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Ebook About
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.

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

My original plan upon purchasing this book was to craft my way through it making each recipe as I read it. However, I am completely stuck on page 46 and may be unable to continue. The Butterscotch Ice Cream is the very best I have ever tried. I am 10 batches into it and cannot move on. I am sure the other recipes are great but this one has us spellbound.This is a wonderful book full of amazing ideas and should not be missed by anyone who is serious about their ice cream or gelato.
I LOVE this cookbook so much. I have owned the original edition for about 12 years, and it was how I originally discovered David Lebovitz’s blog and other cookbooks. I love it so much that I used it a primary text for my thesis in graduate school, which I wrote about cookbooks and autobiography. I’ve also used it extensively, and have made more recipes than I can count (a few favorites include chocolate sorbet, which my 8 year old daughter made by herself, mango sorbet, cherry almond with stracciatella, mint chocolate chip, and gianduja gelato). I found David Lebovitz’s explanations and directions in the beginning to be perfect for a beginner, and he has enough interesting recipes to keep you busy and interested well after you stop being a beginner. This really is the only ice cream cookbook you’ll ever need.I bought the new edition because I was pretty curious about what new recipes might be included, because I enjoy reading his writing (the reason I used it in my thesis), and because my first edition is well-worn and it’s not a bad idea to have a backup copy of a favorite cookbook. I also couldn’t find any list of what the new recipes were, so I thought I’d provide that here so that any first edition owners can decide if they want to add this revised edition to their library. There aren’t many changes. New recipes include the following:• Butterscotch with peanut butter, chocolate, and pretzel brittle ice cream• Candied bacon and bourbon ice cream• Caramel “crack” ice cream• S’mores ice cream• Caramel corn ice cream• Labneh ice cream with pistachio-sesame brittle• Raspberry froze• Cucumber gin sorbet• Spritz sorbet• Kir granite• Frozen gimlets• Negroni slush• Chocolate shell (I could have sworn this was in the first edition but couldn’t find it while cross-referencing)• Hot honey.Recipes that didn’t make the revised edition include the following:• Green pea ice cream• Parsley ice cream• Black pepper ice cream• Saffron ice cream• Rice ice cream• Papaya lime sorbet• Champagne cassis graniteOne thing that bothers me about the new edition is that they could have done the page layout better. For instance, more than once, there will be a recipe that you must turn the page to finish. This is most annoying when there is a short recipe on the same page as the longer one, but also annoying when it could easily have been fixed by moving recipes and/or pictures around so that the recipe finished on a facing page instead of on the following page. It seems like they were trying to be a bit more judicious with the pages than they needed to be. I also wish he had updated more of the recipe headnotes, which I really enjoy reading. David Lebovitz sounds like such a fun person to hang out, I desperately wish I could count myself among his group of friends in Paris. More stories would have been welcome for me. For the most part, they’re copied exactly from the first edition.In any case, I hope this list of recipe inclusions helps you if you’re on the fence about whether to add an additional edition to your collection. And please excuse me if it’s not exhaustive, I tried. If you don’t yet have a copy of this ice cream book, I highly recommend it! You’ll learn all the basics and get some fun and interesting recipes. He offers tips for different combinations or mix ins, and with that, the only real limit is your imagination.

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