Homemade Ice Cream (Online)
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
*This is a live online class via Zoom.*
Sarah will walk you through the steps to make perfect custard-based ice cream at home. She'll also cover egg-free and vegan ice creams, how to add flavors and mix-ins, the science that will help you troubleshoot your recipes, and the best ice cream makers for your money.
You don't need to make along with class, but recipes will be provided and you can cook along if you already have a machine on hand! (Ice cream makers are required to make ice cream in general, but you don't need to already have purchased one to take the class, just if you want to make ice cream down the road.)
