We all (well, most of us!) love ice cream and having transitioned to a vegan diet makes it really difficult to enjoy it. Why not learn how to make it, then!?
In this specialisation course I will guide you through the science of ice cream, starting from its main components (water, sugars, fats, proteins, fibres/stabilisers and… air) and their behaviour, from a generic physico-chemical perspective and then more specifically in ice cream preparation. Why do a gelato and a sorbet have so very different mouthfeel? What keeps ice cream soft? Can I reduce the amount of sugar in my ice cream and if so, how? This and many other questions will be answered though the course.
We will discuss the function of dairy components and eggs and how to replace them without loosing flavour and texture. We will look at the different sugars, their role and how to select the appropriate ones. We will look at the selection of fats to achieve the correct texture. We will analyse traditional recipes, learn how to convert a dairy-based recipe into a vegan preparation and also how to create new ice creams to suit our fancy! We will also look into the practicalities of making ice cream at home, what you need in terms of equipment and ingredients and how to prepare ice cream step-by-step.
The course is organised in four one-hour theory modules plus a practical session – you’ll design a recipe, we’ll discuss it and we’ll make it together.
It’s a technical course, but I can make complex stuff simple to understand – and at the end of the course you will be completely independent in recipe creation – and able to understand why a recipe from a book may not give you the desired results. Non-vegans will enjoy it too because understanding the science of ice cream opens a world of possibilities and variations on a theme.
The cost is 150 Eur, payable through PayPal or bank transfer. The course is run on the Zoom platform and is organised on a personal basis, so we can schedule the modules according to your individual needs.
Drop me an email if you are interested or need more information! emailto: email@example.com