One way to beat the heat: The best glaciers in Israel – Food

The summer beats without mercy, jellyfish threaten us in the sea, the heat is unbearable. It's very hot. Every year more. On the other hand, we have the best excuse for finding consolation in ice cream.

We found the best glaciers in Israel – omitting the big chains, even the good ones, because they are everywhere.

Public favorite: Anita

Anita Avital started playing with ice cream in her kitchen in Netanya. After eight years of experimentation, and an ice cream stand that became a success, she opened the first branch of Anita in a small place in the Neve Tzedek district of Tel Aviv. Since then, she has opened a few other branches in Tel Aviv and even Australia.

Flavors: dark chocolate sorbet, salted caramel, salted cashews, watermelon sorbet.

3 Florentin Street, 40 and 42 Shabazi Street, 16 Rabbi David Elazar Street (Sarona), Tel Aviv

Italian Desserts: Gelateria

Gelateria opened in 2014 in Azorei Chen north of Tel Aviv. The cream and soft cream is made with an Italian machine considered among the best in the world.

Flavors: Catalan cream with walnuts, cheesecake, ricotta with raisins and dates. But we recommend alcoholic sorbets, including arak and grapefruit, peach and prosecco, martini and green apple.

25 Uri Zvi Greenberg Street, Tel Aviv; 9 Abba Eban St., Herzliya.

Dairy Products in Shop: Jacobs Dairy Farm Ice Cream

The Jacobs Dairy Farm Glacier opened just two months ago and has already become a popular place. The ice cream is made from an Italian recipe, in an Italian machine, from fresh cow's milk and goat's milk and local yogurt.

Flavors: Sheep milk yogurt with blueberries; Oreo; nectarine sorbet, watermelon and mint or pineapple-coriander. The fillings are generous.

Jacobs Dairy Farm, Kfar Haroeh

Great ice cream: Buza

The first Buza (Arabic for ice cream) was created six years ago. Adam Ziv, a member of Kibbutz Sasa, has traveled the world learning how to make ice cream. Back home, he joined the restaurateur Alaa Sawitat and they opened the first Buza in Tarshiha. Today, there are two branches in Tel Aviv and three in the north.

Flavors: pecan with brown sugar; plum cherry sorbet; sour cream with apricots; pine nuts, salt and pepper.

91 Hahashmonaim Street, 280 Bnei Ephraim, Tel Aviv; 1 Hashuk Street, Tarshiha; Hagomeh Interchange, Hula Valley. Kibbutz Sasa

The Secret Lounge: Italian Park

In 2005, Mariana, a new immigrant from Romania, opened a small square on Yehuda Hamaccabi Street in Tel Aviv, making Italian ice cream every day using the finest ingredients – including vegan and sugar-free soy-free varieties. .

Flavors: Madagascar vanilla, Belgian milk chocolate, chocolate mint, lemon tart. Sorbets include mango, lychee, pbadion fruit.

Price: serving 16-19 shekels; kilogram 89 shekels

67 Yehuda Hamaccabi Street, Tel Aviv

For the love of chocolate: Valrhona glacier

A glacier using the French chocolate brand Valrhona has recently opened in the visitor center of the Tishbi winery. Golan Tishbi imports dozens of types of Valrhona chocolate and manufactures a variety of ice creams, all made with chocolate.

Price: portion of 10 shekels

Tishbi Winery, Route 652 between Zichron Yaakov and Binyamina; 33 Hameyasdim Street, Zichron Yaakov.

Old-school: Shfaram ice cream

For three generations, Shfaram's Zeitoun family has been producing ice cream, and in particular soft, fragrant, elastic sealant ice cream, in three flavors: milk, lemon and pistachio. In truth, the heady flavor of mastica, the resin of the putty tree (pistachio tree), which is very common in Greece, is all you need. That's why there are only three flavors.

42 St. Gibor, Shfaram

Ice cream from Uri Buri: Endomela

Endomela is a small but formidable glacier in Acre, opened by Uri Jeremias, the man behind the nearby Uri Buri fish restaurant. It started with a small workshop where they made the ice cream served in the restaurant, but because of the great demand, they opened an ice cream shop, with a small but excellent and surprising selection.

Flavors: halva nuts; salted caramel; cinnamon, rose or cardamom and dates; sorbets include tangerine, orange and red grapefruit.

Hahagana, the lighthouse square on the western promenade, Acre

Homemade and high quality: Eissalon

On the second floor of a shopping center in the district of Savyonei Danya in Haifa, you will find Eissalon, opened by Adva Barak-Liani and her husband Sion. Adva fell in love with making ice cream in Germany, studied in Bologna, and the couple returned to Israel and about a year ago opened the store. Everything is fresh on site, from natural ingredients. The reasonable price is surprising given the excellence of ice cream.

Flavors: labneh and za & # 39; atar; Austrian wheat beer; poppy seed, marzipan and Amarena cherry; sherbets include blueberry, chocolate, lemon and basil or orange and mint.

7 Oskar Schindler St., Haifa

Pink Salon of the R2M Group: Cream

North of Dizengoff Street, a small R2M ice cream parlor opened a month ago with fresh ice cream and scented pastries. It offers only four flavors, but it must not be missed.

Flavors: vanilla, chocolate, pistachio, mango sorbet. You can turn the ice cream into a small dessert such as "apple pie" (vanilla ice cream with caramelized apples and streusel), or a dessert that is like a lemon meringue pie, among others.

262 Dizengoff Street, Tel Aviv.

Pride of Givatayim and Ramat Gan: Freezer

Tal Fernheimer and Eran Prizant are two childhood friends from Givatayim who love ice cream. The first is a Cordon Bleu chef and the last a lawyer. Four years ago they opened Freezer in Givatayim and a year ago they opened a branch in Ramat Gan.

Flavors: Apple and ricotta crumble; poppy seed cream; Halva, honey and tahini. For sherbet, apricot is the best choice.

33 rue Weizmann, Givatayim; 61 Bialik Street, Ramat Gan

Italian made right: Arte

In the Nahalat Binyamin pedestrian mall in Tel Aviv, two Italians (Stefania Pagani and Marco Camorali) opened Arte about two years ago. There, they produce homemade Sicilian ice creams and granites. There is a large selection, made from fresh ingredients only.

Flavors: Delicious bread and butter ice cream or Arte cake, berry cheesecake and almond crumble.

11 Nahalat Binyamin St., Tel Aviv

Ice cream of Emek Hefer: Dida

Ten years ago, the ice cream shop Dida was established at the Ruppin heat exchanger, with fresh ice produced daily using traditional methods. There is now another branch in Kibbutz Yakum. The ice cream maker is Vered Ben Yakar, who produces a wide variety of flavors every day. Including pastry flavors such as tiramisu and malabi.

Flavors: yogurt with seeds and honey; birthday ice cream; marshmallow; rum raisin, white chocolate without sugar.

Paz gas station, Ruppin exchanger; Yakum Shopping Center

100 shades of sweet: Aglida

In the industrial zone of Ramat Yishai you will find Aglida. With 100 changing fragrances, of which 32 still available, based on imported ingredients from Italy, the special attraction is the huge selection. We recommend yogurt with an infinite number of toppings, a version of goat's milk and a vegan version of soy milk.

Flavors: chocolate, with or without nuts; vanilla, biscuits, apple crumble, lemon meringue pie, tiramisu.

Ramat Yishai

The Best in Jerusalem: Muslin

Orit Vardi studied the secrets of ice cream in France and, 12 years ago, opened a small shop in the district of Katamonim. Since then, the store has wandered in the alleyways of Mahaneh Yehuda and two years ago, it landed on Ha Ha'in Street, with another place in downtown.

Flavors: The most popular is coffee. There are also unique flavors such as black sesame, aromatic saffron and chai masala. Sorbet: grapefruit and basil; cherry, coconut or mango.

2 Ha Street & Armonim, Jerusalem

Fine Italian: Mimi

The Italian restaurant Nono is located in the Sportan Sports Complex in Hod Hasharon. There was always homemade gelato, and now there is Mimi, a café-bakery-ice cream shop.

Flavors: caramel with rice crispies; vegan marzipan; cherries with mascarpone and amarena; vanilla from Madagascar without sugar. Sorbets: Pear with chocolate pearls, peach, mango.

2 Jabotinsky Street, Hod Hasharon

The Best: Glidat Beer Sheva

In 1950, when most Israeli ice creams were made with vegetable fat, Yulia Rotenberg used cream. Partner of a Viennese ice cream shop, she has fled to Israel and turned the ground floor of her house from Be Sheva into a glacier. Once there were branches across Israel, now there are six – with unforgettable ice-creams.

Flavors: The original place Beer-Sheva has a wide variety: carrot yogurt, vanilla grape, Russian cream, blueberry yogurt.

50 Hadbadah Street, Beer Sheva

Closest to Italy: Otello

You might think you were in Italy. A large ice cream parlor with cream Italian cream, very smooth and smooth, with innovative flavors. The owners, Matan Sela and Guy Baron, also make chocolate and other treats.

Flavors: milk cream, salted caramel, incredible pistachio. Mascarpone with berries and crumble, yogurt ice cream and seasonal fruit sorbets. Bonus: White and milk chocolate taps that combine in the cone and create a chocolate lining. No additional fees for fittings and upgrades.

165 Dizengoff Street, Tel Aviv

Italian Surprise in Ashdod: Barbarini

Pizza and ice cream are the favorite foods of owners Shai Amar and Gon Raveh; inspired by Italy, they decided to open a small neighborhood.

Flavors: brownie with banana, salted caramel and peanuts, Bamba nougat, Belgian chocolate with hazelnut, sweet and sour vegan chocolate, mango and chilli sorbet.

74 Rogozin St. Ashdod