Sugar is an essential component of ice cream. It makes the dessert sweet but also creamy and silky on the palate. As a sweetener, there are some alternatives to sugar (stevia, erythritol, etc) but without sugar, our ice-cream would be a white frozen brick. We don't want that. Nevertheless, we are open to trying recipes with other natural sweeteners such as dates or honey. We buy our organic beet sugar from Nordic Sugar (nordicsugar.com).

Our whipping cream comes from Pajumäe dairy farm.

This type of sugar allows the ice cream to remain soft at freezing temperatures. We use dextrose in flavours that contain a lot of water (e.g. sorbets) so the texture tends to turn icy on low temperatures. Our dextrose is made of corn and produced in Hungary. There is up to 4% of dextrose in our ice cream.

Inulin is a plant fiber made from organic agave and is used in a variety of health products. We use inulin produced in Mexico, mainly to improve the texture of our sorbets. There is 2-3% of inulin in our ice creams.

Here's the thing about eggs. We buy free-range organic eggs from Äntu manor. We crack the eggs, separate the yolks, whisk them and add them to the ice cream mixture during pasteurization. As the eggs are pasteurized there is no need to worry about Salmonella or other dangerous bacteria.

Coffee used in our ice cream is from Peru. We use two types of coffee - instant and ground coffee.

Guar gum is a natural thickener made from the seeds of a plant called guar. A little bit of guar gum goes a long way. We do not use any synthetically manufactured thickeners or stabilizers.

Locust bean gum is a powder made from the seeds of the carob tree. It acts as a natural emulsifier, i.e. enables to bind together fats and water molecules and other ingredients.

We use sea salt.