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.
For over five decades, the Institute of Culinary Education has been a leader in culinary and hospitality education. Let us help you find your culinary voice.
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.
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.
You'll get to make your own batch of delicious, unroasted double chocolate vegan ice cream, using our in-house vegan ice cream base!
Learn how to make cultured milk products (dairy & vegan) through fermentation, and celebrate summer by indulging in cultured ice cream
Grab your boo or bestie and join us for a Boozy Sundae Making Class at our Long Beach Barlour!
In this class you will learn to make a classic ice cream base that will be utilized to become a few different flavors. You’ll also make the toppings for each. The ice cream base will be yours to bring home and churn; Chef Joel will prepare that same ice cream for you to enjoy during class.
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