Cooking at the Academy

Ice Cream and Frozen Desserts (1x4)

: 10, 1991

Chef Greg Tompkins illustrates how to make "Philadelphia-style" ice cream with an easy Orange-Buttermilk version, complete with dark chocolate sauce. Next, create a simple Sparkling Wine Sorbet with Strawberry Sauce, followed by Individual Baked Alaska with Italian meringue prepared by Master Pastry Chef Bo Friberg. This lesson includes guidance in flavor components, texture, and terminology.