Ice Cream!
Taught by Sarah Lohman
Sarah Lohman is a culinary historian and the author of the bestselling and critically acclaimed book Eight Flavors: The Untold Story of American Cuisine. She focuses on the history of American food as a way to access stories of women, immigrants, and people of color, and to address issues of racism, sexism, and xenophobia. Her work has been featured inTheWall Street Journal andThe New York Times, as well as onAll Things Considered; and she has presented across the country, from the Smithsonian Museum of American History in Washington, DC to The Culinary Historians of Southern California. She is also 1/2 of the Masters of Social Gastronomy, a monthly food science and history talk at Caveat NYC, with Brainery co-founder Jonathan Soma.
I won’t lie: buying an ice cream maker has been one of the best investments of my life. I am amazed at the endless joy it has brought me; and now, I want to share that joy with you.
Join me to learn the simple steps of making homemade ice cream, from heating the custard to freezing the final product. We'll chat about the history of ice cream in America as well as discuss the science of ice cream making. Finally, we’ll sample the delicious results of all our hard work.
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!
