In her small countryside workshop at the foot of the Pyrenees, Kim Van Den Engel (trained in the Netherlands, Italy and Rodez) combines impeccable sourced raw ingredients (farm-fresh milk, organic seasonal fruit) with meticulous craftmanship to create dazzling artisanal ice creams and sorbets that’ll melt hearts as fast as they melt on the tongue. Come cool off by her bright yellow wooden caravan, parked just outside Saint-Martory school, and pick your pleasure: ultra-comforting fior di latte; lemon cream flecked with zesty chunks; Italian hazelnuts as deeply nutty as your favorite spread; vibrant blueberry flavor made with fruit picked in the neighboring valley; or sun-drenched Roussillon apricot. The toughest part? Choosing just one. · Marie Delcampo

THE HIDDEN GEM: The Madagascan vanilla ice cream bar with an oozy caramel layer – perfect for chilling on the go (€3.50).