A fundamental aspect of ice cream is the balance between its different components
Artisanal ice cream is synonymous with quality. Only natural products are used in its preparation and, unlike industrially-made ice creams, artisanal ice cream is free of artificial flavorings, colorings, and preservatives. They contain much less air and much less incorporated fat, which makes them creamier with much more body than industrial ice cream, which is ultra-processed and not recommended for its nutritional value (or lack thereof).
To create an artisan ice cream, it’s necessary to apply specific techniques and procedures, to focus on the quality and selection of the ingredients, and lastly, to carefully choose the equipment used in its preparation.
By the end of this online course you’ll be able to:
- Prepare high quality ice cream using natural products
- Properly formulate an ice cream base
- Present very tasty and visual ice creams
Course curriculum
Course Content
What you'll learn
How to formulate and balance ingredients and techniques to achieve perfect ice creams
The idea for this online course is for you to know the importance of how each ingredient is used in balance with others, what purposes it serves, and how it affects the final result.
There are 7 elements of ice cream that demonstrate a different technique: egg yolk, use of chocolate, bases for ice cream versus sherbet, seeding techniques, preparation of sauces that remain liquid at low temperatures, and more.
You will see a wide variety of possibilities for presenting your ice cream, from ice cream scooped into a cone cup to a creamy ice cream bar and, why not, an ice cream sandwich.
Matías Dragun proudly reveals his inspiration from his homeland of Argentina. He gives us flavors such as dulce de leche and the mango and passion fruit sherbet that won him a LATAM ice cream championship, where he represented Argentina.
Who is it for?
This online course is aimed at culinary professionals, home cooks, and foodies.
It’s for all those who seek to expand their vision in the world of artisan ice cream, either to improve their preparations or simply to appreciate good quality ice cream.
What you’ll need
- Ice cream maker
- Thermomix
- Turmix or immersion blender
- Thermometer
- Silicone popsicle mold
- Circular silicone mold
- Silicone spatula
Matías stands out for his talent in pastry and in teaching. He is constantly evolving his knowledge and skills to stay at the forefront of his profession.
This is what Scoolinary Courses are like
About Scoolinary
- Learn at your own pace. Enjoy learning from home. Set your own schedule.
- Expert Instructors. Each instructor teaches only what she/he does best, conveying true passion and excellence in every lesson.
- Professionally produced courses. We select the best instructors and a professional team produces the course with them.
- Online Community. Learn from others and share what you learn.
- Certificate. Demonstrate your course completion with a Scoolinary Certificate
What are you waiting for?
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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.
Ratings and Reviews
Julie Steuber
The information that was presented was excellent. I do wish there was a better, or more in-depth explanation of the different sugars and other additives, or perhaps a companion course of the chemical basis. I also wish that in the companion
Alessia Zarú
Detailed and well explained, I really enjoyed this course. Not only because he showed in a very technical way the procedures to make a perfect ice cream, but also because he suggested various ways to serve it to clients in a pastry shop or in a restaurant. Well done and thank you for sharing your knowledge!
Detailed and well explained, I really enjoyed this course. Not only because he showed in a very technical way the procedures to make a perfect ice cream, but also because he suggested various ways to serve it to clients in a pastry shop or in a restaurant. Well done and thank you for sharing your knowledge!