GEISHA COFFEE ICE CREAM WORKSHOP
Please be advised that we will be taking these precautionary measures:
We will be checking the temperature of all class participants to ensure that no one has a temperature of over 37.5°C.
Participants will need to sign up in pairs.
The ice cream buffet will be a seated a la carte buffet.
During this period, children under the age of 12 are not allowed to attend the class.
Our session on Sat, 27 Feb is currently full! If you'd like to register your interest for a possible upcoming class, please email us at .
THE NEXT SESSION
Price: $160 nett for two persons
Work with one of the world's most exclusive and exceptional (and also expensive) coffee varietals: Geisha. Imported from Peru and roasted locally, this sweet and floral coffee makes one of the best coffee ice creams you'll ever have.
Learn about this rare varietal from the coffee roasters at Parchmen & Co.
Enjoy a hands-on session where you'll work in pairs to two versions of the coffee: Cold Brew and Hot Infusion
Indulge in an ice cream buffet throughout the class and enjoy a scoop of Sencha ice cream
Take home a bag of the Geisha coffee
Enjoy 10% off the purchase of our waffles and takeaway tubs on the day of the class
Email us at email@example.com!
FREQUENTLY ASKED QUESTIONS
Is there cooking involved?
Yes! You will learn to cook an ice cream custard using eggs, milk, cream and sugar.
Do I need an ice cream maker at home?
Nope! You will learn how to make everything by hand using common kitchen appliances and simple cooking methods.
Can children join the lesson?
[NOTE: During this period, we regret that children below the age of 12 are not allowed to attend the class.]
Yes, but it is not recommended as there is cooking involved. For the safety of all our guests, the minimum participation age is 7 years old, and the recommended age is 12 years and above. All children have to be accompanied and supervised by a paying adult participant.
Will the ice cream I make taste as yummy as Tom’s Palette ice cream?
It can be pretty close if you practise, practise and practise! The method of cooking we teach is the same method we use to make ice cream in the shop: using nothing more than eggs, milk, cream and sugar plus ingredients that you can easily find from the supermarket.
So what is the difference between commercial and homemade ice cream then?
Commercial ice cream is churned in large quantities using a machine. Handmade ice cream involves hand-churning and can only be done in small and more manageable quantities of ice cream (of up to 500ml).