1. www.journalofdairyscience.org – An excellent, and free, journal packed with the science behind ice cream production.
2. Ice Cream (2013) by Douglas Goff and Richard W Hartel.
This is, in my opinion, the most comprehensive book on the science behind ice cream making and commercial production and has formed the backbone of my research. Professor Goff is a Professor of Food Science at the University of Guelph, Canada. Professor Hartel is a Professor of Food Engineering at the University of Wisconsin-Madison, U.S.A. It’s a must read for anyone looking to start their own ice cream or gelato business.
3. Ice Cream and Frozen Deserts: A commercial guide to Production and Marketing by Malcom Stogo.
This is primarily aimed at those wanting to set up and run an ice cream business. It provides a good introduction on the commercial equipment needed, sanitary conditions, bringing the product to market, as well as on ice cream production and recipes.
4. The Science of Ice Cream – Another excellent resource for anyone interested in the science behind ice cream making.
5. Modernist Cuisine: The Art and Science of Cooking by Dr Nathan Myhrvold and Maxime Bilet.
An invaluable source of information for anyone who is passionate about molecular gastronomy. It has an excellent chapter on flavour extraction and another on vacuum reduction, which I’ve found pertinent to ice cream making.
6. On Food and Cooking: the Science and Lore of the Kitchen by Harold McGee.
An excellent introduction to the science behind cooking with an easy-to-read section on ice cream.
7. Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer.
Written by the founder of Jeni’s Splendid Ice Creams, this book has a plethora of interesting and unique ice cream flavours. Jeni takes a unique approach to ice cream making in that she uses cornstarch, cream cheese, and corn syrup to make her ice creams. Packed full of vibrant pictures, detailed step-by-step instructions on making ice cream, and a nice introduction to the science behind ice cream making, this is certainly a must-read for anyone looking to improve their ice cream making at home.
8. Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery by Kris Hoogerhyde and Anne Walker.
Written by the owners of the legendary Bi-Rite Creamery in San Francisco, this book is packed with interesting recipes, including the legendary salted caramel. Another valuable resource for recipes, with vibrant pictures and a step-by-step guide that walks you through the ice cream making process.
9. The Fat Duck Cookbook by Heston Blumenthal.
Written by world renowned chef Heston Blumenthal, this another excellent resource for anyone interested in molecular gastronomy. Packed full of detail on the science behind taste and food chemistry with an excellent section on the science behind ice cream making.
Hope that helps, Ruben 🙂