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

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Notes about Recipes in this book

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

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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
  • 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.