Notes about Recipes in this book

• Vanilla ice cream

  • fprincess on October 15, 2010

    Another decadent ice cream by D Lebovitz. Takes a little extra time but well worth the effort. Super smooth and creamy.

  • PatriciaScarpin on February 11, 2011

    This ice cream is absolutely delicious - even on its own. And it's perfect to accompany several desserts.

  • louie734 on April 09, 2014

    In Ready for Dessert, this recipe appears with 5 egg yolks instead of 6.

  • pistachiopeas on June 28, 2017

    Rich and perfect.

  • pistachiopeas on June 28, 2017

    Rich and perfect.

• Vanilla ice cream, Philadelphia-style

  • stockholm28 on August 20, 2018

    When you don’t want to bother making ice cream with eggs, this is a perfectly good vanilla ice cream. I’ve made it many times.

• Chocolate ice cream

  • fprincess on October 15, 2010

    The most decadent chocolate ice cream I've ever tasted. Rich and super smooth, never icy. It takes a little extra time to make but is well worth the effort.

  • PatriciaScarpin on February 24, 2011

    This is so delicious! My husband loves this ice cream - I've made more than a dozen times already.

  • jodies on April 25, 2016

    Agreed. The most delicious chocolate ice cream ever.

• Chocolate mint ice cream

  • twoyolks on December 27, 2014

    The best part of this was the chocolate ice cream. The addition of the mint extract had apply a minor change on the flavor of the ice cream. The chopped peppermint patties we mostly hard to eat.

• Aztec "hot" chocolate ice cream

  • TrishaCP on May 06, 2014

    Love this recipe- what a delicious and spicy treat. I didn't have brandy on hand so subbed Kahlua to good effect. I used 1/2 tsp chipotle powder and 1 1/2 tsps ancho chile powder, and my ice cream packed a lot of heat. (So anyone making this for someone sensitive to heat will need to reduce the amount of chile powder by quite a bit- this is certainly not for the timid.) This is my first time making ice cream without eggs and I would definitely use this technique again. I honestly couldn't tell the difference- even the unfrozen ice cream mix was nice and thick.

• Chocolate-peanut butter ice cream

  • mirage on January 16, 2010

    Tastes like those cookies!

• Chocolate-raspberry ice cream

  • lilham on August 04, 2018

    Love this. Rich chocolate tasting ice cream with the jammy taste of raspberry.

• White chocolate ice cream

  • Zosia on July 29, 2014

    Creamy and almost velvety ice cream that tastes exactly like the white chocolate used (so make sure to use a favourite). I served it with the sour cherry sauce but it was also delicious with hot espresso (affogato).

• Coffee ice cream

  • cespitler on November 01, 2012

    I've made this recipe multiple times and it has never disappointed. Actually, it's one of the most requested ice creams that I make.

  • Zosia on October 10, 2017

    Loved this ice cream! It had great coffee flavour and a wonderfully creamy texture.

• Coffee frozen yogurt

  • Astrid5555 on December 23, 2012

    Great coffee flavor with a tang. Active time less than 5 minutes.

• Vietnamese coffee ice cream

  • Zosia on April 21, 2018

    Delicious! It had a much more authentic flavour and better texture than the no churn variation I made recently (Myers & Chang at Home) and the ice cream base really didn't take much more time to make.

• Anise ice cream

  • stef on June 24, 2018

    This ice cream is so good. There is just a hint of anise

• Cinnamon ice cream

  • PatriciaScarpin on May 25, 2011

    Absolutely amazing! I made a mistake and used less cinnamon but the flavor was wonderful anyway.

  • nightswimmer on August 21, 2011

    So delicious and creamy and cinnamon-y. Quite easy to make as well. I served it paired with a chile-chocolate sorbet. It would also be perfect with an apple dessert.

  • Jane on October 05, 2014

    Really good - very creamy and good cinnamon flavor. You need a lot of cinnamon sticks - 10. I served it with Dorie Greenspan's apple cake.

  • pistachiopeas on October 13, 2015

    I had less than the required amount of cinnamon sticks but the flavor was very, very cinnamon-y. My first time making ice cream. I loved it and it was a huge hit with my family.

  • HalfSmoke on February 24, 2018

    Always a favorite in our house. Perfect.

• Aztec cinnamon-chocolate ice cream

  • minerva on March 10, 2014

    Made with spiced pecans and cajeta, a favorite ice cream.

• Fresh ginger ice cream

  • cespitler on November 01, 2012

    Try this....seriously. It has the perfect ginger intensity without being too over powering. You'll be glad you gave it a shot. It pairs well with Asian-inspired meals, but don't feel restricted in its uses.

  • minerva on January 18, 2014

    Mild ginger flavor, a nice unusual alternative to a vanilla ice cream.

• Gianduja gelato

  • twoyolks on December 25, 2013

    The flavor, while good, seems a bit muted in the gelato. I hoped for more pronounced flavors.

  • thefritschkitchen on January 27, 2016

    This would be what my husband would eat all the time, if I only made it. It is indeed fabulous, although a hefty amount of work. But the chocolate hazelnut pairing is perfect and this ice cream never last long in our freezer. Be sure to drizzle in the chocolate for the best, irregular chocolate "chips" throughout!

• Maple walnut ice cream with wet walnuts

  • twoyolks on November 29, 2016

    This ice cream has really good maple flavor, which is complemented well by the walnuts. The ice cream was still soft several days later.

  • Zosia on October 10, 2017

    Another winner from this book. The maple flavour was strong but the ice cream wasn't overly sweet. I omitted the walnuts and served it with apple pie. Thanksgiving 2017.

  • stef on August 06, 2018

    Disaster I overcooked the egg custard but putting it through a sieve sort of saved it but made it a very pale colour. Have to watch that custard closely. All in all it still had a very nice maple flavour

• Vanilla frozen yogurt

  • TrishaCP on June 10, 2014

    Really simple to make with a lovely flavor- I used vanilla paste and not extract. I used a low-fat yogurt rather than the full-fat he calls for because it was what I had on hand. However, I would not do so again because the texture was too icy. I look forward to trying it with full-fat yogurt next time.

• Rich vanilla frozen yogurt

  • fprincess on June 27, 2011

    Difficult to find an easier recipe. Just add sugar and vanilla to the yogurt, add to the machine, and you are done. It's good; the texture is a little icy but overall a great recipe for little effort.

• Peanut butter ice cream

  • Melanie on May 26, 2014

    So good! I used a mix of cream and milk to make the half and half (aimed for 10-15% fat). I didn't add the vanilla but didn't feel that I had missed out. Make this again.

  • Zosia on July 29, 2014

    This was a big hit with some but others were put off by the strange mouth feel, something I think can't be eliminated when peanut butter is at play. I found it a little too sweet and thought a ripple of fudge throughout might have helped the overall product.

• Orange popsicle ice cream

  • Melanie on May 26, 2014

    Lovely. I used cream and milk as a substitute for the half and half. Very easy to make and a really nice and creamy result.

  • Zosia on June 02, 2014

    The flavour wasn't quite what I expected, tasting more of fresh orange juice than anything else, but it was delicious and refreshing nonetheless. Lacking sour cream, I used fat-free Greek yogurt; the ice cream was a little icy so I think the fat in the sour cream is needed for a creamier texture (and flavour!).

• Malted milk ice cream

  • LVautier on July 23, 2010

    I signed up for David Lebovitz's website email notifications many years ago. My partner used to tease me since he could always tell when I was reading the updates. He referred to David as my pastry chef. While David Lebovitz is unaware of it, he and Bart really bonded over this ice cream. When I told him the story that this was the one ice cream that David Lebovitz could never part with as a gift, well from that moment on he became "my man David." And this remains one of our favorite ice cream flavors.

  • Astrid5555 on December 24, 2013

    One of the best ice creams ever, very addictive flavor. Decreased the malted milk balls by half, still enough.

  • annmp1966 on April 10, 2017

    Creamy malted taste - not over sweet - My new favorite flavor

• Oatmeal-raisin ice cream

  • PatriciaScarpin on May 25, 2011

    This is absolutely fabulous - double the recipe for the oat praline because you'll be nibbling on them (and it's impossible to stop). :D

  • Melanie on June 23, 2013

    Seriously good! Would definitely make this one again.

• Tin roof ice cream

  • rmkeller on July 09, 2017

    Loved this!

• Chartreuse ice cream

  • fprincess on March 19, 2013

    I've had good luck with ice creams containing spirits in general, they help a lot with the texture. The Chartreuse ice cream has a super funky/herbal flavor as expected. It goes well with chocolate and I served it with dark chocolate-covered speculoos. Photo here: http://tartinestotikis.wordpress.com/2013/07/31/boozy-ice-cream/

• Eggnog ice cream

  • fprincess on November 24, 2010

    Excellent! This recipe uses the same base as his vanilla ice cream.

• Goat cheese ice cream with honey and walnuts

  • mirage on January 16, 2010

    Mixed reactions.

• Tiramisù ice cream

  • fprincess on September 28, 2012

    My photo does not do it justice, but David Lebovitz's Tiramisu ice cream is amazing. Mascarpone + Kahlua + rum ice cream base drizzled with a "Mocha ripple" (cocoa powder + espresso). It's eggless so the base is just made in a blender. http://forums.egullet.org/topic/102388-the-perfect-scoop-by-david-lebovitz-on-ice-cream/page__st__420__p__1892418#entry1892418

• Turrón ice cream

  • twoyolks on April 19, 2016

    As a whole, this is good. The bites with nuts in them are the best. The bites without nuts are mediocre. The candied orange peel tends to stick together and form clumps in the ice cream.

• Sour cherry frozen yogurt

  • stockholm28 on July 03, 2017

    This is very good and it is still a nice consistency 2 days after I made it. I used whole milk Greek yogurt. I might try cutting back the sugar a bit.

• Fresh apricot ice cream

  • twoyolks on July 24, 2014

    The texture of the ice cream was amazing. However, the ice cream was too tart for my tastes.

  • westminstr on September 23, 2014

    I liked the flavor of this ice cream much better before the cream went in. The cream diluted the flavor of the apricots. Would have preferred this as a yogurt or sorbet, I think. T however says he only likes ice cream.

• Plum ice cream

  • fprincess on August 23, 2011

    This ice cream is very flavorful. Cooking the fruit with a little water really develops the flavors. My plums went from not very ripe and little flavor to intensely flavorful in the ice cream. The amount of kirsch is minimal so this ice cream is suitable for kids.

  • twoyolks on July 21, 2015

    Depending on the ripeness of the plums, it may require more sugar to not be too tart.

• Prune-Armagnac ice cream

  • fprincess on December 25, 2010

    Very nice, no eggs involved so it's super easy to make. When blending, make sure to just pulse a few times to keep a few large pieces of prunes.

• Super lemon ice cream

  • PatriciaScarpin on May 25, 2011

    Simple to make (no custard involved) and delicious and very refreshing. I used limes instead of lemons and the flavor was divine.

  • Melanie on June 16, 2013

    Very easy to make and the lemon was super refreshing. As it isn't custard based the texture was a bit closer to a sorbet. I gave this a lemon meringue twist - toasted marshmallows under the grill and then folded through the ice cream after it had cooled.

  • PeggyB on October 01, 2016

    This ice cream was way over the top lemony for my taste. I may modify the recipe and see if can make a more mellow lemon ice cream.

• Raspberry frozen yogurt

  • Astrid5555 on December 25, 2014

    Simple, yet delicious!

• Peach ice cream

  • sck on July 31, 2010

    This is delicious and fresh-tasting, especially served with macerated peaches, as he suggests.

  • fprincess on November 07, 2010

    Good recipe. Need to use outstanding peaches because the flavor really comes through.

  • Cheri on July 22, 2015

    Rich, nice mouth feel, very easy. I agree, good peaches are essential as they really shine here. This chilled mixture was set in less than 10 minutes in my ice cream maker, really quick, however, the canister was only half full. This does not make a large quantity, great for 4 servings, but not much more.

  • Acequiamadre.nm on June 03, 2018

    This ice cream felt heavy versus some of the creamy bases we have tried. I think we may prefer a traditional custard base. It set up quickly and was easy to make. Blend fruit, cream, sour cream--go!

• Nectarine ice cream

  • twoyolks on August 28, 2015

    The ice cream is pleasant but it could use more nectarine flavor.

• Peach frozen yogurt

  • PatriciaScarpin on April 04, 2011

    Really good, but add less sugar than the amount called for and adjust according to the sweetness of the peaches.

  • westminstr on September 23, 2014

    This was really good, the flavor of the peaches really came through. However, the texture was too icy.

• Strawberry-sour cream ice cream

  • Melanie on May 26, 2014

    I loved the fresh yet creamy taste of this ice cream, the texture was nice and fluffy. The colour was beautiful too.

• Strawberry frozen yogurt

  • fprincess on May 14, 2011

    Perfection. No complaints here. This ice cream is fantastic and macerating the strawberries in sugar and kirsch elevates the flavor. Only negative comment - the yield seemed low. I got only about 2/3 quart.

  • annapanna on May 11, 2014

    Taste was great, not too sweet. Unlike the other reader in my case the amounts indicated was too much for my ice-cream maker (gaggia) so next time I'll have to make about 3/4 of the quantity.

  • westminstr on August 05, 2014

    I enjoyed this but thought it was a tad sweet. However my husband said the sugar was perfect. Rich strawberry flavor, almost like a sorbet.

  • pistachiopeas on June 28, 2017

    Very good flavor. Not icy at all after being in the freezer for a couple days. I might reduce the sugar a bit next time. Left out the vodka.

• Raspberry swirl ice cream

  • mirage on January 16, 2010

    Very pretty.

• Toasted coconut ice cream

  • Jane on June 09, 2014

    I loved this ice cream - great flavor and texture. I made it to go with a fruit salsa and coconut tortilla chips dessert from Bon Appetit. David suggests marbling it with mango sorbet which sounds wonderful - one to try over the summer.

  • PeggyB on October 01, 2016

    This is my favorite ice cream out of this book so far. The texture is creamy and the flavor wonderful. I also made mango sorbet from this book and served it with this ice cream and it's an amazing combination!

• Fresh mint ice cream

  • westminstr on August 05, 2014

    I mixed some melted 70% chocolate in per instructions on DL's blog. Made with two cups of fresh mint from my garden. The ice cream was perfection itself. Loved it.

• Mango sorbet

  • louie734 on April 09, 2014

    A Strawberry-Mango variation appears in Ready for Dessert: 1 lb strawberries, hulled & sliced, 1 pound mangoes, pitted/peeled/diced. Puree with the 2/3 c sugar and 1 1/2 T rum. Omit the water and add lime juice to taste. Freeze as directed.

  • Zosia on November 19, 2017

    The success of this depends on the flavour and quality of the fruit and I lucked into some perfectly ripe, sweet mangoes. The sorbet that resulted was very tasty with a good, creamy consistency.

• Pear sorbet

  • twoyolks on March 18, 2013

    The flavor of the sorbet is good but the texture is poor.

  • Zosia on November 10, 2017

    I'm always amazed at the creaminess of sorbets and this one was no exception. Of course it also had the characteristic grit of a pear which may put some people off, but the fruit flavour was outstanding. I did add a little vanilla bean paste before churning to lift the flavour even more.

• Lemon sherbet

  • sarahcooks on April 18, 2011

    You can't go wrong with this, it's so quick and easy - only 3 ingredients! Nice lemon flavor tempered a little by the whole milk.

• Lemon-buttermilk sherbet

  • stockholm28 on August 25, 2013

    I made this because I had some buttermilk that I needed to use. It was good, but I'd probably only make it if I already had buttermilk and needed to use it up.

  • Astrid5555 on December 23, 2016

    Refuced the sugar by 1/3 and used my last two Meyer lemons instead of regular lemons. Worked perfectly and produced a very nice, tangy, not too sweet sherbet.

  • RachaelN on July 17, 2017

    I too was looking for a way to use a bit of leftover buttermilk and this recipe fit the bill. It's tangy and delicious and the recipe is simple and easy to follow. Like the other commenter, I don't know that I would buy buttermilk just to make this, but whenever I have some left over I will for sure make a batch of this.

• Tangerine sorbet

  • louie734 on April 09, 2014

    A recipe for Passion Fruit-Tangerine Sorbet appears in Ready for Dessert, with 1 cup of the tangerine juice warmed with the sugar (increased to 1 cup) to dissolve, then off the heat combined with the remaining juice, 1 cup of strained fresh passion fruit pulp (from about 12 passion fruits, or frozen puree), and either 1/4 c Champagne/sparkling wine, or 2 T vodka. Freeze as directed.

• Peach sorbet

  • Christine on October 31, 2014

    Peaches are my husband's favorite fruit, so we both really enjoyed this one. We used peaches from our CSA and this is another good recipe for using up a glut of fruit that ripens all at once. Light, refreshing and very peachy -- the note I jotted down in the margin of the recipe was "tastes of pure peach."

  • twoyolks on July 17, 2015

    This had a good peach flavor but it was a bit more subdued for what I expect in a sorbet.

• Blackberry sorbet

  • louie734 on April 09, 2014

    Slightly different version in Ready for Dessert: 8 c (3 lbs) berries, 1 c water, 1 c sugar, 2 t lemon juice, 2 t kirsch or vodka. The berries are pureed, then sieved, or pushed through a food mill. The water and sugar are warmed to dissolve, then all is combined before chilling & freezing.

• Blackberry-lime sorbet

  • twoyolks on August 07, 2016

    The lime flavor was a lot stronger than the blackberry flavor. This was closer to a lime sorbet.

• Cherry sorbet

  • Jane on July 26, 2011

    Really delicious. I'm not normally a huge fan of sorbets, more of an ice cream lover, but with this sorbet you really don't miss the cream. Cooking the cherries first really does intensify the flavor. And it has a beautiful purple color.

  • louie734 on April 09, 2014

    In Ready for Dessert, this recipe appears, slightly changed, to yield about 3 cups. Uses 4 c (1 1/2 lbs) sweet cherries, pitted, 1/2 c sugar, 1 c water, 1 T lemon juice, a few drops of almond extract, and an optional 1 T kirsch. The method is the same.

• Strawberry sorbet

  • mfto on May 14, 2011

    This is a very refreshing, delicous, easy sorbet. When fresh strawberries are not available, I will try using frozen.

  • Christine on October 31, 2014

    I made this for Father's Day one year and my Dad loved it! (He had been a little wary of my frozen experiments ever since the time I made a rhubarb sorbet from a different book which was not exactly my best. This recipe, however, was very much enjoyed by all.) I have made it several times over the years and it is particularly good with freshly picked strawberries if you're able to get them. Cold always seems to dull the flavors of fruit, but using super fresh & juicy berries gave this recipe a very intense strawberry flavor.

• Raspberry-rosé sorbet

  • MVitek on June 03, 2011

    Lovely. Refreshing.

• Papaya-lime sorbet

  • PatriciaScarpin on June 22, 2011

    Delicious! Very refreshing. http://technicolorkitcheninenglish.blogspot.com/2011/06/papaya-lime-sorbet-for-day-of-bad-news.html

• Chocolate-coconut sorbet

  • sarahcooks on June 06, 2011

    Great, tastes just like a Bounty. Really easy too.

  • louie734 on April 09, 2014

    A very similar recipe, titled Chocolate-Coconut Sherbet appears in Ready for Dessert: increase the chocolate to 8 oz, and omit the vanilla, instead subbing 1-2 T dark rum.

• Classic hot fudge

  • purpleshiny on May 28, 2013

    The easiest and the best hot fudge recipe. Keeps beautifully in the fridge.

• Marshmallow-hot fudge sauce

  • Melanie on May 26, 2014

    Gorgeous rich fudge sauce. Make a small batch if you are like me and know that the fridge won't stave off cravings. Great with vanilla ice cream.

• Creamy caramel sauce

  • louie734 on April 09, 2014

    For Rich Caramel Sauce, as in Ready for Dessert, first melt 1/2 c salted or unsalted butter over medium heat before adding the sugar. Cook as described, but use only 1 c heavy cream, 1/4 t vanilla, and 1/8 t salt in place of the original measurements.

• Sour cherries in syrup

  • Zosia on July 29, 2014

    I used the last of my frozen sour cherries from last summer to make this wonderful sauce to serve with the white chocolate ice cream. I started with the same weight of cherries and their juice (pitted and lightly sweetened is how I purchase the fresh cherries) that's called for in the recipe but I suspect my ratio of fruit to liquid was greater than the jarred product. With so much less liquid, I used half the sugar. I reduced the syrup - a process that took over 15 minutes - without the cherries in it, adding them at the very end. It was sweet and tart and very fresh tasting. I'll definitely make this again.

• Pralined almonds

  • wester on December 31, 2009

    This was meant as a mix-in for ice dream, but you can easily serve it with coffee or drinks. Just lovely. It is not difficult at all, as long as you have the patience to go through all the stages described. Do fill the pan you used with water right after making this recipe, I'm not sure it's possible to get the hard caramel off the pan otherwise.

• Spiced pecans

  • wester on December 31, 2009

    I made this with walnuts. Spicy and sweet, easy to make. I will experiment a bit more with the spice mix, perhaps more black pepper and less cayenne.

• Oatmeal praline

  • Melanie on May 26, 2014

    Made as a mix in for the oatmeal raisin recipe however this is fantastic enough to stand alone in vanilla ice cream.

• Candied lemon slices

  • minerva on January 18, 2014

    I couldn't remove enough of the bitter flavor, it overwhelmed the sweetness.

• Cakelike brownies

  • annapanna on February 16, 2014

    Great brownies, everybody loved them.We combined them with the coffee ice cream. I had to estimate the baking time as my pan was different than the one indicated in the book. They turned out still slightly underbaked and fudgy in the center, perfect.

• Chocolate-dulce de leche brownies

  • PatriciaScarpin on April 11, 2011

    One of the best brownies I have ever made.

• Chewy-dense brownies

  • sarahcooks on January 13, 2011

    My new favorite brownie recipe, so good! They really are chewy, not just fudgy. Made it with half and half vanilla/almond extract and added pecans.

• Blondies

  • fprincess on May 01, 2011

    As with all David Lebovitz's I've tried so far, these are delicious! Also very simple to make.

• Chocolate chip ice cream sandwich cookies

  • fprincess on November 27, 2010

    Excellent!

• Meringue nests

  • annapanna on May 11, 2014

    I made these to serve with the strawberry frozen yogurt. Unfortunately they didn't turn out so well. It was the first time I made meringue, so that could be my fault. after 1h at 100C + 1 1/2 h in the warm oven they were far from done...

• Vanilla ice cream

  • fprincess on October 15, 2010

    Another decadent ice cream by D Lebovitz. Takes a little extra time but well worth the effort. Super smooth and creamy.

  • PatriciaScarpin on February 11, 2011

    This ice cream is absolutely delicious - even on its own. And it's perfect to accompany several desserts.

  • louie734 on April 09, 2014

    In Ready for Dessert, this recipe appears with 5 egg yolks instead of 6.

  • pistachiopeas on June 28, 2017

    Rich and perfect.

  • pistachiopeas on June 28, 2017

    Rich and perfect.

  • mamacrumbcake on July 14, 2019

    Delicious!

  • kellilee on February 28, 2022

    Made my very first batch of homemade ice cream in my new Cuisinart Gelateria using this David Lebovitz recipe. The taste of the ice cream was outstanding but this batch ended up with a buttery, greasy mouthfeel which apparently is caused by overchurning so it looks like I may not be able to rely completely on Cuisinart's settings but instead need to figure out when to stop the machine manually. Fortunately, this batch is edible but will try again soon.

  • fultre on June 14, 2024

    Perfect vanilla ice cream, and delicious on its own or with other things (this time we enjoyed with early strawberries). I used a mix of heavy cream & 1% milk to approximate the half and half.

  • et12 on February 02, 2025

    This was my first time making ice cream and it turned out great! Lovely texture and really good vanilla flavour. I may do slightly less sugar next time.

• Mango sorbet

  • louie734 on April 09, 2014

    A Strawberry-Mango variation appears in Ready for Dessert: 1 lb strawberries, hulled & sliced, 1 pound mangoes, pitted/peeled/diced. Puree with the 2/3 c sugar and 1 1/2 T rum. Omit the water and add lime juice to taste. Freeze as directed.

  • adelina on May 28, 2026

    Easy way to make sorbet. Loved it. Follow the weight measurements since true count of mangoes can be misleading.

  • Zosia on November 19, 2017

    The success of this depends on the flavour and quality of the fruit and I lucked into some perfectly ripe, sweet mangoes. The sorbet that resulted was very tasty with a good, creamy consistency.

• Tangerine sorbet

  • louie734 on April 09, 2014

    A recipe for Passion Fruit-Tangerine Sorbet appears in Ready for Dessert, with 1 cup of the tangerine juice warmed with the sugar (increased to 1 cup) to dissolve, then off the heat combined with the remaining juice, 1 cup of strained fresh passion fruit pulp (from about 12 passion fruits, or frozen puree), and either 1/4 c Champagne/sparkling wine, or 2 T vodka. Freeze as directed.

  • Yildiz100 on October 13, 2023

    Delicious made with sour early season satsuma. Add a tsp of vodka.

• Blackberry sorbet

  • louie734 on April 09, 2014

    Slightly different version in Ready for Dessert: 8 c (3 lbs) berries, 1 c water, 1 c sugar, 2 t lemon juice, 2 t kirsch or vodka. The berries are pureed, then sieved, or pushed through a food mill. The water and sugar are warmed to dissolve, then all is combined before chilling & freezing.

• Cherry sorbet

  • louie734 on April 09, 2014

    In Ready for Dessert, this recipe appears, slightly changed, to yield about 3 cups. Uses 4 c (1 1/2 lbs) sweet cherries, pitted, 1/2 c sugar, 1 c water, 1 T lemon juice, a few drops of almond extract, and an optional 1 T kirsch. The method is the same.

  • Jane on July 26, 2011

    Really delicious. I'm not normally a huge fan of sorbets, more of an ice cream lover, but with this sorbet you really don't miss the cream. Cooking the cherries first really does intensify the flavor. And it has a beautiful purple color.

• Chocolate-coconut sorbet

  • louie734 on April 09, 2014

    A very similar recipe, titled Chocolate-Coconut Sherbet appears in Ready for Dessert: increase the chocolate to 8 oz, and omit the vanilla, instead subbing 1-2 T dark rum.

  • sarahcooks on June 06, 2011

    Great, tastes just like a Bounty. Really easy too.

• Creamy caramel sauce

  • louie734 on April 09, 2014

    For Rich Caramel Sauce, as in Ready for Dessert, first melt 1/2 c salted or unsalted butter over medium heat before adding the sugar. Cook as described, but use only 1 c heavy cream, 1/4 t vanilla, and 1/8 t salt in place of the original measurements.

  • abrownb1 on May 09, 2021

    This was a slight disaster but I think it was my fault. I used a wide saute pan since the instructions said you could use a dutch oven and figured the width would be the same but I think that caused some issues. Make sure the cream is also steaming hot and add it in smaller amounts to avoid the caramel becoming a hard ball of sugar like it did with me. I warmed the milk at the same time as the sugar and turned it off once it got hot but think it cooled down too much causing the caramel to harden. The saute pan made it hard to melt the ball of caramel into the cream but was fixed by putting into a sauce pan and melting down with some water before adding back the cream and simmering until thickened. The flavor was amazing so next time I will use a larger sauce pan to caramelize the sugar and make sure the cream is hot before adding in small increments.

• Vanilla ice cream, Philadelphia-style

  • abrownb1 on May 02, 2021

    Fabulous no frills vanilla ice cream. 2 c heavy cream 1 c whole milk was perfectly rich for us. We are trying to reduce sugar so replaced it with an equal amount of allulose blend and it worked very well. Tahitian bean + madagascar extract made for a very lightly floral and creamy ice cream.

  • FJT on April 29, 2023

    This is a good vanilla ice cream for when you don't want to find a way to use up the 6 egg whites from David Lebovitz's other vanilla ice cream recipe. I prefer the texture of a proper custard-based vanilla ice cream, but this works well enough.

  • stockholm28 on August 20, 2018

    When you don’t want to bother making ice cream with eggs, this is a perfectly good vanilla ice cream. I’ve made it many times.

  • elana.lepkowski on May 19, 2023

    This recipe has a lovely, chewy texture to it, and I enjoy it as much as the regular custard style vanilla.

  • et12 on February 12, 2025

    Definitely not as creamy as the egg custard based ice cream from the opposite page of this book, but still a really nice vanilla ice cream that reminded me of a good quality one you buy in the store. Plus much quicker to make!!

• Chocolate ice cream

  • et12 on March 05, 2025

    I really liked the texture and flavour of this ice cream. I subbed half the cream for whole milk and used slightly less sugar than asked for and think the outcome was just right in terms of balance between chocolatey flavour and sweetness.

  • Baxter850 on March 31, 2025

    Incredibly rich. Very good. Suggest making over a double boiler (cooked mine a little too hot—medium high) when cooking the custard.

  • bwhip on March 08, 2019

    Absolutely delicious. Creamy and delightful, perfectly chocolatey. Wonderful recipe.

  • FJT on August 08, 2024

    I liked this ... but I preferred the dark, glossy mixture in the bowl before I churned it to the end result. Made with 70% Lindt chocolate. My husband loves it and chocolate ice cream is mainly his thing, not mine, so it's all good. I preferred Diana Henry's Chocolate and Pedro Ximinez recipe that I made earlier this year.

  • abrownb1 on December 08, 2020

    So good! Using semisweet chocolate made it a perfect match for PB swirl.

  • PatriciaScarpin on February 24, 2011

    This is so delicious! My husband loves this ice cream - I've made more than a dozen times already.

  • fprincess on October 15, 2010

    The most decadent chocolate ice cream I've ever tasted. Rich and super smooth, never icy. It takes a little extra time to make but is well worth the effort.

  • jodies on April 25, 2016

    Agreed. The most delicious chocolate ice cream ever.

• Chocolate mint ice cream

  • twoyolks on December 27, 2014

    The best part of this was the chocolate ice cream. The addition of the mint extract had apply a minor change on the flavor of the ice cream. The chopped peppermint patties we mostly hard to eat.

• Rocky road ice cream

  • fultre on April 23, 2022

    Good, but rather intense chocolate flavor. Used KAF double Dutch dark cocoa and guittard bittersweet onyx. Will try again with lighter cocoa and chocolate, and marshmallow fluff.

  • meginyeg on October 12, 2025

    Really good. Very strong chocolate flavour. Recipe to make marshmallows turned out perfectly.

• Chocolate ice cream, Philadelphia-style

  • et12 on May 27, 2026

    I made the other chocolate ice cream recipe from this book first , which was delicious and so assumed this one wouldn’t be as good because it’s not custard-based. I was wrong. This was excellent! Super chocolatey and less time consuming to make!

  • Ajammies on February 13, 2026

    I’m just not a fan of cocoa powder in ice cream, if you like cocoa powder then this could be the recipe for you.

• Aztec "hot" chocolate ice cream

  • Baxter850 on April 07, 2025

    Use 3 tsp ancho chili powder. This was great. Doesn’t set nearly as hard as his chocolate ice cream and much easier (blender with no eggs here vs cooking an egg custard for his chocolate). Would definitely make again for a Mexican themed dinner.

  • TrishaCP on May 06, 2014

    Love this recipe- what a delicious and spicy treat. I didn't have brandy on hand so subbed Kahlua to good effect. I used 1/2 tsp chipotle powder and 1 1/2 tsps ancho chile powder, and my ice cream packed a lot of heat. (So anyone making this for someone sensitive to heat will need to reduce the amount of chile powder by quite a bit- this is certainly not for the timid.) This is my first time making ice cream without eggs and I would definitely use this technique again. I honestly couldn't tell the difference- even the unfrozen ice cream mix was nice and thick.

• Chocolate-peanut butter ice cream

  • mirage on January 16, 2010

    Tastes like those cookies!

• Chocolate-raspberry ice cream

  • lilham on August 04, 2018

    Love this. Rich chocolate tasting ice cream with the jammy taste of raspberry.

  • jimandtammyfaye on May 22, 2022

    Decadent dessert served in small quantities alongside raspberry cheesecake. I pressed mixture through a strainer to remove seeds.

• Guinness-milk chocolate ice cream

  • chawkins on August 29, 2020

    Excellent, excellent ice cream. Instead of Guinness, I used Warsteiner Dunkel and half a block of Trader Joe’s pound plus milk chocolate.

• White chocolate ice cream

  • Zosia on July 29, 2014

    Creamy and almost velvety ice cream that tastes exactly like the white chocolate used (so make sure to use a favourite). I served it with the sour cherry sauce but it was also delicious with hot espresso (affogato).

  • et12 on August 30, 2025

    A really nice ice cream, I used store brand baking white chocolate and can imagine an even better outcome with a higher quality chocolate. The chocolate did separate from the cream while cooling in the fridge and I worried I wouldn’t be able to blend it back in without heating, but luckily a good whisking did the trick.

• White chocolate-cherry ice cream

  • et12 on August 30, 2025

    Absolutely loved the tartness of the cherries within the sweetness of the white chocolate ice cream.

• Coffee ice cream

  • jimandtammyfaye on July 11, 2022

    A delicious recipe. Have combined with swirls of leite's culinaria Nutella Fudge (online recipe) to rave reviews.

  • Xyz123 on September 19, 2022

    This was perfect!

  • TheWayEyeRoll on August 31, 2022

    I didn't think using whole beans would get strong enough flavor, but I was very wrong. Next time I will not be afraid of using a medium or even light roast coffee. My only complaint about this ice cream was it tasted of dark roast coffee which is not what I drink. Still, friends who like that style of coffee liked this ice cream very much.

  • Zosia on October 10, 2017

    Loved this ice cream! It had great coffee flavour and a wonderfully creamy texture.

  • SereneVannoy on May 31, 2026

    One of the best desserts I've ever made or had. Just astoundingly good.

  • FJT on February 22, 2023

    This is so good. I can see this being made regularly now that I have an ice cream machine.

  • Astrid5555 on December 25, 2019

    One of the best coffee ice creams I have ever made, so delicious!

  • cespitler on November 01, 2012

    I've made this recipe multiple times and it has never disappointed. Actually, it's one of the most requested ice creams that I make.

• Coffee frozen yogurt

  • Astrid5555 on December 23, 2012

    Great coffee flavor with a tang. Active time less than 5 minutes.

• Vietnamese coffee ice cream

  • Zosia on April 21, 2018

    Delicious! It had a much more authentic flavour and better texture than the no churn variation I made recently (Myers & Chang at Home) and the ice cream base really didn't take much more time to make.

• Anise ice cream

  • stef on June 24, 2018

    This ice cream is so good. There is just a hint of anise

• Cinnamon ice cream

  • pistachiopeas on October 13, 2015

    I had less than the required amount of cinnamon sticks but the flavor was very, very cinnamon-y. My first time making ice cream. I loved it and it was a huge hit with my family.

  • HalfSmoke on February 24, 2018

    Always a favorite in our house. Perfect.

  • nightswimmer on August 21, 2011

    So delicious and creamy and cinnamon-y. Quite easy to make as well. I served it paired with a chile-chocolate sorbet. It would also be perfect with an apple dessert.

  • PatriciaScarpin on May 25, 2011

    Absolutely amazing! I made a mistake and used less cinnamon but the flavor was wonderful anyway.

  • Jane on October 05, 2014

    Really good - very creamy and good cinnamon flavor. You need a lot of cinnamon sticks - 10. I served it with Dorie Greenspan's apple cake.

• Aztec cinnamon-chocolate ice cream

  • minerva on March 10, 2014

    Made with spiced pecans and cajeta, a favorite ice cream.

• Fresh ginger ice cream

  • AmandaS on April 03, 2026

    Add 100g chopped glace ginger for extra flavour and texture

  • minerva on January 18, 2014

    Mild ginger flavor, a nice unusual alternative to a vanilla ice cream.

  • cespitler on November 01, 2012

    Try this....seriously. It has the perfect ginger intensity without being too over powering. You'll be glad you gave it a shot. It pairs well with Asian-inspired meals, but don't feel restricted in its uses.

  • TheWayEyeRoll on November 15, 2022

    I made this to go with both apple and pumpkin pies, but it is great on its own. I was worried about using fresh ginger but the ginger taste is not spicy. Diced candied ginger might make a nice inclusion, but it doesn't need it.

• Butterscotch pecan ice cream

  • wcassity on January 24, 2021

    Great taste and creamy, rich, smooth texture. I added a bunch of pecans, and only 1 T whisky.

• Gianduja gelato

  • twoyolks on December 25, 2013

    The flavor, while good, seems a bit muted in the gelato. I hoped for more pronounced flavors.

  • thefritschkitchen on January 27, 2016

    This would be what my husband would eat all the time, if I only made it. It is indeed fabulous, although a hefty amount of work. But the chocolate hazelnut pairing is perfect and this ice cream never last long in our freezer. Be sure to drizzle in the chocolate for the best, irregular chocolate "chips" throughout!

  • Melyinoz on August 20, 2020

    This ice cream was delicious. I found it very rich, and could only eat a small amount at a time. Before refrigeration it tasted delicious, after churning I thought the flavours had been muted, but after some time in the freezer the flavours came through again. Recommended.

  • jimandtammyfaye on June 22, 2022

    Glorious! I've been making a new batch of ice cream almost weekly, and this is likely the best I've ever made. The texture is rich and creamy, and the flavor is delicious! I will make again and add the Stracciatella as suggested. If you are a Nutella fan, this recipe checks all the boxes.

  • Xyz123 on February 13, 2022

    Absolutely wonderful! The hazelnut flavor was bold and the ice cream was smooth and creamy. I didn’t think there was a hefty amount of work involved at all, in fact, it was quick and easy to throw together.

• Maple walnut ice cream with wet walnuts

  • stef on August 06, 2018

    Disaster I overcooked the egg custard but putting it through a sieve sort of saved it but made it a very pale colour. Have to watch that custard closely. All in all it still had a very nice maple flavour

  • twoyolks on November 29, 2016

    This ice cream has really good maple flavor, which is complemented well by the walnuts. The ice cream was still soft several days later.

  • Zosia on October 10, 2017

    Another winner from this book. The maple flavour was strong but the ice cream wasn't overly sweet. I omitted the walnuts and served it with apple pie. Thanksgiving 2017.

• Vanilla frozen yogurt

  • TrishaCP on June 10, 2014

    Really simple to make with a lovely flavor- I used vanilla paste and not extract. I used a low-fat yogurt rather than the full-fat he calls for because it was what I had on hand. However, I would not do so again because the texture was too icy. I look forward to trying it with full-fat yogurt next time.

• Rich vanilla frozen yogurt

  • fprincess on June 27, 2011

    Difficult to find an easier recipe. Just add sugar and vanilla to the yogurt, add to the machine, and you are done. It's good; the texture is a little icy but overall a great recipe for little effort.

• Peanut butter ice cream

  • Melanie on May 26, 2014

    So good! I used a mix of cream and milk to make the half and half (aimed for 10-15% fat). I didn't add the vanilla but didn't feel that I had missed out. Make this again.

  • Zosia on July 29, 2014

    This was a big hit with some but others were put off by the strange mouth feel, something I think can't be eliminated when peanut butter is at play. I found it a little too sweet and thought a ripple of fudge throughout might have helped the overall product.

• Orange popsicle ice cream

  • Zosia on June 02, 2014

    The flavour wasn't quite what I expected, tasting more of fresh orange juice than anything else, but it was delicious and refreshing nonetheless. Lacking sour cream, I used fat-free Greek yogurt; the ice cream was a little icy so I think the fat in the sour cream is needed for a creamier texture (and flavour!).

  • Melanie on May 26, 2014

    Lovely. I used cream and milk as a substitute for the half and half. Very easy to make and a really nice and creamy result.

• Malted milk ice cream

  • Astrid5555 on December 24, 2013

    One of the best ice creams ever, very addictive flavor. Decreased the malted milk balls by half, still enough.

  • LVautier on July 23, 2010

    I signed up for David Lebovitz's website email notifications many years ago. My partner used to tease me since he could always tell when I was reading the updates. He referred to David as my pastry chef. While David Lebovitz is unaware of it, he and Bart really bonded over this ice cream. When I told him the story that this was the one ice cream that David Lebovitz could never part with as a gift, well from that moment on he became "my man David." And this remains one of our favorite ice cream flavors.

  • annmp1966 on April 10, 2017

    Creamy malted taste - not over sweet - My new favorite flavor

• Oatmeal-raisin ice cream

  • Melanie on June 23, 2013

    Seriously good! Would definitely make this one again.

  • PatriciaScarpin on May 25, 2011

    This is absolutely fabulous - double the recipe for the oat praline because you'll be nibbling on them (and it's impossible to stop). :D

• Tin roof ice cream

  • rmkeller on July 09, 2017

    Loved this!

• Chartreuse ice cream

  • fprincess on March 19, 2013

    I've had good luck with ice creams containing spirits in general, they help a lot with the texture. The Chartreuse ice cream has a super funky/herbal flavor as expected. It goes well with chocolate and I served it with dark chocolate-covered speculoos. Photo here: http://tartinestotikis.wordpress.com/2013/07/31/boozy-ice-cream/

• Eggnog ice cream

  • fprincess on November 24, 2010

    Excellent! This recipe uses the same base as his vanilla ice cream.

• Goat cheese ice cream with honey and walnuts

  • mirage on January 16, 2010

    Mixed reactions.

• Tiramisù ice cream

  • fprincess on September 28, 2012

    My photo does not do it justice, but David Lebovitz's Tiramisu ice cream is amazing. Mascarpone + Kahlua + rum ice cream base drizzled with a "Mocha ripple" (cocoa powder + espresso). It's eggless so the base is just made in a blender. http://forums.egullet.org/topic/102388-the-perfect-scoop-by-david-lebovitz-on-ice-cream/page__st__420__p__1892418#entry1892418

  • Happykikkers on February 01, 2025

    This was so good! Made with brandy. Tastes exactly like Tiramisù. The Mocha Ripple is a nice touch.

• Turrón ice cream

  • wcassity on February 10, 2022

    Delicious flavor and great texture. On the rich side.

  • twoyolks on April 19, 2016

    As a whole, this is good. The bites with nuts in them are the best. The bites without nuts are mediocre. The candied orange peel tends to stick together and form clumps in the ice cream.

• Roasted banana ice cream

  • Melyinoz on August 29, 2020

    I made this ice cream for the second time yesterday. I like that this ice cream does not have cream in it, so it is not as rich as some of the others. I reduced the sugar by 10g because it was a little too sweet for my taste the first time I made it. A great way to use leftover ripe bananas.

  • jennifer_5jhsk0 on February 15, 2026

    My favorite out of this cookbook.

• Sour cherry frozen yogurt

  • fultre on May 12, 2022

    Delicious, the sour cherry flavor takes center stage and surprisingly (to me) the texture is lovely, creamy and smooth, not icy. Worked wonderfully even with past their prime frozen sour cherries. Will make again and again.

  • stockholm28 on July 03, 2017

    This is very good and it is still a nice consistency 2 days after I made it. I used whole milk Greek yogurt. I might try cutting back the sugar a bit.

• Fresh apricot ice cream

  • twoyolks on July 24, 2014

    The texture of the ice cream was amazing. However, the ice cream was too tart for my tastes.

  • westminstr on September 23, 2014

    I liked the flavor of this ice cream much better before the cream went in. The cream diluted the flavor of the apricots. Would have preferred this as a yogurt or sorbet, I think. T however says he only likes ice cream.

• Plum ice cream

  • fprincess on August 23, 2011

    This ice cream is very flavorful. Cooking the fruit with a little water really develops the flavors. My plums went from not very ripe and little flavor to intensely flavorful in the ice cream. The amount of kirsch is minimal so this ice cream is suitable for kids.

  • abrownb1 on July 23, 2021

    Absolutely did not expect to love this as much as I did. Super easy to make and the yellow plums I used made such a beautiful creamy ice cream. The flavor ended up tasting like a cross between lemon curd and passion fruit. Will definitely make again over and over.

  • twoyolks on July 21, 2015

    Depending on the ripeness of the plums, it may require more sugar to not be too tart.

  • kkmatti on September 16, 2025

    What a surprise! This ice cream turned out bright pink even though my plums were blue. The flavor reminds me of Haagen Daz raspberry sorbet. Very fruit forward & lovely.

• Prune-Armagnac ice cream

  • fprincess on December 25, 2010

    Very nice, no eggs involved so it's super easy to make. When blending, make sure to just pulse a few times to keep a few large pieces of prunes.

• Orange-cardamom ice cream

  • FJT on June 25, 2023

    To be honest this was really cardamom ice cream with a very small aftertaste of orange. I think if I were to make it again I would rub the orange zest into the sugar and leave it overnight before I started making the ice cream. Not my favourite, which is a shame as I was looking forward to this one.

• Super lemon ice cream

  • Boffcat on June 09, 2024

    Very good - a clean, fresh taste almost like a lemon sherbet, with the flavour able to come through crisply due to the lack of eggs in the mixture. I reduced the sugar a bit and it was still perfectly sweet enough.

  • PeggyB on October 01, 2016

    This ice cream was way over the top lemony for my taste. I may modify the recipe and see if can make a more mellow lemon ice cream.

  • PatriciaScarpin on May 25, 2011

    Simple to make (no custard involved) and delicious and very refreshing. I used limes instead of lemons and the flavor was divine.

  • Melanie on June 16, 2013

    Very easy to make and the lemon was super refreshing. As it isn't custard based the texture was a bit closer to a sorbet. I gave this a lemon meringue twist - toasted marshmallows under the grill and then folded through the ice cream after it had cooled.

• Blueberry frozen yogurt

  • dedi04 on April 11, 2023

    You‘ll also need some lemon juice and sugar.

• Raspberry frozen yogurt

  • Astrid5555 on December 25, 2014

    Simple, yet delicious!

  • anya_sf on October 03, 2024

    Very easy to make. Good raspberry flavor. This is a variation on blueberry frozen yogurt which calls for 1 tsp Kirsch; this doesn't call for alcohol at all, but I added Chambord since I had it and figured it would help with texture. The frozen yogurt was still slightly icy but not too bad.

• Peach ice cream

  • Acequiamadre.nm on June 03, 2018

    This ice cream felt heavy versus some of the creamy bases we have tried. I think we may prefer a traditional custard base. It set up quickly and was easy to make. Blend fruit, cream, sour cream--go!

  • sck on July 31, 2010

    This is delicious and fresh-tasting, especially served with macerated peaches, as he suggests.

  • fprincess on November 07, 2010

    Good recipe. Need to use outstanding peaches because the flavor really comes through.

  • Cheri on July 22, 2015

    Rich, nice mouth feel, very easy. I agree, good peaches are essential as they really shine here. This chilled mixture was set in less than 10 minutes in my ice cream maker, really quick, however, the canister was only half full. This does not make a large quantity, great for 4 servings, but not much more.

• Nectarine ice cream

  • twoyolks on August 28, 2015

    The ice cream is pleasant but it could use more nectarine flavor.

• Peach frozen yogurt

  • westminstr on September 23, 2014

    This was really good, the flavor of the peaches really came through. However, the texture was too icy.

  • PatriciaScarpin on April 04, 2011

    Really good, but add less sugar than the amount called for and adjust according to the sweetness of the peaches.

• Strawberry-sour cream ice cream

  • Melanie on May 26, 2014

    I loved the fresh yet creamy taste of this ice cream, the texture was nice and fluffy. The colour was beautiful too.

  • NJChicaa on July 10, 2023

    It is best eaten right after churning as soft serve. It is very tasty frozen fully but the texture is not that nice. You can definitely tell that it isn't custard-based.

  • TheWayEyeRoll on July 12, 2022

    I agree with the author's comment that it should be eaten soon after churning. It was fantastic when it had soft serve consistency. It was not as enjoyable after it had frozen completely.

• Strawberry frozen yogurt

  • dbuhler on June 07, 2024

    I didn't really love this...but to be fair to the recipe, I just don't think I'm a lover of frozen yogurt. I did find the texture a bit icy, but that also could have been because I didn't use the optional alcohol. Everyone ate it, but no one was excited by it. Based on previous reviews, I decided to one and a half the recipe and it worked out fine in my machine (Cuisinart 2 qt).

  • pistachiopeas on June 28, 2017

    Very good flavor. Not icy at all after being in the freezer for a couple days. I might reduce the sugar a bit next time. Left out the vodka.

  • annapanna on May 11, 2014

    Taste was great, not too sweet. Unlike the other reader in my case the amounts indicated was too much for my ice-cream maker (gaggia) so next time I'll have to make about 3/4 of the quantity.

  • westminstr on August 05, 2014

    I enjoyed this but thought it was a tad sweet. However my husband said the sugar was perfect. Rich strawberry flavor, almost like a sorbet.

  • fprincess on May 14, 2011

    Perfection. No complaints here. This ice cream is fantastic and macerating the strawberries in sugar and kirsch elevates the flavor. Only negative comment - the yield seemed low. I got only about 2/3 quart.

• Raspberry swirl ice cream

  • mirage on January 16, 2010

    Very pretty.

• Raspberry ice cream

  • FJT on March 26, 2023

    Perfect! As raspberries are out of season I made this ice cream using frozen fruit: after blitzing and sieving to get rid of the pips one 500g bag of frozen raspberries produced just the right amount of fruit puree. The quantity was slightly too much for my ice cream maker, so I churned it in two batches. The result is delicious - a real taste of summer.

  • fultre on April 13, 2022

    My favorite raspberry ice cream, best I’ve ever had! It uses a substantial amount of berries, so I make in the summer when we have lots of berries to use up from our berry patch.

• Passion fruit ice cream

  • Melyinoz on July 30, 2020

    This passion fruit ice cream reminds me of frozen yoghurt because of the tang from the passion fruit. I didn’t have a non-reactive strainer to strain the seeds out, so I left them in. Not an ice cream I can eat a lot of, so it kind of has an overeating preventative built into the recipe. :)

  • Xyz123 on May 03, 2026

    Perfection. I always double the recipe

• Avocado ice cream

  • Babeng.Bubba on August 19, 2023

    Used yoghurt as didn’t have enough sour cream

• Toasted coconut ice cream

  • PeggyB on October 01, 2016

    This is my favorite ice cream out of this book so far. The texture is creamy and the flavor wonderful. I also made mango sorbet from this book and served it with this ice cream and it's an amazing combination!

  • Jane on June 09, 2014

    I loved this ice cream - great flavor and texture. I made it to go with a fruit salsa and coconut tortilla chips dessert from Bon Appetit. David suggests marbling it with mango sorbet which sounds wonderful - one to try over the summer.

• Fresh mint ice cream

  • westminstr on August 05, 2014

    I mixed some melted 70% chocolate in per instructions on DL's blog. Made with two cups of fresh mint from my garden. The ice cream was perfection itself. Loved it.

  • Yildiz100 on March 24, 2023

    This tasted very herbal, which might have to do with the variety of mint that I used. I used the type that I normally find at the Middle Eastern Market, which has short thick leaves. I wonder if this would be better with the type that has longer smoother leaves. I preferred Greenspan's method of blending the sugar with the egg yolks rather than melting it with the milk as in this recipe. I think her method makes a smoother custard that hardly requires straining.

  • TFall21 on September 08, 2025

    Excellent. I have regular old peppermint in my garden, so this tasted straightforwardly minty and had a very pale green color. It's an effort to pick all the mint but I'll definitely make this again.

  • Xyz123 on September 19, 2022

    I’ve made this many times and love it with the melted chocolate drizzled in at the end.

• Pear sorbet

  • Zosia on November 10, 2017

    I'm always amazed at the creaminess of sorbets and this one was no exception. Of course it also had the characteristic grit of a pear which may put some people off, but the fruit flavour was outstanding. I did add a little vanilla bean paste before churning to lift the flavour even more.

  • twoyolks on March 18, 2013

    The flavor of the sorbet is good but the texture is poor.

  • et12 on November 06, 2025

    I ended up with a lot of excess water and so strained the cooked pears out before blending and this worked out well. Really good pear flavours but agree with others that you get the characteristic pear texture as well.

• Lime sorbet

  • Yildiz100 on March 22, 2023

    As this contains no gelatin, the texture is more like Italian Ice than sorbet. It is delicious though. Before freezing the mixture tasted a little too sweet for my taste, but afterwards it tasted more tart and fresh. I am not crazy about the taste of champagne in the mixture, but it may be important for the texture. Next time maybe I will try a very small amount of vodka instead. I think the suggestion of having this Margarita Style will be fantastic. You could also Infuse it with mint and then serve it with rum mojito Style.

• Lemon sorbet

  • FJT on June 09, 2023

    Not one to repeat; it was ok but nothing special which is a shame because I love lemon sorbet normally.

• Lemon sherbet

  • sarahcooks on April 18, 2011

    You can't go wrong with this, it's so quick and easy - only 3 ingredients! Nice lemon flavor tempered a little by the whole milk.

• Lemon-buttermilk sherbet

  • Astrid5555 on December 23, 2016

    Refuced the sugar by 1/3 and used my last two Meyer lemons instead of regular lemons. Worked perfectly and produced a very nice, tangy, not too sweet sherbet.

  • stockholm28 on August 25, 2013

    I made this because I had some buttermilk that I needed to use. It was good, but I'd probably only make it if I already had buttermilk and needed to use it up.

  • RachaelN on July 17, 2017

    I too was looking for a way to use a bit of leftover buttermilk and this recipe fit the bill. It's tangy and delicious and the recipe is simple and easy to follow. Like the other commenter, I don't know that I would buy buttermilk just to make this, but whenever I have some left over I will for sure make a batch of this.

• Peach sorbet

  • twoyolks on July 17, 2015

    This had a good peach flavor but it was a bit more subdued for what I expect in a sorbet.

  • Christine on October 31, 2014

    Peaches are my husband's favorite fruit, so we both really enjoyed this one. We used peaches from our CSA and this is another good recipe for using up a glut of fruit that ripens all at once. Light, refreshing and very peachy -- the note I jotted down in the margin of the recipe was "tastes of pure peach."

• Blackberry-lime sorbet

  • twoyolks on August 07, 2016

    The lime flavor was a lot stronger than the blackberry flavor. This was closer to a lime sorbet.

• Strawberry sorbet

  • mfto on May 14, 2011

    This is a very refreshing, delicous, easy sorbet. When fresh strawberries are not available, I will try using frozen.

  • Christine on October 31, 2014

    I made this for Father's Day one year and my Dad loved it! (He had been a little wary of my frozen experiments ever since the time I made a rhubarb sorbet from a different book which was not exactly my best. This recipe, however, was very much enjoyed by all.) I have made it several times over the years and it is particularly good with freshly picked strawberries if you're able to get them. Cold always seems to dull the flavors of fruit, but using super fresh & juicy berries gave this recipe a very intense strawberry flavor.

  • et12 on May 18, 2025

    An excellent recipe. I had slightly fewer strawberries than called for but didn’t adjust the sugar and it came out slightly too sweet. I’ll be sure to adjust next time.

• Raspberry-rosé sorbet

  • MVitek on June 03, 2011

    Lovely. Refreshing.

• Papaya-lime sorbet

  • PatriciaScarpin on June 22, 2011

    Delicious! Very refreshing. http://technicolorkitcheninenglish.blogspot.com/2011/06/papaya-lime-sorbet-for-day-of-bad-news.html

• Melon granita

  • dosojosazules on September 04, 2023

    Great melon flavor. Took most of the day in the freezer to get crystals

• Classic hot fudge

  • abrownb1 on May 09, 2021

    Super easy and delicious! I used a mix of semisweet and bittersweet chocolate and it turned out perfectly

  • purpleshiny on May 28, 2013

    The easiest and the best hot fudge recipe. Keeps beautifully in the fridge.

• Marshmallow-hot fudge sauce

  • Melanie on May 26, 2014

    Gorgeous rich fudge sauce. Make a small batch if you are like me and know that the fridge won't stave off cravings. Great with vanilla ice cream.

• Cajeta

  • Hana.Sundet on January 31, 2023

    Delicious, but “coffee with a drop of cream” is too subjective an end point, which we never reached. Try getting it just thick enough to leave a one-second trail in the pan, instead. Using the color test we took it more into hard candy territory.

• Salted butter caramel sauce

  • sarah_jla6vs on February 05, 2026

    My holy grail caramel sauce. Absolutely incredible.

• Sour cherries in syrup

  • Zosia on July 29, 2014

    I used the last of my frozen sour cherries from last summer to make this wonderful sauce to serve with the white chocolate ice cream. I started with the same weight of cherries and their juice (pitted and lightly sweetened is how I purchase the fresh cherries) that's called for in the recipe but I suspect my ratio of fruit to liquid was greater than the jarred product. With so much less liquid, I used half the sugar. I reduced the syrup - a process that took over 15 minutes - without the cherries in it, adding them at the very end. It was sweet and tart and very fresh tasting. I'll definitely make this again.

• Salt-roasted peanuts

  • abrownb1 on May 09, 2021

    Super easy but keep an eye on the color to make sure the sugar doesn't get too caramelized and bitter. I left unsalted dry roasted in a few extra minutes to get more color but should have taken out at 15 mins like the book said. Nothing a bit of extra salt couldn't fix!

• Pralined almonds

  • wester on December 31, 2009

    This was meant as a mix-in for ice dream, but you can easily serve it with coffee or drinks. Just lovely. It is not difficult at all, as long as you have the patience to go through all the stages described. Do fill the pan you used with water right after making this recipe, I'm not sure it's possible to get the hard caramel off the pan otherwise.

• Spiced pecans

  • wester on December 31, 2009

    I made this with walnuts. Spicy and sweet, easy to make. I will experiment a bit more with the spice mix, perhaps more black pepper and less cayenne.

• Oatmeal praline

  • Melanie on May 26, 2014

    Made as a mix in for the oatmeal raisin recipe however this is fantastic enough to stand alone in vanilla ice cream.

• Mocha ripple

  • Happykikkers on February 10, 2025

    Easy and delicious. Had leftovers from making the Tiramisù ice cream and used it in my coffee and overnight oats.

• Candied lemon slices

  • minerva on January 18, 2014

    I couldn't remove enough of the bitter flavor, it overwhelmed the sweetness.

• Candied cherries

  • et12 on August 30, 2025

    We had quite a few cherries and they weren’t going to last much longer so this was a great way of preserving them an extra week until I could get the chance to make ice cream with them. The sauce it creates has a good balance between sweet and tart

• Cakelike brownies

  • annapanna on February 16, 2014

    Great brownies, everybody loved them.We combined them with the coffee ice cream. I had to estimate the baking time as my pan was different than the one indicated in the book. They turned out still slightly underbaked and fudgy in the center, perfect.

• Chocolate-dulce de leche brownies

  • PatriciaScarpin on April 11, 2011

    One of the best brownies I have ever made.

• Chewy-dense brownies

  • sarahcooks on January 13, 2011

    My new favorite brownie recipe, so good! They really are chewy, not just fudgy. Made it with half and half vanilla/almond extract and added pecans.

  • Livia on April 16, 2023

    Total disaster and ended up in the bin. Ratio of egg to other ingredients didn't seem right

• Blondies

  • fprincess on May 01, 2011

    As with all David Lebovitz's I've tried so far, these are delicious! Also very simple to make.

• Chocolate ice cream sandwich cookies

  • Yildiz100 on May 06, 2024

    Really nice flavor but I would like these to be either a bit softer or a bit thinner. The dough is easy to work with so will try pressing these thinner next time.

  • Yildiz100 on May 06, 2024

    Really nice flavor but I would like these to be either a bit softer or a bit thinner. The dough is easy to work with so will try pressing these thinner next time.

• Chocolate chip ice cream sandwich cookies

  • fprincess on November 27, 2010

    Excellent!

• Meringue nests

  • annapanna on May 11, 2014

    I made these to serve with the strawberry frozen yogurt. Unfortunately they didn't turn out so well. It was the first time I made meringue, so that could be my fault. after 1h at 100C + 1 1/2 h in the warm oven they were far from done...

• Butterscotch ice cream with peanut butter, chocolate, and pretzel brittle

  • meginyeg on September 25, 2025

    Just made the ice cream not the brittle. Really tasty. Instructions easy to follow.

• Oatmeal cookie ice cream sandwiches

  • Boffcat on June 09, 2024

    These were good, but huge! (Even though I thought I was making them smaller than directed...) Next time I'd try to get twice as many cookies of a more manageable size.

• Spritz sorbet

  • dinnermints on June 20, 2021

    This turned out a bit sweet for me, and quite soft as the recipe indicates. Would not make again.

• David Lebovitz

  Upcoming book signing & free ice cream samples - July 9th - New York City. RSVP please.

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• Food52

  An interview with the author.

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• David Lebovitz

  Author discusses the revisions and updates to his book.

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