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| Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments | 
 enlarge | Author: David Lebovitz
Creator: Lara Hata
Brand: Ten Speed Press
Category: Book
List Price: $24.95
Buy New: $15.64
You Save: $9.31 (37%)
New (38) Used (9) from $15.18
Avg. Customer Rating:  54 reviews
Sales Rank: 5515
Media: Hardcover
Number Of Items: 1
Pages: 246
Shipping Weight (lbs): 2.3
Dimensions (in): 10.6 x 7.6 x 1.1
MPN: SCOP
ISBN: 1580088082
Dewey Decimal Number: 641.862
EAN: 9781580088084
ASIN: 1580088082
Publication Date: May 2007
Availability: Usually ships in 1-2 business days
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Product Description
The Perfect Scoop - Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz"Ripe seasonal fruits. Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate. Every luscious flavo
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| Customer Reviews: Read 49 more reviews...
The Ultimate Ice Cream Book April 29, 2007
18 out of 18 found this review helpful
The ultimate ice cream book has finally arrived! And just in time for summer and the onset of the ice cream season (is there ever not a season for ice cream?) David Lebovitz, former pastry chef at Chez Panisse, hilarious and articulate [...], and cookbook author of several highly acclaimed books on desserts has written a gorgeous, informative, delicious book about ice cream, sorbets and granitas. The Perfect Scoop has over 150 recipes and over 50 stunning photographs. Ice cream recipes include the basics such as chocolate, vanilla, and butterscotch pecan, and branch out to aztec "hot" chocolate, apricot-pistachio, and lavender-honey. Papaya-lime sorbet and mojito granitas make appearances as well.
One of the things I love about David's work is that he takes the time to instruct us on the basics of whatever it is he is cooking. His Room for Dessert book has saved me over and over again with his explanations of the "whys" as well as the "hows" of doing a recipe. In The Perfect Scoop David describes right up front the methods you'll need to employ to make creamy, perfect ice cream. Using a custard base is what is usually called for, but can be a bit tricky for first timers. David's explanation makes it easy. David includes a section on the equipment needed, describing the pros and cons of the different kinds of ice cream makers that you can use.
If you love ice cream and want to try your hand at making your own, get yourself an ice cream maker and a copy of The Perfect Scoop.
The best ice cream recipe book! September 10, 2007
18 out of 18 found this review helpful
My kids bought me an ice cream maker attachment for my Kitchen Aide mixer for Mother's Day so I decided to buy a variety of recipe books, as I've never made ice cream before.
I bought this one, the Ben & Jerry book (also good), the idiots guide to homemade ice cream, and a few others that I picked up used.
Perfect scoop is our favorite! Everything we've made has been exceptional.
First off was the Chocolate Ice Cream which was my first attempt at a custard ice cream and the best we've ever had. Next we made the Rice Gelato (with Tangerine rind instead of Orange because that was all I had) which was very good also...sort of like a citrus scented frozen rice pudding.
Last weekend we made the Mango sorbet which was the best sorbet I've ever had, and it was so easy to make. Next up will the Banana Blueberry sorbet. It's a great book and if you're going to get an ice cream maker - buy this too! :-)
 Very disappointing January 6, 2008
17 out of 30 found this review helpful
Very disappointing. I had great hopes in view of all the positive reviews, but in reality there are few original recipes -- just variations on recipes easily found elsewhere. I strongly recommend Chez Panisse Desserts instead. The CPD book is mostly about ice creams, but has many more interesting ideas.
Lebowitz's basic formula (cf. Vanilla Ice Cream) is 28% buttercream fat (2 cups heavy cream + 1 cup milk) + 6 yolks, although most of the time he uses just 5 yolks and practically never adds any alcohol. CPD is 30% fat base (2 C cream + 1 C half/half) + 6 yolks and some alcohol most of the time. Madeleine Kamman in her book In Madeleine's Kitchen recommends 20% fat base (light cream) + 9 yolks (for 3 cups) and has some alcohol in all recipes.
Bottom line is that Lebowitz's ice creams tend to freeze harder and feel less rich and smooth. IMHO, you should always experiment with the basic recipe to find the right percentage butterfat and the right number of yolks for your taste. In any case, a small amount of alcohol improves texture and flavor -- check CPD for great combinations.
The book has great photos -- CPD has none. I should learn to discount by at least one star the average rating for any cookbook with great photos :-),
 VERY GOOD ICE-CREAM BOOK FOR THE HOME COOK October 18, 2007
16 out of 17 found this review helpful
I was in doubt whether I should rate this book with 4 or 5 stars. The reason being that this is probably the best ice-cream book out there for the home cook (along with Caroline Liddel's and Robin Weir's 'Ices'). It however cannot really be used by a professional without some alterations to the recipes (ie adding stabilisers, emulsifiers etc). There are much better (and much more expensive) books for the professional. So 5 stars for the home cook, but only 4 in general (otherwise what should the better books receive, 6 stars?).To the juice now.
This book has many recipes for ice-creams and sorbets, a couple for gelato (actually only one, the other one is full of cream, so it is classified as ice cream). The author has a very friendly approach to the subject, you actually think it's an old friend speaking to you. In a sense it's like reading a blog.
There is a plethora of recipes, using easy to find ingredients and different combinations, eg praline-vanilla, chilli-chocolate, vanilla-brownie. The chocolate sorbet is a real feast for the chocolate lover. Also there are instructions for mixing two ice creams together giving a marbling effect.
Not stopping there, David also provides recipes for ice-cream cones, cookies (to be used for ice cream sandwiches), brownies, sauces, variegatos ( additives + toppings) etc.
There are photographs throughout, not of every product, but of most, including some for methods and procedures.
The recipes are in both volume and in Metric and temperatures both in Celsius and Fahrenheit, which is very helpful.
To the minus I have to mention that the ice-creams contain a lot of cream. In most cases it is two parts heavy cream to one milk and in the best case usually one part cream to one milk. Cream has the tendency to mellow down tastes. That's why for instance, adding cream to different savory dishes, makes their taste somewhat similar and the taste of the main ingredient is toned down. The same is with ice-cream. The author mentions that his tastes have changed in recent years and the recipes in the book are lighter. What was he using before, 100% extra heavy clotted cream? Of course some extra fat is needed in the recipes since they have no stabilisers, to achieve a smooth and consistent texture. So be it. For reference just check out the differences comparing to the French vanilla ice-cream that I give underneath.
1lt (1qt+2oz)(4 cups)milk
6-12 yolks
250g (1 cup+1 Tbsp) sugar
240g (1cup) cream
1 vanilla bean
7-10g (1-2tsps)stabiliser (eg powdered gelatine)
The ratio is 4 parts milk to 1 part cream and you get a lighter product with a more pronounced taste.
To conclude, this book is probably the best home-cook ice-cream book I have ever seen. The price is really cheap for such an effort and quality.
Buy it, you will not regret it.
Lots of good recipes, and lots of typos, too May 28, 2007
15 out of 17 found this review helpful
My ice cream has always suffered from a host of typical texture problems, but the custard recipes in here seem to have cured most of them (even though they're not all that different from what I'd been doing for years!). I made the fresh ginger recipe first--though I deviated a bit by using more ginger than it called for, letting it steep longer, and adding a bit of saffron to the mix--and the product was smooth and virtually crystal-less, even after hardening. Pretty tough to get it as airy as the store-bought stuff at home, but otherwise I have little to complain about so far.
I was pretty shocked that this was a hardbound edition when I opened the box. That's not something you usually see at this price point, but then there are quite a few typos sprinkled about, so maybe they skipped out on the whole editor thing and passed the savings on to me. Either way, good material and well worth picking up.
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