Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

The Perfect Scoop: Ice Creams, Sorbets, Granitas and Sweet Accompaniments by David Lebovitz

Search this book for Recipes »

Notes about this book

  • Eat Your Books

    See Susie's review of this cookbook in her summer 2007 round-up at NPR Kitchen

    See Recipe Girl’s take on the recipe for Fresh fig ice cream from this cookbook.

    See Dana Treat’s review of this cookbook and her take on Chocolate chip ice cream.

    See Lisa Is Cooking’s take on Cinnamon ice cream and Watermelon sorbetto and her review of this cookbook.

    See Seattle Tall Poppy's review of this cookbook and her take on Gianduja gelato.

    See several reviews of recipes atBrown Eyed Baker (with recipes).

  • Eat Your Books

    See Susie's review of this cookbook in her summer 2007 round-up at NPR Kitchen

    See Recipe Girl’s take on the recipe for Fresh fig ice cream from this cookbook.

    See Dana Treat’s review of this cookbook and her take on Chocolate chip ice cream.

    See Lisa Is Cooking’s take on Cinnamon ice cream and Watermelon sorbetto and her review of this cookbook.

    See Seattle Tall Poppy's review of this cookbook and her take on Gianduja gelato.

    See several reviews of recipes atBrown Eyed Baker (with recipes).

  • Julied on May 22, 2016

    If you like to make ice cream then this is the book for you, David's tips in the front of the book will help you make the best ice cream ever. My family loves the Chocolate Ice Cream recipe and it is so easy to toss in your favorite mix-in's to make it more personal, my son's favorite is to add chopped up brownie's. If ice cream isn't your thing then try the frozen yogurt recipes, so so simple.

  • cespitler on November 01, 2012

    May 2011 This is definitely the book you want to have in your possession if you want to undertake an ice cream journey. From the primer at the beginning, to the pairings, and the Mix-ins offered at the end, you can't go wrong. The book contains the perfect balance of the classics along side more experimental flavors. You won't go wrong with either.

  • Sir_jiffy on August 06, 2010

    For a quickie, enjoy the vietnamese coffee ice cream.

  • sck on July 28, 2010

    Everything in here is delicious. We've made at least 10 recipes, and have loved everyone. A must-have staple in your kitchen if you're an ice cream lover.

  • robinorig on January 25, 2010

    The Arrival of this book happened to coincide with my the death of my old refrigerator. I was feeling sorry for myself since I lost everything in the freezer and most of what was in the refrigerator, too (it was a week in June with high 90's - 100 weather of course). I was blue until I realized that I could now use my ice cream maker (I hadn't had enough room in the freezer to fit the bowls for several years!)... I spent most of the summer making loads of ice cream and frozen yogurt. I love this book and I love David Lebovitz' chatty, funny and endearing blog http://www.davidlebovitz.com/ which I've been following for a few years. My dream is to go on his chocolate tour in Paris or some other cooking & eating expedition there with him some day!

Notes about Recipes in this book

  • Vanilla ice cream

    • louie734 on April 09, 2014

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

    • 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.

    • 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

    • Churchim808 on December 01, 2018

      I made this vegan by substituting canned full fat coconut milk for the dairy and it turned out fabulous.

    • jodies on April 25, 2016

      Agreed. The most delicious chocolate ice cream ever.

    • 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.

  • 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

    • Zosia on October 10, 2017

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

    • 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.

    • 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.

  • 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

    • 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!

    • twoyolks on December 25, 2013

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

  • 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.

    • 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

    • 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.

  • 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

    • 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

  • 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.

  • 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

  • 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.

  • 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

    • 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.

    • 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.

    • 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.

  • 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

    • 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

    • 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.

    • 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.

  • 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

    • 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.

  • 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

    • 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 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

    • 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.

  • Strawberry sorbet

    • 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.

    • mfto on May 14, 2011

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

  • 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

    • 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.

  • 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

  • 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...

  • 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 cinnamon-chocolate ice cream

    • minerva on March 10, 2014

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

  • Goat cheese ice cream with honey and walnuts

    • mirage on January 16, 2010

      Mixed reactions.

  • Raspberry frozen yogurt

    • Astrid5555 on December 25, 2014

      Simple, yet delicious!

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • What's For Lunch Honey?

    A delicious book with ice-creams, sorbets and granitas to suit every taste bud...David adds more lusciousness to the book by giving several ideas and recipes for sweet accompaniments.

    Full review
  • Guardian

    This is the book which...converted me to...the idea of "bits" in ice cream, which I'd previously thought just got in the way...I'm glad this book encouraged me to experiment with the whole concept.

    Full review

Reviews about Recipes in this Book

  • Cinnamon ice cream

    • Lisa Is Cooking

      This was served with ancho pine nut brownies.

      Full review
  • Super lemon ice cream

    • Lisa Is Cooking

      ...it’s incredibly easy. Everything is whizzed up in the blender, and there are no eggs and no custard to cook. I love it when a recipe is this simple with a result that’s this delicious.

      Full review
  • Toasted coconut ice cream marbled with mango sorbet

    • Not So Humble Pie

      Today's ice cream is a combination of toasted coconut and lime. Yes, that's me holding onto the last scraps of summer with something decidedly tropical in flavor.

      Full review
    • Nord1jus

      The rich, creamy ice-cream and the refreshing, boozy sorbet were both delicious on their own, but together it was definitely more than the sum of its parts.

      Full review
  • Coffee ice cream

    • Running With Tweezers

      An hour or so later, we were enjoying the creamiest, most heavenly textured ice cream I think I’ve ever had.

      Full review
    • Simply Recipes

      David has provided helpful advice for me on practically every ice cream recipe on this site, which have all turned out great...I think this is the best coffee ice cream I've ever had.

      Full review
  • Espresso granita

    • Nord1jus

      Brewing 1 litre of espresso in one go wasn’t something I’m used to do, but it was fun (and incredibly easy) and the finished result was lovely too.

      Full review
  • Gianduja gelato

    • Nord1jus

      ...hazelnuts & milk chocolate combination is my favourite and I just knew I had to make this...It was very chocolatey, nutty and satisfying.

      Full review
  • Toasted coconut ice cream

    • Leite's Culinaria

      This is the BEST ice cream recipe I have ever made. I have made it many times and it is great! It tastes like a macaroon, fabulous. (Comment from poster Tina).

      Full review
  • ISBN 10 1580088082
  • ISBN 13 9781580088084
  • Linked ISBNs
  • Published Jun 30 2007
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

Ripe seasonal fruits. Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate. Every luscious flavor is grist for the chill in David Lebovitz's ecstatic guide to the pleasures of homemade ice creams, sorbets, granitas, and more. With an emphasis on intense and sophisticated flavors, an international flair, and a bountiful helping of seasoned technique, this collection of frozen treats ranges from classic and comforting (Chocolate Sorbet) to contemporary and cutting edge (Mojito Granita). Spilling over with scrumptious sauces, crunchy toppings, and surprising mix-ins, The Perfect Scoop transforms simple ice cream into a knockout dessert.
  • A generous collection of classic and contemporary recipes for ice creams, sorbets, granitas, and accompaniments, from a former Chez Panisse pastry chef and popular dessert book author.
  • Includes more than 200 recipes and 45 full-color food photos.
  • Features in-depth material on successful ice cream making, from choosing the right equipment and the best ingredients to crafting the perfect custard.
  • Most recipes are accompanied by Perfect Pairings--variations and garnishes for turning homemade ice cream into fun and fanciful desserts.

Other cookbooks by this author