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

by David Lebovitz (Author)

541 customer reviews

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Ripe seasonal fruits. Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate. Every luscious flavor imaginable is grist for the chill in The Perfect Scoop, pastry chef David Lebovitz’s gorgeous guide to the pleasures of homemade ice creams, sorbets, granitas, and more.

With an emphasis on intense and sophisticated flavors and a bountiful helping of the author’s expert techniques, this collection of frozen treats ranges from classic (Chocolate Sorbet) to comforting (Tin Roof Ice Cream), contemporary (Mojito Granita) to cutting edge (Pear-Pecorino Ice Cream), and features an arsenal of sauces, toppings, mix-ins, and accompaniments (such as Lemon Caramel Sauce, Peanut Brittle, and Profiteroles) capable of turning simple ice cream into perfect scoops of pure delight.

The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

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Editorial Reviews

From Publishers Weekly

Lebovitz, a former Chez Panisse pastry chef and author of The Great Chocolate Book, credits his "first and craziest, most insane summer job"— as an ice cream scooper at a soda fountain—with inspiring his lifelong devotion to ice cream. The author's 25 years of experience as a frozen-dessert maker are put to excellent use in this wittily written, detailed volume. Step-by-step photos and advice on selecting an ice cream machine will reassure ice cream amateurs. Experts and novices alike will appreciate tips for selecting the best citrus and creating unusual but complementary pairings (apricots go nicely with Olive Oil Ice Cream). An impressive array of flavors is available for the making, like Chocolate Peanut Butter Ice Cream, Vanilla Frozen Yogurt, Fresh Fig Ice Cream and Pear Pecorino Ice Cream. Sorbet, sherbet and granita also are explored in depth, as are ice cream "vessels," such as brownies and crepes. Great photos and plenty of practical advice combine to make this an appealing and useful resource for the dessert aficionado. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to the Hardcover edition.

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

From the Hardcover edition.

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Product Details

Paperback: 256 pages
Publisher: Ten Speed Press; 4.4.2010 edition (May 4, 2010)
Language: English
ISBN-10: 158008219X
ISBN-13: 978-1580082198
Product Dimensions: 7.4 x 0.7 x 10.5 inches
Shipping Weight: 2 pounds (View shipping rates and policies)
Average Customer Review: 4.7 out of 5 stars See all reviews (541 customer reviews)
Amazon Best Sellers Rank: #21,382 in Books (See Top 100 in Books)
- #7 in Books > Cookbooks, Food & Wine > Desserts > Frozen Desserts
- #8 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Cheese & Dairy
- #8 in Books > Cookbooks, Food & Wine > Desserts > Confectionary

Customer Reviews

541

4.7 out of 5 stars

5 star		82%
4 star		11%
3 star		5%
2 star		1%
1 star		1%

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Top Customer Reviews

The best ice cream recipe book!

BySheri FogartyVINE VOICEon September 10, 2007

Format: Hardcover

My kids bought me an ice cream maker attachment for my Kitchen Aide mixer for Mother's Day so I decided to buy a variety of recipe books, as I've never made ice cream before.

I bought this one, the Ben & Jerry book (also good), the idiots guide to homemade ice cream, and a few others that I picked up used.

Perfect scoop is our favorite! Everything we've made has been exceptional.

First off was the Chocolate Ice Cream which was my first attempt at a custard ice cream and the best we've ever had. Next we made the Rice Gelato (with Tangerine rind instead of Orange because that was all I had) which was very good also...sort of like a citrus scented frozen rice pudding.

Last weekend we made the Mango sorbet which was the best sorbet I've ever had, and it was so easy to make. Next up will the Banana Blueberry sorbet. It's a great book and if you're going to get an ice cream maker - buy this too! :-)

0Comment 267 people found this helpful. Was this review helpful to you?YesNo

The Ultimate Ice Cream Book

ByE. Baueron April 29, 2007

Format: HardcoverVerified Purchase

The ultimate ice cream book has finally arrived! And just in time for summer and the onset of the ice cream season (is there ever not a season for ice cream?) David Lebovitz, former pastry chef at Chez Panisse, hilarious and articulate [...], and cookbook author of several highly acclaimed books on desserts has written a gorgeous, informative, delicious book about ice cream, sorbets and granitas. The Perfect Scoop has over 150 recipes and over 50 stunning photographs. Ice cream recipes include the basics such as chocolate, vanilla, and butterscotch pecan, and branch out to aztec "hot" chocolate, apricot-pistachio, and lavender-honey. Papaya-lime sorbet and mojito granitas make appearances as well.

One of the things I love about David's work is that he takes the time to instruct us on the basics of whatever it is he is cooking. His Room for Dessert book has saved me over and over again with his explanations of the "whys" as well as the "hows" of doing a recipe. In The Perfect Scoop David describes right up front the methods you'll need to employ to make creamy, perfect ice cream. Using a custard base is what is usually called for, but can be a bit tricky for first timers. David's explanation makes it easy. David includes a section on the equipment needed, describing the pros and cons of the different kinds of ice cream makers that you can use.

If you love ice cream and want to try your hand at making your own, get yourself an ice cream maker and a copy of The Perfect Scoop.

0Comment 132 people found this helpful. Was this review helpful to you?YesNo

Good, But Not Essential

ByMirandaon December 28, 2008

Format: Hardcover

I should start this review with the warning that I am a professional pastry cook and, therefore, am spoiled by stabilized recipes and a very, very expensive industrial ice cream machine. Compared to what I make at work, the ice cream produced by Lebovitz's recipes leave a bit to be desired. However, I happily accept the limitations of my home kitchen and, with that in mind, can recommend The Perfect Scoop although there are probably better books out there.

Since purchasing the book I've been working my way through it, randomly picking and choosing recipes that struck my fancy. The Milk Chocolate Guinness Ice Cream was to die for, both in texture and flavor; the Lemon Ice Cream was fresh and lemony, but also grainy; The Rice Gelato freezes rock-solid, but is one of the tastiest things I've ever eaten. Somewhere in the middle fall Avocado Ice Cream, Oatmeal Cookie Ice Cream, Chocolate Ice Cream, and Roasted Banana Ice Cream.

All in all, this is a solid purchase, especially at the Amazon price. I'd make it a part of your ice cream library, though, not your only book. The Ben & Jerry's Book is great, as is the book by Pippa Cuthbert. If you've got $250+ to shell out, Emmanuel Ryon's book is the ultimate ice cream book.

If you'd like to get a look at The Perfect Scoop before making your purchase, it is available for preview on Google Book Search (the Rice Gelato is there!).

99 comments 239 people found this helpful. Was this review helpful to you?YesNo

A revelation

ByCatherineon May 7, 2007

Format: Hardcover

I've been using my icecream maker for several years now, and have had a couple of favourite ice cream books, but none come close to this one.

What marks this book out for me isn't just that it is full of marvellous icecream/sorbet/granita recipes which work, or the fact that the different flavour combinations will inspire you to experiment all the more yourself, or the fact that, like everything else David Lebovitz writes, it's eminently readable (witty, chatty yet authoritative on his subject matter - the perfect combination for a food book). These are all excellent reasons to buy this book. No, what really impresses me is the space given over to icecream accoutrements, including incredible detail on types of toffee and caramel sauces, icecream "vessels" such as differently flavoured cones, mix-ins which range from the crisp and crunchy (pralined almonds, buttercrunch toffee, peanut brittle) to the soft and gooey (homemade marshmallows, cookie dough). All meticulously researched and beautifully presented (Lara Hata's photographs are excellent too).

Wonderful.

0Comment 98 people found this helpful. Was this review helpful to you?YesNo

Customer Images

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Most Recent Customer Reviews

VERY GOOD ICE-CREAM BOOK FOR THE HOME COOK

I was in doubt whether I should rate this book with 4 or 5 stars. The reason being that this is probably the best ice-cream book out there for the home cook (along with Caroline...Read more

Published on October 18, 2007 by C. Terzis

Big variety of reliable recipies

Even if you already own a lot of ice-cream cookbooks, you'll want to add this one to your collection.Read more

Published on April 9, 2007 by D. Smith

Great ice cream

The recipes are great, but some need some time to "ripen" before they reach their best taste. If your ice cream tastes good, but not great, let it stand in the freezer for a day,...Read more

Published on May 17, 2007 by A.

I gobbled it up

Okay, so I expected to like this book. Heidi Swanson had excerpted the recipe for frozen yogurt on her blog 101 cookbooks.Read more

Published on May 21, 2007 by Collette L. Rand

Delicious...beginners need not be intimidated!

I've made 5 recipes from this book so far and all have turned out great. So far I have made honey lavender ice cream, French style chocolate ice cream, Philadelphia style...Read more

Published 1 year ago by Kelly R.

Yumbo

This inspiried author/cook has done it again. He is the best at desserts--his Room for Dessert, and Ripe for Desserts are classics and my go-to- books for perfection.Read more

Published on May 10, 2007 by Nurse Nancy

how sweet it is

I like the variety of recipes included in this book, and especially the smaller yields to them. He makes the whole process very easy to approach.Read more

Published on July 9, 2013 by CLB

I Now Have All David's Books! Yay!!

Like a lot of events in my life, I discover them years (or decades) after everyone else does. I only recently heard someone (a pastry chef friend of mine) talk about his newest...Read more

Published on February 18, 2011 by Anna V. Carroll

Outstanding

A perfect matching of....
- Excellent recipes that turn out wonderful every time
- Clear descriptions of technique
- Fun stories about the recipes
- Light...Read more

Published on April 5, 2010 by Alex Quinn

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