30,000 pieces per week

A guest in Tichy’s secret ice cream dumpling laboratory

(Bild: Zwefo)

Often copied, but never the original - this is true of Tichy's ice cream dumplings and should remain so. Nevertheless, junior boss Xenia Tichy opened the door to the production rooms of the "Krone".

The ice cream dumplings are the pride and joy of the Tichy family. They were invented in 1967 by the founder of the well-known ice cream parlor on Reumannplatz, Kurt Tichy Senior, who eventually had his creation patented.

"The ice cream dumplings are by far our bestseller," says junior manager Xenia Tichy. 30,000 of them are produced in-house every week (!) - and also sold. Exactly how remains a secret. "The competition is naturally very interested," says Tichy.

Junior boss Xenia Tichy

(Bild: Zwefo)

Under strict secrecy
This is why the production rooms for the "Krone" are only opened on the condition that the machines are not photographed, as someone could replicate them. "The name Eismarillenknödel is protected, but other companies call their creations Marilleneisknödel or Marillenknödeleis." But the copy differs from the original when it comes to taste - regardless of the name.

Ingredients are the key
"We only use real ingredients for our apricot ice cream dumplings, from the eggs to the apricot purée to the cream. And the crust is made exclusively from roasted hazelnuts," she explains.

A conveyor belt takes it to the freezer.

(Bild: Zwefo)

This is where the ice cream dumpling mixture is shock-frozen.

(Bild: Zwefo)

It is then packaged.

(Bild: Zwefo)

And then it's off to the production rooms, which are well enclosed. A shortcut leads through a secret door from the salon. Around ten employees are busy making the ice cream dumplings, which take place twice a week. After the ice cream mixture has been made, it is poured into molds with the creamy apricot kernel and shock-frozen, then rolled in the roasted hazelnut kernels and packaged.

The old proves its worth
In addition to the iced apricot dumplings, there are up to 36 different varieties. "The bestsellers are the classics, especially hazelnut," explains Tichy. But other dumpling variations are also well received: From curd cheese ice cream dumplings to snowballs and fruit ice cream balls.

And this is what the finished ice cream dumpling looks like.

(Bild: Eissalon Tichy)

The secret of success
The ice cream parlor employs a total of 70 people. "We have a large team in the business, some of them have been working here since before I was born," smiles the 28-year-old. But what is the secret of the ice cream parlor's success? "I think it's a good mix of quality, familiarity and the central location."

Tichy's favorite ice cream is strawberry, by the way, but: "I have to taste a lot of ice cream at work. That's why I like something savory in the evening."