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.
About Hello, My Name Is Ice Cream
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.
About Dana Cree
DANA CREE is a two-time James Beard Award-nominated pastry chef who worked at Paul Kahan’s Blackbird in Chicago. She recently joined 1871 Dairy, a company that is reintroducing dairy production to Chicago, and is expanding her line of gourmet ice… More about Dana Cree
About Dana Cree
DANA CREE is a two-time James Beard Award-nominated pastry chef who worked at Paul Kahan’s Blackbird in Chicago. She recently joined 1871 Dairy, a company that is reintroducing dairy production to Chicago, and is expanding her line of gourmet ice… More about Dana Cree
