Master the techniques of producing home-made ice cream, with the help of Kitty Travers, founder of London’s La Grotta Ices. During this practical one-day course she will guide you through nine different types of vanilla ice cream, as well as some more unusual flavour ideas
Master the art of ice cream making, with renowned ice cream producer Kitty Travers of La Grotta Ices.
Master the techniques of producing home-made ice cream, with the help of Kitty Travers, founder of London’s La Grotta Ices. During this practical one-day course she will guide you through nine different types of vanilla ice cream, as well as some more unusual flavour ideas, and teach you a range of techniques to influence the texture and flavour of your ice cream.
You’ll cover:
Kitty is renowned as an ice cream producer for her creative use of flavour, mastery of technique and commitment to natural ingredients. She will share the expertise she gained travelling, studying and working in Europe and New York as you learn how to incorporate seasonal flavours into ice creams, granitas and sorbets using both by-hand techniques and an ice cream machine.
With her help you’ll create three ices using seasonal produce, and explore unusual recipes.
An example of these are:
At the end of the course there’ll also be the opportunity for a grand tasting! No previous ice cream making experience is necessary; just enthusiasm and a willingness to work alongside other food lovers.
Refreshments will be available throughout the day, as well as lunch prepared by our team of artisan chefs. All ingredients, equipment and recipes will be provided.
Please note: raw milk may be used on this course. Please contact the School directly if you have any concerns about this.
The School of Artisan Food is an award-winning charity, dedicated to enthusing and helping people from all walks of life to learn about healthy, sustainable - and delicious - food.
Offering a wide range of over 80 hands-on courses taught by world-class award-winning tutors, we’ll get you truly fired up about the art and business of sustainable artisan food production. From baking and patisserie to cheese-making and butchery; pie-making to brewing, preserving and pickling to foraging or ice cream making; our courses cater for all levels, whether you are a complete beginner or a professional.
Experience a warm welcome as one of our 4,000 course participants each year from home brewers and bakers to heritage cheese makers; young people at local colleges to career-changers and industry experts. Whether you fancy getting stuck in to a two-hour taster experience, improving your skills on a day or week-long course, or enrolling on our six-month Advanced Diploma in Artisan Baking, our award-winning set-up offers unrivalled expertise and support in a welcoming, relaxed atmosphere: we want to help you learn about creating sustainable, cost-effective, tasty food from scratch, but we also want you to enjoy the experience, experiment, and have fun!
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