Hello, My Name is Ice Cream by Dana Cree

April 1, 2017 by
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Hello, My Name Is Ice Cream: The Art and Science of the Scoop by Dana Cree shares more than 100 recipes for ice cream flavors and revolutionary mix-ins from the two time James Beard-nominated pastry chef.

This title explains not only how to make amazing ice cream, but also the science behind the recipes so we can understand ice cream like we spent our life devoted to the treat (studying it, not eating it – that’s a whole different kind of devotion). Cree has written one of the best ice cream books I’ve come across because it is not only a book of recipes it is a compliation of her years of experience from working at places like Noma, the Fat Duck and Alinea. Currently, Cree is settled in Chicago weaving her pastry magic as executive pastry chef at Publican’s brands.
 
The first portion of Hello is devoted to what Cree has defined as “The Knowledge” which breaks down the science behind each component of creating ice cream. Just as a true bread baker uses percentages, the author has written her recipes in the same manner. With this information, we will be churning out treats this summer like a pro with fun flavors such as Burnt Honey, Bourbon Butterscotch, Cinnamon Basil and Donut! Sherbets, Frozen Yogurt, add-ins and composed scoops are also included. This is the definitive book on ice cream – bravo to Dana Cree.
 
Special thanks to Clarkson Potter and the author for sharing the recipe for Donut Ice Cream with our readers. Be sure to head over to our contest page to enter our giveaway for this fun, informative and beautiful book. Dana has a number of events scheduled to celebrate ice cream!


Donut Ice Cream

Makes between 1 and 1 ½ quarts ice cream
 
Baked goods do something peculiar when boiled with milk: they dissolve and become stretchy and elastic. Throw the mixture into a blender, and this strange concoction becomes velvety and thick, like pudding. I first encountered this magic trick at a restaurant full of them, called Alinea. There, a pudding made by boiling brioche and cream was served with raspberries for an elegant “toast-and-jam” bite. Since then, I’ve applied the same principle to just about every other kind of bakery treat I can get my hands on-like gingerbread or devil’s food cake. Most recently, I’ve been reducing glazed donuts to a velvety pudding to flavor ice cream.
 
Buy the most delicious glazed donut you can find. This might be from a local shop where donuts are hand-forged, or from Krispy Kreme, or even from your grocery store’s bakery case. And don’t stop at donuts; you can use this recipe with any cake, cookie, or pastry you desire.
 
Cream (38%)
380g | 2 cups
Milk (37%)
370g | 1¾ cups
Sugar (15%)
150g | ¾ cup
Glucose (5%)
50g | ¼ cup
Glazed donut (5%)
50g | 2 ounces (about ½ large donut or 1 small)
Vanilla extract
3g | ½ teaspoon
Kosher or sea salt
2g | ⅓ teaspoon
Texture agent of your choice
(see below)
 
TEXTURE AGENTS
1 Best texture 
Commercial stabilizer
3g | 1 teaspoon mixed with the sugar before it is added to the ice cream base.
2 Least icy
Guar or xanthan gum
1g | 1/4 teaspoon whirled in a blender with the ice cream base after it is chilled in the ice bath.
3 Easiest to use
Tapioca starch
5g | 2 teaspoons mixed with 20g | 2 tablespoons of cold milk, whisked into the ice cream base after it is finished cooking.
4 Most accessible
Cornstarch
10g | 1 tablespoon plus 1 teaspoon, mixed with 20g | 2 tablespoons of cold milk, whisked into the simmering ice cream base, then cooked for 1 minute.
 
Boil the dairy. Place the cream, milk, sugar (1), and glucose in a medium heavy-bottomed saucepan over medium-high heat and cook, whisking occasionally to discourage the milk from scorching, until it comes to a full rolling boil.
Cook the donut. Add the donut to the dairy, breaking it up with a whisk while you stir it in. Reduce the heat and cook at a low simmer for 2 minutes (4), whisking occasionally to help break up the donut.
 
Blend the base. Remove the pot from heat and carefully transfer the hot base to a blender. Add the vanilla and salt, and start blending on low speed at first, increasing gradually to full speed, to avoid the hot liquid jumping out the top. When the blender is on high, continue blending for 1 to 2 minutes, until very smooth (3).
Chill. Immediately pour the base into a shallow metal or glass bowl. Working quickly, fill a large bowl two-thirds of the way with very icy ice water. Nest the hot bowl into this ice bath, stirring occasionally until it cools down (2).
 
Strain. When the ice cream base is cool to the touch (50°F or below), strain it through a fine-mesh sieve. (This step is optional, but will help ensure the smoothest ice cream possible.)

Cure. Transfer the ice cream base to the refrigerator to cure for 4 hours, or preferably overnight. (This step is also optional, but the texture will be much improved with it.)

Churn. Place the base into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. The ice cream is ready when it thickens into the texture of soft-serve ice cream and holds its shape, typically 20 to 30 minutes.
Harden. To freeze your ice cream in the American hard-pack style, immediately transfer it to a container with an airtight lid. Press plastic wrap directly on the surface of the ice cream to prevent ice crystals from forming, cover, and store it in your freezer until it hardens completely, between 4 and 12 hours. Or, feel free to enjoy your ice cream immediately; the texture will be similar to soft-serve.

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Recipe with permission of Clarkson Potter and Dana Cree. Photograph by Andrea D’Agosto and illustrations by Anna Posey.

Category: Book News, Recipes

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29 Comments

  • allthatsleftarethecrumbs  on  April 1, 2017

    Every recipe in the index looks amazing. I have made a number of different ice creams, and I would definitely have fun working my way through this cookbook.

  • dbielick  on  April 1, 2017

    Looks delicious and different from other ice cream cookbooks.

  • hippiechick1955  on  April 1, 2017

    I have a recipe that only uses cream, vanilla, sugar, and salt. Then I add my flavors. I've made fudge swirl, kahlua, coffee, vanilla with add-ins f(candies, cookies…) or my children . I need to be more creative but need help/

  • sgump  on  April 1, 2017

    Believe it or not, but I've never really made my own ice cream–well, not counting the hand-churned stuff (frozen with rock salt, you know the deal) when I was a youth.

  • jezpurr  on  April 2, 2017

    I never have. But I've wanted to since watching Iron Chef America!!!^_^

  • FireRunner2379  on  April 3, 2017

    I've never made my own ice cream but it is on my culinary bucket list. I even have the attachment for my Kitchenaid Mixer. I'd love this book, it might push me to take the plunge and just give it a go!

  • monique.potel  on  April 3, 2017

    i have a magimix ice cream maker which i love and a classic recipe book this one is very tempting it brings a lot of new ideas to me

  • annmartina  on  April 3, 2017

    One of my easiest ice cream recipes from the past was 2 cups 1/2 & 1/2, a can of Hershey's hot fudge, and chopped up peanut butter cups.

  • lebarron2001  on  April 3, 2017

    Yes, I have been making my own ice cream for years !

  • Uhmandanicole  on  April 4, 2017

    My brother bought me an ice cream maker a few years ago for my birthday. The first ice cream I made was a honey ice cream and oh my goodness was that delicious!

  • Siegal  on  April 6, 2017

    I love making my own ice cream

  • melmaren  on  April 7, 2017

    Oooh…Concord grape and rosemary sherbet

  • bocboc  on  April 7, 2017

    These all looks amazing. I think I'd try the Portofino cherry chunk first.

  • t.t  on  April 7, 2017

    I prefer making my own ice cream–it's so much better than anything you can buy in the store.

  • fiarose  on  April 8, 2017

    i have made my own ice cream! ever since i was little–the bags-with-ice method, i had a little maker that was a soccer ball, and churned as you kicked it, we had a big ice cream maker…i loved it, having this book would be such a cool continuation of that!

  • ltsuk  on  April 8, 2017

    Very curious to read the science section. And the recipes look interesting too.

  • bstewart  on  April 10, 2017

    Only in elementary school with the old coffee can!

  • HokieCarrie  on  April 10, 2017

    I've made my own ice cream several times. Currently I'm searching for where I stored my ice cream maker for the winter because I recently had frozen Butterbeer and now I have to try making it for myself.

  • annmartina  on  April 14, 2017

    This is curing in my fridge right now. Can't wait to churn it

  • RSW  on  April 17, 2017

    Yes I have and love doing so.

  • JenJoLa  on  April 17, 2017

    I was just expecting another ice cream book, but this looks intriguing. I have made ice cream before and will need to check out more from this book come summertime.

  • meggan  on  April 20, 2017

    Yes but only semi-successfully.

  • Penchantforproduce  on  April 21, 2017

    I have made ice cream several times with varying degrees of success 😉

  • earthnfire  on  April 22, 2017

    nope, never, although interested in trying

  • edyenicole  on  April 22, 2017

    I love ice cream! I need to get me a copy of this book 🙂

  • hellmanmd  on  April 23, 2017

    I've made ice cream, and I'm thrilled that this book gives options for ice creams that don't involve custard as I often find those are too heavy and don't allow the flavors to shine.

  • kimtrev  on  May 2, 2017

    I have made ice cream, but I think there is room for improvement.

  • annmartina  on  May 2, 2017

    I'm happy to report that this ice cream was a big hit at my company's annual ice cream social. It was also fun that people were stumped as to what made it taste just like a donut 🙂

  • lgroom  on  May 7, 2017

    I've never made my own ice cream — well, was in on the churning stuff as a kid. I'd love to try.

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