Creative Ice Creams

ice cream tart
Intermedio
Localización:
USA, New York
Fecha:
03 Mar 2025
Duración:
1 day
Idioma principal del curso:
English
Precio:
125.00 USD
Segmento:
Gelato
Aforo del curso:
20

Ice cream and frozen desserts are among the most delicious of all preparations and are also perhaps the most complicated. Success with ice cream requires knowledge of many aspects of food science and also the understanding that the simple modification of even one parameter has an impact on multiple aspects of the finished creation.

 

I’m excited to share with you some of the most important points on ice cream that I have learned during my career. Whether you’re a culinary student, a pastry chef at a restaurant or thinking of one day opening your own shop, these tools and recipes will help take your frozen creations to the next level.

 

Course objectives

In this course, we will dive into the science behind frozen desserts and thus discover how to enhance and improve your future creations by improving your understanding of the successful building blocks of a formula, allowing you to unlock your creativity in your own kitchen. By the end of the course, you will have expanded your knowledge on balancing and will be equipped with the knowledge to create a menu of successful ice creams for either your parlor or your restaurant. A tasting and evaluation of ice creams using varying techniques will be presented, along with a few, simple yet creative ice cream desserts.

 

Who is it addressed to?

This course is intended for those who have a working knowledge of ice cream and would like to differentiate, upgrade or expand their product offering.

 

Topics to be covered, but not limited to:

  • Brief overview of raw materials and their functional composition

    • Properties, differences, and choice of stabilizers and emulsifiers

    • Summary of sugars and their properties and understanding and implementing POD and PAC

    • Novel ingredients used in ice cream

  • Importance of freezing points and service temperatures

  • Overview of balancing techniques to achieve desired texture and scoopability

    • Milk-based recipes

    • Water-based recipes

    • Dairy-free and plant based recipes

    • Chocolate recipes

  • Simple, creative ice cream desserts

     

    Target audience:
    Since Chocolate Academy is part of the Barry Callebaut group and our focus is on professional chocolate processing, our courses are only for professional bakers, pastry chefs, chocolatiers and catering chefs.

    *Portions or all of this class may be taught as a demo and/or interactive demo.