Day 3

The third day the techniques and topics covered were:

  • Freezing Methods
  • Ice Cream Bases
  • Flavoring Ice Cream Bases
  • Sorbet Bases
  • Ice Cream Sauces

The Menu included:   (Sorry, no pictures)

French Vanilla Bean Ice Cream

Caramel Pecan Praline Ice Cream

Chocolate Lovers Rum Raisin Ice Cream

Still-frozen Coffee Parfait

Raspberry Sorbet

Grapefruit Vodka Granita

Bittersweet Chocolate Sauce

Chocolate Fudge Sauce

Rum Butterscotch Sauce

Caramel Sauce


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For information about the pastry class I attended, visit the Culinary School of the Rockies

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