Publican-brand pastry chef Dana Cree’s cookbook Hello, My Name Is Ice Cream is out now, and it should be priority one for cooks who’ve dreamed of making their own frozen dairy products only to be foiled by ice cream enemy number one: ice itself. Cree, whose career-long runup to this book involved attending Penn State’s Ice Cream University, opens the alluring volume with a deep dive into the science behind ice cream, explaining how ice, fat, protein, sugar, and air alchemize into the miracle we all love. Along the way she provides numerous options or “texture methods” for reducing the size of ice crystals, leading to a smooth end product. And then there are the recipes, divided into custard ice creams (green cardamom, pumpkin sage), eggless Philadelphia-style ice creams (Parmesan, cheesecake), sherbets (blood orange, avocado-grapefruit), and frozen yogurt (spiced cane syrup, hibiscus), plus recipes for add-ins (butterscotch ripple, cinnamon-brown sugar streusel), all culminating in a chapter on epic composed scoops like the multipart recipe listed below. It concludes with an appendix on ratios to help you create your own recipes. Recipes are after the jump.
Buy the most delicious glazed donut you can find. This might be from a local shop where donuts are hand-forged, or from Krispy Kreme, or even from your grocery store’s bakery case. And don’t stop at donuts; you can use this recipe with any cake, cookie, or pastry you desire.
Vanilla extract 3g | ½ teaspoon
4 Most accessible Cornstarch 10g | 1 tablespoon plus 1 teaspoon, mixed with 20g | 2 tablespoons of cold milk, whisked into the simmering ice cream base, then cooked for 1 minute.
Cure. Transfer the ice cream base to the refrigerator to cure for 4 hours, or preferably overnight. (This step is also optional, but the texture will be much improved with it.)
150g | ¾ cup Fudge Ripple 15g | 3 tablespoons sprinkles 1 batch Donut Ice Cream, just churned Follow the method for layering bits and ripples (see below)
