NOTE: iphone and ipad users, CLICK HERE to register for class.
What’s on the menu:
- Condensed Milk Ice Cream Base
- Thandai (Almond & Spice) Ice Cream
- Thandai Ice Cream Pie
Summer is approaching, and you know what that means: It’s time to start stocking your freezer for ice cream season. Forget those over-priced pints and over-sweet gallons of pre-made frozen confection, because this year, you’re making your own ice creams. Join guest teacher Pooja Bavishi, founder of the artisanal ice cream company Malai, for a livestream workshop 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 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.
About Pooja: Pooja Bavishi is the Founder and CEO of Malai, an artisanal ice cream company with flavors inspired by nostalgic, aromatic spices and South Asian ingredients, based in Brooklyn, New York. Pooja founded Malai when she discovered that the same spices of her childhood—ginger, rose petals, saffron and cardamom—could be used to robustly flavor ice creams in a way that she had never tasted before. She notes that she “founded Malai because desserts bring people joy, and I wanted to be in the business of delivering happiness.” Pooja continues to craft all of Malai's flavors and distributes through various channels, including a storefront in Brooklyn, selling pints nationwide in grocery stores and online. She has claimed the title of “champion” after winning a battle on Food Network’s Chopped Sweets in March of 2020. Pooja holds a B.A. from UNC-Chapel Hill, an M.S. from the London School of Economics and an M.B.A. from NYU. She is a 2018 Tory Burch Foundation Fellow and was named one of Inc. Magazine Female Founders 100 in October of 2020.
Note: You'll get the most out of this workshop if you are willing to invest in an offset spatula and a small cake turntable. They are not required, but recommended for all your future cake baking endeavors!
Our small-group Workshops 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.
