Hello, My Name Is Ice Cream: The Art and Science of the Scoop by Dana Cree

  • Blank slate custard ice cream (page 50)

    from Hello, My Name Is Ice Cream: The Art and Science of the Scoop Hello, My Name Is Ice Cream by Dana Cree

    • Categories: Ice cream & frozen desserts; Dessert
    • Ingredients: cream; milk; liquid glucose; egg yolks; ice cream stabilizer
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Notes about this book

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Notes about Recipes in this book

  • Vanilla ice cream

    • darcie_b on April 14, 2020

      This is hands-down the best ice cream I've ever made at home. I opted to use xanthan gum (the recipe lists alternative stabilizers/emulsifiers or you can use none). The texture was spot-on and the flavor incredible.

  • Bourbon butterscotch ice cream

    • darcie_b on September 14, 2023

      Wow! This is definitely in my top 5 ice cream recipes ever. The flavor was like the best butter brickle/butter pecan ice cream taken to another level entirely. The texture was fantastic too (2nd batch I've tried in my new Breville compressor-model ice cream maker). Add the buttered pecans from page 152 if you like nuts - soooo good with this ice cream.

  • Green cardamom ice cream

    • ebalk02 on April 20, 2025

      Nothing wrong with the recipe, but it turns out I don't like cardamom ice cream. Friends enjoyed it.

  • Banana ice cream

    • JuneHawk on January 20, 2023

      Great banana ice cream. I was a bit apprehensive about the flavor given the bananas don't actually go in the final ice cream but I didn't need to worry.

  • Donut ice cream

    • caillahess on March 17, 2026

      Used the technique to make a banana bread ice cream.

  • Goat cheese ice cream

    • SheilaS on July 17, 2022

      I absolutely love this ice cream. The subtle tang of the goat cheese makes it more interesting than a basic vanilla but still a perfect partner for fruit pies, etc.

  • Blood orange sherbet

    • ebalk02 on April 20, 2025

      Made the tangerine variation. It's surprisingly delicious. Liked this more than I expected.

  • Black raspberry sherbet

    • darcie_b on July 09, 2020

      Flavor, texture (using xanthan gum), and color are all a wow. This is everything you could want in a sherbet.

  • Pineapple jasmine sherbet

    • anya_sf on December 14, 2019

      I omitted the jasmine tea and used citric acid (not malic) and tapioca starch as the texture agent. The flavor of the sherbet was very good, the sweetness tempered by the acid. The texture was nice and smooth.

  • Concord grape and rosemary sherbet

    • bching on September 25, 2020

      Be generous with the lemon juice. My finished sherbet was a little too sweet. I used a bit of the leftover concord puree as a topping, which helped balance tart and sweet.

    • darcie_b on November 16, 2023

      The rosemary really elevates this, don't be tempted to leave it out. The sherbet wasn't too sweet for me but the grapes I got were not terribly sweet either.

  • Strawberry sherbet

    • FromScratch on May 30, 2024

      Hands down, the best strawberry ice cream I have ever had. This is also the opinion of everyone I've served it to. The one shortcut I take is that I don't bother to try to strain the seeds out of the strawberry puree.

  • Fresh ginger frozen yogurt

    • SheilaS on November 18, 2021

      This is absolutely delicious. Very gingery. I made it using Avacream as the stabilizer and added tiny cubes of crystalized ginger as a mix-in. I steamed the ginger slices before cutting them up to make sure they'd be chewy nuggets and not pebbles.

  • Hibiscus frozen yogurt

    • BasicStock on June 07, 2021

      So good! Lovely colour and the hibiscus has a unique and subtle taste unlike anything else. First recipe from the book and I got such great results for texture using just the 1 tsp of ice cream stabilizer. Dana Cree said she developed this flavour to go with a rhubarb dessert, and I do think it would be an amazing combination.

  • Peanut butter ribbon

    • abrownb1 on December 08, 2020

      The texture of this was fine but the amount of sea salt made it inedible using Skippy PB. Maybe it's fine for kosher salt but if using sea salt start with half the amount.

  • Passion fruit-orange caramel

    • ebalk02 on April 20, 2025

      Made this with all passion fruit juice, no orange. Insanely tangy and delicious. 10/10 recommend.

  • Plum caramel

    • ebalk02 on April 20, 2025

      Made the cherry variation. Came out with a lovely texture. Others loved it. I think the flavor is just not my favorite.

  • Candied citrus bits

    • ebalk02 on April 20, 2025

      Made with kumquats. A bit of work but a great outcome.

  • Buttered pecans

    • franchimou on April 22, 2026

      great mix in for a sweet ice cream. provides crunch and salt for balance. easy!

  • Peanut butter cookie dough

    • abrownb1 on December 08, 2020

      These were so good in chocolate ice cream! Easy to make and extras keep well in the freezer.

  • Marzipan cake

    • ebalk02 on April 20, 2025

      Nice texture when frozen.

  • Bourbon butter pecan supreme

    • franchimou on April 22, 2026

      delicious but would do less mix-ins next time

  • Cardamom, plum, and marzipan

    • ebalk02 on April 20, 2025

      Made with a cherry caramel because plums were out of season. Great if you love cardamom. This wasn't for me. Would probably not make again.

  • Tangerine dreams

    • ebalk02 on April 20, 2025

      Tangy, refreshing, intense citrus. I made a 100% passion fruit caramel which works well but I'm sure it would be good with the original passion fruit-orange caramel as well. Would make this again.

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Reviews about this book

  • Food52

    ...is crammed with creative ice cream flavors and the science behind them, including this double-dessert fusion you’ll want to eat all summer.

    Full review

  • Real Baking with Rose Levy Beranbaum

    Dana has addressed the great nemesis of homemade ice cream: iciness. Each recipe offers a choice of 4 different "texture agents" from commercial to cornstarch.

    Full review
  • ISBN 10 0451495373
  • ISBN 13 9780451495372
  • Linked ISBNs
  • Published Mar 28 2017
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

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 his or her own delicious blends: it is 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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