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Ice Cream with Lisal Moran

August 16 @ 12:30 pm - 3:30 pm

Let’s cool off at the end of the summer with some frozen treats. In this class we will learn how to make French custard-style ice cream using milk, cream and eggs. We will cover the basic science needed to troubleshoot common issues and we’ll discuss the various ways to spin and freeze ice cream including home ice cream machines and high-power blenders (e.g., Vitamix or similar). To accompany our ice cream, we will make various toppings and sauces, as well as profiteroles and tuile cookies for the perfect presentation.


Instructor Bio

Lisal Moran is the Classes Director and main instructor at Quail & Condor bakery. For the last decade, Lisal has enjoyed creating and teaching hands-on classes for food enthusiasts all over the country. Growing up in California’s Sacramento Valley with a mom who grew amazing produce and a dad who had a strong sweet tooth, she quickly formed a robust appreciation for high quality desserts. She went on to develop her comprehensive pastry expertise in American and French-style bakeries and Michelin-starred fine dining kitchens. She now lives in Santa Rosa, CA with her husband and three kids who eagerly help with class recipe testing.

Categories: Baking Class, Beginner, Intermediate, No Experience Necessary     


Artisan Baking Center @ Keith Giusto Bakery Supply


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Lisal 8.16.24
$ 160.00
11 available

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Please note that 5% of the class tuition is non-refundable in the event you need to cancel.

If you cancel with at least 3 days' notice, you will receive either a full cash refund less 5% or credit towards a future class. If you cancel with less than 3 days' notice, you will receive credit for a future class. We're sorry, no refund for classes cancelled with less than 24 hours' notice.