Ice Cream & sorbet by World Pastry Champion from Udemy

We all wanted to know how to make Ice Cream or Sorbet.

There is a lots of science involved in this topic where you need to know about the sugar, fruits acidity and also have to understand more about proper storage and serving temperature.

This is a specialised program where World Pastry Champion Chef Loi Ming Ai teach you about Ice Cream and Sorbet and then use them to create a selection of Ice Cream Cake.

Ice Cream Macaron Strawberry Sandwich - A macaron sandwich filled with chocolate / Strawberry flavoured ice cream

Banana Chocolate Peanut- An ice cream cake made with a combination of banana sorbet, soft caramel filling and chocolate ice cream nestled on a crunchy peanut sable base.

Earl Grey Tea - Parfait infused with earl grey tea along with milk chocolate ice cream

Exotic Chocolate Cake - A combination of exotic flavours that consists of an mango lemon sorbet paired along with chocolate gianduja parfait with caramalised cocoa nibs toasted coconut ice cream on a gianduja flavoured dacquoise base.

Ice Cream Macaron chocolate Sandwich - A macaron sandwich filled with chocolate / Strawberry flavoured ice cream

Maple Cake - An ice cream cake made with maple ice cream along with caramalised walnuts along with a hazelnut dacquoise base

Tiramisu - Inspired by the italian dessert, this ice cream cake is made from mascarpone ice cream, coffee ice cream on an almond dacquoise.

Vacherin - A classic, made with strawberry sorbet and vanilla ice cream along with crunchy meringue and crème chantilly

What's inside

Learning objectives

Learn about ice cream making
Learn how to make sorbet

Learn to to make cakes based on ice cream and sorbet
Learn about ice cream sandwiches

Learn about ice cream making
Learn how to make sorbet
Learn to to make cakes based on ice cream and sorbet
Learn about ice cream sandwiches

Syllabus

Introduction

All Product Introduction

A macaron sandwich filled with Strawberry flavoured ice cream

An ice cream cake made with a combination of banana sorbet, soft caramel filling and chocolate ice cream nestled on a crunchy peanut sable base.

Parfait infused with earl grey tea along with milk chocolate ice cream

A combination of exotic flavours that consists of a mango lemon sorbet paired along with chocolate gianduja parfait with caramalised cocoa nibs toasted coconut ice cream on a gianduja flavoured dacquoise base.

A macaron sandwich filled with Chocolate flavoured ice cream

An ice cream cake made with maple ice cream along with caramalised walnuts along with a hazelnut dacquoise base

Inspired by the italian dessert, this ice cream cake is made from mascarpone ice cream, coffee ice cream on an almond dacquoise.

A classic, made with strawberry sorbet and vanilla ice cream along with crunchy meringue and crème chantilly

Good to know

Know what's good

, what to watch for

, and possible dealbreakers

Taught by World Pastry Champion Chef Loi Ming Ai, which may offer insights into professional pastry techniques

Explores the science behind ice cream and sorbet making, including the role of sugar and fruit acidity, which is essential for consistent results

Covers a range of ice cream cake creations, such as Ice Cream Macarons and Tiramisu, which may inspire creativity in the kitchen

Requires understanding of proper storage and serving temperatures, which is critical for food safety and optimal taste

Activities

Be better prepared before your course. Deepen your understanding during and after it. Supplement your coursework and achieve mastery of the topics covered in Ice Cream & sorbet by World Pastry Champion with these activities:

Review Basic Pastry Techniques

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Reviewing basic pastry techniques will provide a solid foundation for understanding the more advanced ice cream cake recipes covered in the course.

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Review basic cake recipes and techniques.
Practice making simple frostings and fillings.
Familiarize yourself with common baking tools.

Read 'The Perfect Scoop' by David Lebovitz

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Reading 'The Perfect Scoop' will provide a deeper understanding of the science and techniques involved in making high-quality ice cream and sorbet.

View Ready for Dessert, Revised: My Best Recipes [A... on Amazon

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Read the introductory chapters on ice cream science.
Select and try out several ice cream and sorbet recipes.
Take notes on the ingredients and techniques used.

Experiment with Sugar Ratios

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Practicing with different sugar ratios will help you understand how sugar affects the texture and sweetness of ice cream and sorbet.

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Prepare a base recipe for ice cream or sorbet.
Create variations with different sugar concentrations.
Freeze and taste each variation, noting the differences.

Four other activities

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Document Your Ice Cream Experiments

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Creating a blog or journal to document your ice cream experiments will help you solidify your learning and share your knowledge with others.

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Create a blog or online journal.
Document each ice cream or sorbet recipe you try.
Include photos and notes on your results.
Share your blog with other ice cream enthusiasts.

Design Your Own Ice Cream Cake

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Designing your own ice cream cake will allow you to apply the knowledge and skills you've learned in the course to create a unique and delicious dessert.

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Brainstorm flavor combinations and design ideas.
Develop recipes for each component of the cake.
Assemble and decorate your ice cream cake.
Share your creation with friends and family.

Read 'Frozen Desserts' by Francisco Migoya and the Culinary Institute of America

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Reading 'Frozen Desserts' will provide a professional-level understanding of frozen dessert techniques and flavor combinations.

View The Elements of Dessert on Amazon

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Review the sections on advanced ice cream techniques.
Experiment with flavor pairings suggested in the book.
Try out a recipe for a less common frozen dessert.

Watch Advanced Pastry Chef Tutorials

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Watching advanced pastry chef tutorials will expose you to new techniques and flavor combinations that can elevate your ice cream cake creations.

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Search for tutorials on advanced cake decorating techniques.
Find tutorials on creating unique ice cream flavors.
Practice the techniques demonstrated in the tutorials.

Career center

Learners who complete Ice Cream & sorbet by World Pastry Champion will develop knowledge and skills that may be useful to these careers:

Ice Cream Maker

An Ice Cream Maker specializes in the creation of various ice cream and sorbet flavors and formulations, an area directly covered by this course. This course will be very helpful for someone looking to master the craft of ice cream, teaching the science of sugar, fruit acidity, and temperature control when making ice cream and sorbet. Furthermore, it helps develop innovative flavor combinations through the creation of ice cream cakes and sandwiches. The instruction from a World Pastry Champion in this course would be a boon for any aspiring Ice Cream Maker.

See salaries and explore the career path for Ice Cream Maker

Pastry Chef

A Pastry Chef creates a wide variety of desserts, and this course specializing in ice cream and sorbet provides a valuable skill set. The course not only covers the fundamentals of ice cream and sorbet making, it also delves into the creation of ice cream cakes and sandwiches, which are highly relevant for a pastry chef. Learning how to work with fruit acidity, sugars, storage and serving temperatures of ice cream and sorbet products can directly impact the quality of a Pastry Chef's creations. This course can help a pastry chef to make a wider variety of high-quality frozen desserts.

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Dessert Maker

A Dessert Maker focuses on the creation of various sweet treats, and this course will be particularly helpful in mastering ice cream and sorbet. This role requires knowledge of flavor pairings, which the course provides through learning to create ice cream cakes and various sorbet desserts. This course will help a Dessert Maker understand the science behind frozen desserts, including the impact of sugar, fruit acidity, and temperature to bring out the full flavor and freshness of their dessert offerings. This course is perfect for anyone who wants to make high quality ice cream and sorbet.

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Recipe Developer

A Recipe Developer creates and tests recipes for various food items, and this course focused on ice cream and sorbet provides a specialization in frozen desserts. The course covers the science of making ice cream and sorbets, including how to work with different levels of sugar and fruit acidity, which a Recipe Developer will need to know. The course goes beyond the basics, teaching how to formulate innovative recipes for such desserts as ice cream cakes and sandwiches which demonstrate a range of skills. For a Recipe Developer who wants to specialize in frozen desserts, this course will be tremendously helpful.

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Culinary Instructor

A Culinary Instructor educates others in the art of cooking, and this course on making ice cream and sorbet would help them to teach more effectively in this area. The course covers all the basics of ice cream and sorbet production, as well as more advanced applications like ice cream cakes and sandwiches. This course, taught by a World Pastry Champion, demonstrates the proper application of technique and knowledge that a Culinary Instructor may wish to pass on to their students. A Culinary Instructor taking this course will be able to teach with more confidence in their knowledge about frozen desserts.

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Food Scientist

A Food Scientist studies the chemical and physical properties of food, and this course can be particularly helpful to learn about the science behind ice cream and sorbet creation. This course teaches the science involved in ice cream and sorbet making, focusing on aspects like sugar content, fruit acidity, and storage temperature. The course’s practical application of the science, by creating various ice cream cakes and sandwiches, directly complements the knowledge needed by a Food Scientist. A Food Scientist may value knowledge of those factors which affect texture and taste of frozen desserts.

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Product Development Specialist

A Product Development Specialist is involved in creating new food products, and this course can be very helpful for developing new ice cream and sorbet based products. This course goes into the science of ice cream and sorbet making, including sugar content and fruit acidity, which are essential to understanding how a product will come together. The course teaches to formulate ice cream cakes and sandwiches, demonstrating how ice cream products can be used in other applications. A Product Development Specialist can expand offerings and be innovative using the techniques they learn in this course.

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Quality Control Specialist

A Quality Control Specialist ensures that food products meet established standards, and this course on ice cream and sorbet production will help them to understand the characteristics of high quality frozen desserts. The course teaches the science and technique of making high-quality ice cream and sorbet. The course highlights the proper techniques to use and how to use proper temperature control in order to deliver a product that is best-in-class. This course will give a Quality Control Specialist skills to maintain the best ice cream and sorbet products.

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Catering Manager

A Catering Manager oversees the planning and execution of food service for events, and this course will help to expand their offerings to include high quality ice cream and sorbet based desserts. The course will teach how to make a variety of ice cream and sorbet desserts, including cakes and macaron sandwiches, which are suitable for catering events. This course, taught by a World Pastry Champion, will enable a Catering Manager to offer a more professional and diverse selection of desserts, thus attracting more clients. A Catering Manager can use this course to add to the high-end offerings on their menu.

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Personal Chef

A Personal Chef cooks for individuals or families, and this course focused on ice cream and sorbet will allow them to create exciting and delicious frozen desserts for their clients. The course teaches the science and technique behind high quality ice cream and sorbet creation. This course will show a Personal Chef how to innovate with techniques for ice cream cakes and ice cream sandwiches. A Personal Chef who takes this course will be able to add more to their menu and also offer more options to those with dietary restrictions.

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Restaurant Owner

A Restaurant Owner manages all aspects of a restaurant, including the menu, and this course focusing on ice cream and sorbet helps them to make informed decisions about their offerings. This course teaches the science involved in making high-quality ice cream and sorbet. A Restaurant Owner with such knowledge can make more informed decisions regarding menu items. This course delves into making ice cream cakes and ice cream sandwiches which can be a specialty or high-margin items for a restaurant. A Restaurant Owner will have a wider perspective to build a complete menu.

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Baker

A Baker produces various baked goods, and this course focused on ice cream, sorbet, and frozen desserts will broaden a baker's skill set. While baking is not the focus of the course, the creation of ice cream cakes and ice cream sandwiches involves elements also used by a baker, such as macaroons and dacquoise. Expanding a baker's repertoire to include both hot and cold desserts makes this course particularly helpful. In this course they will learn to make cakes featuring ice cream and sorbet.

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Kitchen Manager

A Kitchen Manager oversees the operations of a kitchen, and this course will give them expertise in making high quality ice cream and sorbet desserts. This course provides a complete overview on how to make ice cream and sorbet, as well as how to make ice cream cakes and sandwiches that can improve the restaurant menu. With this course, a Kitchen Manager can ensure better quality control over the production of frozen desserts. A Kitchen Manager who understands the science and technique of ice cream can improve the overall quality of their kitchen's output.

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Food Blogger

A Food Blogger creates content about food, and this course on making ice cream and sorbet can provide a unique and expert angle for their content. This course teaches the science and techniques for making ice cream and sorbet. The course, taught by a World Pastry Champion, will help a Food Blogger with expert knowledge to develop interesting and informative content to share with their audience. The course also provides knowledge on how to make visually appealing ice cream cakes and sandwiches for a Food Blogger to present in their media.

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Food Stylist

A Food Stylist enhances the visual appeal of food for photography and videography projects, and this course will help them to understand the characteristics of ice cream and sorbet for styling. The course describes various recipes for ice cream cakes and ice cream sandwiches, which will give the Food Stylist ideas for how to best present these desserts. This course covers the science of temperature and storage, which are key for a Food Stylist to understand how to maintain the appearance of frozen desserts. A Food Stylist can use their knowledge of the course to present ice cream and sorbet in the best possible way.

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Reading list

We've selected two books that we think will supplement your learning. Use these to develop background knowledge, enrich your coursework, and gain a deeper understanding of the topics covered in Ice Cream & sorbet by World Pastry Champion.

Ready for Dessert

Save

Comprehensive guide to making ice cream, sorbet, and other frozen desserts. It provides detailed explanations of the science behind ice cream making, as well as a wide variety of recipes. It valuable resource for understanding the principles of ice cream formulation and flavor development. This book is commonly used by both home cooks and professional pastry chefs.

Ready for Dessert, Revised: My Best Recipes [A...

Hardcover

The Elements of Dessert

Save

Offers a comprehensive and professional approach to frozen desserts, including ice cream, sorbet, gelato, and more. It delves into the science, techniques, and recipes used in professional kitchens. It is particularly useful for understanding advanced techniques and flavor pairings. This book is often used as a textbook in culinary schools.

The Elements of Dessert

Hardcover

Ice Cream & sorbet by World Pastry Champion

What's inside

Learning objectives

Syllabus

Good to know

Save this course

Activities

Career center

Reading list

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