Hello, My Name Is Ice Cream: The Art and Science of the Scoop
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Clarkson Potter - With more than 100 recipes for ice cream flavors and revolutionary mix-ins from a James Beard-nominated pastry chef, Hello, My Name is Ice Cream 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, how air and sugars affect texture and flavor, quick-start manual to making your own ice cream, and 3 a dive into the science of ice cream with explanations of how it forms, 2 a guide to help you think about how flavors work together, My Name is Ice Cream is a combination of three books every ice cream lover needs to make delicious blends: 1 an approchable, and how you can manipulate all of these factors to create the ice cream of your dreams.

. Clarkson potter. The recipes begin with the basics—super chocolately chocolate and Tahitian vanilla—then evolve into more adventurous infusions, sherbets, custards, and frozen yogurt styles. And then there are the mix-ins, simple treats elevated by Cree's pastry chef mind, including chocolate chips designed to melt on contact once you bite them and brownie bits that crunch.

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The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments


Ten Speed Press - A revised and updated edition of the best-selling ice cream book, featuring a dozen new recipes, a fresh design, and all-new photography. Also appearing is a brand new selection of frozen cocktails, toppings, and an indulgent series of sauces, including a Negroni Slush and Spritz Sorbet, and mix-ins to turn a simple treat into a perfect scoop of delight.

This comprehensive collection of homemade ice creams, gelatos, sorbets, granitas, and accompaniments from New York Times best-selling cookbook author and blogger David Lebovitz emphasizes classic and sophisticated flavors alongside a bountiful helping of personality and proven technique. David's frozen favorites range from classic Chocolate-Peanut Butter to comforting S'mores Ice Cream and contemporary Lavender-Honey to cutting-edge Labneh Ice Cream with Pistachio-Sesame Brittle.

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Avacream Ice Cream Stabilizer Mix - 8 oz


Avacream, LLC - The stabilizer mix prevents ice crystal formation, improves texture and scoopeability. Avacream - ice cream stabilizer Mix is a standardized blend of hydrocolloids and emulsifier from vegetable and seaweed sources. Avacream prevents ice crystal formation, improves texture and scoopeability. Composition: guar gum, mono diglycerides, carrageenan.

Suggested usage: recommended amount to use as Ice Cream Stabilizer is 7 - 8 oz per 15 gallons of total ice cream. All natural ingredients, Kosher, Non-GMO. Avacream - ice cream stabilizer Mix is a standarized blend of hydrocolloids and emulsifiers from vegetable and seaweed sources. The formation and growth of ice crystals during the processing and storage of Ice-cream is one of the biggest challenges faced by ice cream manufacture.

Avacream Ice Cream Stabilizer Mix - 8 oz - Ice cream stabilizer mix is formulated to give consistent viscosities over a period of time in order to minimize variation at user level thereby saving the user's valuable time in adjusting the amount of different ingredients for Stabilization & Emulsification.

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Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery


Ten Speed Press - Guests young and old flock to the destination ice cream shop, a scoop of cooling sorbet, a jewel-toned ice pop, craving a toasty banana split, a mouthwatering ice cream sandwich, or one of the best ice cream cakes around. Avacream prevents ice crystal formation, improves texture and scoopeability. Composition: guar gum, mono diglycerides, carrageenan.

Suggested usage: recommended amount to use as Ice Cream Stabilizer is 7 - 8 oz per 15 gallons of total ice cream. All natural ingredients, Kosher, Non-GMO. Ten speed Press. Filled with step-by-step techniques and insider’s secrets, this lavishly illustrated cookbook will turn your kitchen into a personal Bi-Rite Creamery without the long line.

Driven by the creamery’s most popular flavors, each chapter in Sweet Cream and Sugar Cones serves as a meditation on a particular ingredient. An irresistible guide to making 90 intensely flavorful handmade ice creams from the country's top artisanal ice cream shop, including the smash hits Salted Caramel and Balsamic Strawberry, plus other favorites.

Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery - San francisco’s bi-rite creamery is as well known for its small-batch, handcrafted, show-stoppingly inventive ice cream as it is for the long line that snakes around the block. This essential guide to making your own delicious ice cream and treats covers all the classic flavors and delectable variations, Chai-Spiced Milk Chocolate, Balsamic Strawberry, Malted Vanilla with Peanut Brittle and Milk Chocolate, plus creative combinations like Orange-Cardamom, and Honey Lavender.

Avacream - ice cream stabilizer Mix is a standarized blend of hydrocolloids and emulsifiers from vegetable and seaweed sources. Featuring recipes for bi-rite’s famed cakes, and cookies, frostings, pie crusts, you can easily mix and match to create an infinite array of delicious custom frozen treats.

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Ample Hills Creamery: Secrets and Stories from Brooklyn?s Favorite Ice Cream Shop


Stewart, Tabori and Chang - Avacream prevents ice crystal formation, improves texture and scoopeability. Composition: guar gum, mono diglycerides, carrageenan. Suggested usage: recommended amount to use as Ice Cream Stabilizer is 7 - 8 oz per 15 gallons of total ice cream. All natural ingredients, Kosher, Non-GMO. Ten speed Press. With mouthwatering photography and charming illustrations, Ample Hills Creamery is a definitive, cow-filled guide for ice cream lovers and DIY enthusiasts alike.

Are you feeling nostalgic? Try a scoop of Black Cow Float. Featuring recipes for the most sought-after flavors—including Salted Crack Caramel, Ooey Gooey, and the Munchies—the book is organized by mood. Ample hills creamery is an ice-cream destination that attracts thousands of customers each day from near and far to Prospect Heights and Gowanus, Brooklyn.

Ample Hills Creamery: Secrets and Stories from Brooklyn?s Favorite Ice Cream Shop - Avacream - ice cream stabilizer Mix is a standarized blend of hydrocolloids and emulsifiers from vegetable and seaweed sources. Or maybe you need a drink? Daddy’s Sundae, made with bourbon, will set you right. For kids and kids-at-heart, and hand-drawn characters appear throughout each chapter, offering games, helpful tips, stories, activities, and inspiration for creating new flavors.

Lines wind around the block, spurred on by the chance to try one of their unforget­table flavors, and these and countless others will be dreamed up in kitchens across the country with the help of Ample Hills Creamery.

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Jeni's Splendid Ice Creams at Home


Artisan - Fans of easy-to-prepare desserts with star quality will scoop this book up. How cool is that?    avacream - ice cream stabilizer Mix is a standarized blend of hydrocolloids and emulsifiers from vegetable and seaweed sources. Avacream prevents ice crystal formation, improves texture and scoopeability. Composition: guar gum, mono diglycerides, carrageenan.

Suggested usage: recommended amount to use as Ice Cream Stabilizer is 7 - 8 oz per 15 gallons of total ice cream. All natural ingredients, Kosher, Non-GMO. Frustrated by icy and crumbly homemade ice cream, Bauer invested in a $50 ice cream maker and proceeded to test and retest recipes until she devised a formula to make creamy, sturdy, lickable ice cream at home.

Ice cream perfection in a word: Jeni’s. Washington postjames beard award winner: best baking and dessert book of 2011!At last, and a breakthrough method for making creamy, scoopable ice cream at home, addictive flavors, from the proprietor of Jeni’s Splendid Ice Creams, whose artisanal scooperies in Ohio are nationally acclaimed.

Jeni's Splendid Ice Creams at Home - Artisan. Ten speed Press. Filled with irresistible color photographs, this delightful cookbook contains 100 of Jeni’s jaw-droppingly delicious signature recipes―from her Goat Cheese with Roasted Cherries to her Queen City Cayenne to her Bourbon with Toasted Buttered Pecans. Now, jeni britton bauer is on a mission to help foodies create perfect ice creams, with her debut cookbook, yogurts, and sorbets―ones that are every bit as perfect as hers―in their own kitchens.

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2.2 lb - Caullet Glucose Syrup


CAULLET 3215450070368 - 1 kilo tub. Imported from France. Artisan. Avacream prevents ice crystal formation, improves texture and scoopeability. Composition: guar gum, mono diglycerides, carrageenan. Suggested usage: recommended amount to use as Ice Cream Stabilizer is 7 - 8 oz per 15 gallons of total ice cream. All natural ingredients, Kosher, Non-GMO.

Avacream - ice cream stabilizer Mix is a standarized blend of hydrocolloids and emulsifiers from vegetable and seaweed sources. Derived from wheat. Ten speed Press. Liquid sugar derived from wheat, most often used in sorbet formulations and candy making.

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Van Leeuwen Artisan Ice Cream


Ecco - Ecco Press. Each recipe—from the classic to the unexpected, from the simple to the advanced—features intense natural flavors, low sugar, and the best ingredients available. Determined to revive traditional ice cream making using only whole ingredients sourced from the finest small producers, Brooklyn, and Laura opened their ice cream business in Greenpoint, Ben, Pete, with little more than a pair of buttercup yellow trucks.

. In less than a decade, they’ve become a nationally recognized name while remaining steadfast to their commitment of bringing ice cream back to the basics: creating rich flavors using real ingredients. Richly illustrated, told in a whimsical style, and filled with invaluable, easy-to-follow techniques and tips for making old-fashioned ice cream at home, The Van Leeuwen Artisan Ice Cream Book includes captivating stories—and an explanation of the basic science behind these delicious creations.

Van Leeuwen Artisan Ice Cream - Avacream - ice cream stabilizer Mix is a standarized blend of hydrocolloids and emulsifiers from vegetable and seaweed sources. 1 kilo tub. Avacream prevents ice crystal formation, improves texture and scoopeability. Composition: guar gum, mono diglycerides, carrageenan. Suggested usage: recommended amount to use as Ice Cream Stabilizer is 7 - 8 oz per 15 gallons of total ice cream.

All natural ingredients, Kosher, Non-GMO.

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The Ciao Bella Book of Gelato and Sorbetto: Bold, Fresh Flavors to Make at Home


Clarkson Potter - Derived from wheat. Clarkson Potter Publishers. To try one spoonful of ciao bella’s gelato or sorbetto is to be instantly transported. The premier gelato and sorbetto maker in the country may be known for using the world’s finest ingredients—Sicilian lemons, Valrhona chocolate, Louisiana pralines—but you don’t need to travel the globe to experience the bold flavors yourself.

In addition to being able to re-create ciao bella’s award-winning favorites, like Key Lime with Graham Cracker Gelato or Hazelnut Biscotti Gelato, you’ll be able to invent your own combina­tions and mix and match more than 100 unbeliev­ably indulgent frozen desserts. Ecco Press. Avacream prevents ice crystal formation, improves texture and scoopeability.

The Ciao Bella Book of Gelato and Sorbetto: Bold, Fresh Flavors to Make at Home - Composition: guar gum, mono diglycerides, carrageenan. Suggested usage: recommended amount to use as Ice Cream Stabilizer is 7 - 8 oz per 15 gallons of total ice cream. All natural ingredients, Kosher, Non-GMO. From the plain base: • italian classics such as gianduja and pistachio • new american favorites like apple caramel crisp and pumpkin and spice • cutting-edge flavors like bourbon butter pecan and rosemary and olive oil from the chocolate base: • exotic options from around the world like chocolate chai and mexican coffee • kid-pleasers like chocolate s’mores from the simple syrup: • sorbets such as waterMELON, and PEAR WITH BALSAMIC SWIRL • Make-your-own granita combinations no ice cream machine required! like COFFEE/CINNA­MON and RASPBERRY/SAUTERNES/HONEY A special section called “Amazing Endings” tops off this delicious volume, COSMOPOLITAN, containing fun ideas for how to serve gelato and sorbetto as the pros do—or with a more personal creative touch.

All you need is a handful of simple, fresh ingredients; a standard ice cream machine; and your imagination. W.

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Cuisine Tech Cremodan 30 Ice Cream Stabilizer, 1 Pound


Mondo food - Prevents crystallization. Great for ice cream. Ten speed Press. Ecco Press. Imported from France. Derived from wheat. Used to improve the texture and creaminess of ice cream. Avacream - ice cream stabilizer Mix is a standarized blend of hydrocolloids and emulsifiers from vegetable and seaweed sources. 1 kilo tub. Avacream prevents ice crystal formation, improves texture and scoopeability.

Composition: guar gum, mono diglycerides, carrageenan. Suggested usage: recommended amount to use as Ice Cream Stabilizer is 7 - 8 oz per 15 gallons of total ice cream. All natural ingredients, Kosher, Non-GMO. Inhibits crystallization. Contains 1 pound. Clarkson Potter Publishers. Aerates products consistent volume.

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Ice Cream


Springer - 1 kilo tub. This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Ten speed Press. Great for ice cream. Imported from France. It explores the entire scope of the ice cream and frozen dessert industry, physical, from the chemical, engineering and biological principles of the production process to the distribution of the finished product.

World-wide production and consumption data, both SI and US units are provided, global regulations and, as appropriate, so as to ensure its relevance to the global frozen dessert industry. Ecco Press. Avacream - ice cream stabilizer Mix is a standarized blend of hydrocolloids and emulsifiers from vegetable and seaweed sources.

Ice Cream - While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. Clarkson Potter Publishers. Ice cream, 7th edition focuses on the science and technology of frozen dessert production and quality. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines.

Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Contains 1 pound.

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