Alimascoop

Alimascoop Свежее мороженое производимое ежедневно из местных натуральных ингредиентов. In 2023, I had to close the company, but my passion for ice cream never faded.

With my own hands, I created Fresco — the first premium ice cream company in Kyrgyzstan, known for producing the most natural and high-quality ice cream in the country, and later expanding into Kazakhstan. In fact, in 2025, I became an instructor at Carpigiani Gelato University. This page now evolves into a reflection of my ongoing culinary journey — a new chapter filled with flavors, discoveries, and inspiration

GELATO BASICS 01 Why real pistachio gelato isn’t bright green?
11/08/2026

GELATO BASICS 01
Why real pistachio gelato isn’t bright green?

10/08/2026

PISTACHIO GELATO 💚

Creamy, nutty and intensely pistachio.

Recipe — 1 kg gelato

605 g whole milk
80 g heavy cream (35%)
110 g sugar
55 g dextrose
45 g skimmed milk powder
100 g 100% pistachio paste
5 g stabilizer

Method

1. Mix the sugar, dextrose, skimmed milk powder and stabilizer together.
2. Heat the milk and cream to around 40°C. Gradually add the dry ingredients while stirring.
3. Pasteurize the mix at 82–85°C, then cool rapidly to 4°C.
4. Add the pistachio paste and blend until completely smooth.
5. Let the mix age in the fridge for 4–8 hours.
6. Churn, then transfer to the freezer for 2 hours before serving.

For the best flavor, use a high-quality 100% pure pistachio paste with no added sugar or oils.

No pistachio paste? No problem.
Simply blend the required amount of pistachios with a small portion of the gelato mix until as smooth as possible, then combine it with the remaining mix and blend well.

Save this recipe for your next gelato batch 😉

GELATO BASICS 01Why is lavender added after the mix is chilled?
09/08/2026

GELATO BASICS 01
Why is lavender added after the mix is chilled?

08/08/2026

Vegan Lavender Gelato 💜

Delicate, floral and creamy — completely dairy-free.

Ingredients:

* 400 g soy milk
* 200 g plant-based cream
* 100 g sugar
* 20 g glucose syrup
* 5 g gelato stabilizer
* Culinary lavender — a few flower heads, to taste

Method:
Gently heat the soy milk and plant-based cream to 65°C. Add the sugar mixed with the stabilizer, followed by the glucose syrup, and stir until fully dissolved.

Cool the mixture, stirring occasionally. Once chilled, add a few culinary lavender flower heads, depending on how intense you want the flavor to be.

Let the mix mature and infuse in the refrigerator for 4–8 hours. Strain, churn in your gelato machine, then transfer to the freezer and harden for at least 2 hours.

With lavender, less is more — you’re looking for a delicate floral note, not perfume. 🌿

Save it for your next gelato batch.

Address

Bishkek

Telephone

+996558404508

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