A revised and updated edition of the best-selling ice cream book, featuring a dozen new recipes, a fresh design, and all-new photography. This comprehensive collection of homemade ice creams, sorbets, gelatos, granitas, and accompaniments from New York Times best-selling cookbook author and blogger David Lebovitz emphasizes classic and sophisticated flavors alongside a bountiful helping of personality and proven technique.
David's frozen favorites range from classic (Chocolate-Peanut Butter) to comforting (S'mores Ice Cream) and contemporary (Lavender-Honey) to cutting-edge (Labneh Ice Cream with Pistachio-Sesame Brittle). Also appearing is a brand new selection of frozen cocktails, including a Negroni Slush and Spritz Sorbet, and an indulgent series of sauces, toppings, and mix-ins to turn a simple treat into a perfect scoop of delight.
Hardcover: 272 pages
Publisher: Ten Speed Press; Revised, Updated edition (March 27, 2018)
Language: English
Product Dimensions: 8.2 x 0.9 x 10.3 inches
Shipping Weight: 2.5 pounds
Reviews
“This is the definitive book on frozen desserts. David has the most amazing recipes for homemade ice cream, plus lots of ideas for crunchy toppings, sweet mix-ins, and edible ‘vessels’ such as sugar cones, meringues, and cream puffs. I want to make them all!” - Ina Garten
“A glorious, in-depth look into a scrumptious subject, written in typical Lebovitz style: informative, personal, and entertaining.” - Yotam Ottolenghi
“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
“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
"I've been looking for a recipe for a fudge ripple ice cream add-in for a long time. This book has one. That makes me very happy. Now I can make orange fudge ripple ice cream! Peppermint ripple ice cream! Anything ripple ice cream! Yay!
As for the ice cream recipes proper, so far I have made the chocolate sorbet and the cheesecake ice cream. The chocolate sorbet is amazing use really good cocoa and good chocolate and you will have a really hard time believing there is no added dairy in it - it's almost like gelato. Today I'm trying out the cheesecake ice cream, with blueberry and strawberry sauces interspersed to make it red, white, and blue for July 4th. The little taste of it I snuck before packaging it was very promising it has a very nice cheesecake tang.
I really like that this book has a lot of unusual recipes although I'll certainly make a basic chocolate ice cream from time to time, it's more fun to make recipes you can't just go out and buy in the store. I will definitely have to try some more of these once I clear some space in my freezer..."
- Michaela
About The Author
American pastry chef living the sweet life in Paris! Author of several cookbooks, including 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, and My Paris Kitchen, stories and recipes from the glorious foods markets and shops in Paris.
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