Noted: A three-day short course in ice cream making has been taught for decades at the University of Wisconsin’s Department of Dairy Science in Madison. Students travel from as far away as Asia, often with a goal to make ice cream with indigenous ingredients and flavors.
“Certain ingredients behave differently when added to ice cream,” explains Scott Rankin, who heads the UW program. “Alcoholic beverages are one example. You can’t just add them” without consequences.