About the Instructor
Evan Waldt
Evan brings extensive experience in paleta and ice cream production, having trained with a variety of paleta chefs and developed deep expertise in recipes and best practices for frozen pops. His knowledge has been recognized through podcast features with the North American Ice Cream Association, where he also created and led the first-ever Paleta Competition. Evan also teaches Frozen Novelty at Penn State’s Ice Cream 101 Course.
Course Details
About the Course
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Gelato & Ice Cream Masterclass: Process, Production & Technique
A comprehensive, hands-on training experience designed for both newcomers and industry professionals. This course covers everything from formulation to the final presentation, ensuring you master the core fundamentals of premium frozen desserts.
Topics Covered Include:
- The Hot Process: Learning the traditional hot process to create authentic, classic gelato bases using professional Bravo equipment.
- The Cold Process: Crafting traditional American ice cream from scratch, focusing on proper texture and technique.
- Recipe Formulation & Dietary Trends: Exploring custom gelato and ice cream recipes, including highly requested vegan options.
- Inclusions & Customization: Mastering the art of incorporating mix-ins and creative flavor profiles into American ice cream.
- The Complete Workflow: In-depth coverage of the entire production cycle, including essential practices for proper product storage, temperature management, and optimal display techniques to maximize visual appeal.
Bonus: 6 exclusive recipes will be provided to all attendees at the conclusion of the course.
Additional Course Information
Hear from the Specialist
Listen to podcast interviews with Evan, your course instructor, as he shares his expertise in the frozen dessert industry.