Did you know that you can find ice cream recipes dating back to 1830s cookery books and beyond? Discover those receipts with us and get your ice cream cranking arm ready as we try out some of these historical recipes for both familiar and more unusual flavors (we’ll pass on oyster ice cream, thank you).
With this class, you will learn three different techniques: a period sabotiere, a more modern hand-cranked ice cream and ice cream in a bag. Through process and history, you will understand how ice cream transformed into being the country’s favorite dessert.
Class Times and Cost
Saturday, June 14: 9 a.m.–12:30 p.m.
Members: $80, Nonmembers: $90