---
product_id: 40600226
title: "Hello, My Name Is Ice Cream: The Art and Science of the Scoop: A Cookbook"
price: "€ 34.24"
currency: EUR
in_stock: false
reviews_count: 12
url: https://www.desertcart.nl/products/40600226-hello-my-name-is-ice-cream-the-art-and-science
store_origin: NL
region: Netherlands
---

# Hello, My Name Is Ice Cream: The Art and Science of the Scoop: A Cookbook

**Price:** € 34.24
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- **What is this?** Hello, My Name Is Ice Cream: The Art and Science of the Scoop: A Cookbook
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## Description

Hello, My Name Is Ice Cream: The Art and Science of the Scoop: A Cookbook [Cree, Dana] on desertcart.com. *FREE* shipping on qualifying offers. Hello, My Name Is Ice Cream: The Art and Science of the Scoop: A Cookbook

Review: 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.
Review: 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!

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #85,433 in Books ( See Top 100 in Books ) #15 in Cheese & Dairy Cooking #47 in Party Cooking #49 in Frozen Dessert Recipes |
| Customer Reviews | 4.7 4.7 out of 5 stars (628) |
| Dimensions  | 8.26 x 0.88 x 10.78 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)

## Customer Reviews

### ⭐⭐⭐⭐⭐ You need this book to understand ice cream making
*by K***K on October 14, 2025*

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.

### ⭐⭐⭐⭐⭐ Great Reference for Upping Your Ice Cream Game
*by D***L on 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!

### ⭐⭐⭐⭐⭐ Great book for those wanting to make homemade icecream, sorbet, etc!
*by H***W on June 8, 2025*

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!

## 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

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*Product available on Desertcart Netherlands*
*Store origin: NL*
*Last updated: 2026-01-27*