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Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments, by David Lebovitz
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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.
- Sales Rank: #15692 in Books
- Brand: Ten Speed Press
- Published on: 2007-05-01
- Released on: 2007-05-01
- Original language: English
- Number of items: 1
- Dimensions: 10.78" h x .89" w x 7.48" l, 2.33 pounds
- Binding: Hardcover
- 256 pages
- Ten Speed Press
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.
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 Publisher
* A generous collection of classic and contemporary recipes for ice creams, sorbets, granitas, and accompaniments, from a former Chez Panisse pastry chef and popular dessert book author.
* Includes more than 200 recipes and 45 full-color food photos.
* Features in-depth material on successful ice cream making, from choosing the right equipment and the best ingredients to crafting the perfect custard.
* Most recipes are accompanied by "Perfect Pairings"--variations and garnishes for turning homemade ice cream into fun and fanciful desserts.
Most helpful customer reviews
21 of 21 people found the following review helpful.
Ice Cream Perfection
By S. Place
I have been making ice cream for about five years now. It wasn't bad, but there was always something off about the texture. It was never perfect. I had a few different books and tried a bunch of different recipes, but was never thrilled with the results. Then I ordered this book and all of a sudden, my ice cream making abilities have skyrocketed. Every recipe I've tried so far has been perfect. I give this book my highest recommendation. I order A LOT from Amazon and this is the first book I've taken the time to review. It's that good!!!
9 of 9 people found the following review helpful.
This is a fantastic classic ice cream book! Easy too!
By Jennifer Guerrero
This is a fantastic classic ice cream book! Easy too! Everything we’ve tried has been delicious, with the focus on flavor, and they’re not overly sweet. Recommend!
Pictured below:
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.
10 of 10 people found the following review helpful.
Highly recommended
By A.H.
Amazing book with incredible recipes. Yes, the recipes are a bit heavy on the egg yolks but that makes for delicious ice cream. Love the authors descriptions.
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