InterSICOP 2024 Main Sector Personalities: Óscar Palacio, in search of new ice cream formats

His parents Francisco and Maite started making horchata and slushies in Pedreguer (Valencia) in 1994. It was only a matter of time before Óscar Palacio also showed an interest in ice cream.

Trained in the University Expert Course in Artisan Ice Cream Production at the University of Alicante, he offers in Helados Artesanos Palacio an artisan Mediterranean ice cream, light, creamy and with a reduced percentage of fat. One of the keys to its great popularity is the use of local products, such as fresh cream from a nearby farm and citrus, tropical and organic fruit from the Safor region.

Palacio won the 2018 final of the Cattabriga & Anhcea Best National Flavour Competition with two roasted and roasted flavours: Roasted Apple and Roasted White Chocolate Tart Ice Cream and White Sacher Cake Ice Cream with Apricot, Tangerine and Lemon Verbena.

Palacio won in 2018 the final of the Cattabriga & Anhcea Best National Flavour Competition with two proposals with roasted and roasted flavours: Roasted Apple and Roasted White Chocolate Tart Ice Cream and White Sacher Cake Ice Cream with Apricot, Tangerine and Lemon Verbena.

At InterSICOP 2024, this chef will be giving the technical seminar "In search of new ice cream formats" on Sunday 18 February at 4 pm. In this presentation, based on a crunchy element, he will go into the preparation of different formats combined with ice cream: tacos, sandwiches and snacks. These are highly visual, easy-to-produce creations that do not require large investments and are a call to two gastronomic concepts that are the latest trend: local products and zero food waste.

Interview with Óscar Palacio, speaker at InterSICOP 2024

1.- Something that defines you is the search for new ice cream formats. Is it really possible to continue innovating in ice cream or is it a very limited field?

There is still a lot of room for innovation and creativity. For example, in an ice-cream parlour, the gourmet ice-cream bar format is rarely seen, an area where you could give free rein to new concepts.

There is also a long way to go in sugar-free ice creams and in new vegetable proteins, new ingredients are appearing on the market and we have to be attentive to know how to apply them in ice cream parlours.

2.- Is it essential to be creative in order to continue growing as a professional in this profession?

I think it is essential.

On a personal level, being creative brings enthusiasm and passion for the profession. It also brings prestige and recognition, and this ultimately translates into new customers.

It is true that the more traditional flavours have a higher volume of sales, but this creativity allows you to always be at the forefront and reach more people. Apart from enjoying your work, as you are always in constant evolution.

3.- At InterSICOP 2024 you will show the potential of the crunchy element to compose tacos and ice cream sandwiches. How did you come up with this idea? Is it an easy proposal to produce?

The idea is based on the premise of being able to offer a gastronomic snack in an ice cream parlour or restaurant where we combine ice cream with crunchy elements.

For this it is essential that it is simple to produce and without the need to invest in material for its manufacture, i.e. with the elements we have at hand in our workshop.

4.- How many creations will you present and can you tell us about flavours, techniques...?

We are still finalising the outline, but we will present approximately three proposals.

In line with the above, we will make simple preparations so that anyone can make them in their own workshop, but they will be very visual and succulent.

At the same time, following our company philosophy, the preparations will be made with local products, complying with responsible consumption, and some are based on the concept of zero waste, committed to the circular economy. With leftover products that have not been sold, we will create one of our crunchy products to make the most of everything. This way, on the one hand, we maximise profits and, on the other hand, we meet the goal of zero food waste.