A proud icecream maker with his new icecream dip: caramel. The tradition of ambachtelijk ijs maken in Holland is a celebration of craftsmanship, flavour and community. This is Hans from IJssalon Capri in Zierikzee. He’s a true icemaker. Preparing his thousands of liters of fresh icecream in more then hundred flavours. For six months they sell their icecream every day till late in the evening, after that during the winterseason they rest and do other occupations.

Ice cream making in Holland has a rich history that dates back to the 16th and 17th centuries, during the Dutch Golden Age. As trade routes expanded, the Dutch were introduced to new ingredients and culinary techniques from around the world. The concept of frozen desserts likely arrived in Holland through these connections, particularly from Italy, where the tradition of making sorbet and ice cream was already well-established.

The first instances of ice cream in Holland were luxury items, enjoyed mainly by the wealthy. Over time, the craft of ice cream making spread, and by the 19th century, small ice cream parlors began to emerge in Dutch towns and cities. These early ice cream makers were true artisans, often using ice harvested from local lakes during the winter to freeze their creations.