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 😀
