DON’T MISS YOUR CHANCE! There are only two non-dairy seminars being offered in 2012 and the next one is on May 9-11, 2012.

Reserve your spot today before the seminar sells out. Class size is limited to 11 participants.

Why Non-Dairy?
Homemade premium organic vegan ice cream is an idea whose time has come. Increasingly Americans are aware that their diets play a crucial role in their well-being and they are looking around for newer, healthier options. Across the United States, from Los Angeles to Manhattan, foods such as soy milk, tofu, and spelt have crossed the threshold from specialty items found only in health food stores to products stocked in large supermarkets.

Why Vegan? Why Organic?
By creating delicious, non-dairy ice cream that uses healthy and organic ingredients, you will be able to capitalize on an explosive growth area in the gourmet food market. By offering ice cream lovers a chance to eat a remarkably delicious, low-calorie and low-cholesterol dessert that is free from dairy and refined sugar, and filled with only natural ingredients, you will feel confident that not only customers, but doctors and food critics will soon become our biggest fans.

This is a wonderful opportunity for anyone who wants to produce and sell a non-dairy frozen dessert made from scratch using the following ingredients:
•    Soy
•    Hemp
•    Coconut Cream
•    Almond Milk
•    Rice milk
•    Sorbet

Learn how to use different alternative sweeteners other than refine sugars like:

•    Agave
•    Organic cane juice
•    Sugar free sweetener

Prepare a wide assortment of fresh/frozen fruit sorbets and water ices using different stabilizers and corn syrup solids in order to create a smoother dipping sorbet and/or water ice.

•    Class size is limited to 11 participants
•    Each participant will receive a manual that includes all desserts produced with recipes.

Call us for more information, or reserve your spot online.

Yes, it was great. Our 2012 Gelato Tour of Italy was a major success. The SIGEP convention was a merchandising mecca offering the perfect opportunity to seek out the best equipment, packaging and gelato ingredients Italy has to offer. At the SIGEP convention, our group of 16 learned new ideas, tasted new flavors from many manufacturers, and talked directly with the experts.

For over 13 years, Ice Cream University – lead by Malcolm Stogo – has been bringing people from all over the world to Rimini—both in the industry and those who are thinking about going into the incredible ice cream/gelato business to see first hand what Italy and gelato has to offer.

After leaving SIGEP, we spent one and a half days in Bologna where the group had a private four-hour workshop at Italy’s finest gelateria – La Sorbetteria. Working with Giacomo and Marina Schavion we participated in using the Cattabriga pasteurizer to create the base and vertical batch freezer to produce the following:
•    Producing the finest finished gelato product from scratch
•    Making out of sight Gelato cakes
•    Learning how to make Gelato stick pops
•    From scratch, producing an incredible hot chocolate drink using the most natural ingredients.
•    Learning to make chocolate gianduja candy from scratch from the finest chocolate maker in Bologna, Marina.

After leaving Bologna, twe spent two days in Verona, seeing all the sights Verona has to offer.

A special feature of the tour is the eating and wine drinking experience. And of course, Italy’s wine and food culture is absolutely amazing.

Even better, the networking among the tour’s participants in the tour bus and at the fair was somethiung very special, that money can’t buy.

While we are a year away from our next Gelato Tour of Italy, we are now taking reservations for this fantastic trip in late January, 2013. If you have the time and are really interested in learning more about making gelato, you won’t want to miss this opportunity.

This coming year is going to be terrific for anyone in the frozen desserts industry. As the economy begins to grow again, ice cream will be in vogue big time. All we need is good summer weather.

• Ice Pops – In Mexico, they call them Paletas. Easy to make, reasonably priced, and a novel way to increase business. In the USA, more pop shops will open.

• More non-dairy frozen desserts products will reach the marketplace because of the increased presence of diabetes and lactose intolerance in the population

• More self service frozen yogurt shops will open as the national demand for this kind of concept keeps increasing.

• Small size ice cream cakes – People are really tired of baked cakes for occasions. This year-around business is ripe for expanding your business.

• Ice Cream Pricing – Most ice cream retail shop operators will raise prices slightly because of increases in milk, sugar, cocoa ingredient availability and the economy.

• This summer will see more traveling to resort areas, and ice cream shops in these areas will do quite well.

• Since the ice cream retail industry has shown to be very lucrative, we will see more ice cream store openings than ever before.

• Frozen custard will continue to decline in popularity because there is not enough foot traffic venues to support this business.

• Tart tasting frozen yogurt has reached its maximum range of attracting the traffic needed to sustain the large growth of shops the past three years.

What trends are you seeing for 2012?

• Seminar 106: Taking the first steps – How to get into the Ice Cream/Gelato Business
• Seminar 108: “Beginner” Ice Cream batch freezer hands-on short course
• Seminar 105: Emery Thompson short course seminar

We’ll also offer a number of specialized seminars, including:

• Seminar 103: Ice Cream Cakes, Made Easy
• Seminar 109: Non Dairy Frozen Desserts – Hands-on production

CLICK HERE to view the full 2012 seminar schedule and for location and pricing information.

Also, if you sign up for any 2012 seminar by December 31, 2011 you’ll receive a $150 discount on that seminar.

INGREDIENTS (COMMERCIAL VERSION)
10-Qt Batch

1¼ gal – Ice cream mix (B)
1 oz – Two-fold vanilla extract (B)
1½ lb - Apple pie filling (B)
1 oz - Cinnamon (B)
8 oz - Raisins (M)
4 oz - Graham crackers, broken (M)

PREPARATION
Batch time: 8–10 minutes
Pour all ingredients except raisins and graham crackers into the batch freezer. Turn on dasher, set timer to 8 minutes, turn on refrigeration and begin the batch. Midway through the batch, add the raisins and graham crackers. When the batch is complete, turn off the refrigeration and extrude the finished product. Decorate tops of tubs with some cinnamon, graham cracker pieces and raisins.

MALCOLM SAYS: The apple pie filling and cinnamon are added at the beginning of the batch to create an apple flavor in the mix. The raisins and graham crackers are added while the batch is running to retain larger pieces that will give the finished product more substance.

INGREDIENTS (HOMEMADE VERSION)
8 Egg yolks
1 Tbsp Vanilla extract
8 oz Sugar
12 oz Apple pie filling
16 oz Milk
4 oz graham crackers
16 oz Heavy Cream
½ teaspoon Cinnamon
2 oz Golden raisins

PREPARATION
Use a double boiler to create a custard base. Pour the egg yolks, sugar and milk into the pot. Heat the mixture slowly but do not bring to a boil. When a film forms over the back of your spoon, remove custard base from heat and place the pot into a larger pot filled with cold water to cool. Add in heavy cream and place in refrigerator until cold (at least 2 hours). Then stir in vanilla extract, apple pie filling, and transfer to an ice cream maker. Freeze according to manufacturer’s instructions At the end of the batch, add the golden raisins, cinnamon, and graham crackers, turn off refrigeration and extrude the finished product. Yield: 1½ quarts of ice cream

INGREDIENTS

10 ounce bottle                                    Your favorite Root Beer soda
6 oz.                                                       Vanilla ice cream
1 ounce                                                  Whipped cream

PREPARATION

Using a 20 ounce glass, pour in 7 ounces of the Root Beer soda, followed by 6 ounces of Vanilla ice cream

Stir the mixture together to create some foam

Next, pour in the remaining Root Beer soda. (It will create more foam)

Top off the drink with a swirl of fresh whipped cream

NOTE: Always use a larger size glass than the ingredient measurements required to avoid foam from overflowing over the glass.

INGREDIENTS
10-Qt Batch

1½ lb   Sugar (B)
¾ lb    36 DE corn (B)
½ oz    Stabilizer CC–917 (B)
½ gal   Water (B)
1¾ qt   Fresh orange juice with pulp (B)
¾ qt     Ice cream mix (B)
1 oz       Vanilla extract (B)
1 oz       Orange flavoring (B)

Mix together thoroughly sugar, 36 DE corn and stabilizer. Add in ½ of the water (hot) and blend well. Pour all ingredients including the remaining water (cold) into the batch freezer. Turn on the dasher and run for 2 minutes to blend ingredients, set the timer to 15 minutes, turn on refrigeration and begin the batch. As mixture firms up and looks gravy, turn off refrigeration and extrude the  finished product.

HOMEMADE VERSION

10 oz Sugar
24 oz Water (hot and cold)
12 oz Orange juice
8 oz   Heavy cream
1         Zest of orange

PREPARATION

Thoroughly mix the sugar with 12 ounces of water (hot). Add in orange juice, heavy cream, orange zest and remaining water (cold) into an ice cream maker and freeze according to the manufacturer’s instructions. When the batch is complete, turn off the refrigeration and extrude the finished product. Yield: 1½–2 quarts of cream ice

CARAMEL TOPPING
Ingredients:
2 ounces Water
¾ stick Butter- Sweet (unsalted)
2 3/4 pd Dark Brown Sugar
16 ounces Heavy Cream
1 ounce Arrowroot or Corn Starch
1/.2 ounce Cinnamon
2 ounces Molasses

Directions:
1. Cook and melt sweet butter and heavy cream
2. Pour in double boiler, water,, bring to boil
3. Stir in brown sugar
4. Stir in heavy cream and sweet butter
5. Bring to a boil, and continue boiling for 4-6 minutes
6. Remove from heat, add corn starch
7. Add cinnamon
8. Cool immediately

HOT FUDGE SAUCE
Ingredients:
1 cup sugar
4 ounces unsweetened cocoa powder
1/4 teaspoon salt
1 cup water
1 cup heavy cream
1 cup light corn syrup
4 ounces semisweet chocolate, coarsely chopped and divided
1/2 cup (1 stick) butter, softened
1 tablespoon vanilla
2 ounces Brandy
1 Teaspoon cinnamon

Mix sugar, cocoa and salt in a large, heavy saucepan. Whisk in the water until well blended. Bring to a simmer over medium-high heat. Remove from the heat and whisk in the cream, corn syrup, and 1/2 of the chopped chocolate.

Return to medium-high heat and boil. Whisk frequently until the bubbles become small and the syrup is thick and sticky, 5-7 minutes (or 225 degrees on a candy thermometer). Remove from the heat and add the rest of the chopped chocolate, butter, brandy and vanilla. Whisk until smooth. Serve at once, or let cool. Cover and refrigerate up to 2 weeks. Reheat over low heat.

Don’t want to make your own? Ice Cream University now offers our own line of topping sauces. Visit our shop and look for the Malcolm’s Organic line.

As you know, being in the ice cream business has many rewards. One of them is selling a beautifully decorated ice cream cake or pie to customers, and watching them leave your shop with a smile of satisfaction and anticipation. And even better, it might mean that they come back again and again for another cake or pie as a repeat customer. Developing this take-home segment of your business can be the difference between success and failure, especially in the cold winter months.

It may seem like an overwhelming task to make ice cream cakes and pies from scratch like the pro’s do, but there is no mystery to it. All that is required is a little technical knowledge, the proper tools, and a great desire to build a successful dessert business.

POTENTIAL
It is not uncommon or unrealistic to expect sales in frozen dessert cakes and pies to exceed 25% of your sales at various times of the year. And, the icing on the cake (so to speak), is that it can be very rewarding!

Holidays are BIG BUSINESS for the entrepreneur who has developed a frozen dessert cake and pie clientele. Everyone has a birthday, so tap into the “birthday cake market” and let your customers know with brochures and visual displays all the reasons why they should purchase a delicious ice cream or frozen yogurt cake or pie from your store. While most ice cream cakes are sold for birthdays, selling them year ’round for other holidays and celebrations can increase your sales dramatically. Think about it. Every month of the year provides an opportunity to sell a dessert geared to a special celebration or activity. The month of June is a prime example: birthdays, anniversaries, graduations, summer parties, bridal showers, Father’s Day, and more. What a month!

A dessert display that constantly changes to reflect the holiday or season will attract the attention of your customers. You will find that some will diligently place their order for a special custom cake days in advance, while others will spontaneously purchase a cake or pie directly out of your display. The ability to satisfy both types of customers with a delicious, beautifully decorated cake or pie will guarantee repeat business as well as make potential customers out of everyone who has ever tried one of your desserts.

This is a very exciting time to be in the frozen dessert business. Yes, people are more aware of fat and calories, but their desire for the most satisfying indulgence is still very much alive. By producing your own ice cream and frozen yogurt cakes and pies, you have the opportunity to appeal to a wide variety of customers, from the most gourmet palate to the customer with real health concerns.

Let’s get started! You provide the desire, and we’ll take care of everything else. One last thing, you must promise to practice, again and again… and maybe even some more. Soon, you will be making the most fabulous-looking cakes and pies you ever imagined in your own shop just like the one below.

Want to read more? The 2011 revised edition of Ice Cream Cakes is now available in our book store. In the meantime, here’s a recipe to get you going.

RASPBERRY CHEESECAKE
ICE CREAM CAKE

Tastes like cheesecake, only much more refreshing. Makes a perfect summertime dessert.

INGREDIENTS
8 oz. Basic cookie crumb crust
- graham meal 6.4 oz.
- margarine 1.6 oz.
35-40 oz. Raspberry Cheesecake Ice Cream
12 oz. Processed raspberries, divided
6 oz. Non-dairy whipped topping (Rich’s)
5 oz. Graham crackers (broken)
16-20 Fresh raspberries

PREPARING THE BASE & FILLING THE CAKE
Soften or melt margarine. Blend graham crumbs with margarine and sugar until thoroughly combined. Press mixture (3/8″ layer) evenly into bottom of pan. If necessary, briefly freeze pan to harden. On top of graham base, layer with ice cream. Layer 8 oz. processed raspberries and broken pieces of graham crackers. Layer again with ice cream until it reaches level of top of pan.

Freeze cake approximately 8 hours or overnight, until filling is frozen solid.

FROSTING & FINISHING TOUCHES
Remove cake from mold by wiping outside of mold with a warm wet towel. Place cake on 9″cake board. Using plain fine graham meal, roll sides of cake with graham meal. Freeze cake.

Working quickly, spread 4 oz. non-dairy topping evenly on top of the cake.

Fill drizzle bottle with raspberry puree. Drizzle thin lines of raspberry (3/4″ apart) across the top of the cake. Using a toothpick, cut through lines of raspberry puree to create a “feather” pattern.

Fill pastry bag with remaining non-dairy whipped topping. Using tip #2-E, pipe a shell border all the way around side of cake. Place raspberries on top of shell border, one raspberry on every third shell. Place 6-8 raspberries in center of cake.

Makes (1) 8″ cake  -  Approximately 47 oz.  -  Serves 10