Contemporary ice creams

Contemporary ice creams

Stéphane Augé
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Expert
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50m
6
Videos
An in-depth theoretical approach to ice cream technology, put into practice with three modern and original ice cream recipes: a simplified strawberry ice cream, a full-fruit sorbet with pear and Bleu d'Auvergne cheese, and a vegan almond-flavored ice cream.
Contemporary ice creams
Completion time
Preparation
50m
Baking
30m
Resting
60h
Techniques taught
  • Preparing cooked sugar
  • Making an ice cream mix
  • Pasteurizing a mixture
  • Making a natural ice-cream stabilizer
  • Mixing with a hand blender
  • Churning a mixture
  • Making an ice cream
  • Pasteurizing a mixture
  • Making a sorbet
  • Churning a mixture
  • Making granola
  • Roasting cereals
  • Mixing with a hand blender
  • Pasteurizing a mixture
  • Making an emulsion
  • Churning a mixture
  • Making a vegan ice cream
Discover the first step of this course for free

Step 1 : Ice cream technology

Stéphane Augé
Stéphane Augé
Best Craftsman of France (MOF), Ice Cream Maker | French Ice Sculpture Champion
Best Craftsman of France (MOF), Ice Cream Maker | French Ice Sculpture Champion

Step 2 : Pectin solution

Step 3 : Granny’s strawberry ice cream

Step 4 : Bleu d’auvergne & pear-flavored full fruit sorbet

Step 5 : Puffed quinoa granola

Step 6 : Vegan almond-flavored ice cream

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