Holiday Ice Cream
Taught by Sarah Lohman
Sarah Lohman is a culinary historian and the author of the bestselling books Endangered Eating: America’s Vanishing Foods and Eight Flavors: The Untold Story of American Cuisine. She focuses on the history of food as a way to access the stories of diverse Americans. Endangered Eating was a New York Times Editors’ Choice, and was named one of the Best Books of 2023 by Amazon’s Editors, Food & Wine, and Adam Gopnik on the Milk Street podcast. It was a finalist for the Nach Waxman Prize for Food & Drink Scholarship and winner of the Ohioana Library Book Prize for Nonfiction. Lohman’s work has been featured in The Wall Street Journal, The New York Times, and NPR. Lohman has lectured across the country, from the Smithsonian Museum of American History in Washington, DC to The Culinary Historians of Southern California
My family has a wonderful holiday tradition: we ring in the New Year with homemade ice cream sundaes.
Join me to learn the simple steps of making homemade ice cream, from heating the custard to freezing the final product. We’ll also address how to make sorbets and other frozen delights as well as chat about the history of ice cream in America and popular flavors from the past.
(class size 12-14, lecture, demo, q&a and samples!)
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!
