Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments Hardcover – May 1, 2007
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From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
—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
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This is a wonderful book full of amazing ideas and should not be missed by anyone who is serious about their ice cream or gelato.
There are a lot of egg yolks in many recipes. However the Leche Merengada uses egg white and dairy, but just milk. And that is the only one I've found yet, but there's also a recipe like Meringue Nests, to use them up while looking fancy. I use them more as a beret on top of a scoop, but others would enjoy the coolness of an edible ice cream dish.
Recipes are obviously very custard base. I love this!
A similar base in many is true, but they DO taste completely different and I love the texture and the body of the ice cream. Do we have to say unami? Go ahead. :) Ice cream holds up well in my freezer; the icy effect has been a thorn in my side since we brought the Cuisinart Ice Cream Maker home. I think it'll come up in anything which is freezing a bowl instead of using ice. This book is mitigating that best, so far.
Many fruit flavors: again, I love this. I really discovered fruit flavors in adulthood, and adore how anything chocolate-tasting always tastes 'chocolate-and-' while the exotic orchid Madagascar Vanilla sets down a base we don't consciously notice, but allows a TRUE FLAVOR to strike forth, from anywhere in the world, tasting 'only' of its self. I enjoy this variety.
These are recipes with real-food ingredients. Yep. Being ice cream, real cream has been iced.
I've made an informal study of ice cream and the books found on Amazon, and have been playing with it, with a significant break, for almost 16 years of sole-house-ice cream maker.
I do love ice cream.
(And I'm thin, and don't moderate! And out of my 20s. Judgements to yourselves, please. :) I know some people had issues with 'unhealthy fat intake'. I refer back to the words Ice Cream.) :)
And especially fun: I have a home model grain mill at home? I sifted to bread flour (or so they tell me) w/ Soft White Wheat, and made the chocolate cookies for the fresh mint sandwich (if the 'candy' taste of all mint flavoring has you ready to twitch at the thought, Try This!!) using half Droste cocoa, and half onyx (chocolate) cocoa from Savory Spice? WE HAVE A RECIPE FOR AN ORGANIC OREO COOKIE, RIGHT HERE! Or at least, it tastes just like it to me.
I may have purchased this book on a family member's account in the last year or two. It's not coming up as I'm a verified buyer, but I got 2 copies: this and the un-revised, in paperback.
Top international reviews
" vessels" including cones and meringues, which will help use up all the egg whites from all those custards.
And best of all, despite being originally from the USA, the measurements in this book are metric! Hurray!
Update: I made the rum and raisin, which was disappointing. Maybe it's me, but it just didn't seem rich enough, so I will add more egg yolks and some vanilla next time. So have removed a star...but will report back when I try some other flavours.
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But trust me when I tell you that if you do simply follow these recipes and fill your ice cream maker - you WILL jam it and possibly break the motor.
Because I'm so smitten with ice cream making I've decided to simply get a better (i.e. larger) ice cream maker so that I can get the most out of this book - which once again, is wonderful!
Lebowitz' enthusiasm and sense of child-like wonder about ice cream really comes through in this book, whilst I find Lola's a bit cold (pardon the pun) and scientific. Lebowitz has a larger variety of recipes, sometimes giving custard and non-custard varieties of the same one for when you absolutely positively need ice cream as soon as humanly possible. The range and inventiveness of the recipes is also incredible - so far I've done bog standard vanilla (with a berry swirl), roasted banana, butterscotch and pecan and avocado (inspired) and they have all come out brilliantly. There are some properly weird sounding ones (cracked black pepper ice cream anyone?) which just sound so mental that they must be good. Next up - caramelised pear.
Whilst I have yet to try the sorbets, sherbets or granitas I have every confidence that they will also be delicious.
The book itself is very nicely put together, with hints, tips and serving suggestions available on most recipes. I find this gives me the confidence to muck about a little and put my own spin on things. Although this does mostly involve just adding a shot of bourbon to everything. Mmmmm grown-up ice cream...
Oh - I would recommend investing in an ice cream machine too. Makes life so much easier and gives you a much creamier final product with no ice crystals in.
The recipes are plentiful, clear and well laid out and varied enough to make you want to try most of them. I've not found anything in here that I would consider remarkably off the wall, but there are other books that will scratch that particular itch (specifically, Melt or The Icecreamists: Vice Creams, Ice Cream Recipes & Other Guilty Pleasures ). While I'd certainly recommend at least one 'crazy' ice cream book, David's book is a fantastic go-to book for regular use.
Most importantly, each and every recipe I've tried from this book has been a success - my favourites being 'Vietnamese coffee' and 'Lemon Sherbet'.
I especially like the personable tone that David writes in - he often gives hints and tips on what to do if things go a little awry, or when you might like to adjust a recipe to make it sweeter, stronger, or add a little alcohol!
This book is tremendous value for money. The pictures are great, inspiring, beautiful. The recipes are easy to follow and work (at least all those I've tried have) and, whilst there are the classics in there, there are also plenty of really fun, imaginative new recipes that I've never seen before. I want to try all of them!
His Vietnamese coffee ice cream didn't really work for me, but you know what? It makes THE BEST base for an iced coffee. Just add milk, blend, and go!
We were delighted to find that the edition supplied by amazon.co.uk was fully tailored for the UK market - ingredient names, measures, lists of suppliers - which was a pleasant surprise as the book is written by an American. (Note however that at one point Amazon was offering delivery times which suggest they were getting a copy from the US, that may not be the same as the one they shipped next day in the UK.)
Arrived quite quickly considering it was from out of the UK.