There’s never a shortage of excuses to make a side trip to Jauja.

We had about 60 minutes to kill due to a flight delay at the local aeropuerto - perfect amount of time to run back over the speed bumps into town and indulge our departing amigas in one last helado at Jauja (it’s pronounced how-hah, if you are wondering….).

Two flavours, one cone, four versions. All purely delightful. There was mint with cafe chocoso, banana with cinammon, choco brownie with rasperries and dulce de leche with maqui.

Like most summers, I can’t get enough of Jauja’s ice cream these days. My latest discovery is Ristretto with Dark Chocolate mousse. My better half is loyal from day one to his sambayon.

What makes Jauja sooooo good? I’d say it’s because what they say they’re making is what you’re getting - fresh fruit, fresh milk and cream, no colouring, no preservatives, nothing sneaky. Just plain old damn fine ice cream.

I’m telling you, don’t miss Jauja when you’re in Bariloche, Villa La Angostura, El Bolson and now in Buenos Aires’s hip Palermo ‘hood.