Helado argentino

By Rob Packer

Ice cream in Argentina is one of the areas where the country’s Italian influence is strongest: in the parts of the country I know, it feels like there’s a heladería every couple of blocks selling sambayón (zabaglione), frutilla (strawberry), an obligatory plethora of dulce de leche flavours, and many more.

Dulce de leche is too sweet for me, so the best flavours are often the ones involving wine. In Mendoza, Argentina’s wine capital, Ferruccio Soppelsa was recommended to me as the city’s best heladería for its wine-based flavours that use Argentina’s two most famous varietals: Malbec and Torrontés. The combination of strawberry and Torrontés in a sorbet fell slightly flat for me, probably because of its relatively delicate flavour. Their vanilla and malbec ice cream, on the other hand, was a dream. But my favourite has to be the Malbec and Fruits of the Forest flavour that two friends and I decided was the clear winner on a recent trip to a branch of Freddo in Buenos Aires.

Frutilla al Torrontés on top; vainilla al Malbec underneath.

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