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The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments Paperback – May 4, 2010
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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 an out of print or unavailable edition of this title.
"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."
"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."
"Packed with beautiful photos and great-sounding recipes."
"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."
"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."
"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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1-2) Delicious! I made the Fig Ice Cream – p 80 with ripe figs off of the tree in our backyard, and it was outstanding! Easy, too. There were no eggs involved, so we were eating it about 1 1/2 hours after we started! His is a stunning magenta color because he's using black mission figs. Ours is a more understated color because our figs are green with a pink center. I topped it with a homemade dulce de leche and a balsamic glaze from Trader Joe's. This is the yummiest thing we've done with our figs.
3) Aztec “Hot” Chocolate Ice Cream – p 29. Two kinds of chocolate, cinnamon, and chile powder give this great depth of flavor. There are no eggs in it, so it’s another quick one. If I pull out the ice cream right after the cycle is done running, but before it goes onto its final chill, it’s soft serve consistency.
4) Rum Raisin Ice Cream – p 53. This has eggs in it, which takes a bit longer, but makes for a much richer base. This is *fantastic* ice cream!
5) Passion Fruit Ice Cream – p 94. Love this one. Really rich, fruity tropical vacation in a cup. I think this would make a fun adult milk shake with a little rum or tequila.
6) Dried Apricot-Pistachio Ice Cream – p 75 in Crepes – p 233. This is my new favorite ice cream. The apricots simmer and soak in a little Pinot Grigio, and the whole thing tastes like a kiss of sunshine. Absolutely divine.
7) Toasted Almond and Candied Cherry Ice Cream – p 60 with Candied Cherries – p 215. Awesome stuff! My daughter just asked if I could make this to layer into her birthday cake.
If you don't have a machine yet, I love this thing! Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker
And these ice cream tubs are the bomb! .Tovolo Glide-A-Scoop Ice Cream Tub - Pistachio keep your flavors straight in the freezer.
For reference I own three other ice cream books: Ben & Jerry's Homemade Ice Cream & Dessert Book,Molly Moon's Homemade Ice Cream, and Big Gay Ice Cream. All these are fine on their own. B&J's is a bit vanilla and has safe flavors, Molly's was too experimental, and Big Gay Ice Cream was okay.
This book has all the prerequisite classics like chocolate, and vanilla; to modern favorites like cheesecake, or toasted coconut [see photos]; to some unconventional flavors and combinations like sweet potato, and orange-Szechwan pepper ice cream. I have a lot of pages bookmarked as I slowly make them one by one. One thing I really wished they had was more photos. The photos provided are few and compositionally-bland; they should've hired a better photographer to take more pictures of their delicious recipes.
One of the "secrets" of making ice cream, and revealed in this book is: you should add a little bit of matching alcohol to all your ice creams. The reason for this is to help with the consistency of the ice cream—it won't make it too hard to scoop. Example: say you make cherry ice cream, you would add a teaspoon of cherry liqueur. If you have chocolate ice cream, you add a chocolate liqueur. The point is not to make it alcoholic, but to help with the creamy nature of home-made ice cream. That is one of many tips in this book.
If you want to start making ice cream today, I recommend getting the following items:
• Tovolo Ice Cream Tub
• Tovolo Ice Cream Scoop
• Cuisinart Ice Cream Maker
• Cuisinart Compressor Ice Cream and Gelato Maker, if you have the budget
Buy this book to discover new and wonderful ice cream flavors you can make yourself, or give them as casual party gifts for people (instead of, say a bottle of wine). And remember, use the freshest and purest ingredients for the best taste. Recommended.