Jersey Scoops Experience (Option 2)

Fri., Nov. 20, 1-3 p.m.

Time: 1-3 p.m.

Location: In person: Loleta

Cost: $72

With Emily Diehl, Dairy Pasteurizer/Product Developer, Jersey Scoops

Get a behind-the-scenes tour of Jersey Scoops to follow the journey of ice cream from raw milk from the dairy all the way to the finished scoop. This is a rare opportunity to visit a modern, Grade A dairy production facility that transforms local Humboldt milk into ice cream.

This class moves through each stage of the process, from receiving raw milk directly from the dairy, to pasteurizing, to the science of ice cream formulation. We’ll look at how fat, sugar, and milk solids shape texture and structure, and then move into hands-on ice cream making where participants explore flavor development and how ingredients and air come together in the final product.

You will learn the basics of ice cream production in a working dairy lab and actively make your own batch. You will leave with your own customized pint you create during the class!

See the other option for this class offered on Oct. 30.

Register by 12 p.m., November 17.

Emily Diehl

Emily Diehl is a licensed dairy pasteurizer and product developer at Jersey Scoops, a creamery in Loleta, California. She works across new product development, recipe formulation, flavor innovation, and production, using recipe development as a bridge between agriculture, design, and community. Emily holds a degree in anthropology with a focus on food systems and design innovation and a master's in gastronomic sciences. Drawing from food science, culinary practice, design thinking, and cultural research, her work explores how food can serve as a tool for sustainability, storytelling, and community.