The Ice Cream Science Podcast #1 - Michael Dalla Libera, co-owner of Crèmerie Dalla Rose

Hi everyone and welcome to the first episode of The Ice Cream Science podcast! 😀 In this episode, I sit down to chat ice cream with chef Michael Dalla Libera. Michael is the co-owner of Crèmerie Dalla Rose, an artisan ice cream shop based in Montreal, Canada.

In this episode, we discuss:

· Introduction and the impact of COVID 19 (00:01:10)

· Shop locations (00:13:02)

· Machinery (00:18:54)

· Why he started an ice cream shop (00:27:35)

· Custard vs non-custard base (00:29:25)

· Popular flavours (00:35:11)

· His role in the business (00:37:46)

· How he learnt to make ice cream (00:42:47)

· What the first 3 months of opening were like (00:43:07)

· Why I purchased the Emery Thompson CB-200 (00:47:33)

· Advice on upgrading an ice cream machine (00:50:32)

· Is he happy running an ice cream business? (00:55:20)

· Vegan ice cream (1:04:40)

· Heating an ice cream mix (01:11:41)

· Stabilisers (01:20:30)

· Inclusions in ice cream (01:30:44)

· Soft-serve ice cream (01:40:02)

I hope you find this episode useful. Please feel free to leave any feedback, positive or negative, in the comments section below 😀

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The Ice Cream Science Podcast - Episode 2 - Chris Fettes, retired US Navy SEAL Team 6 operator and founder of Be Free Craft Ice Cream

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Why is inulin used in ice cream?