Online ice cream course
7 days free, full access. Every masterclass, 50,000+ recipes, 1,500+ chefs.
Balance sugars, fats, stabilizers and solids, then make five ice creams and a Port sorbet, on video with Iván Vázquez, ice cream maker and owner of Le Llamber Manin Sucre in Asturias.
- 7 lessons
- 54 min
- Ice cream
- Advanced
Rated 4.8 ★ by 60.2K App Store users · App of the Day in 120+ countries
What you'll learn
7 lessons · 54 min total
Introduction FREE
#1 Definition of Ice Cream FREE
#2 Vanilla Ice Cream FREE
#3 Chocolate Ice Cream FREE
#4 Pistachio Ice Cream 
#5 Olive Oil, Lemon & Bergamot Ice Cream 
#6 Blueberry & Port Wine Sorbet 
#7 Beetroot & Ricotta Savory Ice Cream
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.
About this class
This online ice cream course starts with balance, not flavour. Lesson one sets out what sugars, fats, stabilizers and milk powder each do to texture once the mix churns.
The six recipes then move one variable at a time: vanilla and chocolate as the reference, pistachio’s nut fat, olive oil with lemon and bergamot, a dairy-free blueberry and Port sorbet, and savoury beetroot with ricotta. You finish able to write your own base and know which number to move when a mix churns too hard or melts too fast.
- Lessons
- 7
- Video
- 54 min HD
- Recipes
- 8
- Level
- Advanced
- Audio
- English (VO)
- Subtitles
- English, French, German, Spanish, Italian
“The weights aren’t random. They balance solids, PAC, POD and fat, depending on the type of ice cream, the main ingredient and the texture and sweetness I’m after.”
Iván Vázquez · Owner, Le Llamber Manin Sucre, Asturias
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MEET YOUR INSTRUCTOR
Iván Vázquez
Owner, Le Llamber Manin Sucre, Asturias · Intersicop national runner-up 2022
- Intersicop 2022National runner-up in the ice cream competition.
- Since 2021Owner of Le Llamber Manin Sucre in Asturias.
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.
See Iván Vázquez’s Instagram profileIce cream mix balance
Approximate values (Wikipedia): milk 3.5% fat and 8.5% non-fat solids, cream 35% fat and 5.6% non-fat solids, milk powder 96% solids. Lesson #1 explains what each number does.
What the community says
Javier C.I’ve been making this chocolate ice cream for a year now. It never fails me.
HéctorChecaThe course is great! How do you arrive at the weight of each ingredient, depending on the type of ice cream?
Iván VázquezThe weights aren’t random. They balance solids, PAC, POD and fat, depending on the type of ice cream, the main ingredient and the texture and sweetness I’m after.
Key concepts
Balancing
Setting sugars, fats, solids and stabilizers so the ice cream scoops and melts the way you want. Taught in lesson #1. (Wikipedia)
Stabilizer
An ingredient that binds water so fewer, smaller ice crystals form. Taught in lesson #1. (Wikipedia)
Sorbet
A frozen dessert with no dairy, built on fruit, sugar and water. Taught in lesson #6. (Wikipedia)
Savory ice cream
An ice cream balanced for the savoury side of a menu, here beetroot and ricotta. Taught in lesson #7. (Wikipedia)
Frequently Asked Questions
How does the free trial work?
3 of the 7 lessons are free, no card required. To watch all of them with Iván, start a Gronda PRO trial. Cancel before it ends and you pay nothing.
Is this a gelato course too?
Yes. Gelato is Italian ice cream, and the method is the same: balance the mix, then churn it. Lesson #1 defines ice cream and what each ingredient does to the texture.
What will I make in this class?
Vanilla, chocolate and pistachio ice cream, an olive oil, lemon and bergamot ice cream, a dairy-free blueberry and Port sorbet, and a savoury beetroot and ricotta ice cream.
What level is it, and what language?
Advanced, with English audio and subtitles in English, French, German, Spanish and Italian.
Do I get the recipes?
Yes. The class has 8 recipes, and each lesson is also published as a recipe you can open in the Gronda app or on gronda.com.
Can I cancel my membership anytime?
Yes. App Store or Google Play: in your phone’s subscription settings. gronda.com: in your account settings. No fees, no calls.
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