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 cookie butter bits that crunch.
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Dana is the Executive pastry chef of The Publican restaurants in Chicago (The Publican, Publican Quality Meats, Publican Tavern, Publican Anker) and was a two-time finalist for the James Beard Award for Best Pastry Chef for her work at the critically acclaimed Blackbird. She is a graduate of Penn State University’s Ice Cream Short Course, otherwise known as Ice Cream College.
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What People are Saying
Dana Cree is a certified ice cream genius.
She’s a two-time finalist for the James Beard Award for Best Pasty Chef in the county, and her obsession with the sweet science brought her to literal ice cream college. Now she’s sharing all her homework: how to make any style, any flavor’ how to truly understand how ice cream recipes work; and how to tweak them to make your scoops smoother, creamier, chewier, brighter, richer, or simpler.
From classics like super-chocolaty chocolate or extra-fruity strawberry to irresistible new flavors like doughnut or bubblegum (fun fact: bubblegum flavor is a mix of banana, vanilla, orange and lemon), and with recipes for brilliant add-ins like cookie butter bits that melt instantly in your mouth, this just might be the greatest collection of ice cream recipes you’ll ever see. But with Dana’s simple, approachable explanations of the hows and whys of all the recipes’ inner workings, this will be the book that makes you an ice cream genius, too.
- Francis Lam