The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments [A Cookbook]

by David Lebovitz

Overview

Notes From Your Bookseller

David has the scoop on all the coolest desserts — toppings included! Beat the heat with these sweet frozen treats.

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.

Product Details

ISBN-13:	9780399580314
Publisher:	Clarkson Potter/Ten Speed
Publication date:	03/27/2018
Edition description:	Revised
Pages:	272
Sales rank:	77,587
Product dimensions:	8.10(w) x 10.00(h) x 0.90(d)

About the Author

DAVID LEBOVITZ has been a professional cook and baker for most of his life; he spent nearly thirteen years at Chez Panisse until he left the restaurant business in 1999 to write books. He moved to Paris in 2004 and turned davidlebovitz.com into a phenomenally popular blog. He is the author of six books, including The Perfect Scoop, Ready for Dessert, The Great Book of Chocolate, and a memoir called The Sweet Life in Paris, and he was named one of the Top Five Pastry Chefs in the Bay Area by the San Francisco Chronicle. David has also been featured in Bon Appétit, Food & Wine, Cook’s Illustrated, the Los Angeles Times, the New York Times, Saveur, Travel + Leisure, and more.

Read an Excerpt

CHOCOLATE SORBET
Makes about 1 quart

This is the perfect chocolate sorbet—it’s very rich, dense, and full of bittersweet chocolate flavor, and it’s one of my all-time favorites. Use a top-quality cocoa powder; it will make a huge difference. Be sure to use a large saucepan, because the mixture will bubble up as it boils, and be sure to blend it before churning, which ensures the finished sorbet will be silky smooth.
 
2 1⁄4 cups (555ml) water
1 cup (200g) sugar
3⁄4 cup (75g) unsweetened Dutch-process cocoa powder Pinch of kosher or sea salt
6 ounces (170g) bittersweet or semisweet chocolate, finely chopped
1⁄2 teaspoon pure vanilla extract
 
1. In a large saucepan, whisk together 1½ cups (375ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.

2. Remove from the heat and stir in the chocolate until it’s melted, then stir in the vanilla and the remaining ¾ cup (180ml) water. Transfer the mixture to a blender and blend for 15 seconds.

3. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.

(Continues…)

---

Excerpted from "The Perfect Scoop, Revised and Updated"
by .
Copyright © 2018 David Lebovitz.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

---

Editorial 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.com

From the Publisher

01/01/2018
An instant classic when it was first published, Lebovitz's work remains required reading for ice cream aficionados. This revised edition features an updated design and a dozen new recipes for daring, assertive flavors (e.g., negroni slush, bacon and bourbon ice cream, labneh ice cream with pistachio-sesame brittle). Excellent as the new content is, there's not enough of it to merit replacing a functional copy, especially for those on a budget. For libraries that don't yet own the book, now's the perfect time to snatch it up. VERDICT Essential additions to ice cream and frozen dessert collections, either edition will do.

Library Journal