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The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments Paperback – May 4, 2010

4.7 out of 5 stars 1,962 ratings

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Editorial Reviews

Review

"The original ice cream tour de force."
—Cookbooker.com, paperback edition review, 6/2/10

"Here is the rare book in which the recipes live up to the delicious promise of their names . . . The collection of ice creams ranges from the sophisticated to the delightfully childish."
—New York Daily News

Amazon 2007 Top 10 Editor's Picks in Cooking, Food & Wine
"The Perfect Scoop digs right into what you need to know for successful ice creams, sherbets, gelatos, sorbets, frozen yogurts, and granitas."
—New York Times

"Having churned out ice cream at home and in professional kitchens for a quarter century, Lebovitz can guide even a beginner to a great frozen experience. . . . Truly the Good Humor man of home ice cream."
—San Francisco Chronicle

One of the best gift books of the year: "The scoop in the title is perfect, and so is everything else about this cookbook on homemade ice cream. It's informative, full of charm, and loaded with irresistible and impeccably tested recipes."
—Seattle Post-Intelligencer

"Everything you need to know about making anything remotely connected with ice cream . . . Lebovitz is an entertaining read . . . the recipe headnotes alone are worth the price of the book."
—Oregonian

"Packed with beautiful photos and great-sounding recipes."
—Omaha World-Herald

"If you are one of those people who‚ 'scream for ice cream,' then you will whoop for The Perfect Scoop. . . Ice cream aficionados should be delighted with The Perfect Scoop. It is delicious."
—Peter Franklin's Cookbook Nook, United Press Syndicate

"The author's 25 years of experience as a frozen-dessert maker are put to excellent use in this wittily written, detailed volume. . . . Great photos and plenty of practical advice combine to make this an appealing and useful resource for the dessert aficionado."
—Publishers Weekly

"If you love cold sweets but never dared own an ice-cream machine for fear you'd soon weigh 300 pounds, then consider this book; you may just find some happy compromises."
—Epicurious.com
 
"This is the only book you'll ever need to make stellar ice cream."
—Gale Gand, host of Food Network's Sweet Dreams

"Finally, someone has done real justice to my favorite food, ice cream. David's book is full of new ideas for cold delights and great takes on my favorite chocolate treats."
—John Scharffenberger, cofounder of Scharffen Berger Chocolate Maker and author of Essence of Chocolate

"I screamed, you'll scream—we all scream for David's wonderful ice cream! I highly recommend this book for all ice cream junkies."
—Sherry Yard, pastry chef at Spago and author of The Secrets of Baking

"The Perfect Scoop is luscious and perfectly luxurious—even David's accompaniments and accessories ('mix-ins' and 'vessels' as he calls them) sparkle sweetly."
—Lisa Yockelson, author of Baking by Flavor and ChocolateChocolate

About the Author

DAVID LEBOVITZ has been a professional cook and baker for most of his life; he spent nearly thirteen years at Chez Panisse until he left the restaurant business in 1999 to write books. He moved to Paris in 2004 and turned davidlebovitz.com into a phenomenally popular blog. He is the author of six books, including The Perfect ScoopReady for DessertThe Great Book of Chocolate, and a memoir called The Sweet Life in Paris, and he was named one of the Top Five Pastry Chefs in the Bay Area by the San Francisco Chronicle. David has also been featured inBon Appétit, Food & Wine, Cook’s Illustrated, the Los Angeles Times, the New York Times, Saveur, Travel + Leisure, and more.

Product details

  • Publisher ‏ : ‎ Ten Speed Press; 4.4.2010 edition (May 4, 2010)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 256 pages
  • ISBN-10 ‏ : ‎ 158008219X
  • ISBN-13 ‏ : ‎ 978-1580082198
  • Item Weight ‏ : ‎ 1.89 pounds
  • Dimensions ‏ : ‎ 7.35 x 0.72 x 10.5 inches
  • Customer Reviews:
    4.7 out of 5 stars 1,962 ratings

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Author of The Perfect Scoop, the complete guide to making the best ice cream and frozen desserts at home, Ready for Dessert, a compilation of baking favorites, from an extra-moist Fresh Ginger Cake, to crunchy Double-Chocolate Biscotti, My Paris Kitchen, stories and recipes from the glorious foods markets and shops in Paris, and Drinking French, recipes and stories inspired by the iconic caf&eacute; drinks, ap&eacute;ritifs, and cocktails of France.

Customer reviews

4.7 out of 5 stars
4.7 out of 5
1,962 global ratings

Top reviews from the United States

Reviewed in the United States on May 9, 2018
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124 people found this helpful
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Reviewed in the United States on September 15, 2019
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64 people found this helpful
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Reviewed in the United States on March 24, 2020
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5.0 out of 5 stars Everyone should have this Ice Cream Bible
By John Sykes on March 24, 2020
Like many of you, I have bought/received cookbooks enough to choke a bookshelf over the years. I usually glance through them, think "Oh I should make that sometime." Then I doom them to their untouched, book purgatory future on my shelf for all eternity.

Not with this baby.

I bought this book on a whim. I had received the Cuisnart compressor ice cream machine (amazing machine by the way) for Christmas and thought "Why not. Maybe I'll try to make some ice cream this summer when the kids are out of school."

From the first moment I was drawn to the crisp, beautiful photos. I loved the easiness of the directions-- the author really makes sure that you can do this. He will say things like "If you accidentally get some cooked eggs in your base, run it through a fine mesh strainer and you will be good as new." Things that an ice cream newbie would do and then freak out, he already anticipates and gives a solution for. This is literally the ice cream Bible of recipe books. I have found myself reaching for this baby again and again and again (while the other ice cream books sit there in simmering, resentful silence, with only their bitter dust for company).

I love that the end of the book has recipes to use up egg whites (homemade waffle cones anyone??? Also excellent) when you are using the yolks for the ice cream base. Just a fantastic, absolutely pro level book that will have you saying "Why didn't I ever think to make ice cream in this flavor?" I have not only loved using this book, but I have learned "how ice cream works," ratios, etc, and I have been able to make my own ice cream flavors (avocado ice cream, anyone? Protein shake ice cream for workouts?), astounded at how amazing and professional they tasted and looked.

My most recent attempt was fresh mint ice cream (store was all out, I had rampaging mint in the flower beds-- why not?) The photos speak for themselves. Perfect, creamy, light, absolutely out of this world amazing. The green color is all natural from the mint leaves (he mentions this in the book). You will come back to this book over and over. And if you decide to purchase or gift an ice cream machine, this little guy should be your plus one. He will captivate everyone at the party. Thank you David Lebovitz! :)
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36 people found this helpful
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Reviewed in the United States on August 22, 2015
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126 people found this helpful
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Top reviews from other countries

Pat Edinburgh
4.0 out of 5 stars A really good book for ice cream fans with proper measurements in grams, hurray!
Reviewed in the United Kingdom on September 28, 2018
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30 people found this helpful
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Alistair
5.0 out of 5 stars Amazed
Reviewed in the United Kingdom on June 17, 2019
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5 people found this helpful
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A.Banner
5.0 out of 5 stars EXCELLENT... BUT if you have a small ice cream maker, read this review before you buy the book
Reviewed in the United Kingdom on April 16, 2013
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35 people found this helpful
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Maxine Brauman
5.0 out of 5 stars Great choice of flavours, easy to follow
Reviewed in the United Kingdom on June 28, 2019
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5 people found this helpful
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Lizzie51
4.0 out of 5 stars I wanted a good ice cream recipe book
Reviewed in the United Kingdom on July 13, 2018
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4 people found this helpful
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