The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments [Hardcover]

 

 

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This is an excellent book for any ice cream lover. The author does not only provide great recipes, but also suggests food pairings. For example, there's a recipe for saffron ice cream, but what kind of meal would that accompany? You'll find out. What I found particularly helpful was his coverage of procedures and his advice on selecting quality ingredients for the best results. These recipes are easy to do at home and don't take long; I've tried several so far.

There are recipes for the traditional ice creams we all know and love, as well as some gourmet delights. Try the Guiness Milk-Chocolate recipe -- delicious! (Nine people had the pleasure of tasting it -- all loved it.)

For those of you who appreciate attractive gourmet cookbooks, this one will not disappoint.

This book had striked my fancy long before I was able to get my Kitchen Aid ice cream maker attachement. I'm obviously a fan of David Lebovitz's work, but I think it's for the good reasons; because his book is truly outstanding and easy to use.

As usual with David, he is starting with 19 pages on ingredients and equipment, but also on good hygienic practices (one subject that is too much often skipped nowadays).

Then, you'll be able to flip trough the contents of the book:

Ice creams,
Sorbets and sherbets,
Granitas,
Sauces and toppings,
Mix-ins,
Vessels.

What I like about the book is that it is so much more than just a guide to ice cream. Most authors want to keep everyting apart (big "fat" icecream in heavy desserts tomes, and the light and refreshing "healthy" sorbets and granitas in health cookbooks), but why ? It's like we wouldnt be able to enjoy both textures and flavors. Also, thinking one is better than the other is quite a misconception. There is still a lot of sugar in a sorbet (more than you'd think !) and you can decide to make your ice cream lighther by using leaner alternatives to 35% cream).

In the style of David, each recipe starts with a few words about the recipe, explains where is came from, tells how he invented it, or wathever else cross his mind. The paragraphs are short and a good introduction to the recipes, it gives them personnality. Also, all measurements are by weight as well as in volume, which is very useful. Instructions are as clear as they can get. Some flavors are very common and comforting, like chocolate and vanilla ice cream, or imaginative, as in parsley ice cream. I have tried up to now the watermelon sorbet (without a machine) and the date, rum and pecan ice cream (with my kitchen aid attachement), and both were huge successes. I might however choose to reduce the cream fat content in the future as the result is VERY rich, but that it my personnal preference.

One thing I loved about the book is that once you have made an EXCELLENT dessert, he gets you ideas on how to plate it and improve it. The section on sauces and toppings is just lovely. Coulis, syrups, fudge and candied fruits are just a few minutes away from topping your creations. Also the Mix-in section is full of ideas on what to mix in the ice cream, other than plain old boring nuts. The vessel section shows you how to create ways of serving your ice cream in edible containers. Would it be between 2 cookies for an ice cream sandwich, or a tuile folded to create a bowl, or a magnificently piped nest of meringue, David will show you how to achieve show stopping arrangements. Those sections makes this book a very complete one.

If you are willing to try on this delicious aventure on frozen treats, get this book ! It's the absolute reference ! Yes it takes a bit of work, but you'll have flavors you have never even dreamed of, and be always able to churn a fresh batch of imaginative ice cream. Also, when you have mastered the base custard recipe for ice cream, it takes absolutely no time to do and it's so simple to improvise, and get your own creations done ! You can't go wrong !

I purchased this book when I purchased KitchenAid's Ice Cream maker from the Shopping Channel. I made the Chocolate Ice Cream, Philadelphia-Style twice now once using the exact ingredients as noted in the recipe and once using a combination of different creams and chocolates and both recipes were delicious. The chapter on basics is clear and concise which is appreciated since before this book, I did not know if I could use "whipping cream" which is the only "heavy cream" one can find in the supermarkets; now I know that I can and I did. As for the ice cream maker, I absolutely love it and KitchenAid's sherbet recipe is fantastic! This "machine" and this book are great companions as both are easy to use and reliable. I recommend that both be purchased at the same time.

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5.0 out of 5 stars J'adore
Super belles recettes, bien présentées, faciles à réaliser et bien détaillées! Read more

Published 4 months ago by Eric

1.0 out of 5 stars unimpressed
I was very dissappointed with this book, most of the recipes are far to elaborate. There were no basic ice cream recipes, no sugar free recipes. Read more

Published 4 months ago by islandgirl

5.0 out of 5 stars Awesome Ice Cream Cookbook!
Great, great, GREAT ice cream recipe book for anyone starting out, or beyond. Has great tips and pointers, a detailed description of ingredients, and lovely anecdotes with each... Read more

Published 5 months ago by happyshopper

5.0 out of 5 stars Makes you feel great succeeding in making great treats!
I bought this book for my boyfriend's birthday along with an ice cream maker. Wow! Great recepies, easy to use and great explanations so you can even succeed in making French ice... Read more

Published 6 months ago by Andree-anne Provencal

5.0 out of 5 stars Best ice cream recipes!
I bought an ice cream kitchen aid attachment this summer and started experimenting with recipes. I googled most of them & all the really good quality (and exotic) recipes were by... Read more

Published 7 months ago by Michele Stanley

5.0 out of 5 stars Informative and worth a place on your shelf
This book is a good purchase because of the explanation of the procedures, the recipes, and for the information on the author's website.

RDL

Published on Oct 7 2008 by RDL33

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