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

By | September 11, 2019

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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Anonymous on 09/11/2019 at 18:05.

No rock-hard ice cream! I HATE rock-hard homemade ice cream. I also like to cook and knew there had to be a better way. Dana Cree lays it out. Your ice cream recipe is failing because of A) technique (e.g. cooking the milk properly to get the milk proteins right) and/or B) ingredients (the right balance of water/sugar/fat, the right KINDS of sugar, stabilizers, emulsifiers, etc.). Before I bought this book I scoured the Internet for University dairy program recipes and information, which are mostly tailored to…

Anonymous on 09/11/2019 at 18:09.

The Holy Book of Ice Cream I own several ice cream books and decided to splurge on another one because I love ice cream SOOOOOO much. I’m geeking out hard on this book. I wish I had this book 10 years ago when I started making ice cream and had so many questions and so little information. She gives you every tool you need to make a gorgeous batch of ice cream and has lots of interesting flavor ideas. One question though- will a feed store allow me to buy a single handful of hay so I can try the toasted hay ice cream? If…

Anonymous on 09/11/2019 at 18:10.

Homemade Ice Cream Demystified As one who has always been disappointed with the icy texture of home made ice cream, I have been thoroughly won over by Dana Cree’s wonderful book. She explains the complex chemistry that underlies successful ice cream preparation in perfectly understandable prose and graphics. I have impressed my family and guests with several of her recipes. It was not easy to convince some of them that my desserts did not come from a high-end commercial ice cream parlor. This book belongs in the kitchen of…