ICE FERMENTED COFFEE ICE CREAM WORKSHOP

Please be advised that we will be taking these precautionary measures:

  • 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.

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THE NEXT SESSION

Date: Sun, 11 Dec 2022

Time: 10am to 12pm

Price: $160 nett

Work with the one of the most eccentric coffee beans in this year-end edition of our ice cream class.

Produced by Jairo Arcila in the Quindío region of Colombia, these beans undergo a special type of processing invented by Jairo, called Ice Fermentation. The beans are exposed to dry anaerobic fermentation for 24 hours, later placed in grain pro bas for 60 hours maintaining a temperature below 22 degrees Celsius and thereafter frozen for further 72 hours. This results in a very slow fermentation and flavor development.

Imported from Colombia 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 do a Cold Brew infusion version of the coffee.

  • Indulge in an ice cream buffet throughout the class and enjoy a scoop of Finca Villarazo coffee ice cream.

  • 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).