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Hello, My Name Is Ice Cream: The Art and Science of the Scoop: A Cookbook

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With more than 100 recipes for ice cream flavors and revolutionary mix-ins from a James Beard-nominated pastry chef, Hello, My Name is Ice Cream explains not only how to make amazing ice cream, but also the science behind the recipes so you can understand ice cream like a pro. Hello, My Name is Ice Cream is a combination of three books every ice cream lover needs to make de With more than 100 recipes for ice cream flavors and revolutionary mix-ins from a James Beard-nominated pastry chef, Hello, My Name is Ice Cream explains not only how to make amazing ice cream, but also the science behind the recipes so you can understand ice cream like a pro. Hello, My Name is Ice Cream is a combination of three books every ice cream lover needs to make delicious blends: 1) an approchable, quick-start manual to making your own ice cream, 2) a guide to help you think about how flavors work together, and 3) a dive into the science of ice cream with explanations of how it forms, how air and sugars affect texture and flavor, and how you can manipulate all of these factors to create the ice cream of your dreams. The recipes begin with the basics--super chocolately chocolate and Tahitian vanilla--then evolve into more adventurous infusions, custards, sherbets, and frozen yogurt styles. And then there are the mix-ins, simple treats elevated by Cree's pastry chef mind, including chocolate chips designed to melt on contact once you bite them and brownie bits that crunch.


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With more than 100 recipes for ice cream flavors and revolutionary mix-ins from a James Beard-nominated pastry chef, Hello, My Name is Ice Cream explains not only how to make amazing ice cream, but also the science behind the recipes so you can understand ice cream like a pro. Hello, My Name is Ice Cream is a combination of three books every ice cream lover needs to make de With more than 100 recipes for ice cream flavors and revolutionary mix-ins from a James Beard-nominated pastry chef, Hello, My Name is Ice Cream explains not only how to make amazing ice cream, but also the science behind the recipes so you can understand ice cream like a pro. Hello, My Name is Ice Cream is a combination of three books every ice cream lover needs to make delicious blends: 1) an approchable, quick-start manual to making your own ice cream, 2) a guide to help you think about how flavors work together, and 3) a dive into the science of ice cream with explanations of how it forms, how air and sugars affect texture and flavor, and how you can manipulate all of these factors to create the ice cream of your dreams. The recipes begin with the basics--super chocolately chocolate and Tahitian vanilla--then evolve into more adventurous infusions, custards, sherbets, and frozen yogurt styles. And then there are the mix-ins, simple treats elevated by Cree's pastry chef mind, including chocolate chips designed to melt on contact once you bite them and brownie bits that crunch.

30 review for Hello, My Name Is Ice Cream: The Art and Science of the Scoop: A Cookbook

  1. 5 out of 5

    April

    Sorry, it is hard to find time to review this book. I'm too busy making delicious ice cream! I love ice cream but can only allow a smallish amount into my diet. So it's gotta be GOOD. This book delivers on its promise of delicious, high quality ice cream. The art is there, the science is fully explained, and the recipes are wonderful. You will learn what each ingredient does for the quality of the end product, and when to use a custard-style base versus a Philadelphia-style base. Sherbets and fr Sorry, it is hard to find time to review this book. I'm too busy making delicious ice cream! I love ice cream but can only allow a smallish amount into my diet. So it's gotta be GOOD. This book delivers on its promise of delicious, high quality ice cream. The art is there, the science is fully explained, and the recipes are wonderful. You will learn what each ingredient does for the quality of the end product, and when to use a custard-style base versus a Philadelphia-style base. Sherbets and frozen yogurts are also given delicious consideration. Admittedly, some of the recipes sound a little O.T.T. I was thinking that it just couldn't be right to put sliced jalapeno peppers in the the peach frozen yogurt base. I forged ahead with Chef Dana Cree's gentle encouragement to try a jalapeno infusion, and it turned out wonderfully! Layers of flavor in ice cream -- who knew!? There are some "texture agents" that are offered for each recipe. You will have to decide whether you want to use them or not. Chef Cree gives a full explanation of the pros and cons. But be forewarned: don't expect to find a non-sugar option in this book! She will explain why. I gave the book 5 stars, but if you are among those ice cream lovers who are looking for quick-and-easy ice cream recipes that they can make with no fuss, maybe you would be a little disappointed. If you want to make high-quality ice cream in your home machine, this book is what you want. The Knowledge and The Science chapters really helped make the recipes make sense.

  2. 5 out of 5

    Girl Underground

    This for me is a perfect cookbook. Good science, intriguing stories, delicious creativity, weight and volume measurements, accessible to the home cook but with options for those who are willing to pursue harder-to-find ingredients. I want to make and eat all the recipes, and I actually feel like I can. Bonus: the layouts are gorgeous.

  3. 4 out of 5

    Iris

    2020 problems: H was on board with limiting frivolous trips to the market until he ran out of gelato; I needed new cooking challenges to distract me. An ice cream maker won out over getting a bigger freezer but though I know a lot about the science of desserts generally that of frozen desserts was completely new to me. It's amazing how variable were the ingredients when I started checking packaging with the intent to reverse engineer some favorites, and it's in this respect Hello... has been of 2020 problems: H was on board with limiting frivolous trips to the market until he ran out of gelato; I needed new cooking challenges to distract me. An ice cream maker won out over getting a bigger freezer but though I know a lot about the science of desserts generally that of frozen desserts was completely new to me. It's amazing how variable were the ingredients when I started checking packaging with the intent to reverse engineer some favorites, and it's in this respect Hello... has been of most use—concise explanations of the ingredient lists I was encountering plus a convincing argument for why I really do want to add locust bean gum and dextrose to my pantry. The recipes are too sweet for my taste but experimentation solved that and the chapter on sherbets is different and appreciated.

  4. 4 out of 5

    Blake

    An excellent overview of some of the food science behind making ice cream, as well as some excellent recipes. So far I've only done one or two of the recipes precisely, but they are good for inspiration and I really appreciated the non-recipe material. An excellent overview of some of the food science behind making ice cream, as well as some excellent recipes. So far I've only done one or two of the recipes precisely, but they are good for inspiration and I really appreciated the non-recipe material.

  5. 4 out of 5

    Simon

    This book is absolutely everything I needed to excite and inspire me even more to pursue my passion in Ice Cream Making. Through the chance visual of an Instagram story, I learned of this book's existence and decided that I would give it a shot, well worth that effort. I learned so much with Dana Cree's homework and am so excited to continue on learning and experimenting with Ice Cream, this book was a blessing! I must own a copy for I predict I will refer again and again to it's pages and advic This book is absolutely everything I needed to excite and inspire me even more to pursue my passion in Ice Cream Making. Through the chance visual of an Instagram story, I learned of this book's existence and decided that I would give it a shot, well worth that effort. I learned so much with Dana Cree's homework and am so excited to continue on learning and experimenting with Ice Cream, this book was a blessing! I must own a copy for I predict I will refer again and again to it's pages and advice. The science is clear, it is possible to produce phenomenal product in a wide variety of ways. Anyone who is serious about Ice Cream needs to have this book!

  6. 4 out of 5

    Nasty Lady MJ

    Every ice cream I made out of this book was meh. I blame the fact it uses too many texture agents and stabilizers. The Perfect Scoop by David Leibowitz in contrast does not use near as many texture agents and the recipes turn out better. The bubblegum flavored ice cream in this book is just nasty. I think the best recipe I made was probably the chocolate flavored one, but still the texture was off. I did learn some basics about the machines and everything. But I can't honestly recommend the mach Every ice cream I made out of this book was meh. I blame the fact it uses too many texture agents and stabilizers. The Perfect Scoop by David Leibowitz in contrast does not use near as many texture agents and the recipes turn out better. The bubblegum flavored ice cream in this book is just nasty. I think the best recipe I made was probably the chocolate flavored one, but still the texture was off. I did learn some basics about the machines and everything. But I can't honestly recommend the machine it used-you'd be better off getting a compressor. More expensive but you don't have to worry about the mix not freezing.

  7. 5 out of 5

    Stella

    This one is a bit beyond me, with glucose syrup and texture agents. Eggs in some recipes. Also makes her own add-ins, like homemade graham crackers, caramelized rice krispies, and pretzel toffee. Now these might taste great, but the time and energy required is too much.

  8. 5 out of 5

    Kristin

    Dana has written a clear, educational, lay-person accessible book about the whys and how-tos of ice cream. She writes from a wealth of personal experience as a chef as well as taking the famed Penn State Ice Cream Short Course. After personally taking the Penn State Ice Cream 101 course (3 days instead of 7 in Dana's course), I was on cloud 9, yet longed for more ice cream science information. I wanted to understand why some recipe tweaks worked and others failed. Dana has provided exactly what I Dana has written a clear, educational, lay-person accessible book about the whys and how-tos of ice cream. She writes from a wealth of personal experience as a chef as well as taking the famed Penn State Ice Cream Short Course. After personally taking the Penn State Ice Cream 101 course (3 days instead of 7 in Dana's course), I was on cloud 9, yet longed for more ice cream science information. I wanted to understand why some recipe tweaks worked and others failed. Dana has provided exactly what I needed to gain insight and help with the science ofice cream. This resource clearly lays out what my heart has been longing to learn for several years. Thank you, Dana! And thank you for taking the final step in providing complete information, as was your mission, by explaining Functional Ratios as well as Working Ratios. I am so grateful to own a copy of this treasure. When I cull my books, this will definitely be a keeper.

  9. 5 out of 5

    This

    I'd read that this book includes information on the science behind why specific proportions of ingredients are important to making ice cream. Still, it is pretty darn technical--interesting, though. Some recipes are great while others...meh (talking about my desire to make them--I actually haven't tried any, yet!). I do have to pick a bone with Cree for saying gelato is basically just soft serve. Umm...no. Still, her specialty is ice cream, not gelato. I love how she makes suggestions but gives a I'd read that this book includes information on the science behind why specific proportions of ingredients are important to making ice cream. Still, it is pretty darn technical--interesting, though. Some recipes are great while others...meh (talking about my desire to make them--I actually haven't tried any, yet!). I do have to pick a bone with Cree for saying gelato is basically just soft serve. Umm...no. Still, her specialty is ice cream, not gelato. I love how she makes suggestions but gives a variety of options for the needed ingredients. Really readable, really helpful.

  10. 5 out of 5

    Noor G.

    I got this book for my birthday and I am pretty sure I could feel my brain expand as I read this book. As a life long ice cream lover and young teen/teen ice cream scooper, I realized recently I wanted to make my own ice cream. This book could not be more perfect for a first time ice cream maker. The author is a celebrated dessert genius, and I fell in love with her recipes and easy explanations of the scientific processes behind ice cream. Utterly inspirational for my own creative journey, this I got this book for my birthday and I am pretty sure I could feel my brain expand as I read this book. As a life long ice cream lover and young teen/teen ice cream scooper, I realized recently I wanted to make my own ice cream. This book could not be more perfect for a first time ice cream maker. The author is a celebrated dessert genius, and I fell in love with her recipes and easy explanations of the scientific processes behind ice cream. Utterly inspirational for my own creative journey, this book was a great way of ending the year and preparing for the 2020s.

  11. 4 out of 5

    Daniel

    the only ice cream book you'll ever need. it teaches the science behind what makes good ice cream and then provides loads of recipes including some very strange ones, and it also gives several blank slate recipes so you can design your own ice cream the only ice cream book you'll ever need. it teaches the science behind what makes good ice cream and then provides loads of recipes including some very strange ones, and it also gives several blank slate recipes so you can design your own ice cream

  12. 4 out of 5

    Caitlin

    A fun enough one to peruse for, with whimsical images and illustrations. Wish there'd been more visual stimulus along those lines, though. Ice cream of all things deserves more than text-heavy pages! A fun enough one to peruse for, with whimsical images and illustrations. Wish there'd been more visual stimulus along those lines, though. Ice cream of all things deserves more than text-heavy pages!

  13. 5 out of 5

    thenik

    Great, interesting read and really love the art-science feels that flows through the whole books. Cute graphics, interesting infos.

  14. 4 out of 5

    Kathryn

    Great combination of science, art, fun, and sass ... Just like ice cream is a great combination of water, air, fat, protein, and sugar!

  15. 5 out of 5

    Kimberly

    Love it!

  16. 4 out of 5

    Melanie Bradshaw

    Very clear and manageable way to break down the science of ice cream. Haven't tried the recipes yet - waiting for our ice cream machine to get here! - but I have a feeling they are going to be good. Very clear and manageable way to break down the science of ice cream. Haven't tried the recipes yet - waiting for our ice cream machine to get here! - but I have a feeling they are going to be good.

  17. 5 out of 5

    Taylor

    All the essentials to become an ice cream master.

  18. 4 out of 5

    Ellen

    The science behind ice cream making and enjoyment. Holy Hootis, this is a great book! Talk about unlocking creative potential...Dana Cree is wildly inspirational!

  19. 4 out of 5

    Ann L Mazuk

    The recipes in this book make the best ice cream ever. I'd swear it tastes like really high quality ice cream - great texture and no ice crystals. The recipes in this book make the best ice cream ever. I'd swear it tastes like really high quality ice cream - great texture and no ice crystals.

  20. 5 out of 5

    Mitchell Fullerton

    Great book on how to make ice cream at home. It focuses on how to get the best texture from non industrial mixers and then has many recipes that can be altered or adapted.

  21. 5 out of 5

    Victoria

    Chose this for the flavor profiles to use in gelato making. Great choice for those interested in making ice cream.

  22. 5 out of 5

    Jennifer

    This is really a definitive guide to making your own ice cream. Cree painstakingly details all of the scientific know-how she's gleaned when it comes to sugars, ice, protein, and fat content. The recipes are very well explained and easy to follow. Despite the scientific approach to her recipes, her narrative voice shines through and reading her book, you get to know her as a chef. This is a fun, ambitious, and delightful cookbook to read and use. This is really a definitive guide to making your own ice cream. Cree painstakingly details all of the scientific know-how she's gleaned when it comes to sugars, ice, protein, and fat content. The recipes are very well explained and easy to follow. Despite the scientific approach to her recipes, her narrative voice shines through and reading her book, you get to know her as a chef. This is a fun, ambitious, and delightful cookbook to read and use.

  23. 4 out of 5

    Erin Garcia

  24. 4 out of 5

    Inès Ramerison

  25. 4 out of 5

    Everett

  26. 5 out of 5

    Andrew

  27. 4 out of 5

    Bernadette Graham

  28. 4 out of 5

    Maria

  29. 4 out of 5

    Angel Falcon

  30. 4 out of 5

    Adam Basalay

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