Ice Cream Class

Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.

Nicholas Gavin

This is an ice cream that’s all about milk. Originally conceived as a component in the <a href="https://www.chefsteps.com/recipes/course-4-farm-and-garden-savory-ice-cream-salad">Farm and Garden salad course</a> for a <a href="https://www.chefsteps.com/recipes/tasting-menu-spring">spring tasting menu</a>, the idea was to provide a bright and light palate-cleansing ice cream that helps dress the salad as it melts. Sweet and savory, with the inimitable flavor of good milk, it works so well that we reprised it for our <a href="https://www.chefsteps.com/guides-tools/winter-studio-dinner-experience">Winter Studio Dinner Experience</a>. But when we made it again, we remembered how delicious it is on its own—somewhere between a sorbet and fior di latte gelato. Serve it with some berries and stone fruit for a perfect summer dessert.

Jersey Milk Ice Cream