Hello, My Name is Ice Cream: The Art and Science of the Scoops

**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 basicssuper chocolately chocolate and Tahitian vanillathen 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. \*\* "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: it is (1) an approachable, 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"-- Provided by publisher How to use this book The knowledge. The five components of ice cream ; The texture agents ; The process ; The machines ; The color of flavor The recipes. Custard ice creams ; Philadelphia-style ice creams ; Sherberts ; Frozen yogurts ; Add-ins Composed scoops Fruit purees and other basics. Inverted sugar syrup ; Dairy at home ; Fruit purees Appendix. The ratios, or How math will help you make your own ice cream recipes Don't cry over spilled ice cream. Cree 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. The recipes begin with the basics, then evolve into more adventurous infusions, custards, sherbets, and frozen yogurt styles. Add the mix-ins, and a simple treat is elevated to whatever your heart desires.