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 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
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.
Excerpted from "The Perfect Scoop, Revised and Updated"
Copyright © 2018 David Lebovitz.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
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