Ice Cream College®
and Ice Cream Boot Camp®
Ice Cream Making Classes
Want to learn how to open and operate your own Home Made Ice Cream Shop?
Join me in January 2018 for a one-day seminar at the Emery Thompson Ice Cream Machine Factory in Brooksville, FL for Ice Cream College.
On Tuesday January 23, 2018 I will be holding an all-day seminar at the Emery Thompson factory in Brooksville, FL.
We will discuss all aspects of setting up and running a retail home-made ice cream shop. We will go over planning, permits, layout, equipment, ingredients, suppliers, etc.
We will talk about the ingredients that go into ice cream, the pros and cons of high vs low overrun, high butterfat vs low butterfat, etc.
We will also have a guided tour of the Emery Thompson factory floor and see machines in all states of being built.
After lunch (provided by Steve Thompson) we will make some ice cream.
We will also discuss making ice cream cakes and pies and ice cream sandwiches using Cold Molds. There will also be a question and answer session.
All participants will also leave the seminar with a copy of my shops Employee Handbook, a complete formula guide for ice creams, sherbets, sorbets (ices, Italian Ice, etc) as well as fountain syrups and even a formula for Home Made Hot Fudge Sauce. Each participant will also get a “Sample Pack” from a few manufacturers
and product brochures from flavoring and puree suppliers.
For those who want to go more one-on-one with questions and answers I will be holding a more informal day of questions and answers the next day in Apopka, FL (a few miles from Orlando).
For more information, pricing and to sign up please contact me at: firstname.lastname@example.org or you can call me at 978-453-1100.
All season long (March - September) I will
be offering one, two and three day classes at my shop in Chelmsford,
We will discuss all aspects of setting up
and running a retail home-made ice cream shop. We will go over planning,
permits, layout, equipment, ingredients, suppliers, etc. We will talk about the
ingredients that go into ice cream, the pros and cons of high vs low overrun,
high butterfat vs low butterfat, etc.
You will spend the time side-by-side with me
making ice cream, ice cream purees, syrups, hot fudge sauce, etc.
You will spend time waiting on and serving
customers making cups, cones, sundaes, milk shakes, freezes, ice cream sodas,
We will also talk about making
ice cream cakes and pies using Cold Molds.
e-mail one of the addresses below or call 978-453-1100.
Interested in Starting your own Ice Cream Shop?
Want to Learn How to Make Home Made Ice Cream
using a Batch Freezer?
Come spend a few days at a working retail
manufacturing ice cream shop
(Now in our 45th year!)
We will expose you to the entire process:
Ice Cream, Sherbets, Sorbets, Slush, Water Ice,
Frozen Lemonade and more
Flavor Development & Production
Machine Prep, Sanitation & Cleaning
Preparing your own fruits and flavor bases
Making your own Ripple Sauces
Adding inclusions to your Ice Cream
(chocolate chips, cookies, brownies, ripples, candy
Setting up and Operating your own Ice Cream
Parlor or Ice Cream Shop
Hot Fudge and Syrup Making from Scratch
one-on-one classes built around YOUR time frame.
You will be working in the shop side-by-side with me
For More Information:
or call 978-453-1100 (leave a message if
no one answers please)
Ice Cream College® and Ice Cream Boot Camp®
are REGISTERED Trademarks of Gary F. Frascarelli and Gary's Ice Cream
HERE to go to the MAIN PAGE of Gary's Ice Cream