Not only does Cree's insightful new guide trouble shoot the common mistakes that haunt the amateur ice cream maker, but she puts a different take on flavour and texture with her pastry chef hat on.
Revealing over 100 recipes for ice cream flavors, beginning with the basics-"super chocolatey chocolate and Tahitian vanilla--evolving into some more novel takes like: custards, sherbets, and frozen yogurt styles as well as "chocolate chips designed to melt on contact once you bite them and cookie butter bits that crunch" this is the book that pretty much covers it all.
So, if you're looking for inspiration to take that ice cream back out of retirement this year: let Hello, My Name is Ice Cream, be the one definitive guide to inspire you.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.