Ice Cream University is very proud to announce the First International Masters Class in partnership with Giacomo Schiavon of La Sorbetteria, Bologna, Italy. If you are inspired to learn new ideas, techniques, and use of different ingredients, this Masters Class is for you. For more information on La Sorbetteria, visit lasorbetteria.it.
In the class we will cover:
- Base diversification: White, egg, chocolate made from scratch using a pasteurization process.
- Sorbet: Using fresh fruit as the base with different sweeteners and stabilizers
- Mixes: Nonfat and lowfat gelato, and high fat super premium ice cream
- Stracciatella: making a liquid chip from scratch
- Complex compositions: using different sweeteners, stabilizers, skim milk powders, and 36-42 DE corn syrup
- Preparing fruit flavors: Fruit flavoring and marinating fruit
- Aromas: Use of extracts for boosting flavor composition
- Recipes: For many gelatos, ice creams and sorbets
Private consultations will be available to discuss individual needs and issues with each student.
Let me tell you something about Giacomo and La Sorbetteria. When I first walked into his shop several years ago, I felt something that is hard to explain. It was the anticipation that I was going to experience something that I was not prepared for. And then it hit me when I tasted his pistachio (for which he makes his own paste). It was like nothing I have ever tasted. It was smooth and clean but with a burst of pure pistachio flavor that is exceptional. It was a WOW experience, which I have always wanted to share with my students. Now is your opportunity of a lifetime to learn from an expert who will show us what true passion is all about. Take it from me, you have never tasted such flavor anywhere.
MASTERS CLASS PRODUCTION WORKSHOP SCHUEDULE
DAY 1
Morning Session
An opening orientation on the equipment we will be using, the Carpigiani Batch Freezer.
A presentation by both Giacomo Schiavon and Malcolm Stogo who will discuss their passion for making gelato and ice cream and the route they took to become experts in frozen dessert production.
The class will prepare with Giacomo’s instruction, three basic gelato base recipes (White, Egg, and Chocolate) from scratch with a Carpigiani pasteurizer.
The class will learn how to use different sugars, skim milk powders, and stabilizers
Flavors To Be Made
Vanilla Gelato: The old saying: “you are always judged by the vanilla you produce.”
Chocolate Gelato: Both dark and milk chocolate. It takes patience, but the results are worth it.
Nocciola, Amaretto and Pistachio Gelato: From scratch, grinding the nuts, creating a paste. The finest nut flavors you will ever produce.
Afternoon Session:
Fragola, Peche, Fruit di Bosco and Mango – we will prep the fruit by a marination process, puree some and integrate the balance into the finished flavor.
We will have a break-out session to discuss individual concepts (privately) and answer all of your individual questions..
DAY 2
Morning Session
The entire morning session will be spent making additional gelato and ice cream flavors, Italian ice and sorbet flavors. The afternoon session will concentrate on gelato/ice cream cakes, and novelties
The balance of the day will be spent on individual needs of the participants creating any requests and needs.
For more information, please email or call.
