Ice Cream Fundamentals:

The Complete Course

The Complete Course

This course is dedicated to those who have a desire to learn the fundamentals of ice cream. Having a solid foundation is the key to a strong and long lasting comprehension in this field of frozen desserts.

Why do we use certain ingredients?

How we balance a recipe to achieve great texture?

What is partial coalescence, freezing point depression, aging?

How do we avoid ice crystals?

Once you get a good grip behind the science of ice cream making and how to produce it, you are then able to enter the creative process with more confidence.

What You'll Learn In

This Course

What Is Ice Cream

The Process of Ice Cream Making

Core Ingredients

Breakdown of Stabalizers & Emulsifiers

Six Crucial Steps to Production

Cooking A Base Step-by-Step

Access To My Best Base Recipes

Infusions, Alcohols & Add-Ins

How To Naturally Color Your Bases

Math Class: How To Balance A Recipe

Modifying & Creating A Recipe From Scratch

A Review of Ice Cream Machines

Troubleshooting Common Ice Cream Mistakes

Ice Cream Book Recommendations & Resources

All with video tutorials, worksheets and study guides.


Balancing A Recipe

My favorite lesson in this course!

It can be a daunting task to balance a recipe, but so important in the field of making ice cream. Understand WHY we use specific measurements of certain ingredients and how to properly substitue them. I break it down number by number, step by step so you can feel confident when making calculations of your own.

Stop testing recipes by wasting your money on ingredients and wasting time in the kitchen. Once you learn the art of balancing, you can quickly identify if a recipe is going to work or not.

Also included in this lesson is a master ingredients chart listing the most commonly used ingredients to make your calculations that much easier.

My Top Ice Cream Books

Head over to my blog to take a look at the list.

Inside The Recipe VAULT

Base Recipes

All of the ice cream recipes in this course are formulated as blank bases.

These bases are customizable according to the ingredient of choice. Identifying the properties of the flavor you want to create, will allow you to pick the right base and achieve the best texture.

Recipes Included:

Clean White Base

White Base (With Eggs)

Chocolate Base

High-Fat Base

High-Starch Base

Sherbet Base

Salted Caramel

*Bonus Recipe: Banana Ice Cream

Recipes That Keep Giving

With these bases, create an entire store front menu after learning about infusions and how to customize them. Each recipe has been balanced and is ready for you to use.

High Starch Base

Example: Sweet Corn Ice Cream

Sherbet Base

Example: Mandarin Sherbet

Clean White Base

Example: Rose Ice Cream


Course Curriculum

  Welcome & Introduction
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  Ice Cream Basics
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  The Process of Ice Cream - From Stovetop to Display Case
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  Cooking A Base Step-by-Step
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  Recipe VAULT
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  The Art Of Balancing A Recipe
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  Additional Ice Cream Resources
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  You've Completed The Course!
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When Does The Course Start?

The course starts when you purchase the course.

How Long Does The Course Take?

The course is designed to be taken at your own pace. Access the lessons at any time of the day when it's most convenient for you. I would recommend taking one lesson a day.

Can Lessons Be Replayed?

Lesson can be replayed as many times as you need.

How Long Do I Have Access To The Course?

When you purchase the course, you have unlimited six month access.

Can I Print The Study Sheets In The Course?

Yes, they are available for download.

Are There Sorbet Recipes In This Course?

No. This course only covers ice cream (dairy based recipes). Sorbets are completely different in many aspects and we will be launching a separate course dedicated to sorbets.

Do You Cover Vegan/Dairy Free Recipes?

No. This course only covers ice creams (dairy based recipes). If enough interests arises, we will launch a separate vegan course.

How Are The Recipes Presented?

All the recipes are base recipes, unflavored. They hold the purpose of having a starting base with great texture where you, the chef, present the infusion and mix-in of choice to customize. One base can be turned into multiple flavors. If enough interest arises, we will do a creative course to teach flavor pairings.

Is This Course Only For Professional Chefs?

No, this course is for anyone who is interested in learning about ice cream. Ice cream is a more intermediate pastry technique, but if you are willing to be a good student, you can learn how to make great ice cream.

Do You Need Any Special Tools To Take The Course?

The only thing you need to take the course is a notebook to take notes. When you get to the section of cooking an ice cream base, I give details on the tools I use which are common kitchen tools.

Recommended Tools: Kitchen Scale, Thermometer, Micro Scale, Fine Mesh Strainer, Hand Blender.

What If I Don't Have An Ice Cream Machine?

Unfortunately, you do need an ice cream machine to make ice cream.

Does This Course Cover How To Use An Ice Cream Machine?

No. The course includes a review of different ice cream machines to help you choose one that is right for you (pros and cons). This course does not teach step by step on how to operate machinery. Every ice cream machine is different and you should consult with your ice cream machine manufacturer on how to operate the specific machine you have or want to purchase.

Can I Purchase Any Of These Lessons Individually?

No. This course is a master course and comes as a unit of all the lessons and recipes described above.

If I Don't Understand Something, Do I Have Access To Chef Allison For Further Questions?

Yes, upon purchasing the course you'll be able to send in any comments/questions directly to Chef Allison.