{"product_id":"so-cool-ice-cream-magazine-3-en","title":"So Cool Ice Cream Magazine #3 (EN)","description":"\u003ch3\u003e\u003cstrong\u003eNostalgia, Play \u0026amp; the Creative Future of Signature Ice Cream\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSo Cool Ice Cream Magazine #3 explores ice cream through two powerful creative forces: nostalgia and play. This professional ice cream magazine invites readers to see frozen desserts not only as recipes or products, but as emotional, cultural, and gastronomic experiences shaped by memory, format, flavour, texture, and imagination.\u003c\/p\u003e\n\u003cp\u003eCreated by the team behind So Good.. Magazine, this third issue continues to position ice cream as one of the most exciting fields in modern dessert innovation. Across 320 pages, So Cool #3 brings together global chefs, ice cream makers, and pastry professionals who transform frozen desserts into stories, memories, games, and refined culinary experiences.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eWhy You’ll Love Issue #3\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis edition is ideal for gelato makers, ice cream artisans, pastry chefs, chocolatiers, and R\u0026amp;D teams seeking:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eModern ice cream inspiration\u003c\/li\u003e\n\u003cli\u003eCreative frozen dessert formats\u003c\/li\u003e\n\u003cli\u003eNostalgia-driven flavour development\u003c\/li\u003e\n\u003cli\u003ePlayful presentation and product concepts\u003c\/li\u003e\n\u003cli\u003eProfessional ice cream techniques and global trends\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIssue #3 shows how ice cream can reconnect us with childhood memories while opening new paths for innovation, experimentation, and customer experience.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eFrom Nostalgia to Play\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAt the heart of this issue is the idea that ice cream naturally connects memory and play. It can transport customers back to familiar flavours, childhood moments, and emotional experiences, while also encouraging chefs to experiment with new shapes, formats, and ways of eating.\u003c\/p\u003e\n\u003cp\u003eThis theme is explored through the work of international professionals including Russ Thayer, Mario Masiá, Bobby Cortez, Erika Quattrini, Paula López, Mariluz Villegas, Prathana A. Narang, Vinesh Johny, Bang Gai, José Manuel Martínez Salas, Yusuke Aoki, Anthony Chesneau, and Yoann Hasselbein.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eIce Cream as Memory, Story \u0026amp; Emotion\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOne of the key examples in this issue is Bang Gai’s Apricot Tea, inspired by a childhood memory connected to apricot tea and dried apricots with licorice. The result is an ice cream designed to evoke warmth, memory, and emotional connection — especially for customers who share similar cultural references.\u003c\/p\u003e\n\u003cp\u003eYusuke Matsushita and Sachiyo Takagi also explore ice cream as a way to evoke scenery, imagery, and emotion, showing how frozen desserts can move beyond flavour alone and become deeply personal experiences.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003ePlayful Formats \u0026amp; New Ways to Experience Ice Cream\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSo Cool #3 also celebrates the playful side of ice cream, from tasting rituals to product format. Andrés Lara’s Lemon Basil Ice Cream Tart reimagines the classic cone as a crisp tartlet, creating a flexible format for new textures, uses, and flavour combinations.\u003c\/p\u003e\n\u003cp\u003eOther contributors, including Juan José Orueta, Yusuke Matsushita, Sachiyo Takagi, and Talia Profet, demonstrate how form and presentation can reshape the way customers interact with ice cream.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSoft Serve, Parfait, Ice Cream Cakes \u0026amp; More\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis issue highlights a wide range of modern ice cream expressions:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTalia Profet’s Smoked Oolong \u0026amp; Cocoa Soft Serve, featured on the cover\u003c\/li\u003e\n\u003cli\u003eYusuke Aoki’s parfait as another form of plated dessert\u003c\/li\u003e\n\u003cli\u003eMiguel Ángel Morillo’s praise of the ice cream cake\u003c\/li\u003e\n\u003cli\u003eMario Masiá’s ice cream pan as a creative workspace\u003c\/li\u003e\n\u003cli\u003eJosé Manuel Martínez Salas’s ice cream with the soul of a bonbon\u003c\/li\u003e\n\u003cli\u003eMartín Lippo’s direct and artifice-free pacotized ice cream\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTogether, these features show the versatility of ice cream across shop formats, plated desserts, bonbons, cakes, soft serve, and advanced production methods.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eWhat So Cool Ice Cream Magazine #3 Delivers\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis professional issue brings together:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCreative ice cream concepts from international chefs\u003c\/li\u003e\n\u003cli\u003eNostalgia-inspired frozen dessert ideas\u003c\/li\u003e\n\u003cli\u003ePlayful formats and modern presentation techniques\u003c\/li\u003e\n\u003cli\u003eSignature ice cream recipes and professional inspiration\u003c\/li\u003e\n\u003cli\u003eGlobal perspectives on ice cream, gelato, parfaits, soft serve, and ice cream cakes\u003c\/li\u003e\n\u003cli\u003e320 pages dedicated to the future of creative frozen desserts\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor anyone searching for the best ice cream magazine for professionals, modern gelato inspiration, or innovative frozen dessert ideas, So Cool Ice Cream Magazine #3 is an essential addition to your collection.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003ePerfect For\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e✔ Gelato makers \u0026amp; ice cream artisans\u003cbr\u003e✔ Pastry chefs \u0026amp; chocolatiers\u003cbr\u003e✔ Frozen dessert R\u0026amp;D teams\u003cbr\u003e✔ Culinary schools \u0026amp; educators\u003cbr\u003e✔ Dessert shops and boutique ice cream parlours\u003cbr\u003e✔ Anyone passionate about modern ice cream creativity\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"vimeo-player\" src=\"https:\/\/player.vimeo.com\/video\/1154612579?h=2e6760946e\" width=\"640\" height=\"360\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":48408653824244,"sku":null,"price":56.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/SoCoolIceCreamMagazine_3_EN_1.jpg?v=1780634511","url":"https:\/\/supplies.gusta.ca\/products\/so-cool-ice-cream-magazine-3-en","provider":"Gusta Supplies","version":"1.0","type":"link"}