Many ice cream manufacturers use ready-made mixes because they ensure consistent color, a standardized flavor, and ease of preparation. However, depending on the product, these mixes often contain flavorings, colorings, emulsifiers, or other additives.

Misssi deliberately takes a different approach. Instead of using ready-made pastes, we develop our own recipes using real ingredients. Fruit preserves, caramel, brownies, Florentines, brittle, ganaches, crumbles, and many other components are made in our own bakery. This allows us to select every ingredient ourselves and develop the flavor using high-quality raw materials and artisanal expertise—not pre-made mixes. As a result, we can tailor each recipe individually and continuously improve it.

This method is significantly more labor-intensive. However, in our view, it is the foundation for pastry-quality ice cream.

Quality doesn’t begin in the manufacturing process—it starts with the people and the conditions under which an ingredient is produced. That’s why we carefully select our suppliers—for most ingredients, we know the farm, we understand their values, and we know how they operate. That’s why we don’t buy from wherever is cheapest or closest, but rather from places where we know the people behind the product and trust them. Sometimes that takes more effort. But in the end, that’s exactly what you can taste.

Flavorings are often used in the industry to mask the lower quality of raw ingredients or to standardize the taste. However, when high-quality raw ingredients are used and carefully processed, they are not necessary. At Misssi Eis-Patisserie, we instead rely on artisanal skill, in-depth knowledge of our ingredients, and the time it takes to bring out their full flavor.

For Misssi Eis-Patisserie, “clean label” means that the flavor comes from real ingredients—not from flavorings or industrial shortcuts. That’s why we consistently avoid artificial and natural flavorings, colorings, additives, and ready-made pastes. So when you read the ingredient list, you’ll find exactly what you’d use at home—fresh organic milk from the farm, real vanilla from Uganda, Amalfi lemons, hazelnuts from Piedmont, and high-quality pumpkin seed oil from Styria. The exceptions are organic carob and organic guar gum. And for our frozen cocktails, we deliberately accept the use of E numbers in the ingredients, as we want to use the high-quality original ingredients of the cocktails that give our products their names.

Misssi uses only a few functional ingredients—and only where they offer real added value in achieving the desired quality.

For milk-based ice cream, we use organic locust bean gum and organic guar gum. Both are natural plant-based thickeners that, even in very small amounts, create a creamy texture and help the ice cream maintain its consistency even during extended service periods. This is particularly important for the restaurant and hotel industries.

For some fruit sorbets, we also use organic pectin. Pectin occurs naturally in many fruits and helps bind water and fruit components together. For fruits with a low natural pectin content, it prevents the sorbet from releasing water (“bleeding”) or separating as it melts.

Although locust bean gum (E410), guar gum (E412), and pectin (E440) have E numbers, they are not artificial additives but natural substances derived from plants. We use only organic-grade versions of these ingredients and only in the amounts necessary to achieve a high-quality texture and stable products.

Our philosophy is not to automatically reject every ingredient with an E number. We evaluate each individual ingredient based on its origin, its function, and whether it aligns with our vision of honest food. That’s why we prefer to use a few carefully selected natural ingredients rather than resorting to artificial alternatives or a multitude of other additives.

One example is our creamy lemon ice cream with Amalfi lemon confit. To make it, we use not just the juice, but the entire untreated Amalfi lemon—pulp, juice, and zest.

This creates significantly more depth and complexity than when using lemon juice alone. It is the essential oils in the zest, in particular, that provide the intense, natural aroma that sets this special ice cream apart.