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.

THE NEXT SESSION

Date: Sat, 27 Feb 2021

Time: 11am to 1pm

Price: $180 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

TO REGISTER

Email us at smiles@tomspalette.com.sg!

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).

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CONTACT 

T     6977 9749

E     smiles@tomspalette.com.sg

VISIT

51 Middle Road #01-01

Singapore 188959