Hello, My Name Is Ice Cream

The Art and Science of the Scoop

Author: Dana Cree

Publisher: Clarkson Potter

ISBN: 0451495381

Category: Cooking

Page: 240

View: 2204

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 his or her own delicious blends: it is 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.

Hello, My Name Is Ice Cream

The Art and Science of the Scoop

Author: Dana Cree

Publisher: Clarkson Potter

ISBN: 0451495373

Category: COOKING

Page: 240

View: 1008

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 Creamexplains 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 Creamis a combination of three books every ice cream lover needs to make his or her own delicious blends- it is 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.

Jeni's Splendid Ice Creams at Home

Author: Jeni Britton Bauer

Publisher: Artisan Books

ISBN: 1579654363

Category: Cooking

Page: 217

View: 2592

Demonstrates how to prepare professional-quality ice creams, yogurts, and sorbets using unique flavors and minimally processed milk to create flavors including salty caramel and roasted pumpkin five-spice ice cream.

The Science of Ice Cream

Author: Chris Clarke

Publisher: Royal Society of Chemistry

ISBN: 1782625348

Category: Technology & Engineering

Page: N.A

View: 8160

Ice cream as we recognize it today has been in existence for at least 300 years, though its origins probably go much further back in time. Before the development of refrigeration, ice cream was a luxury reserved for special occasions but its advance to commercial manufacture was helped by the first ice cream making machine patented by Nancy Johnson in Philadelphia in the 1840s. The second edition of The Science of Ice Cream has been fully revised and updated with new material. The book still begins with the history of ice cream, subsequent chapters looking at the link between the microscopic and macroscopic properties and how these relate to the ultimate texture of the product you eat. Information on nutritional aspects and developments in new products and processes for making ice cream have been added and the books is completed with some suggestions for experiments relating to ice cream and how to make it at home or in a school laboratory. The book has authenticity and immediacy, being written by an active industrial practitioner, and is ideal for undergraduate food science students as well as those working in the food industry. It is also accessible to the general reader who has studied science to A-level and provides teachers with ideas for using ice cream to illustrate scientific principles.

Jeni's Splendid Ice Cream Desserts

Author: Jeni Britton Bauer

Publisher: Artisan Books

ISBN: 1579656129

Category: Cooking

Page: 224

View: 6058

In Jeni’s Splendid Ice Cream Desserts, ice creams deliciously melt into hot brown Bettys, berry cobblers, sweet empanadas, and corn fritters. Her one-of-a-kind cakes and cookies are not only served with ice cream, they get crumbled on top and incorporated into the ice cream base itself. Sundae combinations dazzle with bold and inspired sauces, such as Whiskey Caramel and Honey Spiked with Chilies. And Jeni’s crunchy “gravels” (crumbly sundae toppings)—such as Salty Graham Gravel and Everything Bagel Gravel—are unlike toppings anyone has ever seen before. Store-bought ice cream can be used for all the desserts in the book, but it will be hard to resist Jeni’s breakthrough recipes for dairy-free ice cream, frozen custard, and soft-serve. Thirty brand-new flavors, including Cumin & Honey Butterscotch and Extra-Strength Root Beer Ice Cream, attest to the magic of this unique and alluring collection.

Ample Hills Creamery

Secrets and Stories from Brooklyn’s Favorite Ice Cream Shop

Author: Brian Smith,Jackie Cuscuna,Lauren Kaelin

Publisher: Abrams

ISBN: 1613125984

Category: Cooking

Page: 224

View: 9544

Ample Hills Creamery is an ice-cream destination that attracts thousands of customers each day from near and far to Prospect Heights, Brooklyn. 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. Featuring recipes for the most sought-after flavors—including Salted Crack Caramel, Ooey Gooey, and the Munchies—the book is organized by mood. Are you feeling nostalgic? Try a scoop of Black Cow Float. Or maybe you need a drink? Daddy’s Sundae, made with bourbon, will set you right. For kids and kids-at-heart, stories, activities, and hand-drawn characters appear throughout each chapter, offering games, helpful tips, and inspiration for creating new flavors. With mouthwatering photography and charming illustrations, Ample Hills Creamery is a definitive, cow-filled guide to making exceptionally delicious ice cream at home.

Bi-Rite Creamery's Sweet Cream & Sugar Cones

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

Author: Kris Hoogerhyde,Anne Walker,Dabney Gough

Publisher: Random House Digital, Inc.

ISBN: 1607741849

Category: Cooking

Page: 224

View: 2072

A collection of ice cream, frozen treat and dairy dessert recipes by San Francisco's popular Bi-Rite Creamery emphasizes the use of farm-fresh, seasonal ingredients and includes such flavor options as Balsamic Strawberry, Honey Lavender and Orange-Cardamom. 20,000 first printing.

Coolhaus Ice Cream Book

Custom-Built Sandwiches with Crazy-Good Combos of Cookies, Ice Creams, Gelatos, and Sorbets

Author: Natasha Case,Freya Estreller,Kathleen Squires

Publisher: Houghton Mifflin Harcourt

ISBN: 0544120043

Category: Cooking

Page: 240

View: 9971

The owners of the ice-cream truck-turned-national brand share recipes for many of their most popular creations, from the Bourbon Manhattan to Strawberry Gelato with Snickerdoodles. 40,000 first printing.

Van Leeuwen Artisan Ice Cream Book

Author: Laura O'Neill,Benjamin Van Leeuwen,Peter Van Leeuwen

Publisher: HarperCollins

ISBN: 0062329596

Category: Cooking

Page: 224

View: 9114

A collection of delicious and flavorful frozen treats made from simple, natural ingredients easily found in most pantries from Brooklyn’s beloved and wildly popular ice cream emporium. The Van Leeuwen Artisan Ice Cream Book includes ice cream recipes for every palate and season, from beloved favorites like Vanilla to adventurous treats inspired by a host of international culinary influences, such as Masala Chai with Black Peppercorns and Apple Crumble with Calvados and Crème Fraîche. 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, Ben, Pete, and Laura opened their ice cream business in Greenpoint, Brooklyn, 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. Enjoy these irresistible artisanal delights anytime—The Van Leeuwen Ice Cream Book shows you how.

The Ultimate Guide to Homemade Ice Cream

Author: Jan Hedh

Publisher: Skyhorse Publishing Inc.

ISBN: 1616086041

Category: Cooking

Page: 239

View: 7560

Presents over three hundred recipes for ice cream, gelato, sorbet, and other frozen treats, that feature such ingredients as chestnuts, black currants, kiwis, avocados, carrots, tomatoes, white chocolate, and vodka.

Ice Cream

Author: Robert T. Marshall,H. Douglas Goff,Richard W Hartel

Publisher: Springer

ISBN: 1461501636

Category: Technology & Engineering

Page: 371

View: 7957

Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product. This Sixth Edition builds on the strengths of previous editions with its coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes, equipment, processing, freezing, hardening, storage, distribution, regulations, cleaning and sanitizing, safety, and quality of ice cream and related frozen desserts.

Mexican Ice Cream

Beloved Recipes and Stories

Author: Fany Gerson

Publisher: Ten Speed Press

ISBN: 1607747782

Category: Cooking

Page: 180

View: 9562

A collection of 60+ flavor-packed recipes for ice creams and frozen treats rooted in Mexico's rich and revered ice cream traditions. This new offering from the incredibly popular baker and sweets maker Fany Gerson, the powerhouse behind Brooklyn's La Newyorkina and Dough, showcases the incredibly diverse flavors of Mexican ice cream while exploring the cultural aspects of preparing and consuming ice cream in Mexico. Gerson uses unique ingredients to create exciting and fresh flavors like Red Prickly Pear Ice Cream, Oaxacan-style Lime Sorbet, Avocado-Chocolate Ice Cream, and Rice-Almond Ice Cream with Cinnamon. All recipes are created with the home cook in mind, and written in Fany's knowledgeable but accessible voice. Mexican Ice Cream features vibrant location photography and captures the authentic Mexican heladerias that Gerson has been visiting for decades. For anyone looking to up their summer ice cream game, this is the book.

Ice Cream and Frozen Deserts

A Commercial Guide to Production and Marketing

Author: Malcolm Stogo

Publisher: Wiley

ISBN: 9780471153924

Category: Business & Economics

Page: 560

View: 1801

A total guide to manufacturing, retail, and entrepreneurial success in one of today's most lucrative food industries. Here is your one-stop guide to one of the fastest growing sectors of the food industry, where opportunities abound for manufacturers, retailers, and entrepreneurs. Ice Cream and Frozen Desserts is the only complete handbook on the commercial production and marketing of ice cream and frozen desserts for manufacturing and retail operations. It serves up a feast of how-to information, from writing business plans to purchasing equipment, from selecting a location to marketing your product--it even includes 500 delectable recipes using either the continuous or batch method of production. Ice Cream and Frozen Desserts tells you what you need to know to: * Select the kind of frozen dessert business that's right for you. * Plan, finance, start, and operate a manufacturing or retail frozendessert business. * Purchase, install, and use ice cream making and serving equipment. * Determine which production method is right for you--continuous or batch. * Market and merchandise your frozen confections. * Manage employees, keep accurate financial records, and maintain sanitary conditions. * Create dozens of delectable types and flavors of frozen desserts.

Ice Cream Happy Hour

50 Boozy Treats That You Spike and Freeze at Home

Author: Valerie Lum,Jenise Addison

Publisher: Ulysses Press

ISBN: 1569759316

Category: Cooking

Page: 160

View: 6048

Presents a collection of recipes that combine frozen treats with alcohol, including ice creams, tropical cocktails, sorbets, sherberts, and sundaes.

Ice Cream

A Global History

Author: Laura B. Weiss

Publisher: Reaktion Books

ISBN: 1861899920

Category: Cooking

Page: 176

View: 2611

Be it soft-serve, gelato, frozen custard, Indian kulfi or Israeli glida, some form of cold, sweet ice cream treat can found throughout the world in restaurants and home freezers. Though ice cream was once considered a food for the elite, it has evolved into one of the most successful mass-market products ever developed. In Ice Cream, food writer Laura B. Weiss takes the reader on a vibrant trip through the history of ice cream from ancient China to modern-day Tokyo in order to tell the lively story of how this delicious indulgence became a global sensation. Weiss tells of donkeys wooed with ice cream cones, Good Humor-loving World War II-era German diplomats, and sundaes with names such as “Over the Top” and “George Washington.” Her account is populated with Chinese emperors, English kings, former slaves, women inventors, shrewd entrepreneurs, Italian immigrant hokey-pokey ice cream vendors, and gourmand American First Ladies. Today American brands dominate the world ice cream market, but vibrant dessert cultures like Italy’s continue to thrive, and new ones, like Japan’s, flourish through unique variations. Weiss connects this much-loved food with its place in history, making this a book sure to be enjoyed by all who are beckoned by the siren song of the ice cream truck.

The Assassination of Margaret Thatcher

Stories

Author: Hilary Mantel

Publisher: Henry Holt and Company

ISBN: 1627792112

Category: Fiction

Page: 256

View: 3352

The New York Times bestselling collection, from the Man Booker prize-winner for Wolf Hall and Bring Up the Bodies, that has been called "scintillating" (New York Times Books Review), "breathtaking" (NPR), "exquisite" (The Chicago Tribune) and "otherworldly" (Washington Post). "A new Hilary Mantel book is an Event with a ‘capital ‘E.'"—NPR "A book of her short stories is like a little sweet treat."—USA Today (4 stars) "[Mantel is at] the top of her game."—Salon "Genius."—The Seattle Times One of the most accomplished, acclaimed, and garlanded writers, Hilary Mantel delivers a brilliant collection of contemporary stories In The Assassination of Margaret Thatcher, Hilary Mantel's trademark gifts of penetrating characterization, unsparing eye, and rascally intelligence are once again fully on display. Stories of dislocation and family fracture, of whimsical infidelities and sudden deaths with sinister causes, brilliantly unsettle the reader in that unmistakably Mantel way. Cutting to the core of human experience, Mantel brutally and acutely writes about marriage, class, family, and sex. Unpredictable, diverse, and sometimes shocking, The Assassination of Margaret Thatcher displays a magnificent writer at the peak of her powers.

The Spice Companion

A Guide to the World of Spices

Author: Lior Lev Sercarz

Publisher: Clarkson Potter

ISBN: 1101905476

Category: Cooking

Page: 304

View: 6018

A stunning and definitive spice guide by the country’s most sought-after expert, with hundreds of fresh ideas and tips for using pantry spices, 102 never-before-published recipes for spice blends, gorgeous photography, and breathtaking botanical illustrations. Since founding his spice shop in 2006, Lior Lev Sercarz has become the go-to source for fresh and unusual spices as well as small-batch custom blends for renowned chefs around the world. The Spice Companion communicates his expertise in a way that will change how readers cook, inspiring them to try bold new flavor combinations and make custom spice blends. For each of the 102 curated spices, Lev Sercarz provides the history and origin, information on where to buy and how to store it, five traditional cuisine pairings, three quick suggestions for use (such as adding cardamom to flavor chicken broth), and a unique spice blend recipe to highlight it in the kitchen. Sumptuous photography and botanical illustrations of each spice make this must-have resource—which also features debossing on the front cover, an orange-stained book edge, and a silver ribbon marker—as beautiful as it is informative.

Frozen Desserts

Author: The Culinary Institute of America (CIA),Francisco J. Migoya

Publisher: Wiley Global Education

ISBN: 1118692683

Category: Cooking

Page: 448

View: 7989

It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book provides all the basic information a pastry professional needs. Introductory chapters include the history and evolution of frozen desserts; ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors; and equipment including churning machines, production equipment, and storage and serving containers. Also included are essentials on storage, sanitation, and production and serving techniques. Recipe chapters cover Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet; Non-Dairy Desserts, which include sorbet and granites; and Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles. Each recipe chapter covers both classic and modern small-batch production techniques, basic formulas, and both basic and advanced base recipes. The final chapter, Finished Items, makes use of these base recipes and shows readers how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory courses. Recipes are illustrated throughout by full-color beauty photographs. An instructor's manual and companion website are also available for classroom use.

Ice Cream Adventures

More Than 100 Deliciously Different Recipes

Author: Stef Ferrari

Publisher: Rodale

ISBN: 1623366720

Category: Cooking

Page: 224

View: 4596

If Willy Wonka made ice cream instead of chocolate, it would look a lot like the concoctions pastry chef and craft-beer maven Stef Ferrari dreams up--twisted, curious, fun, and radically unique. With inspired flavors like Sage Chocolate Chip, Sriracha Popcorn, and Indian Pale Ale, Ferrari's theory is that almost everything can be turned into ice cream. She has taken the flavors of her favorite ales, cocktails, and meals, and used them to inspire new ice creams, as well as cakes, cookies, shakes, and more. This is not the dessert of your childhood. Featuring more than 70 recipes for ice cream, toppings, and other pairings, Ice Cream Adventures is the essential cookbook for ice cream lovers, adventurous home cooks, and foodies. Each recipe starts with an easy to make base, and Ferrari teaches you how to layer the flavors to create something deliciously different and totally unique.

Cookie Love

More Than 60 Recipes and Techniques for Turning the Ordinary into theExtraordinary

Author: Mindy Segal,Kate Leahy

Publisher: Ten Speed Press

ISBN: 1607746824

Category: Cooking

Page: 240

View: 9701

A new, edgier take on baking cookies, from a James Beard Award-winning chef and the owner of the popular Chicago restaurant, HotChocolate. Mindy Segal is serious about cookies. And Cookie Love is your new go-to, never-fail reference for turn-out-perfectly-every-time cookie recipes. Mindy, award-winning pastry chef and self-professed “cookie nerd,” shares all of her secrets for turning classic recipes into more elevated, fun interpretations of everyone’s favorite sweet treat. From Peanut Butter Peanut Brittle Cookies and Fleur de Sel Shortbread with Vanilla Halvah, to Malted Milk Spritz and Peaches and Cream Thumbprints, Segal’s recipes are inspired and far from expected. Inside you’ll find more than sixty perfected recipes for every kind of cookie including drop cookies, bars, sandwich cookies, shortbread, thumbprints, and more, as well as the best tricks and tools of the trade and everything you need to know to build the ideal cookie pantry. A must-have for anyone looking to up their cookie-baking game, Cookie Love is a celebration of the most humble, delicious, and wonderful of baked treats.