Saturday November 16th Ice Cream Making with Kurt Timmermeister
I love teaching ice cream classes at my farm. To me, ice cream is one of the most exciting things to make: sweet, creamy, cold, flavorful and a great challenge to make well. For this autumn class we will make more seasonal flavors. It won't be pumpkin spice, but it might be damn close.
For five years I owned and ran Kurt Farm Shop, a great, tiny ice cream shop on Capitol Hill. Using milk from my Jersey cows, eggs from my chickens and fruits and herbs from the gardens here, it was damn fine ice cream.
For the class, we will go over the basic ideas of what makes great ice cream and then make a standard custard. Through the afternoon we will make some of my favorite flavors from the Farm Shop that are great for this time of year.
Between tasting ice cream we will have a hearty lunch. It is sure to be a great day at the farm.
I love teaching ice cream classes at my farm. To me, ice cream is one of the most exciting things to make: sweet, creamy, cold, flavorful and a great challenge to make well. For this autumn class we will make more seasonal flavors. It won't be pumpkin spice, but it might be damn close.
For five years I owned and ran Kurt Farm Shop, a great, tiny ice cream shop on Capitol Hill. Using milk from my Jersey cows, eggs from my chickens and fruits and herbs from the gardens here, it was damn fine ice cream.
For the class, we will go over the basic ideas of what makes great ice cream and then make a standard custard. Through the afternoon we will make some of my favorite flavors from the Farm Shop that are great for this time of year.
Between tasting ice cream we will have a hearty lunch. It is sure to be a great day at the farm.
I love teaching ice cream classes at my farm. To me, ice cream is one of the most exciting things to make: sweet, creamy, cold, flavorful and a great challenge to make well. For this autumn class we will make more seasonal flavors. It won't be pumpkin spice, but it might be damn close.
For five years I owned and ran Kurt Farm Shop, a great, tiny ice cream shop on Capitol Hill. Using milk from my Jersey cows, eggs from my chickens and fruits and herbs from the gardens here, it was damn fine ice cream.
For the class, we will go over the basic ideas of what makes great ice cream and then make a standard custard. Through the afternoon we will make some of my favorite flavors from the Farm Shop that are great for this time of year.
Between tasting ice cream we will have a hearty lunch. It is sure to be a great day at the farm.