo yesterday, taken from the high-speed train that connects Barcelona and Madrid. It was snowing!

With May just around the corner, the weather in Spain seems unseasonably cold, rainy and sluggish about turning into summer. While the weather here usually goes from cold to very hot in a matter of one day, this year we are enjoying a long and wet spring, which will undoubtedly bring with it lots of wonderful agricultural products and madly blooming flowers.

In any case, in Spain the summer can arrive on a dime and so it is good to get a jump on the heat by thinking about where you might find some cool and delicious summer refreshment.

My choice? Turn to one of Spain’s incredible ice cream parlors like Rocambolesc in Girona’s city center (Catalonia), or Della Sera in Logroño (La Rioja). The former is the brain child of Jordi Roca, pastry chef of three Michelin star restaurant El Celler de Can Roca and one of the renowned Roca brothers; while the latter is tied to the Obrador de Grate ice cream workshop and is led by husband and wife team Fernando Sáenz Duarte and Mª Ángeles González.

What these establishments have in common is a dedication to high-quality, locally produced Spanish ingredients turned into innovative and surprising artisanal ice creams. What better way to beat the heat?

 

 

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