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

by David Lebovitz, Lara Hata (Photographer)

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.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, Food and Drink, Culinary

256 pages, Hardcover

First published May 1, 2007

About the author

David Lebovitz is a sought-after cooking instructor with an award-winning food blog (davidlebovitz.com). Trained as a pastry chef in France and Belgium, David worked at Chez Panisse in Berkeley, California for twelve years. He now lives in Paris, France, where he leads culinary tours of the city.

Reviews

[Gwen · Rating 5 out of 5]

5.10.2018 update:
Since Lebovitz updated his classic ice cream cookbook, I wanted to see how much had changed--and if I needed to swap my older edition for the new one.

Thankfully for me, the changes are minimal enough that I don't feel the need to buy the newer edition. But thankfully for you (if you don't already own a copy), both editions are excellent, so whichever version you find will work great for your ice cream making adventures. As Lebovitz points out in his blog post/book announcement, some of the techniques have been slightly updated, the photos are fresher, and some recipes have been replaced for those with more modern tastes. (Good riddance, parsley ice cream!) He also updated the sources section and acknowledgements, and the publisher has changed the presentation for the better: no more dust jacket, just a beautiful hardback cover.

Based on a quick review of the recipes, here's a (not all-encompassing) list of the changes. (I may have missed some...):

Ice creams/frozen yogurts/gelatos
Added
* Butterscotch ice cream with a peanut butter, chocolate, and pretzel brittle
* Candied bacon and bourbon ice cream
* Caramel "crack" ice cream (caramel ice cream with chopped matzo "crack" swirled in after freezing)
* S'mores ice cream (vanilla ice cream with lightly broiled mini-marshmallows, fudge ripple, and crumbled graham crackers swirled in after freezing)
* Caramel corn ice cream (caramel ice cream with chopped caramel corn swirled in after freezing)
* Labneh ice cream with pistachio-sesame brittle [This looks amazing...and reminds me that I really should get around to reading all of Yotam Ottolenghi's books...]

Removed
* Saffron ice cream
* Black pepper ice cream
* Parsley ice cream [Glad he kept the basil ice cream recipe, though--it's like a richer version of basil panna cotta, which I adore in the summertime.]
* Green pea ice cream
* Pear-pecorino ice cream
* Kinako ice cream
* Rice gelato

Sorbets/sherbets
Added
* Raspberry froze
* Cucumber-gin sorbet (Heat 1/3 C sugar with 1/3 C tonic water until sugar is dissolved; let cool to room temperature. Add to a blender with 6 TBSP full-flavored gin (like Tanqueray), 6 fresh mint leaves, 1 1/2 C peeled/seeded cucumber pieces, and 1 TBSP lime juice. Blend until smooth. Add in 1/3 C tonic water + more lime juice if needed. Chill, then freeze in ice cream maker.)
* Spritz sorbet

Removed
* Papaya-lime sorbet

Granitas
Added
* Frozen gimlets (Heat 6 TBSP sugar with 1/2 C water until sugar is dissolved. Remove from heat and stir in 1 C water, 1/2 C + 2 TBSP gin, 1/3 C lime juice, and zest of 1 lime. Chill, then freeze like a granita or make in an ice cream maker.)
* Kir granita
* Negroni slush

Removed
* Champagne-cassis granita

Sauces/toppings
Added
* Chocolate shell
* Hot honey (Warm 1 C honey with 4 fresh Thai or bird's eye chilis, each cut into 4 pieces. Infuse ~1 hr. Warm again to reliquify, then remove peppers.)

Mix-ins
No changes

Vessels
No changes


I still hold by my personal choice of swapping Lebovitz's ratios and using 2 C whole milk/1 C heavy cream.

And rereading this book makes me excited to pull out the ice cream maker for the 2018 ice cream making season. That cucumber-gin sorbet is going to be amazing on a hot summer's night!

*************************

5.26.2016 review:
Now that it's summertime again, it's time to break out my trusty manual ice cream maker (one of the best thrift store finds of my life!) and make all sorts of frozen treats. This is the second time I've checked it out of the library, and instead of doing what I usually do with cookbooks and just copy down the handful of recipes I'm interested in, I finally broke down and bought the book. And I rarely buy books...this will be just the second book purchased all year.

Lebovitz just has too many recipes that I want to try, plus excellent instructions and tips on how to make the best ice cream. I've made the vanilla ice cream and the mint ice cream, and both have been amazing. Why buy the book when you can get so many recipes online? The book has so many more types of recipes that he doesn't have on his site, and I know that his recipes in the book are tested to work.

A word of advice: I find that his usual ratio of 1 C. whole milk to 2 C. heavy cream leaves too much of a fatty mouthfeel for me, so I usually swap the amounts: 2 C. whole milk to 1 C. heavy cream, and it turns out great.

Up next in my ice cream maker: matcha ice cream and blackberry-lime sorbet.

[Ivonne Rovira · Rating 5 out of 5]

I first encountered David Lebovitz online, and I absolutely adored his cookbook/memoir My Paris Kitchen: Recipes and Stories. So my expectations for The Perfect Scoop were pretty high. Even so, Lebovitz completely met them. The Perfect Scoop provides an exhaustive how-to guide to making every type of frozen confection, just as the title promises. Lebovitz even provides recipes for mix-ins and sauces and suggests sources for ice cream makers and receptacles! It doesn’t get better — or more delicious — than this!

[Deanna · Rating 5 out of 5]

I read plenty of cookbooks intro to index, but only a few will I take on as project books. I think I’ve found my next project. Everywhere I can adjust the ingredients to work for me, I’ll give it a test.

If it’s going to be forever summer where I live, I may as well make something of it.

[Aleeda · Rating 4 out of 5]

I have a bunch of ice cream cookbooks already. Perfect Scoop has quickly earned it's promotion from the ice cream shelf to the favorites shelf. To start with the book has more than 100 recipes, and drop-dead gorgeous pictures of ice cream, aka, food porn. Add to that a wonderful assortment of interesting flavors, a top notch review of ingredients and their function in an ice cream recipe, plus tips and resources for hard-to-find ingredients, this book has delivered ultra-high quality frozen desserts every time I've tried it. The recipes range from basic to super sophisticated. David Lebovitz, former pastry chef at Chez Panisse, now lives in Paris, and writes one of my favorite foodie blogs.. The first recipe I tried, borrowing this book from the library, was the Roasted Banana Ice Cream, and I was hooked, and that was the start of my worshiping David Lebovitz' genius. Who else could create a Candied Bacon Ice Cream that has that wonderful salty sweet frozen thing going on that I love about Butter (add your favorite nut here) ice cream? Perfect Scoop is indeed appropriately named.

[Alison · Rating 4 out of 5]

This book has a ton of delicious & unusual ice cream recipes (as well as granitas, sorbets and sherbets). They are, almost exclusively, French/custard-style - this means that you have to cook a custard, chill it, and then freeze your ice cream. This is not as difficult as you may initially think while reading the instructions, it simply requires you to be on top of things and able to multitask well in the kitchen (or otherwise get everything set up before you start). A handful of flavors are presented in both custard-style and Philadelphia-style (no custard to cook, just mix the ingredients together and go).

I'm only going to copy down a few recipes before I return this to the library, but it's an excellent book to go to for ideas and new recipes. Lebovitz includes a great introduction that walks you through the basics of making ice cream of both types, and things to know about different ingredients (for example, alcohol will make for softer ice cream).

I'm currently waiting for the custard for Goat Cheese Ice Cream to chill, and will probably make some fresh ginger ice cream in a few weeks. Yum!

[Jody · Rating 5 out of 5]

Ice cream is my weakness. I love cooking, baking, anything food related, and after getting an ice cream maker for Christmas, I'm on the hunt for great ice cream recipes. After trying one of David Lebovitz's ice cream recipes from his website (Ginger and White Chocolate - heaven), I decided to hunt down his cookbook.

So now I want to make every single recipe in here. I think I've finally found my cookbook that I'm going to make every recipe in. YUM.

[Sarah Payne · Rating 5 out of 5]

I've looked at a lot of ice cream cookbooks, and none of them even comes close to this one. I've tried many recipes from this book and every single one reaches the-best-ice-cream-I've-ever-eaten status. David gives two main types of ice cream: French (with eggs) and Philadelphia (no eggs, just cream), along with many mix-ins, flavor combinations and serving vessels. He covers the classics and has enough wacky flavors that you will never get bored. Ice cream ingredients are kind of expensive, making ice cream is sort of time consuming, so I don't waste time or money with any other recipes, because I know these will work.

[Connie · Rating 5 out of 5]

Excellent. Well-researched and well-written recipes, with lots of classics and lots of fun new flavors to try. Good explanations of techniques for various types of appliances for freezing ice cream. Also an excellent section on cones, treats to use as mixins or toppings, etc. Stays nicely focused on its subject, which is one that isn't covered in most other cookbooks, so it's quite unique. This is one I got at the library but I'll be purchasing to add to my collection.

[Bruno Espadana · Rating 5 out of 5]

A beautiful revised edition of David Lebovitz's classic ice cream book, with 200 recipes for many different types of ice creams, toppings and other accompaniments. I learned how to make homemade ice creams from the original book, which became my bible and main source of inspiration. This edition is a wonderful update and I can't wait to try out new recipes like the Negroni Slush and the Spritz Sorbet!

[Nic · Rating 5 out of 5]

These recipes look great, and they come with fun little commentaries. Plus, I'm happy to have the author explain techniques like the best way to layer a "ripple" into your ice cream. Can't wait to try some of these out!

[Stella · Rating 4 out of 5]

Very informative and occasionally humorous (though sometimes the author's sarcasm is a bit off-putting). Has a variety of recipes and some very nice photographs.

[Molly Tierney · Rating 5 out of 5]

Oh my, what a treat. We've tried several recipes and techniques and now need a new ice cream maker!!

[Jason · Rating 4 out of 5]

The recipes in this book are a lot more approachable than the ones in "Hello My Name Is Ice Cream" mostly because it leaves out the complicated and hard-to-find stabilizers. So I read that book to understand the science, then used this book to actually make the ice cream.

[Elizabeth · Rating 5 out of 5]

So excited to try these recipes!

[Haley S · Rating 5 out of 5]

I want to make so many recipes from this book!!! The pictures look so good. Plus, I'm an ice cream addict. :)

[Dawnie · Rating 5 out of 5]

Beautiful book with fantastic recipes that gives you everything you might wish for in regards of icecream and what you want to it with!

Who doesn't love icecream?
And who doesn't love making it at home?
If your answer is not ME to both of those, get this book and fall in love with both!

This book has a huge selection of a lot of different ice-creams, a lot of different flavours and ideas that really everyone can find their personal favourites.

I love that it does not only include milk-based ice creams but also fruit based ones!
A lot of books only show the more typical ice creams and while that is fine, i love that this book includes a lot more than that and with that offers a recipes for really everyone!

I also love that it includes recipes for cookies (to make ice cream sandwiches of course!), brownies, different sauces and toppings and a lot more so that beside the actual ice you have anything else you can dream of to eat it with right there as well.

All the recipes are fantastic!

The only two small little thing are,
- that i did not find in this book was a milk-based ice cream without Egg in it.
I get that the egg gives the ice a smoother and it also makes it possible to freeze it and keep it longer without basically just having a huge brick when you take it back out. But it would still have been nice to have the option. Now i am not a hundred percent sure if it really has not even one egg-less milk based recipes. Its possible there is a LOT of recipes in here so i might have overlooked it.
But i think it would have been a very fitting addition in a book that offers so many options to have.
- more pictures!
I already mentioned in other cookbook reviews i did that i LOVE too many pictures in my cookbooks. And while this book has BEAUTIFUL pictures in the pictures it has, i wish it would show ALL the ice they offer in this book. They take such stunning pictures of the ones they share, it would have been fantastic to see all of them!

But since both of those "complains" are very personal to me i didn't want to take any points from the overall rating because its just way to stunning of a book to not give it the full stars!

If you love sweets this is defiantly a MUST!

*thanks to netgalley, the publishers and the author for providing me with an e-copy of this book in exchange for a free and honest review*

[Beth · Rating 5 out of 5]

When I first reviewed this book, I gave it five stars based on its comprehensiveness and the unusual flavors I was excited to try. And after having this book for two years, I'd have to say that it still deserves five stars.

This is the ultimate ice cream recipe book, the Holy Grail of ice cream if you will. Not only does it have tried and true favorites like vanilla, chocolate, strawberry, and shows you different approaches to making them (e.g. Philadelphia style which is with no eggs, and custard based, which is with eggs) but it also has some of the most fun, unusual flavors that ice cream aficionados will be clamoring to try.

With flavors like:
saffron
black pepper
pear pecorino
parsley
goat cheese
rice
avocado
lavender honey
roquefort honey
olive oil

you've gotta give Lebovitz 5 stars for creativity.

But once you get past the novelty of the creativity, you're still left with a mouth-watering, delicious batch of ice cream. Lebovitz is not just making these unusual ice cream flavors for the shock value of it. He truly cares about making a good product, and would never steer the home cook wrong. Every flavor of ice cream I've made with this book has turned out delicious.

So far I've made:
olive oil
Aztec "hot" chocolate
basil
ginger
rice
green tea

and they have all been outstanding. If you are even the least bit interested in making your own ice cream at home, this book will convince you to be full-fledged, gung-ho about making your own ice cream.

[Maze Branch Oak Park Public Library · Rating 4 out of 5]

Each month we'll ask you to make two recipes from a designated cookbook: we'll choose the first recipe and ask you to make it at home; you'll choose the second and bring it to our discussion to share. We'll meet to discuss both recipes and to sample the one you chose. We'll have a potluck of tasty treats! This month's selections are People's Pops by Nathalie Jordi, David Carrell, and Joel Horowitz and Perfect Scoop by David Lebovitz, and our recipe choices are Strawberries & Cream from People's Pops and Strawberry Frozen Yogurt from Perfect Scoop (Feel free to make one or both.) Copies of the books are available at Maze.
When:
Sunday, June 9, 2013 - 2:00pm to 3:00pm

UPDATE: "I'm going to buy this cookbook!" Statements like this from library patrons are not taken or given lightly. It means that they have connected with a book and it is worthy of a place on their shelves. All of the recipes we tested were very well received...Strawberry Frozen Yogurt, Guinness Chocolate Ice Cream, Fresh Mint Ice Cream, Basil Ice Cream, and Chocolate Sorbet. Comments included "Refreshing, Surprising, Excellent, and Unusual." We had such good experiences with recipes within our comfort zone that we trust Lebovitz to guide us in the future through the uncharted territory of recipes like Green Pea Ice Cream! Recipes are well written, tips are helpful and the accompaniments are winners. If you like ice cream, purchasing your own ice cream maker and The Perfect Scoop will be a worthwhile investment.

[adri patamoma · Rating 5 out of 5]

este livro é incrível -- ele tem muitas receitas super facinhas, e outras pro confeiteiro mais experiente; tem sorvetes, frozen yogurts, gelados, sorbets, e não só isso, mas também acompanhamentos deliciosos, como pralinés, brownies, cookies, caldas de chocolate, de frutas, marshmallow, casquinhas de sorvete... tudo pra deixar o seu sorvete maravilhosamente divino! as fotos são poucas, mas lindíssimas, e as receitas são muitas e todas parecem ótimas. agora só me falta fazer muitos docinhos gostosos :-)

---

this is an amazing book -- it has plenty of easy recipes and also some recipes to the more experienced pastry chef; it has ice creams, frozen yogurts, sherbets, sorbets, and not only that, but also delicious toppings and mixed-ins as pralinés, brownies, cookies, chocolate hot fudge, fruit coulis, marshmallow, ice cream cones... everything to make your ice cream deliciously divine! there are few pictures, but they are great, and the recipes are plenty and look delicious. now i only have to start making delicious desserts :-)

[Beth · Rating 5 out of 5]

A bit beyond the typical Goodreads scope, but oh my oh my, this book has led me to make the best ice cream. I mean the BEST ice cream I've had in my life--the Aztec "Hot" Chocolate Ice Cream--and I even omitted the brandy. I am eager to try the many traditional flavors and the likes of Olive Oil Ice Cream or Pear Pecorino Ice Cream or Fresh Fig Ice Cream. I can also vouch for the superiority of their granitas--my favorite--Pink Grapefruit!

[Paula · Rating 4 out of 5]

This is the book Steph refers to as "The Ice Cream Bible" and I have to say it's pretty informative and has some top-rate recipes and techniques. I've already found one recipe that I would modify the next time though, that being the basic Philly-style Vanilla (which turned out like cold fluffy whipped cream, even though I used the 2 c. cream and 1 c. milk variation instead of the 3 c. cream). Does that mean I'll be taking my own interpretation on ice cream scripture? (kidding)

[J Crossley · Rating 5 out of 5]

There is a huge selection of frozen desert recipes contained in this book. I really appreciated the introduction because the basics of making the ice cream recipes were given. Breaking down how to make the "batter" helped me because I did not previously know how to make ice cream.

The following types of recipes are included : ice cream, sorbet/sherbet, granitas, sauces/toppings, and mix-ins. This book will take care of my needs since it is so comprehensive.

[gail]

This counts! I read it AND I am trying some of the recipes. :P

[Kim · Rating 5 out of 5]

For any homemade ice cream fans out there, this is THE best book, sort of the bible when it comes to making your own. I HIGHLY recommend it!

[Sophie Crane · Rating 5 out of 5]

We Have Made 12 ice-creams, all great successes with go-to recipes. I have a few ice cream books, this is by far the best and the only one you'll ever need.

[Yaaresse · Rating 4 out of 5]

This is an update of Lebovitz' ice cream book from about ten years ago, a book I've checked out of the library nearly every summer since it was published. Figured it was about time to get my own copy. I'm happy it is now available as an ebook.

Some of the author's more recent books have become more memoir and blog than cookbooks. Some people like that, but then a lot of people who read cookbooks don't every really cook. It doesn't bother then to wade through pages and pages of "let me tell you all about my life" stories to find the recipe. Fortunately, this book retains its former format with short intros that actually pertain to the recipe, but are no more than half a page long followed by a clearly laid out and concise recipe. There are some attractive new pictures, although not for every recipe. And that's as it should be in this case. I doubt there are many people who don't know what ice cream looks like, so no point in substantially adding to the cost of the book or heft (or file size for ebooks) of every flavor.

In the ebook version, navigation worked smoothly, and the index is fully linked to each recipe.

Being Lebovitz with his well-known affection for chocolate, there are more recipes containing chocolate than you could ever hope to make, but there are also plenty of options those of us who prefer fruit and nut flavors. It appears he has added a dozen or so new recipes, but I'm happy to see some old favorites are still there.

[Elizabeth · Rating 5 out of 5]

Even in the dead of a midwestern winter, it's never too cold for ice cream and it's always the right time for a new or newly revised David Lebovitz cookbook.

I own the previous version of this book - along with all of his other books. The revisions only enhance a book that was already spot on. With one omission: there's nothing quince in this book. A quince sorbet would have been a wonderful addition. Oh well. Will be happy serving the labne ice cream flavored with rosewater.

All of Lebovitz's books are well written, thorough, easy to follow and more than worth the shelf space. I especially appreciate the layout - the use of white space and the placement of the list of ingredients to the side of the instructions is clear and well thought out. The format makes it easy to make notes in the margin.

The introductory pages and list of suppliers at the back are both incredibly helpful. Lebovitz takes a conversational tone in talking you through the steps of making delicious frozen treats and accompaniments. Highly recommended.

This e-book given to me by NetGalley and Ten Speed Press in exchange for my honest review.

[Mari McR · Rating 5 out of 5]

My family loves homemade ice cream, and it's the only ice cream that I can eat without coughing and sneezing immediately afterward. There must be some preservative in store-bought ice cream to which I am allergic, so if I want to enjoy the creamy heavenly dessert, I have to make it at home. Here comes David Lebovitz to the rescue! This book has the toppings you can only dream about, from cooky dough to dulce de leche, granolas to blondies. Also appealing are the chef's notes on how he encountered the recipe and who shared their secret ingredients to the author. Now we have those same magical combinations to try in our own kitchens for our families.

Other chapters a rainbow of ice cream and sorbet flavors to please any palette, and the final touch is the author's recipes for creative vessels into which the ice cream is scooped: meringue cups, waffle cones, chocolate bowls. Oh la la! My family will think me a veritable chef when I try these ice cream, sauces, and toppings for their eager eyes and appetites.

[Pamela · Rating 5 out of 5]

Title: The Perfect Scoop, Revised and Updated - 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments
Author: David Lebovitz
Publisher: Ten Speed Press
Date of Publishing: March 27, 2018

This book given to me by NetGalley and Ten Speed Press in exchange for my honest review.


From the basics of the perfect Ice Cream Custard to the additives to make the perfect scoop all the way to the toppings to place on top. I will admit that I have a fondness for the hard chocolate topping over rich french vanilla ice cream. Then of course there is the candied pineapple and Salted Caramel Sauce or the decadent banana split.

Easy to follow directions, that all levels of experience can use. Few can resist the frozen dessert.

I gave "The Perfect Scoop, Revised and Updated " a out of a total of 5 stars.


Amazon Link: https://www.amazon.com/dp/B073QZ26D4/...

B&N Link: https://www.barnesandnoble.com/w/the-...

[Norma · Rating 5 out of 5]

( Format : ebook )
"Beautiful presentation of tasty delights."
This is a beautiful book, illustrated with deliciousness, and very easy to use with an interactive list of contents at the beginning, a very thorough index at the end and interactive highlighting throughout the whole book to jump the reader to interesting locations.
Not just lovely flavours such as lavender and honey, and avocado and basil, but also more unusual tastes - I'm looking forward to trying Roquefort and honey.
In addition to the ice cream, sorbets and similar, there are recipes for sauces and accompaniments, like ice cream cones and brownies. Recipes are generous in quantities, however, and might be more than a smaller ice cream maker can cope with in A single churn.

A lovely book: more expensive than most others but the best and very satisfying