Thanks for supporting an independent bookstore—offering informed, opinionated perspective since 1983.

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

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


Dana Cree
Write a review
| Ask a question

Regular price $25.00

Unit price per 

This item is in stock and will ship promptly.
Cree is the pastry chef of Chicago’s Publican restaurant and, judging by her very fine first cookbook, an extraordinarily good and adventurous ice cream maker. Her culinary curiosity extends not only to some remarkable flavor ideas, but also to the chemical and physical nuts-and-bolts of issues such ice crystal formation as ice cream freezes, the role of different fats in transmitting flavor, and the effectiveness of different stabilizers. Anyone interested in developing their own ice creams will find the first forty-odd pages of her book very useful. But if you’re more interested in rolling up your sleeves and prepping something for the churn, you’ll have your choice of flavors such as butterscotch-bourbon, burnt honey, and toasted hay. Or indulge in avocado-grapefruit sherbet, orange-rhubarb frozen yogurt, and an array of add-ins and toppings that include black raspberry ripple and plum caramel. Color photographs throughout. Hardcover.
Close (esc)

Popup

Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Cart

Your cart is currently empty.
Shop now