ICE CREAM UNIVERSITY NEWS Spring2012

ICE CREAM UNIVERSITY NEWS
Volume 7 Issue 1
FROM THE BACK OF THE HOUSE TO THE FRONT
2012
Spring
THE KITCHEN SINK, A JAXSON ORIGINAL
JAXSON’S
Dania, Florida
55 Years, and Still Going Strong
ICE CREAM UNIVERSITY NEWS
A Subsidiary of
Malcolm Stogo Associates
79 Edgewood Ave, West Orange, New Jersey 07052
973-669-1060
[email protected]
www.Icecreamuniversity.org
ICE CREAM UNIVERSITY NEWS
MALCOLM’S PAGE
There are some very special people in the ice cream business, and Number
One is Monroe Udell, the owner of Jaxson’s, Dania Beach, Florida. If you
have never been to Jaxson’s, you have missed something extraordinary.
From day to night, they are busy, and I mean busy. Monroe is in his 80’s,
and still going strong. He is all about “outrageous sundaes and ice cream
servings. He invented, and has trademarked the KITCHEN SINK. It is simply
a sundae like no other.
During a recent visit with him, I was amazed about his thought process in
how to treat customers, and the warmth that so many customers had toward
him in my short visit.
In this issue, you will find a lot of information about what Ice Cream
University is up to in the year 2012. There will be two special Ice Cream
University events occurring this year. One being our Non Dairy Frozen
Desserts Seminar 109 series, and the other a special workshop visit with
Giacomo Schavion of La Sorbetteria in the middle of October. If you really
want to expand your ice cream education, don’t miss attending.
Enjoy,
Malcolm
THE FROZEN YOGURT CRAZE
Here To Stay or Doomed To Bust
Here we go again, the frozen yogurt craze is here again. It seems that every
20 years or so, it appears. Always with a new twist, but what doesn’t change
is the demographics- WHO IS THE CUSTOMER?
Tart like Pinkberry, self-service or full-service, or Greek or traditional. While
the combinations at frozen yogurt stores seem endless, there will eventually
be an end point.
But this hasn’t stop the market from growing now, even though it’s starting to
look increasingly crowded and competitive. In my opinion, although frozen
yogurt revenue grew at a 10-15% annual percent pace during the past five
years, it is only forecast to rise slightly, or even decrease starting in 2013.
New franchise locations of aggressively expanding companies are driving
this growth, but the number of stores is anticipated to shrink starting in 2014,
as the market for frozen yogurt becomes overly saturated and small players
struggle to remain open.
While turbulent economic times have lowered the sales of discretionary
items, frozen yogurt sales have not decreased, instead the recent bleak
economic climate actually boded well for frozen yogurt. That’s because
despite low disposable income and consumer sentiment, consumers indulge
in inexpensive luxuries like frozen yogurt and ice cream during gloomy times.
Still, the big danger for frozen yogurt, as a self-service concept is price per
serving when all the toppings are added in, resulting in a $5-7.00 serving per
customer. Equally important, the price of real estate leasing is going to be
castropholic as year-to-date sales stop increasing, and start decreasing.
ICE CREAM CAKE DECORATING KIT
Price $129.00
Go to the www.icecreamuniversity.org website, click SHOP, Pay By Pay
Pal
ARE YOU IN THE ICE CREAM CAKE BUSINESS?
IF YES, TERRIFIC - IF NO, WHY NOT?
The Ice Cream University Ice Cream Cake Decorating Kit has every tool you
need to be in the ice cream cake &pie business. As you know, being in the
ice cream business has many rewards. One of them is selling a beautifully
decorated ice cream cake or pie to customers, and watching them leave
your shop with a smile of satisfaction and anticipation. And even better, it
might mean that they come back again and again for another cake or pie as
a repeat customer. It may seem like an overwhelming task to make ice
cream cakes and pies from scratch like the pro's do, but there is no mystery
to it. All that is required is a little technical knowledge, the proper tools, and a
great desire to build a successful dessert business. Even if you have never
held a pastry bag in your life, you can learn how to make gorgeous ice
cream cakes and pies. From frosting cakes, to piping puffy rosettes, to
making elegant chocolate curls and pretty shell borders, this Cake Kit will
provide you with everything you need to produce your very own line of ice
cream desserts.
Are you ready? Good! Let 'em eat cake!
ICE CREAM CAKE KIT-$129.00
One Each of the Following
Wilton Trim-N-Turn Ultra Rotating Cake Stand
Norpro 8 Piece Cake Decorating Set
2 Piece Pastry Bag Coupling Set
18” cloth bag
Wilton Disposable 12 Inch Decorating Bags, Pack Of 24
8” cheesecake pan
9” cheesecake pan
Wilton 9 Inch Angled Spatula, With Black Handle"
Wilton 13 Inch Angled Spatula With Black Handle"
Ateco Decorating Comb & Icing Smoother
Cleaning brush
Purchase the book ICE CREAM CAKES along with the Cake Decorating
Kit for $168.00, a saving of $30.00.
NON DAIRY DESSERTS
The world of NON DAIRY FROZEN DESSERTS is here!
There is no reason why people who have diabetes or are lactose intolerant
cannot enjoy a delicious and very healthy non-dairy frozen dessert. The
market for a non-dairy frozen dessert is growing dramatically because of the
public’s growing aversion to dairy products in general, while the rest of the
world is experiencing a continuing epidemic of people who are becoming
diabetic, lactose intolerant, have food allergies, and have other health
reasons. The above is not just an United States problem, because in many
parts of the Far East and Middle East, these health issues are expanding at
a larger rate than that of the United States.
Producing a premium organic dairy-free ice cream is an idea whose time
has arrived, both in a regular sugar based, or sugar free. Each targets a
different demographic group and both are a remarkably delicious and
healthy ice cream dessert. In later stages, we will produce beverages and
baked goods, resulting in a name that will become the go-to brand for nondairy desserts for the wholesale supermarket marketplace.
Both meet every standard for health. Americans have become increasingly
aware that their diets play a crucial role in their well-being and they are
searching for newer, healthier options. Across the United States, from New
York to Los Angeles, to Miami, foods such as soy milk, tofu, and spelt have
crossed the threshold from specialty items found only in health food stores to
products stocked in large supermarkets. People have always sought out
delicious dessert, perhaps more so today than any time in the past, but now
they have become more aware of nutrition and food’s impact on their health.
By creating delicious, non-dairy ice cream that uses healthy and organic
ingredients, you can capitalize on an explosive growth area in the gourmet
food market. People have always loved ice cream, but because they are
becoming increasingly health conscious, they are wondering if they can eat
dessert and still feel confident when it comes time for the annual physical. By
offering ice cream lovers a chance to eat a remarkably delicious dessert that
is free from dairy and refined sugar, and filled with only natural ingredients,
we are confident that both doctors and food critics will soon become our
biggest fans.
The category of vegan snacks and desserts has been gaining national
acceptance, led by purveyors such as Whole Foods and Wild Oats. The
vegetariansite.com, an internet business that sells a wide variety of vegan
products, has enjoyed a 20 percent annual growth rate over the last few
years; vegan books have become national bestsellers, including the nation’s
top nonfiction book, Skinny Bitch by Rory Friedman and Kim Barnouin. And,
according to the School Nutrition Association, in 2007, 53 percent of
American school districts provided vegetarian options, and 16 percent vegan
options—a choice that barely existed twenty years ago.
Veganism is more than just a faddish trend. The number of vegans in the
United States has been growing rapidly. The advocates tend to come from
two different sources—one group is composed of animal advocates who do
not want to eat food that comes from any animal. The other half are health
advocates. Led by such prominent doctors as Dean Ornish, Joel Fuhrman,
and Caldwell Esselstyn, they highly recommend a vegan diet as the best
way to prevent heart disease, diabetes, and a host of other life-threatening
diseases. In fact, the best-selling book The China Study by Cornell
University’s Dr. Colin Campbell, explains why the world’s healthiest people
eat a 100 percent animal protein-free diet, and has sold over half a million
copies.
In the United States as many as 25 percent of the white population is
estimated to have lactose intolerance, while among black, Native American,
and Asian American populations, the prevalence of lactose intolerance is
estimated at 75-90 percent. Internationally, the world's population is as high
as 75 percent lactose intolerant. It is very common among Asian, South
American, and African persons.
If you think you have an interest in developing a non dairy frozen dessert,
join us at our NON DAIRY SEMINAR, MAY 9-11, 2012. For more
information, call Malcolm at x973-669-1060, or email him at
[email protected].
STABILIZERS FROM MAIN STREET INGREDIENTS
Malcolm Stogo Associates has become the main distributor for all Main
Street Stabilizers for orders 50 pounds or lower. The innovative MAIN
STREET Keystone® stabilizer systems that we are offering enhance the
desirable characteristics, e.g., viscosity/consistency, mouthfeel, body and
texture, flavor, appearance and shelf life imparted to foods, especially for ice
cream, gelato, sorbets, or water ice products. Because of the low usage
percentage needed for each recipe, the Keystone Stabilizer System is very
affordable for all batch freezer type ice cream operations. Ordering is
through our website- icecreamuniversity.org.
All stabilizers packed in 20lb, and 50 lb bags, Manufactured from Main Street
Ingredients.
Sorbet & Water Ice (Keystone 9100) – A cold-active stabilizer for use in
sherberts, sorbets and water ices.
•
20 lb. bag- $230.00 (plus 24.95 shipping
•
50 lb.bag $525.00 (plus 35.95 shipping)
Ice Cream with Egg Yolk (Keystone 9405) – An all natural stabilizer
system for ice cream and frozen desserts using egg yolks.
•
20 lb. bag- $230.00 (plus 24.95 shipping
•
50 lb. bag $525.00 (plus 35.95 shipping)
Ice Cream with No Egg Yolk (Keystone 9185) – An all-purpose stabilizeremulsifier blend for use in economy ice creams, novelties and premium ice
cream formulations. $40.00 (plus $8.95 shipping) – ADD TO CART
•
20 lb bag- $230.00 (plus 24.95 shipping)- 50 LB. bag $525.00 (plus
35.95 shipping
ICE CREAM UNIVERSITY STABILIZER SYSTEMS
To enable for all of our students and clients to purchase and use our
preferred stabilizer system for ice cream, gelato, sorbets, and Italian ices in
an easy to use format, we have developed a new small 5 pound container
ICU-9100
Sorbet & Water Ice
A cold-active stabilizer for use in sherberts, sorbets and water ices.
5lb Bag: $85.00 (plus shipping)
ICU-9405
Ice Cream with Egg Yolk
An all natural stabilizer system for ice cream and frozen desserts using egg
yolks.
5lb Bag: $85.00 (plus shipping)
ICU-9185
Ice Cream with No Egg Yolk
An all-purpose stabilizer-emulsifier blend for use in economy ice creams,
novelties and premium ice cream formulations.
5lb Bag: $85.00 (plus shipping)
ICU36DE
36 DE Corn Syrup Powder Solids
Packaged in 7lb containers, these Solids are used to make a sorbet or Italian
water ice smoother and more scoopable. The solids will add body to the
finished product by replacing some of the sugar on a 2:1 ratio.
$45.00 (plus shipping)
IT’S TIME TO GET INTO THE
NOVELTY ICE CREAM TAKE-OUT BUSINESS
MAKE YOUR OWN POPS FOR YOUR STORE OR AT HOME
ICE CREAM UNIVERSITY has expanded with a new line of silicone molds
from Silikomart of Italy to create all kinds of ice cream and water ice novelty
bars and ice cream cookie sandwiches. The molds come in all different sizes
and shapes as shown below.
For more information, please look at our websitewww.icecreamuniversity.org in the SHOP section. Any questions, call
Malcolm at 973-669-1060, or email him at [email protected].
SMILEY FACE, HAPPY HANDS, AND MINI TANGO POPS
ICE CREAM COOKIE SANDWICH
Pop Mold Kits
•
Stecco Flex Po Kit – Two molds each making six pops, a total of 12
pops, includes 50 sticks, $61.99 (plus $8.95 shipping)
•
Tango Pop Stick Molds- A very classy pop stick in 2 sizes:
o Regular- 12 molds to a set- 85.00 each
o Mini- 16 mini molds to a set- $85.00 each
•
Smiley face Pop Stick, 8 molds to set, $85.00
•
Happy Hands Pop Stick, 8 molds to set, $85.00
•
Pop Holder – Holds 21 pops. Holder can be placed inside ice cream
display case, $95.00 (plus $8.95 shipping)
•
Ice Cream Cookie Sandwich, 3” round,, 2” deep, 2oz. ice cream
o
•
Set of 4- $60.00 Each – Set of 24 - $180.00
Pop Sticks – 500 sticks per box. $25.00 (plus $8.95 shipping)
RECIPE
MANGO ICE POP
INGREDIENTS
1 ¼ lb
10 oz
6 oz
1 teaspoon
Frozen or fresh mango puree*
Water (hot and cold)
Sugar
Lemon juice
PREPARATION
Peel, seed and puree enough fully ripened mangoes to make the mango
puree*. Thoroughly mix sugar with 10 ounces of hot water. Pour all
ingredients including the remaining cold water into an ice cream maker and
freeze to a slush solution. As the mixture firms up and looks gravy, turn off
the refrigeration and extrude the semi-frozen product. Place a stick into
each mold and pour the mixture into the pop molds. Place in freezer for 3
hours. Using warm water, lower the mold into warm water pan, and unmold
the pop.
*You will need 3–4 mangoes for each pound of mango puree.
Pop Mold Kit is available to purchase at www.icecreamuniversity.org. Click SHOP
TOTALLY REVISED
ICE CREAM CAKES
By Malcolm Stogo and Lisa Tanner
Retail Price: $65.00
"Exciting news," ICE CREAM CAKES the most authoritative, professional
guide to producing and marketing ice cream cakes and pies, as well as other
frozen dessert specialties has been totally revised. Lots of pictures (over
25) to refer to, new ice cream cake and pie recipes, and a new source guide
for purchasing equipment, ingredients, and ice cream cake packaging are all
part of this exciting new updated version of ICE CREAM CAKES.
Written by two successful experts, Malcolm Stogo and Lisa Tanner, this
comprehensive book will educate the reader in everything one needs to
know about producing and marketing ice cream cakes, including:
•
What equipment, supplies, and ingredients are needed and where to get
them
•
Detailed step-by-step instructions on building, frosting, and decorating a
myriad of ice cream cakes and pies
•
How to market your ice cream cakes and pies to the public
•
The volume features a large selection of ice cream and frozen yogurt
cake and pie recipes, such as The Basic Birthday Cake, Totally
Outrageous Chocolate Chip Cookie Dough Ice Cream Cake, Chocolate &
Vanilla Crunch Cake, and many others.
BEST NEW ICE CREAM FLAVORS - 2012
Each of these four ice cream flavors is unique on its own. Try them!
Milk Chocolate Ice Cream
Going out of the box in 2012 is going against the grain of offering Bittersweet
Chocolate ice cream with a old time favorite Milk Chocolate ice cream.
INGREDIENTS
10-Qt
20-Qt
Batch
Batch
40-Qt
Batch
¾ lb
1½ lb
2¼ pt
1¼ gal
2 oz
½ oz
3 lb
6 lb
9 pt
5 gal
8 oz
2 oz
1½ lb
3 lb
4½ pt
2½ gal
4 oz
1 oz
PREPARATION
Cocoa (22–24% fat) (B)
Sugar (B)
Hot water (B)
Ice cream mix (B)
Two-fold vanilla extract (B)
Chocolate extract (B)
Batch time: 9–11 minutes
Thoroughly mix cocoa and sugar with very hot water in a double boiler to
create a smooth, creamy paste. Pour ¼ of the ice cream mix into the batch
freezer and turn on the dasher. Add the cocoa paste and let dasher run until
the ingredients are completely blended. Pour in remaining ice cream mix and
the vanilla and chocolate extracts, set timer to 9 minutes, turn on
refrigeration and begin the batch. When the batch is complete, turn off
refrigeration and extrude the finished product.
Mud Pie Ice Cream
Mud Pie is really a sundae with hot fudge, but I have expanded on that idea
here.
INGREDIENTS
10-Qt
20-Qt
Batch
Batch
40-Qt
Batch
2 oz
3 tsp
1 oz
1¼ gal
1 oz
8 oz
1 qt
10 oz
4 Tbsp
4 oz
5 gal
4 oz
2 lb
4 qt
4 oz
2 Tbsp
2 oz
2½ gal
2 oz
1 lb
2 qt
PREPARATION
Freeze-dried coffee (B)
Cocoa (22–24% fat) (B)
Hot water (B)
Ice cream mix (B)
Two-fold vanilla extract (B)
Graham crackers: ½ (B), ½ (E)
Hot fudge (O)
Batch time: 8–10 minutes
Mix freeze-dried coffee with as little hot water as possible. Add cocoa and
blend thoroughly until mixture is smooth with no dry pieces of coffee or
cocoa visible. Pour coffee mixture, ice cream mix, vanilla extract and ½ of
the graham crackers into the batch freezer. Turn on dasher and run for 2
minutes, set timer to 8 minutes, turn on refrigeration and begin the batch.
While batch is running, spread inner lining of tubs with fudge. When batch is
complete, add in the rest of the graham crackers, turn off the refrigeration
and slowly swirl fudge into the tubs as you extrude the finished product.
Decorate tops of tubs with graham crackers and fudge.
Mint Oreo Gelato
An unusual take on this traditional cookie flavored ice cream
INGREDIENTS
10-Qt
Batch
20-Qt
Batch
40-Qt
Batch
1¼ gal
1 oz
10 oz
8 oz
1 lb
2½ gal
2 oz
20 oz
16 oz
2 lb
5 gal
4 oz
40 oz
32 oz
4 lb
5–10% gelato mix (B)
Two-fold vanilla extract (B)
Menta flavoring (B)
Liquid chocolate (E)
Green Mint Oreo cookies (E)
PREPARATION
Batch time: 8–10 minutes
Use a double boiler to heat the chocolate to 95° F. Using a spatula, mix
thoroughly and pour out 1¾ quarts of the liquid chocolate chip into a
measuring container. Pour the gelato mix, vanilla extract and menta (mint)
flavoring into the batch freezer. Turn on the dasher, set timer to 8 minutes,
turn on refrigeration and begin the batch. As the product firms up and gets
wavy, slowly pour in liquid chocolate and Oreo cookies. Turn off refrigeration
and extrude finished product. Decorate tops of gelato pans or tubs with a
little swirl of liquid chocolate and Oreo cookies.
**To make liquid chocolate, heat in a double boiler 5 parts semisweet chocolate to 1
part vegetable oil up to 95° F. Mix with a spatula and pour the liquid chocolate into a
container.
Ricotta With Blackberries Gelato
This flavor, by way of La Sorbetteria in Bologna, Italy, is a must to try. It is
rich in cheese flavor and has a wonderful body texture.
INGREDIENTS
10-Qt
20-Qt
Batch
Batch
40-Qt
Batch
3 lb
1¼ gal
1¼ oz
½ oz
3 lb
12 oz
¼ oz
12 lb
5 gal
5 oz
2 oz
12 lb
3 lb
1 oz
6 lb
2½ gal
2½ oz
1 oz
6 lb
24 oz
½ oz
PREPARATION
Ricotta cheese (B)
5–10% gelato mix (B)
Two-fold vanilla extract (B)
Cinnamon (B)
Blackberries (E-O)
Sugar
Lemon zest (O)
Batch time: 8–10 minutes
Marinate Blackberries with sugar for 6-8 hours. Strainb off juice, discard.
In a blender or food processor, process the ricotta cheese until it is smooth.
Pour the processed ricotta cheese, gelato mix, vanilla extract, cinnamon into
the batch freezer. Turn on dasher, set timer to 8 minutes, turn on the
refrigeration and begin the batch. When the batch is complete and looks
wavy, add ½ of the blackberries to batch, turn off the refrigeration, add
balance of blackberries as you extrude the finished product. Decorate tops
of tubs or gelato pans with blackberries and lemon zest.
INCREDIBLE ICE CREAM
Making it your way with passion!
FOR PROFESSIONAL ICE CREAM ARTISANS
AND HOME ICE CREAM JUNKIES
Malcolm Stogo
A new how-to recipe book for the ice cream artisan or
home ice cream junkie who wants to make the world’s
best ice cream, gelato, sorbet or Italian ices
INCREDIBLE ICE CREAM: Making It Your Way with Passion! has been
written for Professional Ice Cream Artisans and Home Ice Cream
Junkies. It is a new comprehensive frozen dessert recipe book that can
help anyone whose objective is to make the best ice cream either on a
professional level or at home.
Written by well-known ice cream author Malcolm Stogo, this book has the
most incredible ice cream recipes you’ll want to use for an “out of the box”
approach to creative ice cream making. It offers easy-to-read chapters on
everything from how to build an ice cream production room to simply recipes
making the best ice cream at home. Incredible Ice Cream includes over 200
of the newest, most creative recipes for making ice cream, gelato, sorbet
and Italian ices, and also a chapter on the preparation of ice cream cakesCOST: $65.00
HOW TO SUCCEED IN THE INCREDIBLE ICE CREAM BUSINESS
Malcolm Stogo
Retail ice cream "how-to" book that will help anyone wanting to enter the ice
cream business as well as others who want to expand their knowledge of the
business. This "how to" book leads an individual down the road from the
conceptual idea of wanting to enter the retail ice cream store business
through implementation. Price is $69.00.
ICE CREAM & FROZEN DESSERTS
Malcolm Stogo
Over 550 pages with 500 recipes for ice cream, sorbet, and Italian ices plus
information on the most up-to-date production and display equipment. New
in this book are chapters on:
•
Select the kind of frozen dessert business that’s right for you
•
Plan, finance, and operate a manufacturing or retail frozen dessert
business
•
Purchase, install, and use ice cream making and serving equipment
•
Determine which production method is right for you- continuous or batch
•
Bringing product to market
•
Making/selling smoothies
•
Ice cream mix production
•
Create dozens of delectable types and flavors of frozen desserts
COST- $98.00
WELCOME TO ICE CREAM UNIVERSITY’S
2012 SEMINARS
WHY WOULD YOU WANT TO ATTEND AN ICE CREAM UNIVERSITY
SEMINAR?
"Because our seminars will open up a whole new world of knowledge for
you, and you will learn more in a few days than anywhere else. Our
seminars are hands-on, with small classes, and offer personalized
instruction. We take the time to answer all of your questions. We offer a
free private consultation and, when you leave the seminar, we are only a
telephone click away. Yes, we charge for our seminars, but we believe
very strongly in the adage, “you get what you pay for." With us, you
simply get the best!
Malcolm
COMMENTS FROM STUDENTS: The seminar exceeded my
expectations. The best thing about the seminar was the combination
of business and hands on experience- Kelly Harding, Cherry Grove
Farms, Lawrenceville, NJ- November 2009.
2012 SEMINAR DISCOUNT OFFER
We encourage our students to get as much information and knowledge
resulting in a broad learning experience at our ICE CREAM UNIVERSITY
seminars. In this regard we will give each student al discount of $100 for
taking a 2nd seminar offered the week they attend an ICE CREAM
UNIVERSITY seminar, And any second person will receive a 50% discount
off the regular seminar fee.
If you sign up for any seminar 60 days in advance of the seminar, we
will give you a $50 discount off of Seminar 106 and a $100 discount off
of either Seminar 105,108, or 109.
Ice Cream University's mission is to educate prospective entrepreneurs who
want to enter the ice cream business as well as ice cream business owners
who want to advance their skills in making ice cream and/or marketing on
both retail and manufacturing wholesale levels. If you learned from any of
my books – INCREDIBLE ICE CREAM, How to Succeed in the Incredible
Ice Cream Business or Ice Cream and Frozen Desserts: A Commercial
Guide to Production and Marketing -- then by participating in one of the
many Ice Cream University's 2012 seminars, you will take one more
important step in gaining immediate, practical, and hands-on knowledge that
will bring you closer to your goal.
Even better, we have a wonderful equipment sponsors-Emery Thompson,
and we offer ingredients from all over the world in ice cream making. In the
gelato category, we have ingredients from Mec 3, PreGel, and Fabbri who
have partnered with us to make your hands-on seminar experience, just
incredible.
As a participant in any of our seminars, you will receive all of the following:
•
A 10% discount on the purchase of any of our books
•
A 45-minute free private consultation with Malcolm to discuss your
concept
•
Seminar manual and literature covering the essential equipment and
ingredients you will need
•
After you get home, you have the same pipeline to ask all the questions
you thought about but forgot to ask at the seminar. It's our way of helping
you succeed.
2012 SEMINAR SCHEDULE
MAY
May 9-11
Seminar 109
NON DAIRY FROZEN DESSERTS - HANDS-ON PRODUCTION
West Orange, New Jersey
JUNE
June 6
Seminar 106
Taking the First Steps - How To Get Into the Ice Cream/Gelato Business
West Orange, NJ
June 7-8
Seminar 108
“Beginner” Ice Cream Batch Freezer Hands-On Short Course Seminars
West Orange, NJ
SEPTEMBER
September 12
Seminar 106
Taking the First Steps- How To Get Into the Ice Cream/Gelato Business
Brooksville, FL
September 13-14
Seminar 105
Emery Thompson Short Course Seminars (Hands-On)
Brooksville, FL
OCTOBER
October 17
Seminar 106
Taking the First Steps- How To Get Into the Ice Cream/Gelato Business
West Orange, NJ
October 18-19
Seminar 108
“Beginner” Ice Cream Batch Freezer Hands-On Short Course Seminars
West Orange, NJ
October 24-26
SEMINAR 109
NON DAIRY FROZEN DESSERTS- HANDS-ON PRODUCTION
West Orange, New Jersey
NOVEMBER
November 7
Seminar 106
Taking the First Steps- How To Get Into the Ice Cream/Gelato Business
Brooksville, FL
November 8-9
Seminar 105
Emery Thompson Short Course Seminars (Hands-On),
Brooksville, FL
DECEMBER
December 4
Seminar 106
Taking the First Steps- How To Get Into the Ice Cream/Gelato Business
West Orange, NJ
December 5-6
Seminar 108
“Beginner” Ice Cream Batch Freezer Hands-On Short Course Seminars
West Orange, NJ
December 7
Seminar 103
Ice Cream Cakes, Made Easy
West Orange, NJ
If you would like to register for any of the below seminars, go to
WWW.ICECREAMUNIVERSITY.ORG, click SEMINARS, pick your desired
seminar, and REGISTER ONLINE with PAY PAL