Ice Cream & Sorbet Technology Workshop
Whether enjoyed alone or as vital components in modern plated desserts, ice creams and sorbets present more than meets the eye. By looking deeper at their structures --- complex solutions, suspensions or emulsions --- pastry chefs continue to refine formulas, techniques and ingredients to create ever more flavorful results. In this class with ICE's creative director, James Beard Award-winning pastry chef Michael Laiskonis, students will be exposed to basic frozen dessert theory. They'll prepare a range of examples, from granitas, sorbets and classic ice creams to more innovative preparations and static frozen items.