The secrets of good ice cream? The advice of José Romero, alias Pepe, best Belgian glacier (video)

“There is no point in running. Therefore, we won’t be able to serve faster, says Martha, collaborator of the famous glacier for five years now. Moreover, You have to stay cool, quiet, that’s what I say to students who work here. Nevertheless, “” I told them to fill up with fruit, too, and to hydrate well. Moreover, With this heat, you have to be careful “, The one we came to meet: José Romero, alias “Pepe” intervenes.

A recognition – Secrets good ice cream? advice

The founder of Pepe’s – who now has three shops in Brussels. Meanwhile, one in France – was crowned best Belgian glacier at the 2025 Gelato Festival. However, A recognition which he welcomed with great pride. Similarly, “This price. Furthermore, I won it with my ice ‘like a hive’, with a bee wax with a secrets good ice cream? advice yuzu coulis, and a nougatine with pollen. Meanwhile, It is an ice cream that I took time to make, I am a little perfectionist. Consequently, And of course it is always nice to have this recognition of what you worked … Similarly, I worked, I gave, and it paid.

Then. Therefore, who knows, perhaps he will win the world’s best glacier prize in the world, at the Gelato World Cup, scheduled for 2026 in Rimini, Italy … In addition, No doubt. Similarly, in any case, that this overflowing energy artisan will once again offer an unexpected flavor, of those who have made its fame.

Inventiveness to resell – Secrets good ice cream? advice

Because inventiveness, our man has to resell! Moreover, It is even his trademark. In addition, “I like to try new flavors. Similarly, Otherwise, I get bored. Consequently, Every day, I make tastes that everyone knows. Consequently, I am secrets good ice cream? advice passionate, I need to have fun, and therefore, to create.”

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The day before. Furthermore, a detour by the premiere, a look at a pile of fresh corn, an idea: “Put a kilo.” Barely returned to the workshop, the turbine started to secrets good ice cream? advice roar. Furthermore, A few hours later, corn ice cream was ready to be tasted … However, This is how José works: instinctively, always.

Originally from Ecuador. However, he grew up with the taste of the coconut sorbet sold in small itinerant carts – he offers it -, but it was in Belgium that he fell in love with ice. Consequently, Our dish country, José Romero met him at the age of 10. He never left him. This is where he learned the job he loves so much. “I owe a lot to Belgium. I started working quite young, I learned a lot about the heap, especially in team management. Then, I found myself at a glacier, and I fell in love with the ice. I love the fact that we can do everything with: salty, sweet, a dish, a dessert …” Endless possibilities. With a base that remains secrets good ice cream? advice identical, however.

The craftsman’s paw

“Milk, cream, sugar, sometimes eggs for ice. Water, sugar and fruit for sorbets”details José Romero while he infuses a cinnamon stick in almost boiling milk. That day, the glacier craftsman prepared our arrival. In his workshop, he planned everything to show us live the making of the famous Pepe’s ice cream. “In the Flower of Milk (milk, cream, sure), it’s faster”, he said.

Once the milk was flavored to the taste of the master of the place. it is transferred to secrets good ice cream? advice the turbine, with the cream and the sugar. “And the machine does the rest! “If he jokes, he insists: “But it’s not ‘just that’ to make ice! There is a whole research work, and above all a know-how to obtain the perfect texture and flavor. It is a real craft. And that’s what people want.”

The execution seems easy. Many factors should however be taken into account: “You need the right temperature. the right amount of sugar, the right secrets good ice cream? advice balance, the right products, etc. It is this set that will make a good ice cream.” A few minutes of past turbine, the milk flower can finally come out. True to the classic pepe’s recipe, José Romero adds a homemade salted butter caramel, and caramelized pecan. His ice cream, our craftsman loves them little sweet. This is not the case for everyone. “Culinary education plays a lot in what we like or not. The country, culture too. In the United States, ice is very sweet, this is what is appreciated. Here, this is not the case.”

Beyond recipes, dosages and distinctions, a good ice cream, for José, it is above all a story of sharing. “It must be good, of course. That the texture is pleasant, that it is just what it takes. But above all … that it makes fun. When I make ice cream, I try secrets good ice cream? advice to transmit an emotion, to wake up a memory. Then. there, we are in the middle of season and that is what is nice in this job, it is that when we come to see us, it is always with pleasure, it is always with a smile.

Secrets good ice cream? advice

What if you made your own ice cream?

Fancy freshness and homemade, but no desire to move to your glacier? Do not panic, realizing your ice cream yourself is simpler than it seems. With or without a sorbetic. And no need to be a chef to get started: with a few tips. we can get closer to the creamy textures and the balanced perfumes found in the best glaciers.

Ice cream or sorbet?

For a “cream” ice cream. we generally start from a base of custard (egg yolks, milk, sugar, cream), which we perfume according to your desires: vanilla, chocolate, pistachio, etc. The key: Do not boil the preparation, to keep a silky texture.

On the sorbet side, it’s even simpler: mixed fruits, a little sugar, and sometimes a lemon fillet to enhance everything. The tip to prevent it from hardening too much? Add an egg white mounted or a spoon of glucose or honey.

To prevent the ice from being too hard, know that sugar and fat play a key role. The more there are, the more the ice will secrets good ice cream? advice remain flexible. A small alcohol (like rum. vodka) can also prevent total frost (which will however be avoided for those intended for children).

With or without a sorbetic?

The Sorbetière remains the best ally to obtain an airy and homogeneous texture, thanks to continuous brewing during freezing. But if you do not have one. nothing is lost: by regularly mixing your preparation with the fork or blender during the freezer (every 30 to 60 minutes for 3 to 4 hours), you will limit the formation of crystals.

Salted butter caramel

Then in “topping”, we do not forget the salted butter caramel! José Romero, founder of the Brussels Glacier Pepe’s, shares his secret of success for this essential.“I always do my caramel dry, without water, for more taste. You have to let it color long enough, almost until it stings in the eyes. Before adding, secrets good ice cream? advice to cut the cooking the salted butter, then the cream. But you have to be very careful!”