The making of artisanal ice cream is long and complex and requires commitment and attention. Its processing involves several steps that must be followed and carried out in the best possible way. The first fundamental step in the preparation of good ice cream is, of course, the choice of raw materials that allow the customisation of the mixture and ensure the product's consistent quality over time.
Artisanal ice cream, moreover, presupposes the production of small quantities, in a laboratory, and direct sale to the consumer, although today several ice-cream parlour chains are developing, with a central laboratory that distributes the mixtures to the various points of sale where an employee then takes care of the whipping before offering the finished product to the consumer.