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

Great book for those wanting to make homemade ice cream, sorbet, etc! My oldest moved out and appropriated my original book. This one is good enough that I bought another. Easy instruction with great results!

I am new to making ice cream and loved the science behind it explained in plain English plus the recipes work great and so easy to understand.

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.

THE book for anyone who makes ice cream and similar frozen desserts. It's the ice cream bible.We're especially grateful to the author for sharing her ice cream university training in terms of the science. Because we're both whole food plant based vegan and develop recipes, this information alone will mean that we'll be able to create balanced plant based frozen desserts that resemble ice cream. Who knows, we might even fool the naysayers who think that a vegan meal is only salads...sigh.This book will help you never again have crunchy or rock hard ice cream. By following the science and the recipes, you'll always end up with creamy, dreamy and smooth ice cream. With this foundation as the jumping off point, you'll also be able to develop your own take on what constitutes the best ice cream.Thank you, Dana Cree! Happy learning...

I really enjoyed using this book for making home made ice cream. It's broken up into three sections. The Knowledge, The Recipes, and The Composed Scoops. I really enjoyed reading "The Knowledge" section and nerding out on the science of why ice cream is ice cream and what's going on with the mixtures as it's turned into ice cream. I've just started making ice cream and I've used the basic vanilla custard and dark chocolate recipe's from this book with good success. I like how the ingredients are laid out by percentage, metric and standard (teaspoon, cups etc.) The only minor ding and I do mean minor. It would be nice if the author added the percentage of cocoa in his dark chocolate. Was it 60% ,80%, 92%? Other than that I think the book was great for me being a beginner. I'm looking forward to trying more recipice's. I think there's enough variety that hopefully everyone will find something to work with and try out.Oh, and I highly recommend a commercial stabilizer if you're serious about making ice cream. The texture is amazing and as close to a commercial ice cream texture as you're going to get in a homemade ice cream.

I asked a Reddit group about a good beginner book that was something between “The Science and Chemistry of Ice Cream” and “Susie Q’s Fourteen No-fail Ice Cream Recipes”. (Completely made up names and any resemblance to real books is completely coincidental.)This book was recommended many times so I read the reviews. I always read the 1 star reviews first to determine if there are real problems or simply conceptual ones. The majority of these (few) reviews mentioned inconsistencies in measurements which are clearly explained in the book. Dana creates her recipes the way bread bakers do, ie. using percentages but she also generously converts those to weight or volume and often has to round up or down to make the common measurements make sense without compromising the results. That’s why 1 cup of something in one recipe weighs 380 grams and in another recipe weighs 320 grams.Another complaint was the use of simple additives that because of their function (stabilizers, emulsifiers, etc.) make them sound like chemical voodoo. Not at all. These effects can be achieved by using things as simple as egg yolks and corn starch. Some were put off by funky flavor names, “Cinnamon Basil” or some such. Don’t make them! There is enough information in this book to help you make nearly any flavor you want.Read it with a desire to learn and create and you’ll be fine.