The art of ice cream making is undergoing a major transformation in Hungary: more and more workshops are making unique gelatos from natural ingredients, while consumers are increasingly looking for quality and special flavors, Turizmus.com reported.
According to Balázs Erdélyi, President of the Hungarian Confectioners’ Guild, there are three main trends in ice cream today. One is pure, clean flavors that highlight the character of the ingredients, such as introducing different types of pistachio or chocolate during themed weeks. The second is creativity, where ice cream makers rediscover special flavors, exotic spices, or even old, forgotten local fruits. The third trend is the emergence of extreme, provocative flavors that offer bold combinations that differ from the traditional, such as cheese and sour cream lángos ice cream.
International successes, such as Ádám Fazekas’ world championship title and the Hungarian team’s bronze medal at the Gelato World Cup in 2024, further enhance the reputation of Hungarian artisan ice cream. In preparation for such competitions, ice cream makers search for the best ingredients, new recipes and technologies to ensure they always deliver the highest standards.
The Ice Cream of the Year competition has been contributing to the development of the profession and the promotion of quality products in Hungary for more than two decades.
The competition is open to the public, allowing the audience to witness the process of artisanal ice cream making and taste the best ice creams from previous years and the current year. Consumers are becoming more discerning, therefore high-quality ice cream has become a luxury item in Hungary, which people are happy to spend money on because it brings them joy.
Ice cream parlors are also constantly improving. For example, Bringatanya in Gyenesdiás (northwestern shore of Lake Balaton) has sped up service with new software and is trying to keep up with gastronomic trends, which in recent years have focused on natural ingredients and exotic spices. Master Martini Hungary Kft. considers Dubai chocolate ice cream to be one of the biggest novelties of this season, with growing interest in the product. In addition, more and more health-conscious ingredients, such as oat and soy extracts, are appearing as bases for ice cream. Emiliano Bulfoni, managing director of Bulfoni Kft., said that although there has been a decline in the ice cream machine market due to high raw material and energy prices, state subsidies are helping businesses and artisanal ice cream is maintaining its position. Soft-serve ice cream machines are growing in popularity because they do not require any special expertise to use, and more and more people are choosing this type because of its freshness and attractive appearance.
Photo: Pexels
Finally, it is worth mentioning the official anniversary ice cream of European Artisan Gelato Day, Hallelujah, created by Vincenzo Squatrito from Sicily, which, with its gianduja flavor—hazelnut and chocolate—can already be found in many pastry shops and ice cream parlors in Hungary.
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