Italian ice cream is deservedly considered the best in the world. Apart from tasting sensational and having the most wonderful texture, gelato is also low in fat and sugar, largely egg free and often dairy free!

Cookery school founder Tine Roche learnt the art of artisan gelato making from artisan gelaterias in Italy. Following pure, Italian artisan methods, she works only with fresh, natural ingredients. When dairy is included it is mainly milk or yoghurt, very little cream, hardly ever eggs, often and surprisingly small quantities of sugar. The average recipe has around 20% sugar and 8-9% fat. The rest is fresh fruit and other high quality ingredients such as vegetables, chocolate and coffee.

We teach how to make superb gelato using domestic ice cream machines, everyday kitchen utensils and very little else – apart, of course, from a domestic freezer.

Gelato machines and some of the choice sugars we use in class are available to buy from us.

Coffee, tea and freshly made cake from our café and full recipe packs included.

Testimonials from people who took this course

I loved every minute of my time with the CCS team and it has really changed the way I cook. - Jane, 32

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