• 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

• 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.

• 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.

• 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.

  • stef on June 07, 2019

    A very nice smooth ice cream. I used vanilla paste

  • pistachiopeas on June 28, 2017

    Rich and perfect.

  • pistachiopeas on June 28, 2017

    Rich and perfect.

  • ChelseaP on July 07, 2022

    The perfect vanilla ice cream!

• 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.

  • lorloff on December 11, 2022

    If I could rate this a 6 I would. Phenomenal. I used 8 ounces of Mexican Chocolate that I had made for me at the Oaxaca Benito Juarez market. It was a version that was lower in sugar. In the end I added only ½ cup + about 2 T of sugar. I used one can of Thai Coconut milk organic 13.5 oz and added ½ small can of organic coconut cream to reach the two cups. I used Mexican vanilla extract. The Brix content was 30. I used a Krupa ice cream maker and it came out perfectly. Will make again. My husband wants me to make a second batch tonight! My husband’s go to favorite sorbet!

  • 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.

• Cinnamon ice cream

  • 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.

  • 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.

  • EmilyR on December 18, 2020

    I used all of the cinnamon sticks as written and would have even loved more, so we sprinkled some on top.

  • stockholm28 on September 17, 2019

    Delicious and very rich. I only had 7 cinnamon sticks (recipe calls for 10), but it was still good. It was nice with peach pie and would be terrific with an apple pie.

  • 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.

• 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!

  • foodgloriousfood on August 27, 2021

    I agree with the notes left here. This is rich and wonderful!!! Will definitely make again and again!

• Peach ice cream

  • 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.

  • 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.

  • 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!

  • foodgloriousfood on August 27, 2021

    I hadn’t made sour cream ice cream before and we loved this! Super creamy and decadent and so far my favorite peach ice cream recipe. Divine!

• 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.

• Fresh apricot ice cream

  • 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.

  • TrishaCP on May 21, 2020

    We loved this ice cream. I used the ripe, squashy apricots called for and didn’t think this was too tart. (I was lucky to have really great apricots on hand from California that I had been gifted. Usually, the ones that grow near me in Maryland/Pennsylvania are really tart. So I would say the success of this ice cream really depends on the quality of your fruit.) I didn’t have a problem with the cream diluting the flavor either-could just be personal preference.

  • twoyolks on July 24, 2014

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

• 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.

  • JuneHawk on July 29, 2022

    This mint flavor is so different from the flavor you get extracts. Truly fresh minty flavor. So good. I only had 70g of mint and the recipe calls for 80g but it was still plenty minty. The texture is very nice 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.

  • TrishaCP on June 18, 2019

    We really liked this frozen yogurt, and it is so easy to make. I thought the sugar level was perfect, but I also added additional yogurt since my mix was looking thin so maybe that explains it! (Probably another 1/4 cup of yogurt.)

  • 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.

  • 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.

  • Melanie on July 11, 2021

    Delicious and easy, I love how successful the recipes in this book are. I should have swirled the raspberry in slightly more but the result was very tasty.

• Chocolate-peanut butter ice cream

  • mirage on January 16, 2010

    Tastes like those cookies!

• Goat cheese ice cream with honey and walnuts

  • mirage on January 16, 2010

    Mixed reactions.

• Pralined almonds

  • wester on December 31, 2009

    This was meant as a mix-in for ice cream, 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.

• Strawberry-rhubarb sorbet

  • radishseed on June 03, 2019

    Yum. Scaled down to 1/3 recipe for my pint-sized ice cream maker, but it wasn't quite enough, so try 1/2 recipe next time.

• 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

• 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.

  • ChelseaP on July 08, 2022

    Loved this ice cream but agree you have to adjust for how ripe your plums are.

• 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.

• 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.

• 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.

  • 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.

  • stef on August 05, 2019

    I used lindt chocolate 70% chilli flavour. Custard over cooked. Made it again.You really can't stop stirring. Nice cream ice cream that isn't too sweet. Will make again

  • Churchim808 on December 01, 2018

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

  • TheWayEyeRoll on July 11, 2022

    This turned out very good. A friend who tried it called it sinful. I will definitely make it again.

• 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!

• 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.

  • Astrid5555 on December 25, 2019

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

  • Zosia on October 10, 2017

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

  • sdutton on October 19, 2019

    I have also made this recipe multiple times. Always delicious.

• 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.

  • meggan on October 06, 2020

    Took a few shortcuts - did not bother to blanch ginger as I was using fresh new ginger roots. I also skipped the step where you strain and then reheat and add more cream. I used all the cream, let it infuse (overnight), reheated, mixed in yolks as per directions and then reheated and strained the custard. Seems to have turned out fine.

  • minerva on January 18, 2014

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

• 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.

• 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.

• 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.

• 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.

• Strawberry-sour cream ice cream

  • Apollonia on July 26, 2021

    You know, this is very good strawberry ice cream, but for me, even the best fruit ice cream is never better than a fruit sorbet. After a recent success with Pernod in a strawberry jam recipe, I used that in place of the vodka/kirsch called for here, and it worked very well.

  • adrienneyoung on July 18, 2020

    Exceptionally good!

  • adrienneyoung on July 18, 2020

    A roaring success. Very much a keeper.

  • 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.

  • chawkins on July 23, 2021

    Very good ice cream. The sour cream added a bit of tang that complemented the strawberries well.

  • hillsboroks on June 18, 2019

    I have found my new favorite strawberry ice cream recipe! The sour cream adds a bit of a tang to this rich ice cream that really enhances the strawberry flavor. Since you don't have to make and cool a custard base it is quick to make.

• Gianduja gelato

  • Apollonia on January 07, 2022

    Some of the best ice cream I've ever made. The hazelnut flavor is beautiful, and it's just the right sweetness. Yum!

  • 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!

• 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.

  • stef on May 26, 2019

    Nice smooth ice cream but 2 teaspoons of smoked chipotle just too much for me. Next time I will try chilli flavoured chocolate (Lindt bars).

  • stef on June 07, 2020

    Made again. Found 1 teaspoon of chilli just right for us

  • shoffmann on May 20, 2019

    I made this with the full 3 tsp of chile powder (half ancho and half chipotle) which definitely makes for a spicy ice cream. We enjoyed the sweet and heat, but we also tend to enjoy spicy foods. This ice cream froze a bit more solid than many of the other recipes I've tried from this book.

• 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.

• 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.

• 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.

• 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-dulce de leche brownies

  • PatriciaScarpin on April 11, 2011

    One of the best brownies I have ever made.

  • e_ballad on July 12, 2019

    Good, but I think a riff on Medrich’s brownie recipe would be even better.

• Raspberry frozen yogurt

  • Astrid5555 on December 25, 2014

    Simple, yet delicious!

• Coffee frozen yogurt

  • Astrid5555 on December 23, 2012

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

• 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.

• Candied cherries

  • abrownb1 on June 27, 2021

    Easy recipe. Had to simmer a bit longer to reduce the syrup but still worked out ok.

• Butterscotch pecan ice cream

  • lilham on August 29, 2020

    I didn’t read the recipe properly and put all the cream into the sugar and butter mixture. This is the first step of the recipe and I was supposed to reserve half the cream. So I decided to wing it and used a all in one bowl method. Everything except the pecans went into the same saucepan, over a medium to low heat, without any of the straining steps. I kept stirring until the custard coated the back of the spoon. I put the saucepan into a sink full of cold tap water, kept stirring until no more steam came out from the saucepan. This actually worked and greatly simplified the steps! I served it for after dinner tonight and everyone loved it.

  • foodgloriousfood on August 27, 2021

    This was very rich and creamy with a hint of scotch. I must confess I am not hugely keen on nuts in ice cream myself, but I made this for a family member whose favorite flavor is butter pecan. He enjoyed it but it didn’t get the rave reviews of some of the other flavors I have made. I think it’s one of those ice creams where a small scoop would be wonderful to complement a pie, tart, crumble etc that has fall flavors (eg. pumpkin, apple, pear) but eating a couple of scoops as ice cream alone would be a bit too heavy for me. I think if I made it again I would hold back the pecans in the mix and maybe just add a few spiced buttered or lightly candied pecans sprinkled on the top to serve.

• Chocolate-raspberry ice cream

  • lilham on August 04, 2018

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

• Raspberry-rosé sorbet

  • MVitek on June 03, 2011

    Lovely. Refreshing.

• 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!).

• 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.

• 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.

• 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.

• 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

• 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.

• Nectarine ice cream

  • twoyolks on August 28, 2015

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

• 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.

• 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.

• Banana sorbet

  • twoyolks on April 07, 2020

    Really fast and simple. A great use of ripe bananas. I'd consider backing off on the lime a small amount in the future.

• 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.

• Tin roof ice cream

  • rmkeller on July 09, 2017

    Loved this!

• Vietnamese coffee ice cream

  • Shannoncooks17 on April 05, 2020

    This is great! We only used (1) 14oz of the sweetened condensed milk and it was just fine. Didn't want to open another can. Will be making this one again! So easy to do.

  • 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.

• 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.

• 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...

• Candied lemon slices

  • minerva on January 18, 2014

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

• Aztec cinnamon-chocolate ice cream

  • minerva on March 10, 2014

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

• Classic hot fudge

  • purpleshiny on May 28, 2013

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

  • Megzmum on May 01, 2021

    Delicious and easy, used half dark half milk chocolate

• Chocolate ice cream, Philadelphia-style

  • Wlow on July 21, 2019

    Fabulous, tasted like chocolate mousse. Switched 1/4 heavy cream to 1/4 cup additional whole milk (added with rest of milk) and adapted chocolate to what we had on hand: 1 ounce unsweetened (Ghirardelli), 3.5 ounces dark chocolate (Trader Joe’s 70%), 1.5 ounces semisweet chocolate chips (Guittard). N found too chocolatey, rest of us loved it.

• 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.

  • athayer on July 03, 2021

    It's been awhile since I've made this recipe but I made it again for an engagement party I'm having this weekend. So simple and delicious. It makes me wonder why I'd ever buy commercially made ice cream and why haven't I been using this book more often. I did cheat a little by substituting vanilla extract for the vanilla bean (but the extract was homemade!). I won't wait so many years to make it again.

  • foodgloriousfood on August 27, 2021

    I made three different vanilla ice creams for a family taste testing, the other two were custard variations. Surprisingly this Philadelphia icrecream was ranked the best by the majority. It was also the simplest to make. I used the optional milk and cream, instead of all 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.

• Piña colada sherbet

  • JuneHawk on July 29, 2022

    This sherbet is so good! You do want a nicely ripe pineapple for best flavor. A powerful blender will do a better job with all the stringy bits in the pineapple and will produce a smoother sherbet.

• 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).

• 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.

• Icy-cold melon in lime syrup

  • Zosia on January 27, 2019

    Delicious and refreshing. The recipe calls for just the zest of the limes but I added the juice as well so the syrup was tart as well as sweet. I made it with cantaloupe, pineapple and oranges.

• Salted butter caramel sauce

  • stef on April 19, 2019

    A nice salted buttery caramel sauce. You really have to keep stirring to get the lumps out but it does happen

  • stef on April 19, 2019

    Just checked and in his other recipes there is water involved. It would make it easier to dissolve the sugar

• Anise ice cream

  • stef on June 24, 2018

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

• Saffron ice cream

  • Charlotte_vandenberg on April 07, 2020

    Delicious, will definitely make again. Also with poached quince as suggested. Didn’t add pine nuts. I must admit I did change the way of preparing, because I made the custard sous vide: after one hour cooling down with saffron I added the egg yolks and put the mixture in a bag for 1 hour 85 degrees Celsius. Cooled down in the fridge and made the ice cream the next day, beautiful color and fantastic taste.

• Fresh fig ice cream

  • Glinys on August 13, 2020

    Easy to make and delicious- mine was not a pretty shade of pink- more a light caramel colour- I might add some extra chopped fig pieces after churning if i make it again

• 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