Hello, my name is ice cream : the art and science of the scoop
(Book)
Author
Published
New York : Clarkson Potter/Publishers, [2017].
Format
Book
Edition
First edition.
Physical Desc
239 pages : illustrations, color ; 28 cm
Status
Main Library - Adult
641.862 Cre
1 available
641.862 Cre
1 available
Oliver La Farge - Adult
641.862 Cre
1 available
641.862 Cre
1 available
Description
Loading Description...
Also in this Series
Checking series information...
Copies
Location | Call Number | Status |
---|---|---|
Main Library - Adult | 641.862 Cre | On Shelf |
Oliver La Farge - Adult | 641.862 Cre | On Shelf |
More Details
Published
New York : Clarkson Potter/Publishers, [2017].
Edition
First edition.
Language
English
Notes
General Note
Includes index.
General Note
Introduction -- 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.
Description
"With more than 100 recipes for ice cream flavors and revolutionary mix-ins, 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. 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 appraochable, 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."--,Provided by publisher.
Description
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.
Reviews from GoodReads
Loading GoodReads Reviews.