The French consume about 6 liters of ice cream per year. Whether they are savored on the terrace, licked with a cone in the streets or eaten on their sofa, ice cream is the pleasure of 9 out of 10 French people. The ice cream market also represents an outlet for the dairy sector.
Marianon Duchalet – Yesterday at 20:00 | updated yesterday at 20:37
Summer temperatures are back. They make many passers-by want to sit on one of the terraces of Place Saint-Jacques in Metz. Some even treat themselves to the delicacy of an ice cream sundae or a cone to take away. Between new trendy flavors and great classics, the artisanal ice cream parlor Top Ice-cream produces its ice cream on site, day by day.
Recipes inherited from dad
It’s been 30 years since Amer Ait El Hocine laid the first scoop of the Top Ice-Cream company, supported by his wife, Noura. “It was in Thionville. We arrived in Metz in 2009, place Saint-Jacques. Since then, our father has died, but our mother continues in the same spirit,” proudly recalls Adnan Ait El Hocine, one of their sons. Rayane, his brother, adds: “Our father was self-taught, passionate about cooking. After having worked for big houses, he became a craftsman-ice-cream maker”.
The Top Ice-Cream brand has been established in Place Saint-Jacques, in Metz, since 2009. Photo Hugo Azmani
The secret of the recipes remains well kept by the family and by Aldja, employed since the beginning of the adventure. “Today, we can no longer make ice cream like our grandparents. From a sanitary point of view, it is impossible to use raw milk or fresh eggs. However, we remain as faithful as possible to tradition,” explains Rayane. In the window, about twenty perfumes are sold by the ball, in all sobriety. “Our mother is very strict on one principle: the ice cream must be good without adding anything. Toppings, coulis, whipped cream are to hide misery. If it is successful, there is no need for anything to enjoy! smiled Adnan.
Ice cream… ultra-fresh!
To produce their annual 10,000 liters of ice cream and sorbet, the family business works locally. “We get our organic milk from a dairy farm in Nomeny (Meurthe-et-Moselle). Fruit is bought mainly in Metz, at the Saturday market, or at the covered market. We turbine the ice cream every day, we have no stock. »
The cost of producing ice cream has increased by almost 15%. Photo Hugo Azmani
When it comes to fragrances, customers are sometimes a little hesitant about trying new things. “In fact, people are risk averse. Our most original recipes have often been our biggest flops! Tomato or rhubarb ice cream, people don’t want it! They always come back to the classics: hazelnut, pistachio, stracciatella and vanilla. Seasonal fruit sorbets work well. We always make mirabelle plum ice cream for mirabelle plum festivals, for example. »
A pleasure affected by the crisis
The ice cream trade is clearly seasonal: “80% of our annual turnover is made in June, July and August”. If the glaciers adapt to the capricious weather this summer, they stick out their tongues more in the face of inflation. “The cost of producing ice cream has increased by 15%. It cannot be fully passed on to the selling price. An ice cream remains a pleasure purchase, its price must remain affordable. We do not want to reduce either the quality or the quantity served to the customer. What makes them happy is to have a big, generous and creamy ball. We are really having fun. »
Ice cream production cost increased by 15%. It cannot be fully passed on to the sale price. An ice cream remains a pleasure purchase, its price must remain affordable.
Adnan Ait El Hocine, from Top Ice-Cream in Metz
Recipe: what if we tried vegan raspberry coconut ice cream without an ice cream maker?
You are looking for a little gourmet pleasure, ideal to impress guests at a summer meal. And if the dessert of the day was simply a good creamy coconut raspberry ice cream, made in two turns, ten minutes of preparation and just for six people. The cost of the recipe is around €6.50.
With strawberries, cherries or even pineapple
In a blender, pour 120 ml of vegetable milk (oats, rice or soy) very cold with 70 g of sugar. Add 200 g of coconut cream, the frozen part that is in the cans of coconut milk. It is imperative that the can of coconut milk is cool from the day before. Then put the frozen raspberries in the preparation. The recipe also works with frozen strawberries, cherries, pineapple or red fruits. Mix everything until you get a homogeneous mixture. Pour the ice cream into an airtight container and place it in the freezer for at least 2 hours.
Serve in a ball, in a cup with some fresh fruit for decoration.
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