I must admit that I was apprehensive about today’s blog. I had planned on writing about Argentina, how it’s currently summer (a lengthy summer at that), and how Argentinians love their ice cream. Then I thought about how a third of America is experiencing one of the worst snowstorms in years. For me to conjure up images of people gallivanting around in shorts and sundresses enjoying a big cone of ice cream seemed, well, cruel to say the least.
I decided to come up with another topic. I brainstormed for a long time. A really long time. Nothing. Zip. Zilch. Zero. Argentina and ice cream it is. Please don’t hate me.
To say Argentinians love their ice cream is a bit of an understatement. To say they’re passionate also falls short. For Pete’s sake, the country has it’s own ice cream police!
If you’re imagining uniformed men with ice cream cone hats running around blowing whistles at the smallest ice cream infraction, it’s not that bad. The Asociación Fabricantes Artesanales de Helados y Afines (Ice Cream Manufacturer’s Association and Allied Crafts) is an organization whose purpose is to protect the quality of ice cream in Argentina. To this end, the AFADHYA determines what is authentic ice cream and what is not. For an ice cream to be authentic Argentinian ice cream it needs to use only fresh, natural ingredients, pasteurized (or ultra pasteurized) milk, and contain unprocessed raw materials among other criteria.
If you ever find yourself in Argentina, you’ll discover that authentic Argentinian ice cream has a very intense flavor. This is due to it containing less air than ours. It also has more milk and less cream, which equals fewer calories. The best places to get this ice cream appear to be privately owned parlors. While you can get good ice cream at the larger chains, these smaller parlors are typically considered the best for Argentinian ice cream.
Considering that a good portion of our nation is covered in snow currently, hopping on a plane to Argentina just to grab a cone of ice cream sounds pretty appealing right about now.