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Ice Cream University was founded in 1995 by Malcolm Stogo. The company specializes in all things ice cream – from ice cream seminars to hands-on consulting, books, flavor and product research and development, and education. Ice Cream University also offers an annual Gelato Tour of Italy. Our students, graduates and clients come from all corners of the globe, across the U.S and abroad. In 15 years we have helped hundreds of individuals and businesses start and succeed in the incredible ice cream business. We look forward to working with you.

Malcolm Stogo

Malcolm Stogo For the last 25 years, Malcolm Stogo has been at the forefront of developing today’s ice cream concepts leap years ahead of the industry. He is the author of numerous books including Ice Cream & Frozen Desserts, Ice Cream Cakes and is the author of a new book titled Incredible Ice Cream. Malcolm is the founder and President of Ice Cream University and Malcolm Stogo Associates. He is also the publisher of Batch Freezer News and Ice Cream Store News, two quarterly newsletters on everything one needs to know about ice cream production and marketing. In the 1980′s, Malcolm co-owned Ice Cream Extravaganza (New York), the largest single frozen dessert operation ($1.5m in sales). He also invented the chocolate dipped waffle cone now being produced and sold all over the world.

Bill Lambert In every industry, there are a few individuals who are considered the best. Bill Lambert fits in that category. He has for the last 50 years been involved in almost every phase of ice cream production (ice cream mixes, continuous freezing production and the use of stabilizers and flavors). For over twenty years, Bill was general manager of Anderson Erickson, Des Moines, Iowa, ice cream line of ice cream products and mixes. Now retired, Bill spends his time on consulting assignments as a volunteer in Russia and Lithuania developing new dairy plants as well as restructuring existing ones. We are extremely lucky to have Bill join us to share and teach us how to do things efficiently the first time out, and cut through the layers of what you can or can’t do in getting product produced. Even better, at each seminar, almost every participant seems to fall in love with Bill because of the way he unwraps the intimidation of how ice cream is made. Bill resides in Des Moines, Iowa with his wife, Sally.

Robert Ellinger is the owner of Baked to Perfection in Port Washington, New York, which is considered by many as one of the finest European bakeries in New York. He was recently named by Pastry Arts Magazine as one of the ten best pastry chefs in America. Robert trained in Europe and has received both a Certified Executive Pastry Chef and Certified Master Baker titles. What we all admire about Robert is his enthusiasm, whether it is about life, pastry, or frozen desserts. He is an expert in the teaching of chocolate, sugar, cakes, and bread. Working with Robert all day long is like taking a dream walk learning how to prepare a great ice cream.

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