Coolhaus Ice Cream Book cooking class in Los Angeles, CA + recipes

I have been in love with Coolhaus ice creams since 2013. In a less than a year, they have grown in locations, stores, and markets. Their product line of Coolhaus ice cream sandwiches and bars, now includes a cookbook. It is all about the farchitecture (Food + Architecture) and the ice cream flavors which are named by design, literally. The cookbook is beautifully laid out with fantastic photography and easy to follow recipes.

 

Sur la Table Los Angeles hosted a cooking class with Coolhaus’ founders, Natasha Case and Freya Estreller. Natasha and Freya started the class with introductions, but we were already familiar with this dynamic duo. We all love Coolhaus! Since we did have a little constraint on time, Natasha made their signature custard base and sorbet base ahead of time, so they were cool before she started the first ice cream. Here is how to make the Plain Custard Base:

Plain Custard Base by Natasha Case and Freya Estreller with Kathleen Squires

Makes about 1½ quarts | Active time: 10 to 15 minutes

• 2 cups whole milk
• 2 cups heavy cream
• 1 ¼ cups granulated sugar (if making the Dirty Mint Chip Ice Cream below, use light brown sugar)
• 8 large egg yolks
  

1. In a 4-quart saucepan, combine milk, cream, and half of sugar. Set over high heat, and cook, stirring occasionally, until mixture comes to a boil, about 5 minutes.
2. Meanwhile, in a medium bowl, whisk yolks and remaining sugar until smooth, heavy, and pale yellow, about 30 seconds.
3. When cream mixture just comes to a boil, whisk, remove from heat, and, in a slow stream, pour half of cream mixture over yolk-sugar mixture, whisking constantly until blended.
4. Return pan to stovetop over low heat. Whisking constantly, stream yolk-cream mixture back into pan.
5. With a wooden spoon, continue stirring until mixture registers 165 to 180 degrees on an instant-read thermometer, about 2 minutes. Do not heat above 180 degrees, or eggs in base will scramble. Mixture should be slightly thickened and coat back of spoon, with steam rising, but not boiling. (If you blow on the back of the spoon and the mixture ripples, you have got the right consistency.)
6. Pour base into a clean, airtight container and refrigerate for 12 to 24 hours before using.
7. Use base within 3 to 5 days.
   

The first ice cream on the menu was Brown Butter Candied Bacon Ice Cream. The custard base went into an ice cream maker. Natasha browned the butter and brought up a volunteer from the audience to help fry up the bacon to crispy goodness. When the bacon was cool, Natasha chopped it up and made the candied bacon. The brown butter and candied bacon were added to the custard base. Now, we just had to wait for the ice cream maker to do its magic.

 

The second flavor was Dirty Mint Chip Ice Cream. This is an easy recipe once you have the base made. The custard base, mint leaves, and dark brown sugar (adds a natural light brown color to the base) and let the ice cream machine do its job. Here is the recipe:

 

Dirty Mint Chip Ice Cream by Natasha Case and Freya Estreller with Kathleen Squires

Makes about 1½ quarts | Active time: 20 to 30 minutes

• 1/3 cup finely chopped fresh mint leaves
• ½ tablespoon dark brown sugar
• ¼ teaspoon kosher salt
• Plain custard base (see recipe above), made with brown sugar instead of granulated
• ½ cup mini semisweet chocolate chips (Coolhaus likes to use Guittard or Ghirardelli)
  

1. Stir mint leaves, dark brown sugar, and salt into base. Mix well.
2. Process in an ice cream maker according to manufacturer’s instructions.
3. Transfer to a bowl and fold in chocolate chips.
4. Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.
   

• Suggested Cookies: Chocolate Chip (page 187) or Double Chocolate (page 188)
• Coolhaus Sandwich Creations: The Buck-mint-ster Fuller: Chocolate Chip Cookies + Dirty Mint Chip Ice Cream; Mint-imalism: Double Chocolate Cookies + Dirty Mint Chip Ice Cream

 

The final flavor of the day was Spicy Pineapple-Cilantro-Chile Sorbet. Natasha blended up pineapple, cilantro, and chile. The mix was added to the sorbet base and off to the ice cream maker it went.

 

While we waited for the ice cream, Natasha had some pre-packed ice cream and sorbet on hand and demonstrated how to make a Coolhaus Ice Cream Sandwich with either Double Chocolate Cookies or Gluten-Free Coconut Almond Chocolate Chip Cookies. The bottom of the cookie faces up, a healthy scoop of ice cream, and another cookie with top facing up goes on to. Everyone in class got to experience making their own ice cream sandwich combo. 

 

At the end of class, we were treated to the ice cream fresh out of the machine. Although it still needed to be frozen to ice cream consistency, what we were lucky enough to sample was like a delicious soft serve ice cream. We could taste all the fresh ingredients that were incorporated. That is the reason why we love Coolhaus!

For more information:

Coolhaus Ice Cream Book by Natasha Case and Freya Estreller with Kathleen Squires

 

Sur la Table Los Angeles Farmers Market

6333 W 3^rd St Ste P10

Los Angeles, CA 90036

+1.323.954.9190