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’s 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’s how to make the Plain Custard Base:
To get the recipes and see slideshow, please visit: http://www.examiner.com/article/coolhaus-ice-cream-book-cooking-class-los-angeles-ca-recipes