Avant Garde Ice Creams
Learn to make ice-creams with the best, Jordi Roca, who will show you how to create innovative textures and tastes. On this course, you will learn how to make a homemade ice-cream from scratch and pair it with some very original toppings.
Propietario y Pastelero en Celler Can Roca, 3 estrellas Michelin, 3 Soles Repsol
Course Content
Course Content
2 - Introduction
3 - Baked apple ice-cream with caramelized apple and sablé biscuit topping
4 - Rocambolesc style vanilla ice-cream with chocolate sponge cake topping
Free
5 - Roca-Cola sorbet
6 - Presentation: Rocambolesc ice-cream parlour
7 - Jordi Roca's philosophy: Toppings
Conclusions and farewell
Course Recipes
About this Course
Create ice creams and sorbets with Jordi Roca
In this online course about ice-cream, Jordi Roca will show you his vision, inspiration, technique, and the secrets that make his ice creams different, with multiples flavors and textures and, of course, a delicious taste.
You will discover how Jordi Roca has shaken up the world of senses and textures by playing with ice-creams and their bespoke accompaniments in the form of toppings.
What's included?
- 1h 20min video
- 8 Recipes
- 22 Lessons
- Recipe book (English, Spanish, French, German)
- Certificate
- Español, English
- English, Español, Italiano, Français, Deutsch
Meet your Instructor
El Celler de Can Roca - 3 Michelin Stars (Girona, Spain)
Jordi Roca took his first gastronomic steps at his parents' restaurant, in Can Roca (Girona). Later, while training at the Escuela de Hostelería de Girona (Girona Hospitality School), he worked with his siblings at Celler de Can Roca helping them with whatever was required.
Jordi Roca's ice-cream philosophy
What you'll learn
In this online course all about ice cream, you will take a deeper look into ice-cream and sorbet techniques. Jordi Roca will share three premium ice cream and sorbet recipes that go beyond the classics, and through which he will share his philosophy. Jordi will prepare each one step by step, explaining the ingredients necessary for a perfect ice-cream or sorbet formulation.
Jordi will explain some of the wide range of toppings offered in his ice-cream parlour ‘Rocambolesc’. These are not just decorations, but are an essential part of the final ice-cream, and provide an interesting combination of textures.
He will prepare of some of these toppings and, finally, you will be told the key points for preparing a good ice-cream.
Who is it for?
This ice-cream course is intended for professionals, foodies, or just ice-cream lovers who want to learn the technique behind a good ice-cream, as well as the potential to create a different, natural type of ice-cream.
What you’ll need
- Ice cream machine
- Thermometer
- Core seed remover (optional)
- Vacuum cooking bags and vacuum packaging machine (optional)
- Blast chiller (optional)
What our students say
Other courses included in your subscription
Why choose Scoolinary?
- Top chefs, including Michelin-starred chefs
- New courses every week
- AI tutor that guides you
- The go-to app for chefs
- Cooking, Pastry, Baking, and more
Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
Ratings and Reviews
4.8
Avg. Rating
1824 Ratings
5
197
4
16
3
7
2
5
1
3
What's your experience? We'd love to know!
Login to Review
Estelle Reinette Martinson
Creative, fun, excellent
Absolutely loved this course. It is packed with great ideas, flavors and toppings, everything ice cream should be. Great ingredients, perfectly balanced for the ideal texture and mouth feel and fun to spark joy. Thank you Chef.
×
![Preview Image]()
rafael torano
Manzana, manzana,manzana
Como usando una manzana conseguimos diferentes texturas y sabores,BRUTALL ,cuando haga la receta,a el sable le pondria un polvo de queso chedar.En el lugar que trabajo les gusta comer la tarta de manzana con queso chedar. Tremendo curso.
×
![Preview Image]()
rafael torano
Manzana, manzana,manzana
Como usando una manzana conseguimos diferentes texturas y sabores,BRUTALL ,cuando haga la receta,a el sable le pondria un polvo de queso chedar.En el lugar que trabajo les gusta comer la tarta de manzana con queso chedar. Tremendo curso.
×
![Preview Image]()
What's your experience? We'd love to know!
Login to Review
Login
Accessing this course requires a login. Please enter your credentials below!
Don’t have an account?
Signup
Thank you for the teaching us 🙂
I like the way he teaches and explains every minute detail and uses of ingredients.