What’s it all about?
Summer is still lingering on and premium ice cream and gelato stores are popping up around the city. The most basic of premium ice-cream is not much more than a frozen custard and with the right equipment and a few tricks it can be mastered at home. Everyone loves ice cream and here is your chance to share the love!
What will we cover?
We will give an introduction to ice cream, sorbet and gelatos and explain some of the differences and how they can be mastered at home. More specifically we will talk about:
- The background: different types of leading ice cream stores around the world.
- The differences between premium ice creams (churned custards), cheaper ice creams, sorbets and gelatos.
- Basic guidance around different ice cream machines and freezing procedures.
- Home techniques to improve the texture and mouthfeel using different machines, sugars and emulsifiers.
- Demonstrations of how to make a number of ice creams – and of course a few cheeky tasters too.
Who will be teaching?
Martin has been experimenting and journeying through the philosophy and science of food design for over five years. Recently he has taken the role of food scientist at Lovelicks. Lovelicks is a social enterprise that produces small batches of churned love and donates all profits to mental health initiatives.