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We make ice
cream the same way Hans Hansen did, which means that
we generally use the same set-up and manufacturing
principles that he used back in the 1920s. The mixer
we use today is the same one Hans Hansen used in the
1950s.
Hans
and Arne at the mixer (my father and grandfather).
The ingredients are just as important to the quality
of the ice cream as the production method. That is
why we produce many of our ingredients ourselves
and maintain close relationships with our suppliers.
Ricco
roasts coffee beans and Ida makes praline
We
want to be as close to our ingredients as possible.
Firstly, because this ensures that the quality meets
our high standards, and secondly, because making
our ingredients immediately prior to their use means
we do not have to use conservatives. For example,
our mocha ice cream is made with Ricco’s espresso.
Ricco owns a couple of coffee bars in Copenhagen
and imports, roasts and brews the coffee himself.
He starts late in the evening the day before we make
the ice cream and brews espresso all night long.
Early in the morning, when enough espresso has been
brewed, we transport the hot liquid to the dairy
in Jægerspris, north of Copenhagen, and immediately
add it to the ice cream mixture. This lets us retain
the aroma without the need for conservatives. We
are famous for our praline ice cream as far away
as Stockholm, Sweden, because we make our praline
ourselves. That has been Ida’s job for more
than 30 years, so she has become a true expert.
Our praline
is made from sugar and hazel nuts
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