Professional Ice Cream Making
Professional ice cream making from the balance up: sugars, fats, stabilizers and solids, then five ice creams and a Port sorbet.
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
7 Lessons, 54 min total
About this course
Professional ice cream making starts with balance, not with a flavour. The first lesson defines ice cream as a system of sugars, fats, stabilizers and milk powder, and sets out what each one does to texture once the mix churns. The six recipes after it are that balance moved around.
Each flavour changes one variable and shows what to do about it. Vanilla and chocolate set the reference. Pistachio brings a nut paste and its own fat into the equation. Olive oil with lemon and bergamot pushes fat somewhere unusual. A blueberry and Port sorbet drops dairy entirely, and beetroot with ricotta goes savoury.
You finish able to write a base of your own and predict how it will behave, because you know which number to move when a mix churns too hard or melts too fast. That is the difference between owning a recipe and borrowing one.
Lessons
7
Video
54 min HD
Recipes
8
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Balance sugars, fats, stabilizers and solids into a mix that churns predictably.
Build a gelato base recipe and adapt it across vanilla, chocolate and pistachio.
Take a mix savoury or citrus-led with olive oil, bergamot, beetroot and ricotta.
Churn a dairy-free blueberry and Port sorbet that stays scoopable in the tub.
Ice cream today, chocolate tomorrow.
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70+
Masterclasses, new ones every month
50,000+
Step by step professional recipes
1,500+
Creators cooking at professional restaurants
Meet your instructor
Iván Vázquez
Owner, Le Llamber Manin Sucre, Asturias · Intersicop national runner-up 2022
Iván Vázquez was named national runner-up at the 2022 Intersicop ice cream competition. He is a Spanish chef, trained at the Escuela de Hostelería de Gijón, who refined his work at Pomme Sucre and then at the starred Cenador de Amós.
He opened Le Llamber Manin Sucre in Asturias in 2021, has represented Spain in international ice cream competitions, and now works as a trainer and consultant in the field. In this class he teaches the balance first and then six recipes built on it.
What chefs say
“Gronda has excellent content from extremely talented chefs. I absolutely insist that all in house culinary personnel have Gronda on their phone. It is a valuable learning tool.”
Markus
Who is this course for?
First churn or years of them
First churn and long practised makers who want to build their own recipes with confidence.
Flavours that hold their texture
Cooks who want to adjust sugar, fat, stabilisers and milk powder themselves, rather than follow a fixed recipe.
Anyone who wants better ice cream
Vanilla, pistachio and olive oil ice cream enthusiasts who want texture that holds on the plate.
Frequently Asked Questions
Gronda is where you learn the techniques behind world-class dishes, taught by the chefs who built them. Over 70 masterclasses and more than 40,000 restaurant recipes, built for cooks who already know their way around a kitchen and want to go further.
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Ice Creams · Iván Vázquez
