Make-Your-Own Gelato Class at Double Zero
Food has the power to take us on a journey around the world in a single bite, and Double Zero’s new gelato making class will not only whisk you away to Southern Italy, but it’ll taste extra sweet as it takes you there.
What To Expect
- An intimate gelato making class taught by Double Zero sous chef Victoria Shore
- Learn the history, ingredients, recipes, and freezing methods of gelato
- You’ll be sent home with a pint of Double Zero gelato as well as a recipe packet to use to make your own sweet treats!
Since opening their doors in Emory Village last fall, Double Zero has been serving up their contemporary take on traditional Italian cuisine. In the spirit of traditional Neapolitan cooking, Double Zero focuses on focused, seasonal dishes that rely on available local ingredients. As with the rest of the menu, the restaurant also has an always changing - and always delicious - selection of gelato. Gelato is less aerated and contains a lower amount of milk fat than most American ice creams, resulting in a dessert that is smooth, dense, rich, and a favorite indulgence of all Italian cuisine lovers. Chef/gelato-maker extraordinaire Victoria Shore uses her constantly changing selection of fresh ingredients to whip up some truly unique and delicious flavors of gelato that Double Zero diners can’t seem to get enough of, such as her wildly popular Lavender Praline. As the season for summertime fruits, it’s becoming all about the sorbets, and you can learn the ins and outs of these recipes and many more at a gelato making class with the chef herself!
At Double Zero’s gelato making class, Chef Victoria will first walk you and your classmates through the history of the classic Italian dessert, its ingredients, and how gelato bases vary between country and regions. For example, traditional Italian gelato is made from a cornstarch custard base, while French recipes use eggs, and American versions tend to be created using milk. After you’ve been educated on all things gelato, Victoria will demonstrate the entire process – from initial mixing to final freezing - of how she makes a few of her signature flavors. And don’t worry – this class will include its fair share of taste testing! When it comes to freezing gelato to achieve its dense consistency, there are a few different methods that can be used, and Victoria will walk you through each of them, including the bare-bones bucket ’n ice method which can be easily and cheaply recreated at home. At the conclusion of the class, you’ll be given your own pint of Double Zero ice cream to enjoy and a recipe packet with everything you need to recreate the recipes you learned at home!