We are entering the height of summer 2025 and, as happens every year, one question is taking up more and more space in the various media outlets.

How to choose a good artisanal ice cream?

By refining this question through conversations, we realise that most of those asked share the feeling of being misled by the term "artisanal ice creams" which is found on the majority of ice cream shop signs.

Committed to transparency and good commercial practices, we would like to share our expertise and our perspective with you here, openly and without manipulation.

What is an artisan ice cream maker?

First of all, it is worth looking at what an artisan ice cream maker is in popular belief – what people expect when they choose an establishment because of the presence of the term "artisan" in the description of the point of sale.

Without getting bogged down in definitions, a good summary would seem to be the one provided by Unesco:

Artisanal products are those produced by artisans, either completely by hand, or with the help of hand-held tools or even mechanical means, as long as the direct manual contribution of the artisan remains the most substantial component of the finished product.

Source

The key element is the requirement that the "manual" contribution of the artisan is the most significant component of the finished product.

During our conversations, we also noted recurring expectations regarding the quality and origin of raw materials, the absence of processed ingredients, and respect for manufacturing methods and the cultural heritage of ice cream.

The Regulatory Trap of the “Artisanal” Label

In France, however, the term “artisanal” simply means that the business is registered with the Chamber of Trades and Crafts, without imposing any specific guidelines.

This means that in the eyes of French law, it is entirely possible to be considered an artisan while:

• Using industrial equipment on a very large scale.

• Having more than 500 people in the company.

• Making ice cream from powder imported from China, synthetic flavourings, etc.

Consequently, it is clear that we cannot really rely on the presence of the term "artisanal ice creams" to select a shop. It has absolutely no connection with quality, production methods, or even the expertise of the manufacturer. For example, it is possible to request a professional qualification recognition certificate by having been an employee or company manager in the trade of ice cream making.

The signs that do not lie

Sometimes you just need to pay attention to simple but revealing signs. The first of these is the general cleanliness of the premises. A well-maintained place often reflects how seriously the manufacturer takes their work. Also observe the condition of the ice cream tubs: are they neat, well-maintained, without traces of frost or drips? Ice cream that is poorly preserved in the display case is unlikely to have been treated well in the production room or cold room.

Ice cream tubs piled into exaggerated domes, spilling far over the edge of the container, may seem generous but often indicate a very high overrun rate (air content). This process adds volume at a lower cost, but naturally dilutes the flavour. To compensate, some manufacturers overdo it with artificial flavourings or sugar, at the expense of the product's balance and natural qualities.

To help consumers make an informed choice, the Confédération des Glaciers de France has established a quality label, awarded under strict conditions. This label highlights artisans who commit to homemade production methods, with control over recipes, raw materials, and processes. It is a useful guide, although little known to the general public.

Terms like “master artisan ice cream maker”, “homemade ice cream”, “artisanal ice cream” are common on shopfronts. However, their presence does not always guarantee authenticity.

The title of “master artisan”, for example, is awarded by the Chambers of Trades and implies years of practice and genuine recognition. But if the professional is absent from their own shop during the high season, it can raise questions about their actual level of involvement.

Stay attentive to the general atmosphere, your interactions with the team, and the information available on-site. A genuine artisanal business loves to share its passion.

At Maison Terme, we share the public's growing expectation for genuine, well-made products. But rather than multiplying slogans, we prefer to talk of reasoned authenticity: a constant commitment to the quality of ingredients, the mastery of techniques, and respect for taste, without giving in to trends or easy promises.