Introduction to Artisan Ice Cream and Frozen Desserts

This workshop is designed for the artisan ice cream manufacturer and will focus on types of frozen desserts, composition and physical properties, equipment, ingredients, sensory, food safety, and frozen dessert manufacture.

Overview

This workshop is designed for the artisan ice cream manufacturer and will give participants the tools to understand ice cream food safety, frozen dessert composition, compare types, and discuss different physical properties.

We will identify basic ice cream-making equipment required to start a small-scale operation as well as industrial ice cream equipment. Both dairy and plant-based ingredients will be reviewed and discussed.

Attendees will experience small-scale production in our pilot plant and tour our state-of-the-art dairy plant. A highlight of the workshop will be a showcase of the newest, hottest flavors and plenty of sensory and sampling.

Learning Outcomes

This course will provide attendees with information in key areas, along with key learning outcomes in each area:

Industry Overview

Distinguish between ice cream products (bulk, novelties, etc.) and innovation trends (frozen Greek yogurt, made-to-order, 3D printing.)

Ice Cream Microbiology

Define microbiological hazards that pose unique challenges in ice cream
- Listeria
- Salmonella from ingredients added post-pasteurization
Describe potential consumer uses that may modify microbiological risks
- Smoothies

Ice Cream Equipment

Identify unique aspects of ice cream manufacturing and associated food safety challenges
- Flavoring
- Freezing
- Extruding
- Coating

Post-pasteurization Controls

Discuss the importance of environmental sources, particularly Listeria monocytogenes
Describe cross contamination, including allergens

Ingredients added post-pasteurization

Recognize and explain hazards associated with different ingredients
Compare value of product specs) CoAs) versus audits

Evaluation

As this is not part of the Certificate Program, there is no test required.

Agenda

Online Modules:

Composition and Physical Properties of Ice Cream and Frozen Desserts
Good Manufacturing Practices
Ice Cream Food Safety
Mix Manufacture and Formulation
Plant-based Frozen Desserts
Frozen Dessert Equipment
Cleaning and Sanitizing
Regulations and Facility Design

Video Conference Session:

Case Study
Formulation and Scale-Up
Fruit, Flavorings, and Ingredient Processing
Step-by-Step Small-Scale Ice Cream Production Video
Types of Frozen Desserts
Sensory of Ice Cream and Frozen Desserts
Continuous Freezer Ice Cream Production Video Tour
Troubleshooting Q&A
General Q&A

Fees

$650-$725 for in-state registrants
$725-$880 for out-of-state registrants
Limited to the first 30 participants

Instructors

Lead Instructor

Kim Bukowski
Extension Program Director
rdr10 [at] cornell.edu

Additional instructors and contributors to this course include representatives of NY State Agriculture & Markets and guest instructors from industry.

Course Dates

Hybrid: Self-paced online and live instructor-led video conference
- Online session opens on 04/01/2021
- Live session on 04/29/2021

Register

Learn more about Dairy Foods Extension

Course Contact

Louise Felker
Program Coordinator
607-255-7098
lmf226 [at] cornell.edu