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Fundamentals of Artisan Ice Cream

Minimalist recipes. Learn how to make artisan ice cream, without additives or preservatives, using natural ingredients and professional techniques.

The legacy of family tradition at the service of quality and craftsmanship.

Ice cream is designed with the mind and enjoyed with the heart. Ice-cream making is science, good craftsmanship and selecting top-quality ingredients.

In this introductory course to artisan ice cream, you will learn about the history, classification and how to make some of Gelats Angelo’s best recipes.

We will delve into the essence of successful ice cream: the formulation.

You will learn the basic elements that help create a great ice cream: a well-balanced mix and the correct execution of the production process.

presentationartisanicecreams

Course curriculum

Course Content

Chapter 1 - Presentation and Recipe Book
Chapter 2 - Theory about the world of ice cream
Chapter 3 - The basic ingredients of an artisan ice cream
Chapter 4 - Ice cream parlour formula
Chapter 5 - Ice cream production phases
Chapter 6 - Ice cream families
Chapter 7 - Plain ice cream
Chapter 8 - Lemon ice cream
Chapter 9 - Chocolate ice cream
Chapter 10 - Salmon ice cream
Farewell

What you'll learn

Surprising, creative and customizable recipes using the best techniques.

What is ice cream? We will start by defining what ice cream is and what it is not, as well as the basic ingredients.

You will learn about the main types, families and different ways of classifying them.

The numbers rule, we will teach you how to calculate the overrun (yield) and the proportions of each ingredient for a perfect formula.

As for the recipes, we will see 4 creations that exemplify and put into practice the theoretical knowledge.

We will prepare the classic plain ice cream, a vegan lemon sorbet, a dark chocolate ice cream and a salted salmon ice cream.

You will learn about the necessary and essential equipment to get started in the ice cream business.

Who is it for?

This course is aimed at those who wish to get started in the world of professional ice-cream making; meticulous people who enjoy the methodological process of creating perfect and replicable recipes.

Necessary Materials

  • Pasteuriser
  • Batch freezer
  • Ageing vat
  • Blast chiller
presentation2artisanicecreams
Theory.
Diana Goba

There was a video without translation. Also some of the info doesn't match the pdf recipes. And I really wanted to see recipes preparation process, not only pouring into the machine and tasting. Feels like some important process video was left out.

The balancing of the mix
asang asangwa

I like the fact the lecturer is very elaborate. He gives you the knowledge on how to go about making your own ice cream then just giving out recipes where you just follow and don't even know why you are doing what you are doing. I would very much like many courses from him. Great course

Super course.
murat gülçek

I can not found pastorisation of chocolate ice ceram . Could you add this part?

Nice
Konstantinos Petrogiannakis

Very nice

Great job
Nikolas Tsafos

Great job

Great course
Baptiste Gry

Great ice cream theory

An entrepreneur by vocation and second generation of master gelato makers, Hervé Corvitto has accumulated more than 20 years of experience in production and project management in the field of ice cream making.

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Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 1h 40m HD video
  • 4 Recipes
  • 29 Lessons
  • Recipe Book (English, Spanish)
  • 4 Quizzes
  • Certificate
  • Español, English
  • English, Español, Italiano, Français, Deutsch, Português
Level
  • Medium

Ratings and Reviews

4.6
Avg. Rating
888 Ratings
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What's your experience? We'd love to know!
Dani_Vila
Posted 3 days ago
Good stuff!

Herve wisely teach the basics of ice-cream making, the theoretic corpus that we all need to start from the beginning.

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Nikolas Tsafos
Posted 3 weeks ago
Great job

Great job

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Eser Ispartalı
Posted 3 weeks ago
Attention. Very rich content.

Fundamentals of ice cream is definitely one of the most fullfilling course I have ever seen in Scoolinary.

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Baptiste Gry
Posted 3 weeks ago
Great course

Great ice cream theory

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Diana Goba
Posted 3 months ago
Theory.

There was a video without translation. Also some of the info doesn't match the pdf recipes. And I really wanted to see recipes preparation process, not only pouring into the machine and tasting. Feels like some important process video was left out.

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Wuilliam Duran
Posted 3 months ago
como formular helados y sorbetes

me encanto es muy completo

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murat gülçek
Posted 4 months ago
Super course.

I can not found pastorisation of chocolate ice ceram . Could you add this part?

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Brian
Posted 5 months ago
Nice Course Albeit in Espanol

I loved the great photography throughout. It was a bit scientific in some regards and a bit harder to follow since it was not in English with customary measurements. I still enjoyed it and was able to learn from it but it took more concentration due to this.

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Winfiel
Posted 5 months ago
easy to understand

made certain aspects of ice cream making easier for me. and I also learned that ice cream can be more than just a dessert.

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Konstantinos Petrogiannakis
Posted 6 months ago
Nice

Very nice

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