DURIAN 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, as they will not be able to share ice cream making stations with a stranger.
The ice cream buffet will be a seated a la carte buffet.
All ingredients will be measured out beforehand.
During this period, children under the age of 12 are not allowed to attend the class.
Price: $180 nett for two persons
Date: Sun, 20 December 2020
Time: 11am to 1pm
This is for all the durian lovers out there! We're hosting this special edition class together with the durian experts at 99 Old Trees.
Learn about the different durian varieties, what makes Mao Shan Wang distinct, the taste profile & grading, and more!
Enjoy a hands-on session where you'll work in pairs to make Mao Shan Wang ice cream, using fresh durian opened on site
Indulge in an ice cream buffet throughout the class and enjoy a scoop of Mao Shan Wang ice cream made by us
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).