Learn how to make your own in this Boozy Ice Cream Making Class
DurationLearn how to make your own in this Boozy Ice Cream Making Class! During this class, you'll learn to make one of our most popular boozy ice cream flavors using a commercial grade batch ice cream machine, and one of our boozy sorbet cocktails!
Plus taste limited-time seasonal flavors, learn about our company history, and take home two pints of the ice cream you make in an insulated Tipsy Scoop™ tote bag!
Following in the ice cream tradition, I began to experiment with putting a modern boozy twist on ice cream. I wanted to combine the best of both worlds and infuse traditional ice cream flavors with different liquors and now, in the family tradition, Tipsy Scoop™!
My great, great, great grandfather, Achille, moved from his small mountaintop town of Picinisco, Italy to Glasgow, Scotland. He made ice cream at home and sold it from a pushcart as he walked the city streets. Eventually he opened his own ice cream shop and brought his sons into the business.
The family business continued with my great, great grandfather, Giovanni, who opened several of his own shops around Glasgow in the 1900s.
My great grandfather, Federico, continued the family ice cream tradition and opened shops throughout Scotland and England and eventually became the President of the Ice Cream Alliance of Great Britain.
Artisan Ice Cream Class is offered by Balboa Catering. Cooking classes include a demo from Chef Alex Garfinkel, some friendly competition as you put your lessons into action, and a family-style meal that'll leave everyone full and happy.
This class will be a sensory journey through the ingredients used to make artisanal gelato, with chef Patrizia Pasqualetti. This class is suitable for vegetarians.
Whether enjoyed alone or as vital components in modern plated desserts, ice creams and sorbets present more than meets the eye. By looking deeper at their structures-complex solutions, suspensions, or emulsions-pastry chefs continue to refine formulas.
From crème brûlée and flan to pudding and ice cream, all these delicious desserts fall under the category of custards. Beginning with similar ingredients and techniques, these desserts are wonderfully diverse and endlessly customizable. Join Chef Luca as he walks us through some of his favorites...
Learn how to make cultured milk products (dairy & vegan) through fermentation, and celebrate summer by indulging in cultured ice cream
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