By Julie Gerbet

Paris has never been a land of ice cream, but at the same time as the climate is changing, no doubt as a result of the city's pastry craze, the city is discovering a passion for ice cream (the French consume 6 litres of ice cream a year). A highlight: two years ago, Folderol shook up what we knew about ice cream with their pop mix (birthday cake; banana with raw cream; blood orange jasmine; hibiscus yaourt) and broke down the barriers (yes, you can put pieces of cake in ice cream!). 

From now on, the arrival of fine weather means the arrival of new ice-cream makers who allow themselves all sorts of eccentricities. Olé olé flavours, varied textures, creativity is the order of the day. Like Glazed, which has just opened a new address and has been surprising people with new flavours and outstanding quality for 10 years: coffee infusion with green cardamom; vanilla with hemp seeds; lack and Espelette pepper...

JJHings, a micro-glacier on the Canal Saint-Martin open (only!) two days a week, surprises with bold, textured, almost pastry-like blends, topped with fruit compote or jam: matcha ice cream and salted raw cream parfait; mint-chocolate; or vanilla, cherry and honey crumble. Enjoy it as a scoop on a homemade cone, as a very creamy soft serve, as an ice cream sandwich, as an eskimo or even as a float in a fizzy drink.

Over at the Opéra, the daughter of master chocolatier Jacques Genin, Jade, has turned her hand to granita. Flavours (dark chocolate, almond, chestnut honey, Mara des bois strawberries) as delicious as they are fresh, made using a very fine grinding process that gives them an airy snowy texture. 

The new Parisian ice cream tocade can be enjoyed at Café Isaka, an artisanal ice cream parlour set up a few months ago in the heart of Paris, where the ice creams are inspired by Asia (white rabbit candy, pandan, matcha, hojicha tea or pineapple/yuzu/cardamom) but also, and above all, offered breaded in Japanese panko style then deep-fried before being topped with gourmet toppings. "Surprising, addictive and regressive", they promise! 

More traditional, but nonetheless of high quality, the brand new Glacier des Prés offers a limited selection with no extravagance - apart from the "Paris-Brest ice cream" - but which varies with the seasons and is made with quality products: vanilla, yoghurt, Corsican mandarin, Sicilian lemon and vine peach. There's something for everyone!