Milk Street Digital Class: The Art of Homemade Ice Cream with Pooja Bavishi

Every season is the right season for ice cream. Forget those over-priced pints and over-sweet gallons of pre-made frozen confection, because with a little professional help, you’ll be making your own ice creams. Join guest teacher Pooja Bavishi, founder of the artisanal ice cream company Malai, for a pre-recorded class where you’ll learn an ice cream base that you can adapt, adjust and infuse with countless different flavors. (That’s what they do at Malai, where popular flavors include Coconut Tahini with Date Crumble, Orange Blossom Pine Nut Blondie and Sweet Corn Saffron.) You’ll see why sweetened condensed milk is your best friend for creamy—never icy—homemade ice creams. You’ll learn about the interaction between sugar, fat, air and water to achieve ideal texture. The best part? Pooja’s innovative ice cream recipe doesn’t require an ice cream maker, meaning you can try your hand at creamy, boldly flavored ice cream without buying any new kitchen gadgets. Plus, as a bonus, you’ll learn to transform your homemade ice cream bake into an irresistible ice cream pie, which may be one of the only things we love even more than a straight-up scoop on a hot day—or any day. 

What’s on the Menu:
Condensed Milk Ice Cream Base
Thandai (Almond & Spice) Ice Cream
Thandai Ice Cream Pie