The Perfect Scoop: Ice Creams, Sorbets, Granitas and Sweet Accompaniments

From basic to advanced recipes, we found this book is pretty comprehensive. Only tried 4 so far (favourites..) but each one has been fantastic. Stopped buying shop ice cream completely. It’s worth experimenting to get the results you want with quantities of ingredients e.g. cream and sugar. So use this book as a guide. It’s a great first book though with lots of photos in colour, which a lot of books omit. Highly recommended.

I bought 3 ice cream making books. This is one of the two I recommend. I’m so enjoying using this book during the third heatwave this year in the U.K. The recipes work and I’m enjoying the flavour combinations. I purchased an ice cream machine a few months ago and I’m loving playing with it. I make half the quantity then there’s no leftover and I can create another recipe tomorrow. Using all the fresh peaches, stone fruit and berries has meant it’s been wonderful to gather the ingredients together to make another yummy organic ice cream or sorbet. So fresh and I know what’s in my iced treats and I can’t say that about supermarket ice cream

Ths book is written by a real ce cream fan and has a great range of flavours to try, both of ice creams and sorbets. Most of the ice cream is custard based, but there are some eggless " Philadelphia style" too. There are chapters each on toppings, mix- ins and " 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.

OMG... This is without a doubt the best book I have bought in years. This book is very informative starting from the introduction, it covers tips, technique, equipment and ingredients. Then you get to the mouth watering delicious recipe not only for ice-cream, sorbet's but also loads of lovely accompaniment to add. I can't wait to start making some batches of icecream. If I could award the author of this book an award I would. If you like ( love ) ice- cream this is the book for you. I bought the hard cover copy and the pages are really good quality, not all recipes have pictures but by the name alone the ice- cream speaks for its self, so no pictures needed. I would highly recommend it.

Having bought myself a cuisinart ice cream maker on Black Friday I then bought this book. We are working our way through the recipes although we keep going back to Philadelphia ice cream because it’s wonderful! Lovely, lovely recipes, easy to make and sooo easy to eat!!

A good book with some lovely recipes

I’ve had this book (and the ice cream maker) for a total of 10 days which I bought on a whim during Black Friday - I love ice cream but have never made it before. So far I have made: Chocolate ice cream (so good I made it twice) Green tea ice cream Roasted banana Toasted coconut Raspberry sherbet Raspberry and champagne sorbet Pineapple and champagne sorbet Blackberry sorbet Chewy chocolate brownies I’m obsessed! All of them have come out to be beautiful. The chocolate is the family favourite despite only 1 of 4 liking chocolate ice cream. All of them require a little cooking or blending and a chill in the fridge before putting in the ice cream maker but were easy to do (the pictures helped a lot). We don’t have enough freezer space or I would have made more already. I don’t think you need any other ice cream recipe book than this one as it has such a large variety to choose from - vanilla to avocado ice cream.

I bought this book at the same as Lola's one (also available on Amazon). I've been told by a number of people that Lola's is the best ice cream book on the market. Having gone through them both, I beg to differ....! 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.

Possiedo tre diversi libri sui gelati, ne ho guardati altri in libreria: questo è definitivamente il più esauriente, completo e dettagliatamente spiegato ogni in commercio. Ricette a prova di inesperto (io) con abbinamenti e complementi perfetti. Imperdibile.

I've been making recipe after recipe from this, and they're all delicious. Nothing too out there or weird, ingredients aren't difficult to obtain. No recipes asking for corn syrup and everything is in metric measurements(!) which is a real breath of fresh air. Once you nail the basic ice cream base it's easy to make just about anything in this! Some of the recipes call for a lot of egg yolks, but I've found I can reduce them down without losing thickness in the custard. If you don't like the 'eggy' flavour in some of the milder recipes, this won't throw out the recipe!

This book will tell you nothing about modern gelato using stabilizers and dextrose, the recipes are great but tradional using eggs and cream a lot. It is very well written and presented though, with good tips and tricks. I have been buying a lot of books on ice cream lately and the one I found by far the most usefull was Italian Artisinal Gelato, but this one is better suited for beginners, and much better written and presented. I would have adored it 20 years ago, but I have moved on and had hoped for more recipes and information on Italian Ice Cream.

While researching for few ice cream online And also making two of them ( toasted coconut and roasted banana , both of which were super delicious and creamy ) realised most of the recipes were an adaptation from This author . So as well as get his book of ice cream recipes and am not one bit disappointed. A perfect gift to anyone who loves ice cream and would try making their own . Also I don’t own an ice cream maker , freeze the made stuff in low cooling temps does the job of serving soft creamy ice cream . No ice cream maker shouldn’t deter you from getting this book

I LOVE this cookbook so much. I have owned the original edition for about 12 years, and it was how I originally discovered David Lebovitz’s blog and other cookbooks. I love it so much that I used it a primary text for my thesis in graduate school, which I wrote about cookbooks and autobiography. I’ve also used it extensively, and have made more recipes than I can count (a few favorites include chocolate sorbet, which my 8 year old daughter made by herself, mango sorbet, cherry almond with stracciatella, mint chocolate chip, and gianduja gelato). I found David Lebovitz’s explanations and directions in the beginning to be perfect for a beginner, and he has enough interesting recipes to keep you busy and interested well after you stop being a beginner. This really is the only ice cream cookbook you’ll ever need. I bought the new edition because I was pretty curious about what new recipes might be included, because I enjoy reading his writing (the reason I used it in my thesis), and because my first edition is well-worn and it’s not a bad idea to have a backup copy of a favorite cookbook. I also couldn’t find any list of what the new recipes were, so I thought I’d provide that here so that any first edition owners can decide if they want to add this revised edition to their library. There aren’t many changes. New recipes include the following: • Butterscotch with peanut butter, chocolate, and pretzel brittle ice cream • Candied bacon and bourbon ice cream • Caramel “crack” ice cream • S’mores ice cream • Caramel corn ice cream • Labneh ice cream with pistachio-sesame brittle • Raspberry froze • Cucumber gin sorbet • Spritz sorbet • Kir granite • Frozen gimlets • Negroni slush • Chocolate shell (I could have sworn this was in the first edition but couldn’t find it while cross-referencing) • Hot honey. Recipes that didn’t make the revised edition include the following: • Green pea ice cream • Parsley ice cream • Black pepper ice cream • Saffron ice cream • Rice ice cream • Papaya lime sorbet • Champagne cassis granite One thing that bothers me about the new edition is that they could have done the page layout better. For instance, more than once, there will be a recipe that you must turn the page to finish. This is most annoying when there is a short recipe on the same page as the longer one, but also annoying when it could easily have been fixed by moving recipes and/or pictures around so that the recipe finished on a facing page instead of on the following page. It seems like they were trying to be a bit more judicious with the pages than they needed to be. I also wish he had updated more of the recipe headnotes, which I really enjoy reading. David Lebovitz sounds like such a fun person to hang out, I desperately wish I could count myself among his group of friends in Paris. More stories would have been welcome for me. For the most part, they’re copied exactly from the first edition. In any case, I hope this list of recipe inclusions helps you if you’re on the fence about whether to add an additional edition to your collection. And please excuse me if it’s not exhaustive, I tried. If you don’t yet have a copy of this ice cream book, I highly recommend it! You’ll learn all the basics and get some fun and interesting recipes. He offers tips for different combinations or mix ins, and with that, the only real limit is your imagination.