Come pedal the Sweetcycle – a stationary bike capable of pedal powering an ice cream churn. While pedaling gelato, Kate Zuckerman, pastry chef and owner of the Sweetcycle, will discuss the science behind ice cream and gelato making: what gels make the perfect custard; the correct chilling temperatures to minimize ice crystal formation; the optimal dasher shape and speed to churn the gelato; and the best ratios of cream and
milk for taste and texture.
Next we will learn how to infuse flavor into an eggless, dairy gelato custard base. Using
some herbs and honey from the farm and crunchy mix-ins, participants will create their
own seasonal fall flavor combinations – Anise Hyssop-Maple; Honey Lavender Pecan;
Honey Rosemary Walnut; Fresh Mint Chip. Participants will take home one quart of ice cream base to churn at home.
At then end of the class, after taking a tour of the farm, we will enjoy the fruits of our
labor and eat the gelato we pedal churned with a selection of crunchy toppings.
Weather permitting the class will take place outdoors. In the case of inclement weather the class will take place in our indoor loft space.
ABOUT KATE ZUCKERMAN
Kate Zuckerman, pastry chef at NYC’s famed Chanterelle during its last ten years, and
author of the “Sweet Life: Desserts from Chanterelle” (2006), is an avid food educator
and cook. She has taught classes on the art of plated desserts, maple syrup production
and desserts, ice cream, custard making, jam and cheese pairing, and chocolate desserts.