In the world of pastry and frozen desserts, ice cream is both a universal favorite and a true test of precision, technique, and creativity. As a professional chef, I’ve come to see ice cream not just as a product, but as a craft that demands deep knowledge and a structured, scientific approach. That’s why I created this complete dossier — a reference designed for chefs, artisans, and passionate creators who want to master every aspect of ice cream making.

This series of eight in-depth articles covers everything from the history and legal definitions of ice cream, to the physical chemistry that governs its structure, to the ingredients and equipment needed to produce it at a professional level. Whether you’re just starting your journey or refining your process, each article brings actionable knowledge, based on years of experience and grounded in the highest standards of professional glacerie.

Below, you’ll find a short summary of each article to guide your exploration of the dossier.