Customer Reviews: The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
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Showing 1-4 of 4 reviews(1 star). Show all reviews
on January 6, 2008
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 :-),
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on December 30, 2011
I find myself to be extremely confused how this book has so many stellar reviews. I recently purchased the ice cream attachment to my Kitchenaid mixer and I was extremely excited to start making homemade ice cream. I purchased this book blindly, based on its positive reviews. Although it would be cheaper to do a simple google search on recipes, I liked the idea of having some ideas to browse through. After looking through the recipes, I am utterly shocked that there are so many good reviews, or any for that matter. Black pepper ice cream? Fresh Parsley ice cream? Fresh Basil ice cream? I suppose I just have "average" tastes, but that just sounds awful. This is not to say that no one would enjoy this recipe book, obviously that is not the case. But I would say that this is not for the "typical" palate, but rather someone that likes to experiment with unusual or unique ice cream flavors. If you are looking for traditional flavors such as "cookies and cream" or even a simple strawberry ice cream, I would look elsewhere.
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on December 27, 2008
There's no doubt that the Lebovitz book is beautifully photographed and has lovely printing, but I've been surprised that the ice cream recipes don't taste as good as the ones in the old (1987) and crudely-printed classic competitor Ben & Jerry's Homemade Ice Cream & Dessert Book. (This book has no connection with the current commercial Ben & Jerry's chain, it reflects the artisan-style beginnings more than two decades ago.) I carefully followed comparable ice cream recipes from the two books, using the same eggs and cream and so forth and using the same ice cream maker, and improbably enough the older Ben & Jerry's recipes consistently tasted better and had better technical characteristics. If you buy this book, you should also buy the inexpensive Ben & Jerry's Homemade Ice Cream & Dessert Book and see whether it suits your taste better. You can always serve the Ben & Jerry's recipes with the style shown in Lebovitz's photographs.
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on July 18, 2013
realy should have explained how old it was it cant be used in machins as well as a newer book
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