Icicles in your homemade raspberry ripple? Cookie butter lost its crunch? Caramel ice cream got no chew?
Get the scoop on how to make homemade ice cream like a pro from two times James Beard finalist and pastry chef Dana Cree in her debut cookbook: Hello, My Name Is Ice Cream: The Art and Science of the Scoop (available from Amazon)
Not only does Cree's insightful new guide trouble shoot the common mistakes that haunt the amateur ice cream maker, but she puts a different take on flavour and texture with her pastry chef hat on.
Revealing over 100 recipes for ice cream flavors, beginning with the basics-"super chocolatey chocolate and Tahitian vanilla--evolving into some more novel takes like: custards, sherbets, and frozen yogurt styles as well as "chocolate chips designed to melt on contact once you bite them and cookie butter bits that crunch" this is the book that pretty much covers it all.
So, if you're looking for inspiration to take that ice cream back out of retirement this year: let Hello, My Name is Ice Cream, be the one definitive guide to inspire you.
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