NOTE: iphone and ipad users, to register for the class.
What’s on the Menu:
You don’t have to fly to Italy to get great gelato. And you don’t even have to trek to that gelatería across town. That’s right: you can make great gelato at home! Richer, silkier and more dense than ice cream, gelato may seem like it requires a magic touch or a fancy tool to make. In reality, you just need a bit of guidance from a pro. Join guest chef Maria Capdevielle for a Small Group Workshop—capped at just 25 attendees—where you’ll learn the art and science of great homemade gelato. We’ll start by clearing up the gelato vs. ice cream confusion (hint: it has to do with eggs, cream-to-milk ratio and serving temperature). With that out of the way, it’s on to technique. You’ll learn how to infuse your milk so that you get boldly-flavored gelato, no mix-ins required. You’ll learn why Maria uses a mix of honey and sugar to sweeten her gelatos. You’ll learn how to perfect the art of drizzled-in melted chocolate that defines the look and texture of great stracciatella. And, most importantly, you’ll learn how to use an ice cream machine to mix your gelato and the surprisingly easy way to make perfect gelato without a machine. To top it all off, Maria will show you how to make pizzelli, simple cones that you shape when still hot off the griddle.
If you don’t have an ice cream machine, whisk the cream until stiff peaks, and fold the milk mixture in.
Gelato is the richer, denser, and smoother relative to American ice cream. In fact, the term gelato actually means ice cream in Italian. In Italy, frozen desserts date back thousands of years, but it wasn't until the Renaissance that gelato, as we know it today, became popular. Similar to ice cream, gelato is made from a custard base of milk, cream, and sugar. The difference lies in the proportions of each with gelato having more milk (and less cream) compared to ice cream. Gelato also doesn't usually contain egg yolks the way that ice cream does.
About Maria: Maria Teresa Capdevielle is the author of "The Secrets of Baking with Olive Oil," a professional pastry chef and a culinary chef/instructor from Abruzzo (Italy). She graduated from the California Culinary Academy in 2003 and did her internship at the famed Chez Panisse in Berkeley, where she learned about hand-selecting and gently preparing perfect produce. Her local experience includes V-Sattui, The Rose Pistola, The Waterfront, The Market Hall, The Townhouse Grill & Restaurant and. She also teaches classes in the SF Bay Area and consults for small restaurants and wineries and help them develop their dessert menu and train their teams. http://www.mariateresaskitchen.com
Our small-group Workshops are capped at just 25 attendees and are distinct from our livestream Classes. As such, they are NOT included with Insider membership.
Want to give this class as a gift? You can purchase gift cards here.
Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along with us.
After class, you will receive a recording of the event, as well as a packet with recipes and resources that we discuss during the event. If you have any questions about this class, please don't hesitate to get in touch via Y29va2luZ3NjaG9vbCB8IDE3N21pbGtzdHJlZXQgISBjb20=.
This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.
Payments for Milk Street livestream workshops are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.
Proceeds from live stream cooking classes and workshops support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, and other partners.
Bonus: All attendees of this class will receive a one-time 15% off coupon to the after class.
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Tickets for Small Group Workshop: Gelato from Scratch with Maria Capdevielle can be booked here.
|Ticket Information||Ticket Price|
|General Admission||USD 65|