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

I bought this book with the expectation that it’d be the standard very-high-level overview about how ice cream works and then a selection of immutable recipes for ice cream. I couldn’t have been more wrong...and I’m totally OK with that. As a chemistry major and a materials science grad student, it was really nice to read about cross-linking in proteins and crystal structures in the constituent materials of ice cream in a way that didn’t gloss over some important things but that was also totally accessible even without a hardcore science background. It was also hugely helpful to have a set of blank slate recipes for various styles of ice cream. The blank slate recipes give ingredients in sample amounts but also as percentages for easy scaling up/down. Additionally, the blank slate recipes are infinitely customizable: you can make something that is known to be amazing (e.g, a salted caramel vanilla Philadelphia-style ice cream) or something totally off-the-wall (e.g., a V8 sherbet with extra celery...which my wife might enjoy). I really like that the author teaches readers how to make their own unique creations; she gives you enough rope for you to make some awesome stuff, but that’s also enough rope to potentially hang yourself (V8 sherbet, anyone?). There’s also lots of info about making add-ins; her cookie dough is amazing because, like other add-ins in this section, it doesn’t turn into a tooth-breaking rock when it’s frozen. Being from the South (Alabama, to be precise), I was very appreciative for her simple recipe for a sorghum syrup for adding to ice cream to make a ribbon/swirl. Definitely a 5-star ice cream textbook, and you’ll walk away with an expanded toolbox for creating better ice cream!

Love this cookbook!! So far every single ice cream recipe I’ve made is a success!! I’ve used guar gum as a stabilizer and never had an issue! I have always let my ice cream base cure at least overnight in the fridge as recommended and the flavor and texture has been smooth, rich and creamy! This book gives you a solid foundation for making ice cream and the ability to substitute flavors while keeping the correct ratio of ingredients! Favorite flavors made to date: Earl grey Cold press coffee Lemon crème fraiche Eggnog Cheesecake

I bought this book because of an icecreamcalc.com recommendation and read it. Later I saw it recommend on another site as the best for home ice cream makers and I must agree. It really explains the basic science and explains the benefits of stabilizers. It's a really good starting point for beginners with interesting recipes.

I absolutely freaking LOVE this book! If you love ice cream and plan to make ice cream BUY THIS BOOK. Quick Background: I work as a professional baker but have a degree in a science field. This book totally meshed with both sides of my personality. I had just recently gotten the ice cream maker attachment for my Kitchenaid stand mixer and had made a few batches of ice cream but, (1) they came out good but not mindblowingly good and I wanted to learn how to make really good ice cream, and (2) I like understanding the science and theory behind the things I make so I can adapt recipes to fit my tastes better and this book looked like the perfect reference. I read the entire things cover to cover in an afternoon. I don't think I've ever read a cookbook cover to cover, never mind in one sitting. I've made two flavors in the book, created one flavor from a "blank slate" recipe, and made three of the mix-ins so far. All of them came out amazing. PROS: - Even though this book can be used to go very much into the nitty gritty and details of ice cream making, it's extremely simple to follow and understand and make recipes from even if you don't want to take the dive into the details. - The entire first third of the book describe the "how" and "why" of ice cream making. It breaks the science down in a way that's easily understandable even if you don't have a science background, but also doesn't dumb it down to the point that it feels patronizing. It also goes over things you should know for churning ice cream at home, in small batches professionally, and commercially. - The middle third is composed of ice cream recipes. However, it's split up into four sections (a) custard-style ice cream, (b) Philadelphia-style ice cream, (c) sherbets, and (d) frozen yogurt. The beginning of each section has a "blank slate" recipe that has the standard ratio for the style that can be adapted to whatever flavor you're trying to make. - Before the final third (the final third is composed of recipes for combining flavors and mix-ins together which I haven't used much since I've been mixing and matching to my own tastes) is a section with recipes for mix-ins. This is the section that truly blew me away. Dana has put together recipes for everything to have the perfect consistency when frozen -- even things like chocolate ripples and cookie dough. This was an AMAZING reference, as most recipes online just suggest the usual room-temperature optimal recipes. - At the end of the book, there is a final section that really goes into the nitty gritty of ratios even down to breaking the ingredients down into their protein, fat, and sugar contents, and then gives you ranges for both optimal texture and where it'll cause the ice cream to become, well, not ice cream. CONS (really there are very few and can't even really be considered cons): - The only thing I wish had been added to the book is explanations on how the recipes came about for the mix-ins. I would love to know how she altered recipes so that things like cookie dough wouldn't freeze rock hard so that I could adapt the technique to other things I might like to mix in that she didn't have room to include in the book. For example, I really like to have baked chocolate chip cookies mixed into my ice cream, but "chocolate chip cookies" are not explicitly included in the book as a recipe. It would've been cool to know how she changed, for example, the chocolate wafer recipe so that perhaps I could use it as a quick reference on how to change my chocolate chip cookie recipe. However, as I said, it's not really a con, it's just that the rest of the book focuses so much on how the recipes were developed and having adaptable recipes that I was a bit surprised when the mix-in section wasn't as flexible.

So this book was recommended by a comment for the book by Salt & Straw. It was on sale, down from $13 to $2.97. For that price, I bought it. Overall, it is poorly written especially compare to David Lebovitz's "The Perfect Scoop". But again for 3 bucks, you may find it a worthwhile addition to your ice cream book collection. Update 6/17/2020 - Changed from 2 stars to 4 stars. The reason to buy this book is not for the recipes but the clear and concise explanation of the science of ice cream.

Homemade icecream can be as easy or complex as you want. Dump it all in a bowl, churn it and it will still taste delicious. I chose Dana's book because her base recipe is most similar to my own that I'd developed through trial and error and wanted to improve upon. I've learned so much from this book and have incorporated several of her techniques, tips and tricks. The information in this book has helped achieve exactly the quality of icecream I was desiring and understand the roles of every ingredient, every technique, the why's and why nots. A more simplified icecream adventure could be David Lebovitz' The Perfect Scoop. His book reminds me not to overthink it. I reference both quite often.

I would consider this book a near essential for anyone interested in ice cream or it's relatives, including most of the people currently publishing recipes. Unlike so much of what passes for "food science", it goes well beyond assigning names to things and actually explains how and why the ingredients and procedures work and how to maximize their benefits. Not only are all of the popular basic recipes are covered, there is enough information to allow you to customize your own bases. Same with the recipes- those that I've tried have been excellent, but more important there is enough information to allow you to invent your own flavors without inadvertently derailing the ice cream's chemistry. A fine addition to any culinary library. As a side note- there are some slight oddities about the format. Most of the recipes give four alternatives for stabilizers- as these require different procedures they are included as footnotes rather than being included in the step by step instructions, so you have to remember to use them- not an ideal setup, but I don't see how else it could have been done without cluttering up the recipes. And there are four master recipes (custard ice cream, Philadelphia style, sherbet and frozen yoghurt), but there are also instuctions for Jeni's style ice cream and California style (no dairy) sherbets given as part of asides (pink pages)- it would be nice if these were easier to find for those using this book just for the recipes, who may not read it through. Sorbets are not covered.

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 industrial ingredients and industrial quantities, and I was able to make a pretty decent vanilla ice cream recipe. Scoopable after freezing! But my strawberry was still rock hard. After reading Ben & Jerry's book, I was telling a friend, "Most info is either too simple or too complex. Someone should write a book that gives the science but is actually usable in a home setting." Then I found it! Dana Cree's book is just that. Everything you can do at home to make the best hard-pack style ice cream. She goes over the many ways you'll never win compared to the big boys (your ice cream machine doesn't get cold enough, your freezer doesn't freeze fast enough) and all you need to know to make up for it. What's also extremely valuable is having recipes for mix-in, swirls, sauces, etc., that are DESIGNED to be frozen. Those are very hard to find on the Internet. Don't waste your time scouring the web for good (maybe?) information. Just pay the dollars and get the truth. Great recipes. Great ideas. My only problem now is keeping the pounds off... Edit: Regarding glucose syrup: Corn syrup is a find substitute for glucose syrup (they're the same!). But read the label for ingredients! Some bottles of corn syrup are simply corn syrup with a small amount of salt and vanilla flavor. Those are the ones you want. The salt/vanilla isn't noticeable in the final product. What you DON'T want is one that also contains high-fructose corn syrup. Not because high-fructose = evil. It's because of the way it binds with water (covered in the book). So if your bottle of corn syrup's ingredients show simply "corn syrup" (and maybe salt and vanilla) that's what you want. Avoid the ones with high fructose corn syrup in the list.

Tried the Blue Ribbon Chocolate, one of the best ice creams I’ve had.

Es mucho mas que un libro de recetas! Las explicaciones tecnicas son geniales y permiten mejorar las elaboraciones caseras. Las medidas vienen en sistema metrico y en sistema sajon. Ya calculadas y adaptadas. Se usan productos poco convencionales, pero se dan alternativas para adquirirlos y recetas para autoconseguirlos. Muy interesante para alergias e intolerancias. Ya he probado algunas recetas de helados y se nota mucho la diferencia: resultados mas profesionales. Contiene recetas de galletas, toppings, bizcochos, helado de yogurt.... Hay recetas basicas y exoticas. Explicadas paso a paso. Hay que tener claro que el libro esta en ingles.

One of the best Ice Cream books on the market. It explains the science behind it. With that knowledge, you can either try the very good recipes in the book or create your own ones. I love it.

Good

I just love this book! Dana did an excellent job explaining the science behind and the art of ice cream making. You don't need to have a chemistry background to understand how different ingredients work and react bcoz she has explained it so simply. Love the flavours and especially love the add-in / mix in chapter. Have tried quite a few of the recipes in this book and it's spot on!