{"id":44458,"date":"2025-08-06T15:02:59","date_gmt":"2025-08-06T13:02:59","guid":{"rendered":"https:\/\/mallorcacaprice.com\/?p=44458"},"modified":"2025-08-06T15:02:59","modified_gmt":"2025-08-06T13:02:59","slug":"helados-en-mallorca","status":"publish","type":"post","link":"https:\/\/mallorcacaprice.com\/en\/helados-en-mallorca\/","title":{"rendered":"Ice cream in Mallorca: a tour of the 10 best ice cream parlours and the history of a cold treat"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">From the ancient secrets of the Serra de Tramuntana to the handcrafted ice creams of Mallorca\u2019s most iconic parlours, ice cream has been\u2014and continues to be\u2014one of the island\u2019s most beloved treats. More than just a simple indulgence\u2014no longer only a summer one\u2014ice cream in Mallorca has a rich history deeply connected to local traditions, gastronomy, and native ingredients.<\/span><\/p>\n<h2><b>A Route Through the Best Ice Cream Parlours in Mallorca<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">In the midst of a true <\/span><i><span style=\"font-weight: 400;\">boom<\/span><\/i><span style=\"font-weight: 400;\"> of new ice cream havens opening across Mallorca, what better way to explore than embarking on a delicious route before diving into its history? To begin with, the legendary <\/span><b>Ca&#8217;n Joan de s&#8217;Aigo<\/b><span style=\"font-weight: 400;\"> is a must, sweetening Palma for over 300 years. Also in the capital, as well as in Magaluf, <\/span><b>Rivareno<\/b><span style=\"font-weight: 400;\"> is one of the most sought-after ice cream parlours in all of Mallorca, thanks to its creamy Italian recipes.<\/span><\/p>\n<div id=\"attachment_44437\" style=\"width: 1210px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-44437\" class=\"wp-image-44437 size-full\" src=\"https:\/\/mallorcacaprice.com\/wp-content\/uploads\/2025\/07\/Helados.-Can-Joan-de-Saigo-palma.webp\" alt=\"Helados. Can Joan de Saigo palma\" width=\"1200\" height=\"800\" \/><p id=\"caption-attachment-44437\" class=\"wp-caption-text\">Photo: Ca&#8217;n Joan de s&#8217;Aigo.<\/p><\/div>\n<div id=\"attachment_44452\" style=\"width: 1110px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-44452\" class=\"wp-image-44452 size-full\" src=\"https:\/\/mallorcacaprice.com\/wp-content\/uploads\/2025\/07\/mejores-heladerias-mallorca.webp\" alt=\"mejores helader\u00edas mallorca\" width=\"1100\" height=\"815\" \/><p id=\"caption-attachment-44452\" class=\"wp-caption-text\">Rivareno Ice Cream Parlour.<\/p><\/div>\n<p><span style=\"font-weight: 400;\">The itinerary continues with the innovative flavours of <\/span><b>Iceberg<\/b><span style=\"font-weight: 400;\">, available in Palma and distributed across dozens of points on the island. <\/span><b>Gelats Paco<\/b><span style=\"font-weight: 400;\">, one of the most historic, continues to delight locals and visitors alike, while<\/span><b> Capri Gelatos <\/b><span style=\"font-weight: 400;\">\u2014in Santa Pon\u00e7a and Port d&#8217;Andratx\u2014has been a classic stop in southwest Mallorca since 1979.<\/span><\/p>\n<p><b>Valls Gelat Artes\u00e0<\/b><span style=\"font-weight: 400;\"> \u2014in Playa de Muro\u2014and <\/span><b>Es Colonial<\/b><span style=\"font-weight: 400;\"> \u2014in Col\u00f2nia de Sant Jordi\u2014rank among Spain\u2019s best and are committed to local products and artisanal recipes. <\/span><b>Cremola<\/b><span style=\"font-weight: 400;\">, in Palma, boasts international awards and even offers ice cream for dogs, while at <\/span><b>Helader\u00eda Giovanni<\/b><span style=\"font-weight: 400;\"> on central Jaime II street, their pistachio ice cream with Es Trenc salt was named the best in the world. The decor there is a true museum of <\/span><i><span style=\"font-weight: 400;\">gelat<\/span><\/i><span style=\"font-weight: 400;\">. Lastly, the Argentinean <\/span><b>Che Gelats<\/b><span style=\"font-weight: 400;\">, now with three locations in the capital, have earned a spot among sweet lovers.<\/span><\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-1 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 33%;\n\t\t\t}\n\t\t\t#gallery-1 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-1' class='gallery galleryid-44458 gallery-columns-3 gallery-size-full'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon portrait'>\n\t\t\t\t<a data-rel=\"iLightbox[postimages]\" data-title=\"gelateria can miquel\" data-caption=\"\" href='https:\/\/mallorcacaprice.com\/en\/gelateria-can-miquel-2\/'><img decoding=\"async\" width=\"1333\" height=\"1666\" src=\"https:\/\/mallorcacaprice.com\/wp-content\/uploads\/2025\/07\/gelateria-can-miquel.webp\" class=\"attachment-full size-full\" alt=\"gelateria can miquel\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon portrait'>\n\t\t\t\t<a data-rel=\"iLightbox[postimages]\" data-title=\"helados mallorca can miquel\" data-caption=\"Helader\u00eda Can Miquel.\" href='https:\/\/mallorcacaprice.com\/en\/helados-mallorca-can-miquel-2\/'><img decoding=\"async\" width=\"1333\" height=\"1666\" src=\"https:\/\/mallorcacaprice.com\/wp-content\/uploads\/2025\/07\/helados-mallorca-can-miquel.webp\" class=\"attachment-full size-full\" alt=\"helados mallorca can miquel\" aria-describedby=\"gallery-1-44417\" \/><\/a>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-1-44417'>\n\t\t\t\tHelader\u00eda Can Miquel.\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon portrait'>\n\t\t\t\t<a data-rel=\"iLightbox[postimages]\" data-title=\"helader\u00eda can miquel palma mallorca\" data-caption=\"\" href='https:\/\/mallorcacaprice.com\/en\/heladeria-can-miquel-palma-mallorca-2\/'><img decoding=\"async\" width=\"1080\" height=\"1350\" src=\"https:\/\/mallorcacaprice.com\/wp-content\/uploads\/2025\/07\/heladeria-can-miquel-palma-mallorca.webp\" class=\"attachment-full size-full\" alt=\"helader\u00eda can miquel palma mallorca\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-2 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-2 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-2' class='gallery galleryid-44458 gallery-columns-2 gallery-size-large'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img decoding=\"async\" width=\"1000\" height=\"563\" src=\"https:\/\/mallorcacaprice.com\/wp-content\/uploads\/2025\/07\/helados-paco-blanquerna.webp\" class=\"attachment-large size-large\" alt=\"helados paco blanquerna\" \/>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img decoding=\"async\" width=\"1440\" height=\"810\" src=\"https:\/\/mallorcacaprice.com\/wp-content\/uploads\/2025\/07\/mejores-heladerias-mallorca-ruta.webp\" class=\"attachment-large size-large\" alt=\"mejores helader\u00edas mallorca ruta\" \/>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<h2><b>From the Tramuntana to the Palate<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">The origin of ice cream in Mallorca is tied to the ancient wells or <\/span><i><span style=\"font-weight: 400;\">cases de neu<\/span><\/i><span style=\"font-weight: 400;\"> in the Serra de Tramuntana, where snow was stored during winter as far back as the 16th century to preserve it through the summer. This snow was compacted and used to cool drinks and desserts in noble households.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The predecessor of Mallorcan ice cream is linked to Joan de S\u2019Aigo, an entrepreneur who, in the early 18th century, came up with the idea of mixing that mountain snow with fruit juice. He later introduced the iconic <\/span><i><span style=\"font-weight: 400;\">gelat d\u2019ametlla<\/span><\/i><span style=\"font-weight: 400;\">, made by hand and chilled with a manual churn still preserved at Can Joan de S\u2019Aigo on San\u00e7 Street. At the time, locals would enjoy ice cream after Corpus mass.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">In the 19th century, with the arrival of new techniques and the rise of refrigeration, the island saw the birth of its first artisanal ice cream parlours. A key influence was the Italian tradition\u2014Sicilian Francesco Procopio dei Coltelli is considered the father of ice cream in 1660\u2014especially in Palma, where Italian-origin ice cream makers brought recipes and methods that still endure today.<\/span><\/p>\n<div id=\"attachment_44449\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-44449\" class=\"size-full wp-image-44449\" src=\"https:\/\/mallorcacaprice.com\/wp-content\/uploads\/2025\/07\/historia-helados-en-mallorca.webp\" alt=\"historia helados en mallorca\" width=\"1024\" height=\"683\" \/><p id=\"caption-attachment-44449\" class=\"wp-caption-text\">Cases de neu.<\/p><\/div>\n<div id=\"attachment_44407\" style=\"width: 970px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-44407\" class=\"size-full wp-image-44407\" src=\"https:\/\/mallorcacaprice.com\/wp-content\/uploads\/2025\/07\/Helados.-Can-Joan-de-Saigo-Mallorca-e1753791958552.webp\" alt=\"Helados. Can Joan de Saigo Mallorca\" width=\"960\" height=\"635\" srcset=\"https:\/\/mallorcacaprice.com\/wp-content\/uploads\/2025\/07\/Helados.-Can-Joan-de-Saigo-Mallorca-e1753791958552-300x198.webp 300w, https:\/\/mallorcacaprice.com\/wp-content\/uploads\/2025\/07\/Helados.-Can-Joan-de-Saigo-Mallorca-e1753791958552-768x508.webp 768w, https:\/\/mallorcacaprice.com\/wp-content\/uploads\/2025\/07\/Helados.-Can-Joan-de-Saigo-Mallorca-e1753791958552.webp 960w\" sizes=\"(max-width: 960px) 100vw, 960px\" \/><p id=\"caption-attachment-44407\" class=\"wp-caption-text\">Ca&#8217;n Joan de s&#8217;Aigo.[\/caption&gt;<\/p><\/div>\n<h2><b>The Island\u2019s Most Iconic Flavours<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">If there\u2019s a flavour that captures the essence of Mallorca in an ice cream, it\u2019s almond. Traditionally made with raw local almonds, milk, sugar, lemon peel, and cinnamon, this was the first ice cream produced on the island by Ca\u2019n Joan de S\u2019Aigo\u2014and it remains an undisputed classic.<\/span><br \/>\n<span style=\"font-weight: 400;\">Over time, Mallorca\u2019s ice cream flavours expanded to include native ingredients. S\u00f3ller orange ice cream\u2014sweet and refreshing\u2014became another must-try, alongside lemon, often combined with spearmint. Other highlights include flavours inspired by local liqueur, like Mallorcan herbs, or the beloved ensa\u00efmada pastry.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">In recent years, creativity and a desire to highlight local culture have sparked bold new combinations like dried fig and walnut, almond gat\u00f3 cake, or even ice cream made with sobrassada, ensa\u00efmada, and apricot jam\u2014a sweet-and-savoury fusion that surprises (and sometimes shocks) the most curious palates.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Today, ice cream parlours continue to experiment while staying true to local ingredients, making ice cream one more delicious way to savour Mallorca.<\/span><\/p>\n<h2><b>The Value of Artisan Craft<\/b><\/h2>\n<p><img decoding=\"async\" class=\"size-full wp-image-44291 aligncenter\" src=\"https:\/\/mallorcacaprice.com\/wp-content\/uploads\/2025\/07\/helado-artestanal-rivareno-mallorca.webp\" alt=\"helado artestanal rivareno mallorca\" width=\"1000\" height=\"1333\" \/><br \/>\n<span style=\"font-weight: 400;\">Crafting artisan ice cream is a process that blends tradition, technique, and quality ingredients. It all begins with mixing the base: milk, sugar, fruit or nuts, and sometimes egg yolks, cinnamon, or citrus peel. Then it is pasteurised\u2014heated to eliminate bacteria and stabilise the mixture. Afterward, it\u2019s cooled and left to rest\u2014a maturation phase allowing the flavours to integrate. Next comes churning, where the mixture is frozen while being stirred to naturally incorporate air, creating a denser, creamier texture. Finally, it is frozen to the right temperature.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Today, those old <\/span><i><span style=\"font-weight: 400;\">bombes de fer gelat<\/span><\/i><span style=\"font-weight: 400;\">\u2014where the whole family would take turns turning the crank\u2014have been replaced by professional machines, but the process still honours that craftsmanship. The result: a deeper, more authentic flavour. By using fresh, natural ingredients, the taste is purer\u2014without artificial flavours or extracts.<\/span><\/p>\n<h2><b>Treat or Nourishment? The Nutritional Value of Ice Cream<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Although often considered a summer treat, ice cream\u2014especially the artisan kind\u2014can be part of a balanced diet if consumed in moderation. Its basic ingredients include milk or plant-based drinks, sugar, fruit or nuts, and sometimes eggs. In Mallorca, almond ice cream stands out for its nutritional profile: it contains healthy fats, proteins, and minerals like calcium and magnesium. Citrus-based ice creams offer vitamins and antioxidants.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The difference between artisan and industrial ice cream is crucial. The former prioritises fresh, high-quality ingredients with no artificial aromas or preservatives, achieving its texture naturally without excess air. Moreover, many artisan ice creams use local and seasonal produce. In contrast, industrial ice creams often include additives, low-quality vegetable fats, and emulsifiers that prolong shelf life but lower nutritional value.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">While calorie and sugar content shouldn\u2019t be underestimated, choosing a quality ice cream made with natural, non-ultraprocessed ingredients doesn\u2019t have to be an indulgence\u2014it can be a delicious way to care for yourself without giving up pleasure.<\/span><\/p>\n<h2><b>Memories That Define Generations<\/b><\/h2>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-3 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-3 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 100%;\n\t\t\t}\n\t\t\t#gallery-3 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-3 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-3' class='gallery galleryid-44458 gallery-columns-1 gallery-size-full'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img decoding=\"async\" width=\"888\" height=\"888\" src=\"https:\/\/mallorcacaprice.com\/wp-content\/uploads\/2025\/07\/Heladero-Paco.webp\" class=\"attachment-full size-full\" alt=\"Heladero Paco\" aria-describedby=\"gallery-3-44432\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-3-44432'>\n\t\t\t\tFoto: FAM.\n\t\t\t\t<\/dd><\/dl><br style=\"clear: both\" \/><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img decoding=\"async\" width=\"1740\" height=\"1190\" src=\"https:\/\/mallorcacaprice.com\/wp-content\/uploads\/2025\/07\/Heladero-Toni.webp\" class=\"attachment-full size-full\" alt=\"Heladero Toni.\" aria-describedby=\"gallery-3-44444\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-3-44444'>\n\t\t\t\tFoto: Fam.\n\t\t\t\t<\/dd><\/dl><br style=\"clear: both\" \/><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img decoding=\"async\" width=\"2048\" height=\"1579\" src=\"https:\/\/mallorcacaprice.com\/wp-content\/uploads\/2025\/07\/Heladero-El-Rubio-y-su-esposa-dona-Margalida.webp\" class=\"attachment-full size-full\" alt=\"Heladero El Rubio y su esposa do\u00f1a Margalida\" aria-describedby=\"gallery-3-44435\" \/>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-3-44435'>\n\t\t\t\tFoto: FAM.\n\t\t\t\t<\/dd><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p><span style=\"font-weight: 400;\">From street carts to glass display counters, ice cream parlours have been a summer staple in Mallorca for generations. Names like El Rubio, with his cart parked outside Palma\u2019s schools; Toni in Cala Major; or Mr. Whippy with its unmistakable tune in Can Pastilla, evoke a time when ice cream cost one peseta and was the best reward of the day. That\u2019s how Francisco Aznar, founder of Helados Paco in the 1950s, got his start. His artisan legacy lives on today\u2014with shops in Blanquerna and Benet Pons i F\u00e0bregues\u2014now run by the third generation as Gelats Paco.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Other iconic ice cream parlours like Ca\u2019n Miquel (1979), famous for its savoury flavours; Gelats Jop (1991), inherited from the Pomar family; or Sa F\u00e0brica de Gelats (1994) in S\u00f3ller, have withstood the test of time. So has Helados Bellver (1980), whose master ice cream makers have launched a new chapter under the name Fred i bo Gelat Artes\u00e0, creating new generational flavours like <\/span><i><span style=\"font-weight: 400;\">Rebentat<\/span><\/i><span style=\"font-weight: 400;\"> or pomada Xoriguer. Meanwhile, some beloved spots closed after decades of service, like Granja Royal or Longarone.<\/span><\/p>\n<h2><b>Beyond Dessert<\/b><\/h2>\n<p><img decoding=\"async\" class=\"size-full wp-image-44440\" src=\"https:\/\/mallorcacaprice.com\/wp-content\/uploads\/2025\/07\/Helado.-Foto-Marc-Fosh-Restaurant-2.webp\" alt=\"Helado. Foto Marc Fosh Restaurant (2)\" width=\"2362\" height=\"3543\" \/> Photo: Marc Fosh Restaurant.<\/p>\n<p><span style=\"font-weight: 400;\">Ice cream has evolved from a summer tradition into a true gastronomic experience that transcends dessert. Today, it\u2019s a constantly reinvented offering, adapting to new consumer demands and the creativity of local chefs.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">From the classic cone to haute cuisine, ice cream\u2014even in Mallorca\u2014is undergoing a creative revolution. Vegan options, sugar-free varieties, exotic ingredients, and new techniques have expanded the flavour map far beyond dessert.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Haute cuisine has embraced this evolution. At the Michelin two-starred Voro, chef \u00c1lvaro Salazar transforms the traditional espeto skewer into a surprising ice cream. At the acclaimed Marc Fosh, white asparagus and elderflower ice cream accompanies brined red prawns, chervil emulsion, and head juice.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">These bold creations prove that ice cream in Mallorca no longer just cools\u2014it now delights, surprises, and pairs with the unexpected.<\/span><\/p>\n<h2><b>Recipe: Homemade Mallorcan Almond Ice Cream<\/b><\/h2>\n<p><b>Ingredients<\/b><span style=\"font-weight: 400;\">:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">150 g toasted and ground Mallorcan almond (you can also use 100% natural almond paste)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">500 ml whole milk<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">200 ml heavy cream (minimum 35% fat)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">100 g sugar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">1 egg yolk (optional)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">A pinch of salt<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Cinnamon or lemon peel (optional)<\/span><\/li>\n<\/ul>\n<p><b>With ice cream maker:<\/b><\/p>\n<p><span style=\"font-weight: 400;\">In a saucepan, heat the milk with the cream and sugar. Add a strip of lemon peel or a cinnamon stick. Stir until the sugar dissolves.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Add the ground almond and a pinch of salt. Cook over low heat for 5 minutes, without boiling.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Remove from heat and let it cool slightly. Beat the egg yolk and add it once the mixture is lukewarm. Mix well.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Refrigerate the mixture for at least 4 hours (preferably overnight).<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Once chilled, pour it into the ice cream maker and follow the instructions until it reaches a creamy texture.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Freeze for a few hours before serving.<\/span><\/p>\n<p><b>Without ice cream maker:<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Follow steps 1 to 4.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Pour the cold mixture into a freezer-safe container.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Freeze for 4\u20136 hours, stirring every 30\u201345 minutes for a creamier texture.<\/span><\/p>\n<h2>Keep Reading<\/h2>\n<p>This feature on ice cream in Mallorca is included in the guide <a href=\"https:\/\/mallorcacaprice.com\/en\/larevista\/\"><strong>Mallorca Caprice, Mediterranean Happiness Guide, 2025\u20132026 edition. Access it here<\/strong><\/a>.<\/p>\n<p>Want to learn more about this frozen pleasure? Don\u2019t miss the interview with Riccardo Falcone, owner of the Rivareno ice cream parlours in Mallorca.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From the ancient secrets of the Serra de Tramuntana to <a href=\"https:\/\/mallorcacaprice.com\/en\/helados-en-mallorca\/\"> [&#8230;]<\/a><\/p>\n","protected":false},"author":6,"featured_media":44429,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[],"class_list":["post-44458","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ice cream in Mallorca: history and tour 10 best ice cream parlours - Mallorca Caprice<\/title>\n<meta name=\"description\" content=\"Ice cream in Mallorca has a history that you can discover in this article, as well as a tour of the 10 best ice cream parlours in Mallorca.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mallorcacaprice.com\/en\/helados-en-mallorca\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ice cream in Mallorca: history and tour 10 best ice cream parlours - 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