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

Great ice cream science introduction. Can't afford to go to ice cream college? Get this book instead. Explains a lot of the chemistry. The recipes are a bit more intermediate level. Dana is a very accomplished pastry chef and this is a must have book for a home cook wanting to advance their ice cream game to the next level.

I love this book! Super helpful to up my ice cream game at home using a less-than-ideal machine. The author describes, in accessible language, the science of ice cream for the purpose of achieving that ideal chewy, creamy (non-icy!!) end-product that’s so hard to achieve in a home kitchen. Right away I made a few batches but with my own twists: lemon meringue frozen yogurt, cold brew “coffee crisp”, banana bourbon…. I’m so excited to try more techniques and have a luxurious ice cream summer!

This is a must have book if you have purchased an ice cream making machine, it includes great recipes but more importantly it goes into great detail on the processes and explanations of why and how to make truly excellent ice cream. It covers all aspects of the process and includes topics I have not found in any other book such the ratios of ingredients to allow you to easily scale up or down recipes to produce the quantity you desire. It includes the subject of stabilisers including the why you might want to include them or possibly not, the types available, what effect they have and how to use them. We have several other ice cream recipe books with interesting recipes, but we use this book to adapt those recipes and methods to ensure we produce a better ice cream that more closely matches the glossy photographs and taste descriptions they all include.

Ich habe eine ganze Reihe von Eisbüchern ausprobiert. Dieses hier ist das Beste - mit Abstand. Viel besser als die deutschsprachigen Bücher. Das Buch stellt Eisrezepte mit Ei, ohne Eier, "Sherbets" und "Frozen Yoghurts" sowie diverse Beimischungen vor. Bezüglich potentiell essensphilosphisch kontroverser Zutaten ("Stabilisatoren") gibt das Buch bei jedem Rezept eine breite Auswahl (auch nur Speisestärke steht zur Auswahl). Die Hintergründe werden gut erklärt und die Rezepte sind echt durchdacht - habe ca. 30x Eis damit gemacht und keine Niete gehabt. Vom Geschmack amerikanisch/experimentell angehaucht. Einzige kleine Schwäche - es werden keine Sorbets vorgestellt.

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.