Week 1 History and definitions

  • Understanding overrun and maturation
  • Percentages of cream and milk
  • Using an ice cream machine

Week 2 Sorbets/Sorbettos/Sherbets

  • Understanding and using a Baumé scale
  • Fresh fruit vs. fruit puree
  • Differences between sorbets and sherbets

Week 3 Flavor Profiling

  • Ice cream insertions
  • Using alcohol in ice cream and sorbet
  • Mixing and matching flavors