Press Releases
Hello, My Name Is Ice Cream by Dana Cree
The Art and Science of the Scoop
Hello, My Name Is Ice Cream
Dana Cree
- Imprint: Clarkson Potter
- On sale: March 28, 2017
- Price: $25
- Pages: 240
- ISBN: 9780451495372
212-782-8370
According to pastry chef and Ice Cream College-educated Dana Cree, if you ask anyone their favorite flavor of ice cream, it will always bring a smile to their face. However, Hello, My Name Is Ice Cream: The Art and Science of the Scoop (Clarkson Potter; $25; on sale March 28, 2017) is more than just a collection of recipes for delicious ice cream flavors and melt-in-your-mouth mix-ins. Cree dives into the science of ice cream, explaining how the ingredients join forces to create ice cream, how butterfat traps flavor and sugars affect texture, and finally, how you can manipulate all of these factors to create the ice cream of your dreams.
Highlighted recipes include:
Ice Creams:
Bourbon Butterscotch ♦ Cold-Press Coffee ♦ Burnt Honey ♦ Eggnog ♦ Pumpkin-Sage ♦ Cinnamon Basil ♦ Donut ♦ Goat Cheese ♦ Garden Mint ♦ Parmesan ♦ Lemon Crème Fraîche ♦ Popcorn ♦ Bubblegum
Sherbets:
Blood Orange ♦ Black Raspberry ♦ Peach-Sweet Tea ♦ Pineapple Jasmine ♦ Huckleberry Lemon ♦ Avocado-Grapefruit ♦ Apricot Rooibos ♦ Concord Grape and Rosemary
Frozen Yogurts:
Fresh Ginger ♦ Meyer Lemon ♦ Milk Chocolate ♦ Key Lime Pie ♦ Hibiscus ♦ Mango Lassi ♦ Peach Jalapeno ♦ Honey Chai
Add-Ins:
Fudge Ripple ♦ Creamy Caramel Ribbon ♦ Pink Peppercorn Caramel ♦ Blueberry-Basil Compote ♦ Black Raspberry Ripple ♦ Lemon Curd ♦ Candied Citrus Bits ♦ Cookie Butter Bits ♦ Pretzel Toffee Chunks ♦ Almond-Browned Butter Streusel ♦ Caramel Popcorn ♦ Gooey Butter Cake ♦
Composed Scoops:
Bourbon Butter Pecan Supreme ♦ Elementary School Swirl ♦ Mint Chocolate Chip Cookie Dough ♦ Cookies, Cookies, and Cream ♦ Portofino Cherry Chunk ♦ Cardamom, Plum, and Marzipan ♦ Chocolate Peanut Butter Brownie Crunch ♦ Strawberry Bubblemallow ♦ Tangerine Dreams
Hello, My Name Is Ice Cream begins with the basics and evolves into more adventurous infusions, offering something for everyone.
About the Author:
DANA CREE is the Executive pastry chef of The Publican restaurants in Chicago (The Publican, Publican Quality Meats, Publican Tavern, Publican Anker) and was a two-time finalist for the James Beard Award for Best Pastry Chef for her work at the critically acclaimed Blackbird. She is a graduate of Penn State University’s Ice Cream Short Course, otherwise known as Ice Cream College. Visit her at HelloIceCreamChicago.com or ThePastryDepartment.com.