Workshop
ICE CREAM CHEFS 2 Day Gourmet Ice Cream / Gelato Course with Hands-on practical
Objectives
Students will acquire working knowledge on ice cream / gelato ingredients and the differences in the recipes, pasteurizing & freezing processes (with hands-on) and basic understanding, set-up & operation of commercial ice cream making equipment.
Day 1
- Basic Ingredients for ice cream / Gelato
- Different types of Frozen desserts & their differences
- Ice Cream v Gelato v Sorbet v Sherbet,etc..
- Real Differences between Ice Cream & Gelato.
- Basic Enhancers for different recipes
- Understanding basic recipes
Types of Flavors : Solid / Semi-Solid / Liquid
Real vs Artificial Flavors
Gelato Pastes/Pre-mix as flavors
Q&A
Lunch Break
- Basic Equipment for commercial Ice Cream making
- Freezers, Chillers, Pasteurizer, Batch Freezer
- Understanding Pasteurizing & Freezing processes
- When do we need to do pasteurizing
What is Carpigiani method of pasteurizing & the ways to do it
Full batch v sub-divide
Do we need to age the ice cream mixture after pasteurizing
Basic Equipment maintenance.
Q&A
DAY 2: Hands On
Understanding the set-up of the ice cream making kitchen
Setting up the pasteurizer and the batch freezer
Getting the ingredients ready
Hands-on pasteurizing 1-2 batches
Q&A
Lunch Break
Hands-on Freezing 1-2 batches
Q&A
Max 4 per class - $700 per student
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For more details please enquire with us