All Bilboquet ice creams are made with 3.25% milk and 35% cream. We do not make low-fat ice cream. We have tried and we consider that the product is bland and without texture. However all our sorbets except the coconut are fat free.
Bilboquet ice cream is best stored in a freezer at -18ºC. However, as soon as a pot is started, we suggest you finish it as soon as possible because the worst enemy of ice cream and sorbet is the dry air of the freezer.
The lid must remain tightly closed. Do not leave the ice cream too long at room temperature. After serving it, put it back in the freezer immediately. We recommend that you keep it at a temperature of at least -18ºC.
The Bilboquet Glacier is an idea that dates back to the early 1983. A family business that was created by Carole Lavallée and Yves Lebuis. To learn more about the company's origins, read our story on the home page.