Ice cream course

Ice cream courses

Who doesn't love icy refreshment in the summer and who doesn't like to lick an ice cream now and then in the winter? The coldest of all desserts is in a class of its own. Whether ice cream, sorbet or water ice, it doesn't matter, the main thing is cold and delicious. But once you've decided on a sweet treat, you have to find the right variety, and that's often not so easy.

You stand in front of hundreds of different types of ice cream, sorbet and water ice, all flavors are represented - except for the one you want. Once you have found a suitable flavor, you pay, unpack it and take a first lick. But the ice cream does not taste as delicious as expected. The flavor is a little chemical and with far too much sugar they wanted to hide the fake taste. This is not how it was imagined.

So go home and produce your own ice cream, just the way you like it! Of course, difficulties can also arise here. The ice cream becomes too hard, the sorbet tastes only of water and, depending on the recipe, there is a risk of salmonella from the unpasteurized egg yolk used. But all these problems can be solved in no time.

Welcome to miniSchoggi

Learn with us how you can easily make the icy creations. Our course leader will show you how to make delicious, creamy ice creams and sorbets. If you have already experimented a little at home, you can bring all your questions with you, because the course is always led by a professional confectioner.

The procedure for making ice cream is demonstrated and can be tried out right away. You will not only learn how to mix the ingredients correctly, but also how to use an actively cooling ice cream machine. All sorbet recipes are made without egg and for the ice cream you will learn to boil the egg mixture properly. This way, the finished glacés and sorbets can be stored and enjoyed without hesitation. With us you will learn a variety of recipes, which you can also modify and adapt at home according to your own taste. This also includes making crispy ice cream wafers and ice cream croissants. This is how you make your own cornets.

The focus of the course is on the production of the ice cream mass and the freezing process. If you would like to learn more about the history of the icy treat, you are welcome to read the next section.

History of ice cream and sorbets

Eating chilled and iced food has been popular for a very long time. Already in ancient China, about 4000 years ago, the rulers enjoyed a dish similar to sorbet. This treat was also not unknown to the Greeks. Hippocrates is even said to have recommended it as a remedy. After the Chinese rulers, who had ice and snow brought from the Himalayas by their high-speed runners, the Roman emperors sent their messengers to the Apennines. But with the Romans, the knowledge of how to make ice cream with snow disappeared from Europe.

In China and the Arab world, however, icy treats were still often prepared for the upper classes in the 11th century. It was Marco Polo who first brought a recipe from Asia in which a second mass was cooled with the help of snow sprinkled with saltpeter. The snow melted when it came into contact with the saltpeter and gave off its coldness to water or a foamy egg mass, which was placed in a second cauldron inside the snow. This was the first technique for cooling a mass below 0 °C.

From Italy, the knowledge reached France and Germany. In 1597, a cookbook was written there in which a preliminary stage of milk ice cream can also be found. The first recipe book devoted solely to the icy treat appeared in Naples in 1775. As early as 1686, the first café offering ice cream was opened by an Italian in Paris. In the 18th century, ice cream also made it to the streets of France.

Ice cream was also a success in the USA, because presidents in particular liked the cool refreshment and it was often served at receptions and official dinners. In 1851, the first ice cream factory was opened in Baltimore.

But still the production was a big problem. In winter, ice had to be stored in so-called ice cellars, and the cold mixture required table salt. It was not until 1876 that Linde invented an ice machine in which artificial cold could be produced with the help of compression. This machine was improved in 1885 by the cook Agnes Marschall, who also invented a deep freezer.

Thus, ice creams and sorbets became more and more suitable for the masses and icy treats were also produced at home. The now widely known popsicle was not patented until 1923 by a lemonade manufacturer. According to his own statements, in 1905 he had forgotten one of his lemonades, which he had previously stirred with a wooden stick, in the cold. The next morning, he found a water popsicle outside his window.

Frozen yogurt first appeared on the market in England in 1970 under the name Frogurt. Most or all of the cream in normal ice cream was replaced by yogurt. This resulted in a creamy, softer and delicious variant of ice cream that tastes particularly good when enjoyed with fresh fruit.

Over the years, more and more creations were created, cornets, soft ice and ice cream in special flavors appeared on the market. Even today, people like to experiment, and it is not uncommon to come across unusual types of ice cream in a gelaterie - Smurf, beer or sausage ice cream, for example.

Visit us at a course and learn for yourself how to make the age-old treat. Together we create 22 different glacés and sorbets - do not worry, we offer extraordinary, but sausage ice cream is not among them.