With summer berries at their peak and wonderful stone fruit coming into season, this is the perfect time to make some freezer desserts. Enjoy now for summer barbecues or store them up to savor later in the year. Learn to make a
French, custard-based ice-cream; an American ice cream without eggs; a real Italian Gelato without cream and a dairy free fruit sorbet. Also included is how to make a fruit coulis - a fresh fruit sauce – to complete your home made
sundaes. Recipes use a basic ice-cream machine. Bring a cooler bag and an ice-pack if you would like to take home some small sample tubs.
Instructor: Barbara Sowatsky.
Standard class fee is $69, discounted rate for 21 Acres members is $59. There are three ways to register; online at http://icecreamgelatoandsorbet.eventbrite.com/, by e-mailing deb@21acres.org, or by calling us at 425-481-1500.
