Learn to make - Hot Maple Ice Cream with Professional Chef Kevin Carroll

Chef Kevin Carroll from Cookology demonstrates the making of hot maple ice cream using molecular gastronomy techniques. He explains the science behind using methylcellulose to create a hot ice cream that maintains its shape when heated. The process includes preparing the base, adding flavoring agents, and poaching the ice cream. Additionally, a caramel garnish is made to complement the dish. The session concludes with a Q&A and an invitation to try the ice cream.

What is the importance of refrigerating the ice cream base after preparation?

In what ways can the hot ice cream be garnished for presentation?

What are some challenges associated with making hot ice cream compared to traditional ice cream?

How does the audience react to the concept of hot ice cream during the demonstration?