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The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accessories Hardcover – 30 Apr 2007

4.7 out of 5 stars 78 customer reviews

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Hardcover, 30 Apr 2007
£11.38 £16.60
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Product details

  • Hardcover: 246 pages
  • Publisher: Ten Speed Press,U.S. (30 April 2007)
  • Language: English
  • ISBN-10: 1580088082
  • ISBN-13: 978-1580088084
  • Product Dimensions: 19 x 2.2 x 27.4 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (78 customer reviews)
  • Amazon Bestsellers Rank: 977,839 in Books (See Top 100 in Books)

Product Description

About the Author

DAVID LEBOVITZ is a former pastry chef at Chez Panisse. He is also a sought-after cooking instructor, a frequent contributor to food publications, and a popular blogger. He lives in Paris, France, where he leads chocolate tours of the city.

Review

I enjoy making and eating ice-cream all year round, but the cold and wet summer we had this year really put me off. Our ice-cream machine, which has been working hard for more than 7 years, didnt see much action this summer. So when we had some brief sunshine and warmth last month, I opted for an intensive ice-cream making session. I know I m a bit late in the game, but I finally got my hands on Davids new book which is full of great recipes and just like his blog, there is an interesting story behind each one. Nordljus, Wednesday 5 September --Nordljus; Wednesday 5 September


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Customer Reviews

Top Customer Reviews

Format: Hardcover
I stumbled across the author when I was looking for help on the web on how to make caramel. Then I spotted his salted butter caramel ice cream recipe, which is frankly the best ice cream I've ever tasted (not in this book incidentally, but don't let that stop you buying it). So I asked for his book for my birthday and I have not been disappointed. The Gianduja Gelato (choc praline) is amazing, and there are a host of accompaniments, sauces and vessels to go with the ice cream. There is a section at the start about the basics which is useful if you're new to ice cream making. And he writes personal little notes about each recipe that I find really interesting. Lots of fab pictures too. If in doubt, google "salted butter caramel ice cream", make that and then you'll know why you need to buy this book.
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Format: Hardcover
This is a sensational book. I have a couple of other cookbooks on icecreams but this is the best, hands-down.

It contains an almost overwhelming number of recipes (for icecreams, sorbets, other frozen desserts and other elements to serve alongside like sauces, cookies etc). It has great photography, the author is warm and informative, based on straightforward ingredients.

So far I have made the vanilla frozen yoghurt, the strawberry frozen yoghurt and the vietnamese coffee ice cream. All 3 have worked perfectly - the vietnamese coffee icecream, in particular, was the best coffee icecream I've ever tasted.

The only teeny negative point I can think of is the text lacks a bit of the cheeky, outrageous tone you get from the author's blog. But that's it. I now want to buy every other book David has written!
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Format: Hardcover
Do not buy this book if you are on a diet, or if you might go on one soon...

The book truly is full of utter deliciousness! I bought it recently, along with an ice-cream making attachment for my Kenwood, so I was/am a total beginner in the world of making ice-cream. This book has everything that I was looking for:

- a solid introduction detailing how ice-cream is made, how the different ingredients work together, plus tips and tricks etc.
- A wealth of recipes, that really do work, from the basic to the more esoteric
- Engaging writing

There really is every type of recipe in here, from far from 'bog-standard' vanilla and chocolate etc, to the literally sublime chocolate-peanut butter. Mmmmm!!
There is also a chapter on sorbets and sherbets, another on Granitas, and finally Sauces and Toppings and then Mix-Ins.

I cannot say I have made much of a dent in all the recipes form this book...just counted, there are 73 recipes in the ice-cream chapter alone! And that is not including the sorbets, granitas etc. But everything I have made has been easy for a beginner to understand, and has really worked. And has been delicious.

Despite my addiction to buying cookbooks, I genuinely won't need nor buy another ice cream book.
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Format: Hardcover Verified Purchase
A great cookbook. I was so impressed with it that I have bought it as a gift for a friend. I have a simple ice cream maker, the type where you freeze the bowl before you use it. When I first used the book I had never made ice cream before.
The recipes are varied, simple and easy to follow. Try the cinnamon ice cream as an alternative to vanilla - its delicious.
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Format: Hardcover
I stumbled upon this book when looking for a place to start making ice cream using a machine and was initially impressed by the sheer variety of recipes on offer (I would never have thought to include cheese in an ice cream before reading this book!).

When it arrived I was incredibly impressed by the sheer detail offered into how to master the basics - how to make a custard, how long to leave flavours to steep and even such simple concepts as using cool mixtures in the machine rather than warm.

Once I'd mastered the basic vanilla I couldn't wait to start tucking into some of the more exciting recipes and to date I have made the following:
Dark chocolate raspberry
Coconut
Sour Cream strawberry
Peanut butter and chocolate
Pear and caramel
Pear & Pecorino cheese

And (with the exception of the cheese one which I found a bit too crazy for my palette) they have all been delicious (particularly the pear caramel / coconut) and since buying this book I have given up my haagen dazs habit as everything coming out of this book tastes so much better :)

Bottom line - if you have an ice cream machine or are at all serious about ice cream, this book is an essential purchase!
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Format: Hardcover Verified Purchase
I've recently bought an ice cream maker and since now I've relied on the web for my recipes as I couldn't find a book that suited me. The Lebovitz book has provided me with what I was looking for, it is 100% about recipes as a recipe book should be, no wasted pages about the history of ice cream (just a short introduction on the tools needed and a description of major ingredients), no wasted pages on cakes, mousses, cocktails, etc., out of 244 pages 214 pages are filled with ice cream, sorbets, frozen yogurt and granitas recipes, plus a short useful section on making sauces and biscuit cones! All recipes are well written, have a short entertaining introduction from the author, most include a "variation" section and all include "perfect pairing" advice, a huge selection of flavours and styles are covered and all recipes use European measures (no cups!). I recommend this book to whoever is serious about homemade ice cream making and is looking for a entertaining, informative and comprehensive book.
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