While industrial ice cream exists in Argentina and can be found in supermarkets, restaurants or kiosks, and ice cream pops are sold on some streets and at the beaches, the most traditional Argentine helado (ice cream) is very similar to Italian gelato, rather than US-style ice cream, and it has become one of the most popular desserts in the country. Among the most famous manufacturers are Freddo, Persicco, Chungo and Munchi's, all of them located in Buenos Aires. However, each city has its own heladerías (ice cream parlours) which offer different varieties of creamy and water-based ice creams, including both standard and regional flavours. There are hundreds of flavours but Argentina's most traditional and popular one is dulce de leche, which has become a favorite abroad, especially in the US.
There are two kinds of heladerías in Argentina: the cheaper ones which sell ice cream with artificial ingredients (like Helarte, Pirulo and Sei Tu), and the ones that sell helado artesanal, made with natural ingredients and usually distinguished by a logo featuring an ice cream cone and the letters HA. There are no regulations in Argentina regarding the amount of milk an ice cream can have. In fact, all ice cream parlors serve both cream-based and water-based ice cream (helado a la crema and helado al agua respectively). Instead, the distinctions are made according to the quality of the ingredients.
A standard Argentine cone or cup contains two different flavours of ice cream. In addition to these, most heladerías offer ice-cream-based desserts like Bombón Suizo (Swiss Bombom: chocolate-covered chantilly ice cream filled with dulce de leche and sprinkled with nuts), Bombón Escocés (Scottish Bombom: same as the Swiss Bombom, only with chocolate ice-cream and white chocolate topping), Cassata (strawberry, vanilla and chocolate ice cream) and Almendrado (almond ice cream sprinkled with almond praline).
Source: wikipedia
Look also : hanamasa, sour sally
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