Evening Ice Cream & Sorbet Making Course

Half Day Ice Cream & Sorbet Making Course

Send to a Friend

Please use the calendar to select the day you would like to book.

Send Email

Course Details

£ 65.00 P/P INC VAT

Half Day (morning: 9.30am to 12/afternoon: 2pm to 4.30pm)

techniques learned :

  • Cook-ahead methods

  • Making Crème Anglaise with various flavours

  • Cooking and straining fruit purees

  • Creating an unctuous mouth feel

  • Freezing and churning methods

  • Storing methods

  • Serving at the correct temperature

  • Serving suggestions

  • Scooping, making a rochet

  • Presentation

Course Overview

Half Day Ice Cream & Sorbet Making Course

Let’s get one thing straight: eating ice cream is about experiencing that luxurious cool texture and rich tongue-coating flavour we never forget from childhood. And herein lies the secret to making and serving great ice cream: it’s about using full-fat cream, free-range egg yolks, sugar and strong natural flavourings. Forget your skimmed milk, reduced sugar, yoghurt-based grainy horrors – we’re talking full-on guilty pleasure here!

But, making ice cream brings with it a fear of curdling the custard base which can put a lot of cooks off. So, on your Half Day Ice Cream & Sorbet Making Course, you’ll learn how to make a perfect Crème Anglaise custard base, but with a little twist that makes use of a small amount of natural chemistry knowledge.

Don’t worry, we won’t be using any weird chemicals, but you will gain a fascinating glimpse into the world of proteins, sugars and gels. And it never fails!

We’ll answer a few questions, too – for instance: what makes a custard curdle, and what, if anything, can be done to rectify it; is there a correct temperature at which to serve ice cream; how to achieve that professional smooth finish, but without having to buy expensive gadgets.


These are examples of the kind of dishes you could be making

  • Vanilla, cinnamon, basil, black pepper, ginger, chocolate and soft-fruit ice creams

Course Availability (click on a course to book)