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Hello, My Name Is Ice Cream: The Art and Science of the Scoop Hardcover – March 28, 2017
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About the Author
DANA CREE is a two-time James Beard Award-nominated pastry chef who worked at Paul Kahan's Blackbird in Chicago. She recently joined 1871 Dairy, a company that is reintroducing dairy production to Chicago, and is expanding her line of gourmet ice creams, "Hello, My Name Is", currently sold at Publican Quality Meats in Chicago.
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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.
Updating to say I just made the Apricot Rooibos sherbet and it is AWESOME
Updating AGAIN: I’ve now made several flavors and all have been winners (my husband’s favorite is the cold brew coffee) and in case you are on the fence about this book because you don’t want to buy glucose, I used corn syrup for all the recipes (she says it’s OK!).
This book is interesting and I think the 2.0 version might rectify some statements.
(ie: glycose syrup, charts of fat should include buttermilk, definitions of textures need tweaking)
She is somewhat arrogant in her approach but the work is good. Calling a chef a liar because they
have broadened the strict definition of sherbet intentionally is a little over the top.
If you are a beginner and just want to make beautiful ice cream from the start try The perfect Scoop by David Lebovitz.
(and I have no relationship with him and no relationship with Alice Waters)
So far I have only tried 4 things: the strawberry sherbet, the uncooked strawberry ripple, the banana ice cream and the custard base which I infused with Earl Gray tea.
So, the strawberry ripple froze hard. It will become softer as the ice cream softens but in my case, the ice cream got really soft before the ripple softened. What to do?
The strawberry sherbet was not as creamy as I had hoped for and was a bit light on strawberry flavor. I added 2 teaspoons of Kirschwasser and that helped the flavor. I used 1 teaspoon of Cremodon 30 as my stabilizer. I'm not sure what to do to make it creamier. More stabilizer? More glucose and less sugar? A little cornstarch cooked with the milk?
The banana ice cream was amazing: silky smooth and full of banana flavor. It was great with a rum/caramel sauce.
The custard base had an exquisite texture. I flavored it with Earl Grey tea and served it with a chocolate sauce, Caramelized walnuts and bits of homemade candied orange peel. It was amazing and I look forward to trying other infusions.