After a five month vacation from
blogging, I was inspired to post today by a new book by my super-talented colleague,
pastry chef Dana Cree. I am convinced that Dana’s new book, Hello, My Name Is Ice Cream: The Art and
Science of the Scoop (Clarkson Potter, 2017), is destined to be a classic
on the subject of frozen desserts.
It covers lots of science (but not so much
that you begin to nod off), information that is key in creating frozen desserts
with the ideal flavor and texture. For example, Dana tells us how to make proteins
(eggs, milk) work for your ice cream, how the amount of sugar in your base
affects your ice cream’s texture, and how stabilizers
(bad reputation aside) work to assure textural perfection. And then there are the recipes – ice cream (custard as well as eggless Philadelphia style), sherbet, frozen yogurt and a panoply of add-ins, including Cookie Butter Bits, Pretzel Toffee Chunks, Gooey Butter Cake (!), and Creamy Caramel Ribbon. Makes me want to drop what I’m doing, race to the kitchen, and make every blessed recipe in this incredible new book. Thank you, Dana (I think!). Here’s her recipe for a Philadelphia Style Vanilla Ice Cream with Buttercrunch Toffee Chunks added. I ate half of the batch in two sittings – research, you know.
(bad reputation aside) work to assure textural perfection. And then there are the recipes – ice cream (custard as well as eggless Philadelphia style), sherbet, frozen yogurt and a panoply of add-ins, including Cookie Butter Bits, Pretzel Toffee Chunks, Gooey Butter Cake (!), and Creamy Caramel Ribbon. Makes me want to drop what I’m doing, race to the kitchen, and make every blessed recipe in this incredible new book. Thank you, Dana (I think!). Here’s her recipe for a Philadelphia Style Vanilla Ice Cream with Buttercrunch Toffee Chunks added. I ate half of the batch in two sittings – research, you know.
