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.
DurationWhether 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, techniques, and ingredients to create ever more flavorful results.
In this class with former Le Bernardin Executive Pastry Chef Michael Laiskonis, students will be exposed to basic frozen dessert theory. You'll prepare a range of examples-from Granitas; Sorbets; and classic Ice Creams to more innovative preparations and static frozen items.
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The Institute of Culinary Education has launched more than 15,000 careers in culinary arts, health-supportive culinary arts, pastry and baking arts, restaurant management and hospitality.
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.
Frozen desserts are some of the easiest and most versatile treats you can make at home. From sweet and fruity sorbets, to icy crystals of granita, to smooth and creamy ice cream, these desserts can be used at any meal or occasion. You will learn the basics of making each of these frozen treats.
Be inspired to create your own decadent desserts. Chef Simon will guide you at your own station to make these melt-in-your-mouth chocolate cakes and ice cream.
Ready to learn the secrets of some of our most popular recipes? Join our Scuola Chef for this Gelato making demonstration. This demo class is perfect for a novice or a curious diner who wants a behind-the-scenes peak at our expert chefs.
Learn how to make cultured milk products (dairy & vegan) through fermentation, and celebrate summer by indulging in cultured ice cream
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