Fundamentals of Artisan Ice Cream
Minimalist recipes. Learn how to make artisan ice cream, without additives or preservatives, using natural ingredients and professional techniques.
CEO of Gelats Angelo (Barcelona, Spain)
The legacy of family tradition at the service of quality and craftsmanship.
Ice cream is designed with the mind and enjoyed with the heart. Ice-cream making is science, good craftsmanship and selecting top-quality ingredients.
In this introductory course to artisan ice cream, you will learn about the history, classification and how to make some of Gelats Angelo’s best recipes.
We will delve into the essence of successful ice cream: the formulation.
You will learn the basic elements that help create a great ice cream: a well-balanced mix and the correct execution of the production process.
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Course Syllabus
Course Content
Chapter 2 - Theory about the world of ice cream
Chapter 3 - The basic ingredients of an artisan ice cream
Chapter 4 - Ice cream parlour formula
Chapter 5 - Ice cream production phases
Chapter 6 - Ice cream families
Chapter 7 - Plain ice cream
Chapter 8 - Lemon ice cream
Chapter 9 - Chocolate ice cream
Chapter 10 - Salmon ice cream
Before you go
Surprising, creative and customizable recipes using the best techniques.
What you'll learn
What is ice cream? We will start by defining what ice cream is and what it is not, as well as the basic ingredients.
You will learn about the main types, families and different ways of classifying them.
The numbers rule, we will teach you how to calculate the overrun (yield) and the proportions of each ingredient for a perfect formula.
As for the recipes, we will see 4 creations that exemplify and put into practice the theoretical knowledge.
We will prepare the classic plain ice cream, a vegan lemon sorbet, a dark chocolate ice cream and a salted salmon ice cream.
You will learn about the necessary and essential equipment to get started in the ice cream business.
Who is it for?
This course is aimed at those who wish to get started in the world of professional ice-cream making; meticulous people who enjoy the methodological process of creating perfect and replicable recipes.
Necessary Materials
- Pasteuriser
- Batch freezer
- Ageing vat
- Blast chiller
Course recipes
In this course you will learn
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Meet your Instructor
CEO of Gelats Angelo (Barcelona, Spain)
An entrepreneur by vocation and second generation of master gelato makers, Hervé Corvitto has accumulated more than 20 years of experience in production and project management in the field of ice cream making.
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Every course includes a downloadable recipe book
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wow!
I took this course first expecting only a few new elements to ameliorate our ice cream making. I discovered a world way bigger then first thought. We will sure be applying a lot of new elements into our ice cream creation process. Thank you !