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

• The best ice cream recipe book!

  
  By A2MO8QZTNYYB98 on 2007-09-10
  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! :-)
  
  

• The Ultimate Ice Cream Book

  
  By A3LMK3WMOK51MO on 2007-04-29
  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.
  
  

• Lots of good recipes, and lots of typos, too

  
  By A1BDJK501QH72G on 2007-05-28
  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.
  
  

• VERY GOOD ICE-CREAM BOOK FOR THE HOME COOK

  
  By AQUCCSSW0OWLW on 2007-10-18
  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.
  
  
  
  

• A revelation

  
  By A31EOWPC8UA573 on 2007-05-07
  I've been using my icecream maker for several years now, and have had a couple of favourite ice cream books, but none come close to this one.
  
  What marks this book out for me isn't just that it is full of marvellous icecream/sorbet/granita recipes which work, or the fact that the different flavour combinations will inspire you to experiment all the more yourself, or the fact that, like everything else David Lebovitz writes, it's eminently readable (witty, chatty yet authoritative on his subject matter - the perfect combination for a food book). These are all excellent reasons to buy this book. No, what really impresses me is the space given over to icecream accoutrements, including incredible detail on types of toffee and caramel sauces, icecream "vessels" such as differently flavoured cones, mix-ins which range from the crisp and crunchy (pralined almonds, buttercrunch toffee, peanut brittle) to the soft and gooey (homemade marshmallows, cookie dough). All meticulously researched and beautifully presented (Lara Hata's photographs are excellent too).
  
  Wonderful.
  
  
• Great ice cream
  By A1ANVNWBJ6J5WM on 2007-05-18
  The recipes are great, but some need some time to "ripen" before they reach their best taste. If your ice cream tastes good, but not great, let it stand in the freezer for a day, and you'll have an absolutely incredible dessert.
  
  
• I gobbled it up
  By AA74E4KBPEINW on 2007-05-21
  Okay, so I expected to like this book. Heidi Swanson had excerpted the recipe for frozen yogurt on her blog 101 cookbooks. The recipe seemed almost too simple, but the results were so amazing. I made it twice in as many days. My husband and friends had to hear my rhapsodizing over this stinking frozen yogurt. (Not that I shared. Okay, so I shared one bowl with my husband but only because I had to.)
  
  But, I didn't expect to love this book and oh I do. I read it yesterday and can honestly say that there are only a handful of recipes that I CAN'T imagine making. I'm so looking forward to exploring the ice creams, sorbets, granitas and all the amazing extras. I even liked the introductions for the recipes--his writing style is laid-back and engaging.
  
  Oh, and did I mention I don't really like ice cream? Seriously. If I love this book, I can't imagine how an ice cream lover would feel. (Okay, so "big O" did pop into my head.) If you like ice cream at all, check this book out.
  
  Edited to add: I've now made the peanut butter ice cream which is like no peanut butter ice cream I've ever tasted. It's as if you just froze peanut butter but it retained all its creamy goodness. Amazing stuff. And, I made some sour cherry frozen yogurt. Oh my. So delicious. AND, I've also made countless batches of frozen yogurt. (At least 10--you should've seen the looks I got when I bought 6 quarts of yogurt at a pop.)
  
  I love this book more every week--I'm actually eyeing one of those self-contained ice cream freezers. Even though we don't have room in our kitchen, my husband seems to agree that it would be a good thing if it enabled me to make more, more, more.
  
  
• Yumbo
  By A3JXNB61FWE1SF on 2007-05-11
  This inspiried author/cook has done it again. He is the best at desserts--his Room for Dessert, and Ripe for Desserts are classics and my go-to- books for perfection. In this readable, beautifully illustrated book, one finds themselves drawn into the world of cold desserts; all you ever wanted to know and more............delicious recipes, and grand inspiration. Of note are the sauces and topopings, an entire chapter--they are scrumptious and relatively easy. Bravo!!!
  
  
• Big variety of reliable recipies
  By A1Z9N4UIO9PVOB on 2007-04-09
  Even if you already own a lot of ice-cream cookbooks, you'll want to add this one to your collection. I appreciated both volume and mass measurements in the recipies-- it is nice to have the option to weigh out the ingredients to get even more consistent results.
  
  This book includes basic recipes and more exotic (Chocolate Guiness ice cream, anyone?) He has an extensive section on fruit ice-creams including caramel-pear, fig, plum, and currant. One of my favorite ice-creams is Avocado ice-cream. I was amazed to see that he even includes a recipe for this.
  
  Not only is there an extensive selection of recipes, but the techniques and methods are reliable and can be used to improve recipes from other sources.
  
  An added bonus to this book are the author's suggestions for accompaniments (whether it be a particular cone or another ice cream or sorbet). The section on mix-ins and toppings is also very useful.
  
  Like many other authors, David Lebovitz has a blog which contains more information on sweets and other topics related to food (it is a nice reference to use alongside the cookbook).
  
  
• A-M-A-Z-I-N-G
  By A2UEJ029WDHDKG on 2007-04-14
  Let me confess right away I was never a huge fan of ice cream......until I met The Perfect Scoop. Oh man oh man, what an incredible book full of amazing recipes. I just tried the most basic recipe in there(strawberry fozen yogurt...had all the ingredients right there in the fridge) and it turned out awesome. I loved every bite of it. I'm so looking forward to all the fruit recipes(frozen yogurts, ice-creams, sorbets, sherbets, granitas...). This is a comprehensive book for all kinds of frozen recipes. I personally think the ice-cream recipes are so good in here that they can easily shine on their own without the addition of mix-ins and stuff.
  P.S: Another confession...bought an ice-cream maker for the sole purpose of making ice-creams from this book. Thank you David! :D
  
  UPDATE:
  Made roasted banana ice-cream (yummmm), blackberry-lime sorbet(refreshing!), mocha freeze and blueberry frozen yogurt...but the best so far has been the starwberry sour cream ice cream....extremely yummy and creamy :)
  
  
  
• Buy It Now!
  By A3NW8NGMT4IB6K on 2007-09-20
  I have way too many cookbooks and I can honestly say this is one of my favourites. David's style is easy and enjoyable, the recipes do what they are supposed to do and they taste fantastic. The best part of this book is that both volumetric and weight measurements are included, something which many supposedly great cookbooks by apparent expert chefs do not - something which continues to amaze me. I have one minor complaint - the basic custard method requires too many bowls which makes for too much washing up! However, I can cope with this, because this method has created the smoothest, creamiest, most ice-crystal-free home icecream I have ever had! Other methods I have tried just don't stack up.
  Get this book now!
  
  
• We all scream for ice cream
  By A33R1AJW9IVYF0 on 2007-04-27
  Oh my goodness! As soon as I got the book I ran to the store to get ingredients to make some ice cream. The gorgeous photography will have that effect you too. Drooling is another possible side effect.
  
  In the first week I made three recipes. I couldn't help myself. The orange popsicle is a grown up version of an orange creamsicle and makes a great breakfast. Or maybe that is just me. The frozen vanilla yogurt tasted so creamy and rich. And the mocha sherbert is a perfect afternoon perk to get you going. Don't miss out on making these wondeful recipes yourself!
  
  Now what recipe should I make next? So many great choices make it a tough decision. Thanks David!
  
  
• Yummy....
  By ASNQWE8IT1LLC on 2007-08-14
  These recipes are superior to two other ice cream books I have, using top quality products and explaining why to use them. This is not a good book for folks who want shortcuts and are too impatient to make a good custard. I would call this a "cooks cookbook" for ice cream.
  
  
• Pages of Inspiration! Even without an ice cream maker!
  By A1PULRZCTDPX26 on 2007-08-31
  I started hearing the buzz online about this book before it was released, and when I ordered it, I was even more inspired to get started immediately. I made the Watermelon Sorbetto and adapted the Fig Sorbet and they turned out great (I wrote about and took photos of them on my site, Ms. Adventures in Italy)
  
  The photographs are beautiful, but I really like how David gives a little introduction to each recipe and then knows you're going to mess with it by giving you "Mix-in" suggestions to personalize it.
  
  I also don't own an ice cream machine, and I don't plan to, though I'm working my way through his recipes just the same. Highly recommended!
  
  
• A MUST have
  By A1LT6U6CN680K on 2007-04-01
  Anyone interested in making their own ice cream has to have this book. David has written with his characteristic wit (read the bit about Kiwis and KiwiFRUIT, for example), and has put together a collection of recipes that will make you want to prepare and eat ice cream every single day. As a skeptic, used to lots of cream and egg yolks in my ice cream, his lighter versions made me think twice. THEY WORK. Some of them may very well become definitive.
  
  David, why'd you make us wait so long?
  
  
• The Perfect Texture
  By AXFLZL8ZWTQ88 on 2007-05-29
  I've tried many ice cream recipes, after I've bought my new ice cream machine and finally I have found the man who knows the perfect ice cream recipe. The texture of the ice creams in this book is ideal, there is the right combination of cream, sugar and egg yolks that creates the correct ice cream texture we all know and love. If you are worried about the eggs, well, don't. They are baked in the custard and are not harmful. But still there are dozens of recipes without eggs, or sorbets and granitas you'll just love. You'll be also happy with the variations given with each ice cream that doubles the amount of recipes given in this book. There are also great ideas for mix-ins, toppings and ice cream vessels for any ice cream lover. I have to make a special mention for two of the supreme flavors that this book introduced to me: Guinness-Milk chocolate and "Hot" Aztec Chocolate. You'll have to find out for yourselves. If you are a newbie in dessert making, there is also a great introductory chapter explaining from the scratch how to make everything (and make it right!).
  
  
• HIGHLY Recommended!
  By A1I7OD4G29SJQ3 on 2007-07-13
  I just cannot say enough about this fabulous book. I'm a big ice cream fan but am oftentimes disappointed by commercial ice cream and just don't get out to shops for individual servings that much. Plus, that gets expensive! Thanks to David Lebovitz, now I can make ice cream that is just as good (OR BETTER) than any ice cream I've had in specialty shops.
  
  The base recipes are wonderful, and David has provided a huge variety so that everyone should be able to find recipes that appeal to them. He goes above and beyond, though, by providing additional recipes and suggestions for the extras that really make the ice cream special (mix-ins, sauces, toppings), and the offerings and recipes are beyond words. He also offers advice as to the best pairings for each recipe, which leaves the reader with a multitude of delicious options.
  
  I can honestly say that this is one of the few cookbooks (of my very large collection) that I will come back to again and again, and I imagine these timeless recipes could be easily passed down to the next generation.
  
  
• Pure and (Mostly) Simple
  By A3HH8NEZMXC5SX on 2007-09-11
  I rec'd. a gift cert. to Amazon w/ a hint to use it for an ice cream book; I had this genre on my list, but no particular book, so I did some research, then read a review of this one somewhere and decided it had to be MY ice cream book. I am very happy with my choice: everything I have made has been divine! I even made ice cream sandwiches with plum ice cream, something I would not have considered in the past. The style is as refreshing as the recipes. I also appreciate that David has cut down somewhat on egg yolks and cream. I started making my own ice cream and frozen yogurt to avoid high fructose corn syrup: I was shocked to find it in my favorite frozen yogurt. (It's no longer possible to find unadulterated corn syrup, even, so I have substituted rice syrup.) I made the Watermelon Sorbetto yesterday and it was fabulous! I live in California where friends often have excesses of homegrown fruit. This book has given me more than one option in nearly every case.This a great book that covers all information for making ice cream + in a small, counter-top ice cream maker, as well as toppings and other goodies. It also includes wonderful hints for embellishing your creations.
  
  
• Love, love, love David's new book!
  By A2ZE5ICI6LWAZ0 on 2007-10-05
  The Perfect Scoop is definitely one of my newest favorite cookbooks. He includes great stories, helpful tips and delicious recipes for classic and interesting new flavors of ice cream, sorbet, gelato, frozen yogurt and more. He even includes great recipes for "add-ins."
  
  A must-have for anyone with an ice cream maker.
  
  
• HIGH FAT, CALORIE
  By A3K2OF2KO7PTBQ on 2008-06-05
  The main reason for an ice cream/frozen yogurt maker was to control ingrediants. I have allergies (even milk) and am trying to control saturated fat. Not only do recipes not give nutritional information, it seems all ice creams use 2 cups of heavy cream for 1 1/2 qt. recipes. They may taste good but at the cost of health. The brief booklet with recipes that came with my appliance is much more healthful and realistic. This is not a modern cookbook and seems oblivious to current dietary guidelines.
  
  
• Perfection
  By A8LWLI8JNWFCU on 2007-06-01
  I don't know what else to say about this book other than on the night I got it I stayed up until midnight reading through all of the recipes. It was a good thing I had my ice cream bowl in the freezer ready to go because first thing the next morning I made the strawberry sour cream ice cream and it is by far the best strawberry ice cream I've ever had. THANK YOU David for such a wonderful book!
  
  
• Not your basic cookbook
  By A2DYAAD3GV7BH1 on 2007-07-21
  David Lebovitz takes your ice cream maker to the next level with this cookbook. While he covers typical flavors and combinations, he also goes the extra mile and more challenging your tastebuds to try some inventive and unique ingredients in your sweet treats. A definite must have for the ice cream lover.
  
  
• Easy recipes that turn out great
  By A1NJ5ZNWIYU6EI on 2007-07-21
  Each recipe that I've tried in this book turned out flawlessly and everyone who tasted them raved about how good the ice creams tasted. David's instructions and tips for making the dishes as well as clever pairings of mix-ins and other things to serve with the recipe make it a valuable book for ice cream making.
  
  
• Tasty Tasty!
  By A19U44EF68QOS2 on 2008-02-20
  I love this book!!! All of the recipies sound so delicious and I can not wait to try more. So far I've made Pear Sorbet and Strawberry Yogurt. Both were delicious and very simple to make. I recommend this book to anyone who is interested in making their own Ice Cream.
  
  
• Scoop-tastic
  By A3L17LHVO7PW9J on 2007-06-02
  This book rocks.
  
  No other words needed, other than BUY IT NOW.
  
  You won't be disappointed.
  
  
• well-used already!
  By A1FME4W0CELSMM on 2007-06-10
  I love, love, love this cookbook. I'll admit that it's my only ice cream recipe book I have ever used, but I have no reason to look anywhere else. Favorites so far include: Fresh Mint, Aztec Hot Chocolate, and Lavender Honey. Others I can't wait to try: Fresh Fig, Saffron, Black Currant. What sets this book apart for me are the suggestions for combinations and mix-ins.
  
  
• WOW! The best ice cream ever!
  By APB3EWPF2U5Q5 on 2007-10-07
  I'm an ice cream fanatic, but my ice cream maker was buried in the basement, because I was never able to make ice cream that was better than store-bought. When I received this book as a gift, I dug the ice cream maker out to try again. I'm glad I did, because every recipe I've tried has been superb - rich, creamy, full of flavor - and far better than anything produced commercially. What a difference good recipes make!
  
  The custard-based ice creams are my favorites (the Vanilla Malt is out of this world - try it with crushed Heath Bars added), but the Philadelphia style Peach was also excellent. It was far fruitier than what I'm used to, as the author said it would be, and it was delicious. I have a Cuisinart ICE-20 1-1/2-Quart Automatic Ice Cream, Frozen Yogurt, and Sorbet Maker, White, and the recipes make just the right amount for this machine.
  
  If you take a few minutes to read the sections on techique, and follow the instructions, including multiple bowls, strainers, and ice baths, you'll turn out ice cream that will blow you away.
  
  
• Spot-on recipes so far!
  By A223E5USM2Q0MZ on 2007-10-11
  Prior to making the (toasted coconut) ice cream I just made from this book, my husband swore that we "couldn't" make decent ice cream at home with our little ice cream maker (Philips/frozen cannister). He took it back after one mouthful.
  
  I only just got the book several days ago so I've made relatively few recipes, but the above ice cream was flawless, and ditto for the hot fudge (and I'm picky about hot fudge).
  
  This book is SO carefully, honestly, and thoughtfully written it's a joy. For instance, it's the first time I've come across a U.S. cookbook that bothered to remember that not all readers are in the U.S. and therefore offers up substitutes for crucial ingredients which might not be available elsewhere -- in my case, glucose for corn syrup.
  
  In addition, the look and feel of the book are so perfect. Beautifully designed -- a class act all 'round. The author's niceness and fundamental decency just shine through.
  
  
• Luscious cookbook
  By A2VGUKUVBCZIZ on 2008-06-05
  With lots of big photos, creative recipes, and detailed tips on ingredients and techniques, David Lebovitz's book is a winner. Not only are the ice cream and sorbet recipes to-die for, it also has suggestions for sauces, cookies, and other great companions to help you savor your homemade frozen treats.
  
  
• FANTASTIC ice cream cookbook!!!
  By A7HVDEL46THIR on 2008-07-15
  If you own one ice cream cookbook, this should be it! All of these recipes are easy to follow and turn out great every time. To take advantage of the summer berries and hot weather, I most recently made the Raspberry-Rose Sorbet - wow, did my friends rave! And the chocolate recipe is out of this world, as are all the "mix-ins" like the croquant and peppermint patties. Super bon!
  
  

• Ben & Jerry's Homemade Ice Cream & Dessert Book
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