Ice Cream Making Workshop
Taught by Jonathan Soma
Soma was born in the South, is what someone from the North would say. He co-founded the Brainery, is the sciencey half of Masters of Social Gastronomy, and plans on getting married to Waffle House. In his more droll moments he is a tragic sellout to higher ed as a professor of data journalism at Columbia University's journalism school.
See more @dangerscarf
To me, the most important part of ice cream is trying to get flavors from the source - whether they're vanilla beans, frozen fruit, coffee or tea, nuts, or whatever else - into the flavor of the ice cream. We'll cover the hows and whys, with a special cameo by Lots Of Scientific Facts. It really isn't tough, you just have to know a few simple rules and you'll be good to go.
Ice cream has about a billion relatives - french style, philadelphia style, gelato, sorbet, sherbet, frozen yogurt - we'll talk about what makes them different from one another, and give a quick rundown of how to make them.
No machine? No problem! I'll show you how to make kulfi, a magic ice creamish dessert that requires all of 3 ingredients and a hand mixer (or a very patient whisker with a very strong arm).
After the class is over we'll segue into an Ice Cream Club meeting, where a bunch of people who make ice cream (and you) hang out and eat each others' concoctions--some awesomely weird, some entirely delicious.
*We'll probably be doing this every month before ICC meets, so keep an eye out for more sessions!
This class, like alllll of the others, happens at 515 Court St in Brooklyn, at the corner of W 9th and Court.
Books & Supplies
Would you rather strike out on your own? No sweat! We've tracked down just what you need.
Cuisinart Compressor Ice Cream Maker
This ice cream maker has a built-in compressor, meaning you can make ice cream on a moment's notice instead of having to place your bowl in the freezer 12-24 hours in advance. They're pricey (around $240), but definitely worth it if you want to churn out more than one flavor or batch at a time. We find we use it a lot more because it doesn't require the advance planning!
