--- product_id: 40600226 title: "Hello, My Name Is Ice Cream: The Art and Science of the Scoop: A Cookbook" brand: "dana cree" price: "AR$94593" currency: ARS in_stock: true reviews_count: 13 url: https://www.desertcart.com.ar/products/40600226-hello-my-name-is-ice-cream-the-art-and-science store_origin: AR region: Argentina --- # Hello, My Name Is Ice Cream: The Art and Science of the Scoop: A Cookbook **Brand:** dana cree **Price:** AR$94593 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Hello, My Name Is Ice Cream: The Art and Science of the Scoop: A Cookbook by dana cree - **How much does it cost?** AR$94593 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.com.ar](https://www.desertcart.com.ar/products/40600226-hello-my-name-is-ice-cream-the-art-and-science) ## Best For - dana cree enthusiasts ## Why This Product - Trusted dana cree brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description 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, My Name is Ice Cream is a combination of three books every ice cream lover needs to make delicious blends: 1) an approchable, 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. The recipes begin with the basics—super chocolately chocolate and Tahitian vanilla—then evolve into more adventurous infusions, custards, sherbets, 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. ## Technical Specifications | Specification | Value | |---------------|-------| | Dimensions | 8.27 x 0.87 x 10.79 inches | | Isbn 10 | 0451495373 | | Isbn 13 | 978-0451495372 | | Item Weight | 2.45 pounds | | Language | English | | Print Length | 240 pages | | Publication Date | March 28, 2017 | | Publisher | Clarkson Potter | ## Images ![Hello, My Name Is Ice Cream: The Art and Science of the Scoop: A Cookbook - Image 1](https://m.media-amazon.com/images/I/81Bq-wDxr9L.jpg) ## Available Options This product comes in different **Format** options. ## Customer Reviews ### ⭐⭐⭐⭐⭐ Great Reference for Upping Your Ice Cream Game *by on Reviewed in the United States December 3, 2020* 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! ### ⭐⭐⭐⭐⭐ My culinary and nerdy sides are both geeking out *by on Reviewed in the United States May 15, 2020* 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. ### ⭐⭐⭐⭐⭐ Extremely informative *by on Reviewed in the United States August 30, 2024* 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. ## Frequently Bought Together - Hello, My Name Is Ice Cream: The Art and Science of the Scoop: A Cookbook - The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments[A Cookbook] - Salt & Straw Ice Cream Cookbook --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.com.ar/products/40600226-hello-my-name-is-ice-cream-the-art-and-science](https://www.desertcart.com.ar/products/40600226-hello-my-name-is-ice-cream-the-art-and-science) --- *Product available on Desertcart Argentina* *Store origin: AR* *Last updated: 2026-09-15*