Master Artisan and No Churn Ice Creams, Create Premium Products
Instructor: Joey Prats · Level: Beginner · Students enrolled: 630 · Rating: 5.0/5 from 20 reviews
This online class was designed to equip the learner with the necessary knowledge and skill in making both artisan and no-churn ice creams. The lessons focus on the basic techniques associated with the production of three styles of artisan ice creams: American (Philadelphia) style, French (Custard) style, and Italian (Gelato) style, as well as the more popular no-churn style ice creams, where no ice cream machines are involved. Several flavors are presented to give the students the opportunity to explore the versatility of the recipes. Emphasis is given on the science and artistry of this well-loved frozen dessert, as well as the feasibility of going into business selling ice creams from a home-based production set-up. Important information regarding ingredient and equipment selection are included, as well as tips on packaging, storage, shelf-life of the finished products, costing and suggested selling prices. This stimulating and very informative class is a great resource, whether one is a novice, who wants to discover the simple pleasures of ice cream making, or a more experienced craftsman looking to improve his or her ice cream repertoire.
1. Introduction to Ice Creams 2. Types of Ice Creams 3. Production Styles of Ice Creams 4. Ice Cream Science 5. Ingredient Identification 6. Equipment Identification 7. Part 1: No-Churn Ice Creams 7.1 Ube Queso Ice Cream7.2 Cookies and Cream Ice Cream7.3 Chocolate Fudge Brownie Ice Cream8. Part 2: Artisan Ice Creams 8.1 Avocado Ice Cream (American / Philadelphia Style)8.2 Espresso Almond Ice Cream (French / Custard Style)8.3 Vanilla Bean Gelato (Italian / Gelato Style)9. Advice on packaging, storage, shelf life, costing, and selling ice creams
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