You have just started an adventure that you will never want to leave again… The fascinating world of Artisan Ice Cream where you will be able to create and elaborate all the ice creams that your imagination can create or imagine.
This online course introduces you to this incredible gastronomic world where you will learn how to make homemade ice cream with creamy, smooth, silky and full of flavor textures.
We will know in depth everything necessary to make quality ice cream at home obtaining good results; from the ingredients we use to make the mix and how they behave, the machinery or instruments (ice cream makers, thermometers…), what is the overrun, PAC and how to calculate it. We will learn all the steps involved in the elaboration of ice cream; how to formulate ice cream, methods for its elaboration, pasteurization, maturation, churning, chilling and preservation.
I will talk about the risks due to contamination, its useful life and possible errors that we may get into.
During the course you will learn about the history and origin of ice cream. In addition, you will learn how to make 8 original recipes with which you will be able to put into practice everything you have learned during the course. Not only will you know how they are made, but you will also learn about their origin, curiosities and details about them.
Each recipe is designed to introduce a new and different element in the mix; fruit, caramelized fruit, nuts, high fat ingredients such as butter, chocolate…. Although it is true that we will not use all the ingredients we can use to make ice cream. There is a very wide variety.
The recipes are inspired by American cakes or typical elements of their gastronomy:
- Apple Pie Ice Cream: Ice cream inspired by this classic pie, made with caramelized green apple accompanied by mini apple pie cookies and a butterfly made with green apple.
- Tomato sorbet with basil syrup: For those who prefer more refreshing preparations, sorbets are undoubtedly the best option. This tomato sorbet is inspired by the famous Campbell’s tomato soup and its suggested presentation, melted cheese sandwiches. We will also make a very aromatic basil syrup that goes perfectly with this sorbet.
- Mississippi Mud Cake Ice Cream: Chocolate lovers will not be without the creamiest and most impressive ice cream imaginable, which will be accompanied with caramelized cocoa nibs. We will present this ice cream in a glass following the presentation of this famous cake; chocolate, marshmallows, chocolate ice cream combined with squares of the super moist Mississippi Mud Cake, all topped with whipped cream and elements of our choice.
- Brown Butter Ice Cream: An ice cream for those who love soft and classic flavors, brown butter better known as beurre noisette. Aromas and sweet nuances reminiscent of nuts, a perfect wonder to accompany with pancakes and maple syrup.
- Baked Alaska ice cream: A classic that, as we will see in the course, can always be given a twist and modernized it. To make this traditional dessert, we will prepare a natural strawberry ice cream, without colorings or flavorings, only with fruit. The presentation, still following the original format, we will make it a little more retro or pop. A different way to present ice cream to our guests.
- Peanut Butter Ice Cream: I don’t know if there is anyone who doesn’t like peanut butter…. For me it is one of my confessable vices. This peanut butter and Reesse’s ice cream is an absolute temptation…. To present it with waffles is a sure hit!
- Pecan Pie Ice Cream: I love this pie, so I had to transform it into ice cream. For this we will make a caramel ice cream (addictive) and accompany it with caramelized pecans. The presentation is intended to imitate small cakes in individual format.