Creative Culinaire Cooking and Baking School

Introduction to Basic Ice Cream

- Milk composition
- Ice cream and sorbet composition
- Ice cream structure
- Gelato basic recipes: creamy flavours, fruit flavours
- Mix calculations
- Batch freezing operations
- Mix processing and aging
- Sugars and sweeteners
- Hygiene considerations
- Displaying and decorations: variegating and toppings

Flavours Include
Chocolate, Banana Ice-Cream, Orange Sorbet, Coffee Gelato and Bonus Gelato Recipes

About Michael

Michael has done extensive work with both American ice cream and Italian gelato, having done both formal courses and worked with ice cream makers from the US and Italy. In a recent renown US course in Pennslyvania, Michael graduated among the top 10% of the class and went on with working in creameries there and in Manhatten. Michael has also helped with the setup of local gelateria in Singapore.

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