Description:
Review:
5.0 out of 5 stars You need this book to understand ice cream making
I bought this book because of an icecreamcalc.com recommendation and read it. Later I saw it recommend on another site as the best for home ice cream makers and I must agree. It really explains the basic science and explains the benefits of stabilizers. It's a really good starting point for beginners with interesting recipes.
5.0 out of 5 stars Great Reference for Upping Your Ice Cream Game
I bought this book with the expectation that it’d be the standard very-high-level overview about how ice cream works and then a selection of immutable recipes for ice cream.I couldn’t have been more wrong...and I’m totally OK with that.As a chemistry major and a materials science grad student, it was really nice to read about cross-linking in proteins and crystal structures in the constituent materials of ice cream in a way that didn’t gloss over some important things but that was also totally accessible even without a hardcore science background.It was also hugely helpful to have a set of blank slate recipes for various styles of ice cream. The blank slate recipes give ingredients in sample amounts but also as percentages for easy scaling up/down. Additionally, the blank slate recipes are infinitely customizable: you can make something that is known to be amazing (e.g, a salted caramel vanilla Philadelphia-style ice cream) or something totally off-the-wall (e.g., a V8 sherbet with extra celery...which my wife might enjoy). I really like that the author teaches readers how to make their own unique creations; she gives you enough rope for you to make some awesome stuff, but that’s also enough rope to potentially hang yourself (V8 sherbet, anyone?).There’s also lots of info about making add-ins; her cookie dough is amazing because, like other add-ins in this section, it doesn’t turn into a tooth-breaking rock when it’s frozen. Being from the South (Alabama, to be precise), I was very appreciative for her simple recipe for a sorghum syrup for adding to ice cream to make a ribbon/swirl.Definitely a 5-star ice cream textbook, and you’ll walk away with an expanded toolbox for creating better ice cream!
5.0 out of 5 stars Great primer for intro to making ice cream!
I am new to making ice cream and loved the science behind it explained in plain English plus the recipes work great and so easy to understand.
5.0 out of 5 stars Great book for those wanting to make homemade icecream, sorbet, etc!
Great book for those wanting to make homemade ice cream, sorbet, etc! My oldest moved out and appropriated my original book. This one is good enough that I bought another. Easy instruction with great results!
4.0 out of 5 stars Interesting recipes
This book has some very interesting ice cream recipes - some easy and some more difficult due to the amount of ingredients. Certainly gave some great tips about how to make creamy, great tasting ice cream. Will be a "go to" book when I want to do something a little different for sure.
5.0 out of 5 stars Extremely informative
Homemade icecream can be as easy or complex as you want. Dump it all in a bowl, churn it and it will still taste delicious.I chose Dana's book because her base recipe is most similar to my own that I'd developed through trial and error and wanted to improve upon. I've learned so much from this book and have incorporated several of her techniques, tips and tricks. The information in this book has helped achieve exactly the quality of icecream I was desiring and understand the roles of every ingredient, every technique, the why's and why nots.A more simplified icecream adventure could be David Lebovitz' The Perfect Scoop. His book reminds me not to overthink it. I reference both quite often.
5.0 out of 5 stars My culinary and nerdy sides are both geeking out
I absolutely freaking LOVE this book! If you love ice cream and plan to make ice cream BUY THIS BOOK.Quick Background: I work as a professional baker but have a degree in a science field. This book totally meshed with both sides of my personality. I had just recently gotten the ice cream maker attachment for my Kitchenaid stand mixer and had made a few batches of ice cream but, (1) they came out good but not mindblowingly good and I wanted to learn how to make really good ice cream, and (2) I like understanding the science and theory behind the things I make so I can adapt recipes to fit my tastes better and this book looked like the perfect reference. I read the entire things cover to cover in an afternoon. I don't think I've ever read a cookbook cover to cover, never mind in one sitting.I've made two flavors in the book, created one flavor from a "blank slate" recipe, and made three of the mix-ins so far. All of them came out amazing.PROS:- Even though this book can be used to go very much into the nitty gritty and details of ice cream making, it's extremely simple to follow and understand and make recipes from even if you don't want to take the dive into the details.- The entire first third of the book describe the "how" and "why" of ice cream making. It breaks the science down in a way that's easily understandable even if you don't have a science background, but also doesn't dumb it down to the point that it feels patronizing. It also goes over things you should know for churning ice cream at home, in small batches professionally, and commercially.- The middle third is composed of ice cream recipes. However, it's split up into four sections (a) custard-style ice cream, (b) Philadelphia-style ice cream, (c) sherbets, and (d) frozen yogurt. The beginning of each section has a "blank slate" recipe that has the standard ratio for the style that can be adapted to whatever flavor you're trying to make.- Before the final third (the final third is composed of recipes for combining flavors and mix-ins together which I haven't used much since I've been mixing and matching to my own tastes) is a section with recipes for mix-ins. This is the section that truly blew me away. Dana has put together recipes for everything to have the perfect consistency when frozen -- even things like chocolate ripples and cookie dough. This was an AMAZING reference, as most recipes online just suggest the usual room-temperature optimal recipes.- At the end of the book, there is a final section that really goes into the nitty gritty of ratios even down to breaking the ingredients down into their protein, fat, and sugar contents, and then gives you ranges for both optimal texture and where it'll cause the ice cream to become, well, not ice cream.CONS (really there are very few and can't even really be considered cons):- The only thing I wish had been added to the book is explanations on how the recipes came about for the mix-ins. I would love to know how she altered recipes so that things like cookie dough wouldn't freeze rock hard so that I could adapt the technique to other things I might like to mix in that she didn't have room to include in the book. For example, I really like to have baked chocolate chip cookies mixed into my ice cream, but "chocolate chip cookies" are not explicitly included in the book as a recipe. It would've been cool to know how she changed, for example, the chocolate wafer recipe so that perhaps I could use it as a quick reference on how to change my chocolate chip cookie recipe. However, as I said, it's not really a con, it's just that the rest of the book focuses so much on how the recipes were developed and having adaptable recipes that I was a bit surprised when the mix-in section wasn't as flexible.
Must have book if you have an ice cream making machine
This is a must have book if you have purchased an ice cream making machine, it includes great recipes but more importantly it goes into great detail on the processes and explanations of why and how to make truly excellent ice cream. It covers all aspects of the process and includes topics I have not found in any other book such the ratios of ingredients to allow you to easily scale up or down recipes to produce the quantity you desire. It includes the subject of stabilisers including the why you might want to include them or possibly not, the types available, what effect they have and how to use them. We have several other ice cream recipe books with interesting recipes, but we use this book to adapt those recipes and methods to ensure we produce a better ice cream that more closely matches the glossy photographs and taste descriptions they all include.
Love it
Tried the Blue Ribbon Chocolate, one of the best ice creams I’ve had.
El Libro definitivo de helados
Es mucho mas que un libro de recetas! Las explicaciones tecnicas son geniales y permiten mejorar las elaboraciones caseras.Las medidas vienen en sistema metrico y en sistema sajon. Ya calculadas y adaptadas.Se usan productos poco convencionales, pero se dan alternativas para adquirirlos y recetas para autoconseguirlos. Muy interesante para alergias e intolerancias.Ya he probado algunas recetas de helados y se nota mucho la diferencia: resultados mas profesionales.Contiene recetas de galletas, toppings, bizcochos, helado de yogurt....Hay recetas basicas y exoticas. Explicadas paso a paso.Hay que tener claro que el libro esta en ingles.
Das beste Eisbuch...
Ich habe eine ganze Reihe von Eisbüchern ausprobiert. Dieses hier ist das Beste - mit Abstand. Viel besser als die deutschsprachigen Bücher. Das Buch stellt Eisrezepte mit Ei, ohne Eier, "Sherbets" und "Frozen Yoghurts" sowie diverse Beimischungen vor. Bezüglich potentiell essensphilosphisch kontroverser Zutaten ("Stabilisatoren") gibt das Buch bei jedem Rezept eine breite Auswahl (auch nur Speisestärke steht zur Auswahl). Die Hintergründe werden gut erklärt und die Rezepte sind echt durchdacht - habe ca. 30x Eis damit gemacht und keine Niete gehabt. Vom Geschmack amerikanisch/experimentell angehaucht. Einzige kleine Schwäche - es werden keine Sorbets vorgestellt.
Informative, practical and precise
Good
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Hello, My Name Is Ice Cream: The Art and Science of the Scoop: A Cookbook
AED13953
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Free delivery on orders over AED 200
Imported From: United States
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Visit the Clarkson Potter Store
Hello, My Name Is Ice Cream: The Art and Science of the Scoop: A Cookbook
AED13953
Quantity:
Order today to get by
Free delivery on orders over AED 200
Imported From: United States
At bolo.ae, we stand behind the authenticity and quality of every product we sell. We guarantee that all items offered on our website are 100% genuine, sourced directly from authorized distributors, trusted partners, or the original brands themselves.
We do not sell counterfeit, replica, or unauthorized goods. Each product undergoes thorough inspection and verification at our consolidation and fulfilment centers to ensure it meets our strict authenticity and quality standards before being shipped and delivered to you.
If you ever have concerns regarding the authenticity of a product purchased from us, please contact Bolo Support . We will review your inquiry promptly and, if necessary, provide documentation verifying authenticity or offer a suitable resolution.
Your trust is our top priority, and we are committed to maintaining transparency and integrity in every transaction.
All product information, including images, descriptions, and reviews, is provided by third-party vendors. bolo.ae is not responsible for any claims, promotions, or representations made within product content or images. For more accurate or detailed product information, please contact the manufacturer directly or reach out to Bolo Support.
Unless otherwise stated during checkout, all prices displayed on the product page include applicable taxes and import duties.
bolo.ae operates in accordance with the laws and regulations of United Arab Emirates. Any items found to be restricted or prohibited for sale within the UAE will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in United Arab Emirates are listed on our website.
All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.
All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.
Description:
Review:
5.0 out of 5 stars You need this book to understand ice cream making
I bought this book because of an icecreamcalc.com recommendation and read it. Later I saw it recommend on another site as the best for home ice cream makers and I must agree. It really explains the basic science and explains the benefits of stabilizers. It's a really good starting point for beginners with interesting recipes.
5.0 out of 5 stars Great Reference for Upping Your Ice Cream Game
I bought this book with the expectation that it’d be the standard very-high-level overview about how ice cream works and then a selection of immutable recipes for ice cream.I couldn’t have been more wrong...and I’m totally OK with that.As a chemistry major and a materials science grad student, it was really nice to read about cross-linking in proteins and crystal structures in the constituent materials of ice cream in a way that didn’t gloss over some important things but that was also totally accessible even without a hardcore science background.It was also hugely helpful to have a set of blank slate recipes for various styles of ice cream. The blank slate recipes give ingredients in sample amounts but also as percentages for easy scaling up/down. Additionally, the blank slate recipes are infinitely customizable: you can make something that is known to be amazing (e.g, a salted caramel vanilla Philadelphia-style ice cream) or something totally off-the-wall (e.g., a V8 sherbet with extra celery...which my wife might enjoy). I really like that the author teaches readers how to make their own unique creations; she gives you enough rope for you to make some awesome stuff, but that’s also enough rope to potentially hang yourself (V8 sherbet, anyone?).There’s also lots of info about making add-ins; her cookie dough is amazing because, like other add-ins in this section, it doesn’t turn into a tooth-breaking rock when it’s frozen. Being from the South (Alabama, to be precise), I was very appreciative for her simple recipe for a sorghum syrup for adding to ice cream to make a ribbon/swirl.Definitely a 5-star ice cream textbook, and you’ll walk away with an expanded toolbox for creating better ice cream!
5.0 out of 5 stars Great primer for intro to making ice cream!
I am new to making ice cream and loved the science behind it explained in plain English plus the recipes work great and so easy to understand.
5.0 out of 5 stars Great book for those wanting to make homemade icecream, sorbet, etc!
Great book for those wanting to make homemade ice cream, sorbet, etc! My oldest moved out and appropriated my original book. This one is good enough that I bought another. Easy instruction with great results!
4.0 out of 5 stars Interesting recipes
This book has some very interesting ice cream recipes - some easy and some more difficult due to the amount of ingredients. Certainly gave some great tips about how to make creamy, great tasting ice cream. Will be a "go to" book when I want to do something a little different for sure.
5.0 out of 5 stars Extremely informative
Homemade icecream can be as easy or complex as you want. Dump it all in a bowl, churn it and it will still taste delicious.I chose Dana's book because her base recipe is most similar to my own that I'd developed through trial and error and wanted to improve upon. I've learned so much from this book and have incorporated several of her techniques, tips and tricks. The information in this book has helped achieve exactly the quality of icecream I was desiring and understand the roles of every ingredient, every technique, the why's and why nots.A more simplified icecream adventure could be David Lebovitz' The Perfect Scoop. His book reminds me not to overthink it. I reference both quite often.
5.0 out of 5 stars My culinary and nerdy sides are both geeking out
I absolutely freaking LOVE this book! If you love ice cream and plan to make ice cream BUY THIS BOOK.Quick Background: I work as a professional baker but have a degree in a science field. This book totally meshed with both sides of my personality. I had just recently gotten the ice cream maker attachment for my Kitchenaid stand mixer and had made a few batches of ice cream but, (1) they came out good but not mindblowingly good and I wanted to learn how to make really good ice cream, and (2) I like understanding the science and theory behind the things I make so I can adapt recipes to fit my tastes better and this book looked like the perfect reference. I read the entire things cover to cover in an afternoon. I don't think I've ever read a cookbook cover to cover, never mind in one sitting.I've made two flavors in the book, created one flavor from a "blank slate" recipe, and made three of the mix-ins so far. All of them came out amazing.PROS:- Even though this book can be used to go very much into the nitty gritty and details of ice cream making, it's extremely simple to follow and understand and make recipes from even if you don't want to take the dive into the details.- The entire first third of the book describe the "how" and "why" of ice cream making. It breaks the science down in a way that's easily understandable even if you don't have a science background, but also doesn't dumb it down to the point that it feels patronizing. It also goes over things you should know for churning ice cream at home, in small batches professionally, and commercially.- The middle third is composed of ice cream recipes. However, it's split up into four sections (a) custard-style ice cream, (b) Philadelphia-style ice cream, (c) sherbets, and (d) frozen yogurt. The beginning of each section has a "blank slate" recipe that has the standard ratio for the style that can be adapted to whatever flavor you're trying to make.- Before the final third (the final third is composed of recipes for combining flavors and mix-ins together which I haven't used much since I've been mixing and matching to my own tastes) is a section with recipes for mix-ins. This is the section that truly blew me away. Dana has put together recipes for everything to have the perfect consistency when frozen -- even things like chocolate ripples and cookie dough. This was an AMAZING reference, as most recipes online just suggest the usual room-temperature optimal recipes.- At the end of the book, there is a final section that really goes into the nitty gritty of ratios even down to breaking the ingredients down into their protein, fat, and sugar contents, and then gives you ranges for both optimal texture and where it'll cause the ice cream to become, well, not ice cream.CONS (really there are very few and can't even really be considered cons):- The only thing I wish had been added to the book is explanations on how the recipes came about for the mix-ins. I would love to know how she altered recipes so that things like cookie dough wouldn't freeze rock hard so that I could adapt the technique to other things I might like to mix in that she didn't have room to include in the book. For example, I really like to have baked chocolate chip cookies mixed into my ice cream, but "chocolate chip cookies" are not explicitly included in the book as a recipe. It would've been cool to know how she changed, for example, the chocolate wafer recipe so that perhaps I could use it as a quick reference on how to change my chocolate chip cookie recipe. However, as I said, it's not really a con, it's just that the rest of the book focuses so much on how the recipes were developed and having adaptable recipes that I was a bit surprised when the mix-in section wasn't as flexible.
Must have book if you have an ice cream making machine
This is a must have book if you have purchased an ice cream making machine, it includes great recipes but more importantly it goes into great detail on the processes and explanations of why and how to make truly excellent ice cream. It covers all aspects of the process and includes topics I have not found in any other book such the ratios of ingredients to allow you to easily scale up or down recipes to produce the quantity you desire. It includes the subject of stabilisers including the why you might want to include them or possibly not, the types available, what effect they have and how to use them. We have several other ice cream recipe books with interesting recipes, but we use this book to adapt those recipes and methods to ensure we produce a better ice cream that more closely matches the glossy photographs and taste descriptions they all include.
Love it
Tried the Blue Ribbon Chocolate, one of the best ice creams I’ve had.
El Libro definitivo de helados
Es mucho mas que un libro de recetas! Las explicaciones tecnicas son geniales y permiten mejorar las elaboraciones caseras.Las medidas vienen en sistema metrico y en sistema sajon. Ya calculadas y adaptadas.Se usan productos poco convencionales, pero se dan alternativas para adquirirlos y recetas para autoconseguirlos. Muy interesante para alergias e intolerancias.Ya he probado algunas recetas de helados y se nota mucho la diferencia: resultados mas profesionales.Contiene recetas de galletas, toppings, bizcochos, helado de yogurt....Hay recetas basicas y exoticas. Explicadas paso a paso.Hay que tener claro que el libro esta en ingles.
Das beste Eisbuch...
Ich habe eine ganze Reihe von Eisbüchern ausprobiert. Dieses hier ist das Beste - mit Abstand. Viel besser als die deutschsprachigen Bücher. Das Buch stellt Eisrezepte mit Ei, ohne Eier, "Sherbets" und "Frozen Yoghurts" sowie diverse Beimischungen vor. Bezüglich potentiell essensphilosphisch kontroverser Zutaten ("Stabilisatoren") gibt das Buch bei jedem Rezept eine breite Auswahl (auch nur Speisestärke steht zur Auswahl). Die Hintergründe werden gut erklärt und die Rezepte sind echt durchdacht - habe ca. 30x Eis damit gemacht und keine Niete gehabt. Vom Geschmack amerikanisch/experimentell angehaucht. Einzige kleine Schwäche - es werden keine Sorbets vorgestellt.
Informative, practical and precise
Good
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Similar items from “Cheese & Dairy”
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https://www.bolo.ae/products/U0451495373