NOTE: iphone and ipad users, CLICK HERE to register for class.
What’s on the menu:
- Fresh Fruit Granita
- Frozen Custard and Frozen Yogurt
- Stone Fruit Sherbert
- Dulce de Leche
- The best Root Beer Floats and Banana Splits
After guest teacher Rose Wilde taught a Mini-Intensive earlier this year about sorbet, ice cream and gelato, we started getting a lot of questions. Namely, you wanted to know: what about all the other creamy, frozen desserts out there? What’s the deal with sherbert—and does it only come in rainbow colors? Is granita something that has to be made by some kind of specialized machine? Is frozen custard just another name for ice cream? And can frozen yogurt possibly be as easy as it sounds?
So we asked Rose to come back, and thankfully, she said yes. Over the course of two more sessions with Rose, you’ll get answers to all those questions and more. Rose will elaborate on the frozen dessert matrix, helping you to understand further how simple ingredients—sugar, dairy, eggs, fruits, citrus—are turned into desserts with such a huge range of textures and uses. As always, we’ll embrace seasonal fruit and fresh herbs to create treats that are much more than just sweet. And Rose will bring her enthusiasm for the seriously homemade and give you ideas on how to serve your creations as extraordinary banana splits, root beer floats and more—complete with homemade dulce de leche, a concoction that Rose calls “peanut butter magic” and a shattering, satisfying chocolate shell.
Didn't make it to the frozen desserts Mini-Intensive earlier this year? Don't worry! You can purchase the recording of both sessions for just $9.95. We encourage (but don't require) you to watch them before this Mini-Intensive.
This Mini-Intensive consists of two sessions, each 90 minutes long, on Monday, August 25 and Tuesday, August 26.
About Rose: Rose Wilde has been featured in The New York Times, Washington Post, Food & Wine, Wall Street Journal and Refinery29, with regular appearances on NPR, Tastemade and the Cooking Channel. She owns Red Bread Bakery near her home in Los Angeles, California. She is the author of the book “Bread and Roses: 100+ Grain-Forward Recipes Featuring Global Ingredients & Botanicals.”
Thank you to the 2025 Annual Sponsors of the Cooking School, who make our livestream events possible:
- Coccinella, whose Oleavia Extra-Virgin Olive Oils are made with olives that are harvested early, hand-picked and cold-pressed to ensure impeccable flavor. Use code MILK STREET to get 20% off your first order: https://www.coccinellastore.com/oleavia-evoo
- Copper, which makes battery-equipped induction ranges that power premium cooking experiences and store renewable energy — without the need for complex, expensive electrical upgrades. Learn more: t.ly/cU1pO
- Vermicular. With 80+ years of Japanese craftsmanship and heating innovation, they craft thoughtfully designed cast iron cookware that inspires chefs of all levels. Use code COOKLIGHT for 10% off their products at the Milk Street Store: t.ly/mu01T
- Work Sharp, which makes sharpening products that are fast, easy to use and work every time. Find their products on the Milk Street Store and use code SHARPSMART for 10% off: t.ly/SSsSz
- Wulf’s Fish and Savenor’s Market. Together, Wulf’s and Savenor’s provide premium seafood and gourmet meat to chefs and home cooks across the country. Use code MILKSTREET for 20% off orders from Wulf’s (t.ly/REVSO) and Savenor’s (t.ly/CRwjA).
Our multi-session Intensives are capped at just 25 attendees and are distinct from our livestream Classes. As such, they are NOT included with Insider membership.
Want to give this class as a gift? You can purchase gift cards here.
Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along with us.
After class, you will receive a recording of the event, as well as a packet with recipes and resources that we discuss during the event. If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.
This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.
Payments for Milk Street livestream workshops are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.
Proceeds from live stream cooking classes and workshops support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, and other partners.
Bonus: All attendees of this class will receive a one-time 20% off coupon to the Milk Street Store after class.
