Artisanal ice cream

An ice cream, homemade, delicious in flavor and with a good consistency, that melts beautifully: not too quickly, not too slowly, allowing the aromas to fully develop in the mouth. Who wouldn’t want that? Recipes for ice cream found online or in cookbooks rarely meet these criteria. And that’s understandable, because there is quite a bit of technology behind good artisanal ice cream. Difficult? No, we can leave the calculations to calculation models: you just need to enter the desired values and a recipe comes out. In Ambachtelijk ijs in zeven lessen you will get acquainted with the art of making ice cream. From sorbets to delicious dairy ice cream and from simple to complex ice cream creations; Jan Boeren will train you to become a skilled ice cream maker in seven lessons. Your guests will be amazed! Jan Boeren is the founder of Le Cuisinier: Knowledge Platform for Amateur Chefs. He developed the introductory course Ice Cream Making and later the technical course Ice Cream Making. These were offered digitally through Le Cuisinier and have now been published in book form.