Binding: Hardcover
ASIN: 1580088082
Manufacturer: Ten Speed Press
Average Customer Review: 
(From 42 total reviews)
List Price: $24.95
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Editorial Reviews
Book Description:
Ripe seasonal fruits. Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate. Every luscious flavor is grist for the chill in David Lebovitz’s ecstatic guide to the pleasures of homemade ice creams, sorbets, granitas, and more. With an emphasis on intense and sophisticated flavors, an international flair, and a bountiful helping of seasoned technique, this collection of frozen treats ranges from classic and comforting (Chocolate Sorbet) to contemporary and cutting edge (Mojito Granita). Spilling over with scrumptious sauces, crunchy toppings, and surprising mix-ins, THE PERFECT SCOOP transforms simple ice cream into a knockout dessert.
Customer Reviews
Tasty Tasty! by Nicole S. Banks
I love this book!!! All of the recipies sound so delicious and I can not wait to try more. So far I’ve made Pear Sorbet and Strawberry Yogurt. Both were delicious and very simple to make. I recommend this book to anyone who is interested in making their own Ice Cream.
Very disappointing by Home SysAdmin
Very disappointing. I had great hopes in view of all the positive reviews, but in reality there are few original recipes — just variations on recipes easily found elsewhere. I strongly recommend Chez Panisse Desserts instead. The CPD book is mostly about ice creams, but has many more interesting ideas.
Lebowitz’s basic formula (cf. Vanilla Ice Cream) is 28% buttercream fat (2 cups heavy cream + 1 cup milk) + 6 yolks, although most of the time he uses just 5 yolks and practically never adds any alcohol. CPD is 30% fat base (2 C cream + 1 C half/half) + 6 yolks and some alcohol most of the time. Madeleine Kamman in her book In Madeleine’s Kitchen recommends 20% fat base (light cream) + 9 yolks (for 3 cups) and has some alcohol in all recipes.
Bottom line is that Lebowitz’s ice creams tend to freeze harder and feel less rich and smooth. IMHO, you should always experiment with the basic recipe to find the right percentage butterfat and the right number of yolks for your taste. In any case, a small amount of alcohol improves texture and flavor — check CPD for great combinations.
The book has great photos — CPD has none. I should learn to discount by at least one star the average rating for any cookbook with great photos :-),
A great facilitator for self-indulgence by ginger jones
If you enjoy preparing homemade ice cream, BUY THIS BOOK. The coffee ice cream is sublimely decadent, the vanilla custard is basic ice cream at its best. The recipes may use a little more heavy cream and egg yolks than some people may want, but that’s the beauty of making ice cream - it’s not like baking which is an exact science. You can tweak the recipes by using more milk and less heavy cream, whole eggs instead of egg yolks or any combination thereof, less sugar, etc. and you’ll still have a fantastic result more to your liking. This book is essential to any serious cook’s library.
bought as gift by M. Forbes
I bought this as a gift for my son who makes great ice cream, he requested it!
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