Synopses & Reviews
A revised and updated edition of the bestselling 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 bestselling 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.
Review
“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
Review
“A glorious, in-depth look into a scrumptious subject, written in typical Lebovitz style: informative, personal, and entertaining.” Yotam Ottolenghi
Review
“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
Review
“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
About the Author
David Lebovitz has been a professional cook and baker for most of his life; he spent nearly 13 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 and Wine, Cook’s Illustrated, the Los Angeles Times, The New York Times, Saveur, Travel + Leisure, and more.
David Lebovitz on PowellsBooks.Blog
The great thing about making your own ice cream is that you're basically starting from the same jumping-off point each time you make a custard. Then, you build on that. Making a custard is as easy as heating milk or cream with some sugar, stirring it into egg yolks, then stirring everything on the stove until thick. That’s it! It's a basic technique...
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