Ins & Outs of Frozen Desserts with Weckerly's

Jen and Andy Satinsky are the masterful makers of Weckerly's Ice Cream, a Fair Food member business. Read on for a preview of our June 19 frozen desserts class.
Thurs, June 19 | 6:30-8:30pm | Reading Terminal Market AndyJen-Cropped

Through her 13 years as a pastry chef, Jen has gained a lot of experience in creating memorable handmade ice cream. We started Weckerly's less than two years ago, and since then we have learned a lot of techniques and little tricks that allow us to best showcase fresh and local ingredients. Next Thursday's class will be our first opportunity to share some of this knowledge with you -- and of course, sample  lots of tasty treats in the process.

At Weckerly's we make French-style ice cream, which means that local cage-free eggs are a key ingredient along with milk and cream. The process of heating the eggs to make the custard without cooking them can seem tricky. With a little hands-on instruction, we think you will be surprised at how easy this approach c  an be.

In addition to preparing a custard base, you will also learn how to prepare fresh fruit for ice cream. Jen will cover a few approaches for concentrating great flavors while removing some of the fruit's moisture that can make the finished product icy.

We will conclude with an ice cream sampling and q & a. Each participant also comes away with a coupon for a free pint of one of our delicious sorbets or ice creams. These can be redeemed from us at our farmers' markets, the Green Line Café, or of course the Fair Food Farmstand. We hope you can join us!