Miljuschka and Robèrt come with a new brilliant program

Gruesome ice cream

I immediately hit it off with Miljuschka when she told me that her go-to order at an ice cream parlor is just a cone with whipped cream. I mean, match made in heaven. But there was nuance in that. “Sometimes you have the sorbet mood, I call it, and sometimes you have the ice cream mood.” For the (not yet) ice cream connoisseurs: sorbet is made from fruit puree, water, and sugar – perfect for the lactose intolerant among us. Ice cream is all about milk, cream, and often eggs. But don't worry, after a few episodes of Masterful Ice Cream you can confidently call yourself a connoisseur. After all, it's not a protected profession. Depending on that mood, Miljuschka chooses stracciatella, amarena cherries, or, when she visits Robèrt, undoubtedly his “gruesome raspberry ice cream.”.

So what can Miljuschka and Robèrt not do?

Miljuschka is of course far from new in the world of desserts, with her bestselling book ‘I saw you looking at my cheesecake’, but interestingly enough, she mentioned that she has actually become more of a ’starter person’ these days. ‘I never thought I would say this,’ she laughs. Yet the joy radiates from the screen. Robèrt also brings an absurd amount of experience. Besides being a baker and master pastry chef, he has now also become a master ice cream maker. I always saw Robèrt as a classic chef, while Miljuschka in my mind cooks very much with the times and has a clear signature. But according to her, that image isn't entirely accurate: ’Robèrt is actually open to everything. That makes him classic, but doesn't detract from his innovativeness.’

Because making ice cream turns out to be seriously advanced chemistry. Let that be the subject in which Miljuschka claims to have been the worst in high school. She explained how complicated it actually is: chocolate is, for example, a dry fat, while strawberry is extremely wet. And that also depends on the season.

An obvious mindset problem

Then those special flavors. Mozzarella in ice cream already sounds like something that raises eyebrows, let alone seaweed, but it actually works. Mozzarella works according to Miljuschka because it is made from curdled buffalo milk. And seaweed adds a saltiness that enhances certain flavors. With some dishes, you just have a sweet experience in your head, making savory flavors feel strange.

Miljuschka explains: ‘I have that for example with pancakes. For me, it has always been sweet. Only much later did I eat pancakes with eggs and bacon. Super delicious.’ I understood exactly what she meant because I had a similar mindset problem. Until I tasted black pepper sorbet. Since then, I believe everything.

The Chanel of the ice cream world

For extra inspiration, Miljuschka and Robèrt travel to Masterful Ice Cream Paris, the ice cream capital according to them. Back to school for a bit, because one thing became clear: you are never done learning. Or as my grandmother always said: “A day not learned is a day not lived.” There they discover among other things how seriously ice cream is taken there in France. She says that there is a kilo of vanilla in a liter of vanilla ice cream, while that ingredient is incredibly expensive. “It feels like you’re walking into the Chanel of ice cream,” said Miljuschka. “How it is presented, how everything is displayed.” But after all that tasting and experimenting, there is ultimately only one dessert that according to her really needs to be on the table this summer: ice cream with rhubarb and pistachio in a chocolate cup. Sounds far from wrong.“

The four-part.

is aired every Saturday at 20:00 on 24Kitchen Masterful Ice Cream . So enjoy: from the program and of course from the summer ice cream. For me, please two large scoops with whipped cream.. Miljuschka Witzenhausen and Robèrt van Beckhoven come with the new program Masterful Ice Cream on 24Kitchen. We spoke to her about everything from bizarre flavors to ice cream capital Paris, but ultimately it’s all about the dessert of the summer.