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.
In this course, he will guide participants through the production of both dairy and non-dairy pops, including fruit and non-fruit varieties, while sharing multiple recipe styles.
Course Details
About the Course
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Day One
- Paleta 101: Explore the history and macro-level concept of ice pops and paletas.
- Freezing Methods: Understand the difference between quiescent freezing and churned service.
- Production & Equipment Overview: Review key steps in production, storage, packaging, and equipment usage.
- Fruit-Based Formulation: Develop and test formulations for non-dairy, fruit-based pops.
- Hands-On Practice: Produce water-based pops in class using professional-grade molds and equipment.
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Day Two
- Dairy & Vegan Recipe Development: Learn to balance recipes for dairy and non-dairy vegan pops.
- Mix Options: Compare cold process bases and pre-made mixes.
- Advanced Production Methods: Master techniques for creating filled (relleno) and dipped pops.
- Recipe Creation: Formulate and test your own dairy-based pop recipes.
- Wrap-Up & Peer Sharing: Conclude with collaborative learning and peer-to-peer insight exchange.
A Quick Look At Our Past Courses
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.