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The Art and Science of Frozen Deliciousness: Artisan Ice Cream, Gelato, Sorbet, Granita, & Ice Pops

December 7-9, 2018
Eagle Mountain Farmstead in Lipan, Texas
This is the food class you have been waiting for!  

Learn the techniques, principles, and tools of artisanal frozen desserts! Whether you want to impress your friends and family using effective yet inexpensive small-scale equipment, or plan on opening your dream ice cream parlor or gelateria with state-ot-the-art equipment, this 3-day class is for you. 

Dr. Larry and Linda Faillace of Three Shepherds Farm have taught classes in artisan foods for over 21 years and are excited to teach this class for the first time at Eagle Mountain Farmhouse Cheese in Lipan, Texas, where Dave and Matt Eagle have just launched their new ice cream venture. Larry and Linda are partners in The Cream House Gelateria in Asheville, North Carolina, have collaborated with Pazzo Marco Creamery in Gualala, CA, and have consulted with Eagle Mountain on their new ice cream recipes.

You will learn the differences between making a super-premium ice cream, and authentic Italian gelato; how to take delicious ripe fruit and turn it into a perfectly creamy and smooth sorbet; how to select the best ingredients and combine them for amazing flavor and texture; and how to avoid chemical emulsifiers and stabilizers in your frozen desserts. You will also learn how to infuse your homemade frozen desserts with liqueurs, spirits, wines, and beers to enhance flavor and texture. Overall, we will feature traditional and novel ingredients and techniques that will make your frozen desserts excel and will make the "store bought" pale in comparison.

Once you learn the principles and techniques, and get a little hands-on experience, you will be able to insert your own creativity and make many memorable food experiences. And the class is just in time for some holiday creations! This class will sell out quickly!