Ice Cream Class

Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

This recipe calls for a vacuum chamber sealer and liquid nitrogen, things we know not everyone has in their kitchen. But even if this recipe isn’t something you actually prepare, we hope you’ll enjoy learning how we create our aerated green apple sorbet. And if you do have the means to complete this recipe, it’s quite a showstopper. The sorbet is sure to delight guests both visually and texturally, and the fog-breathing dragon effect is a fun surprise.

Aerated Green Apple Sorbet