Bourbon Butterscotch ICe Cream from Dana Cree's Book Hello, My Name is Ice Cream

I’ve been eating a lot of ice cream lately. Not that I need a reason, but I plan on stepping up my ice cream game, and I wanted to see what’s out there for really good stuff. I recently picked up Dana Cree‘s new book Hello, My Name is Ice Cream. For anyone looking to start making ice cream, it’s a must-buy. I jumped right in by making the Bourbon Butterscotch Ice Cream in the book.

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To me, the most important thing is to use the best ingredients. I started with organic cream and milk from Trickling Springs Creamery. Yes, it’s much more expensive than your average grocery store milk, but it’s worth it. Also, you should really think about using a stabilizer. Dana talks about using them in this interview at Saveur.¬†While she doesn’t recommend a specific brand in the book, most chefs I talked to recommended Cremodan 30 by Cuisine-Tech. A one pound can is about $35, but you only need a teaspoon or so for a batch.

Bourbon Butterscotch ICe Cream from Dana Cree's Book Hello, My Name is Ice Cream

I’ll be making many of the recipes in her book, but I also plan on using the knowledge to work with my own recipes. Come back to see what I end up making. What’s your favorite flavor?

If you like what you see, please consider hiring me for an in-home dinner or cooking lesson. I run a personal chef business based out of Frederick, MD. Get more information here. Thank you.

Chris Spear

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