The Perfect Scoop by David Lebovitz
Although there are plenty of books about how to make homemade ice cream that feature cute, catchy titles capitalizing on the gold mine of puns related to the subject, David Lebovitz refreshingly demurs. Instead, he takes a more straightforward path, bringing us, simply, The Perfect Scoop.
Ice-cream making is not something I have ever considered part of my bailiwick in the kitchen — actually, I imagined it somewhat intimidating and overly complicated, in light of the fact that so many excellent ice creams were available for easy pickings right down the street at my local grocery store. But lately I’ve felt that perhaps it was time to tackle the frozen frontier, and in that spirit, purchased a fairly pedestrian but serviceable rock-salt-requiring electric ice cream machine.
Equipment in hand, I set off to find a book that could show me how to do things properly, with a bit more verve than the manual that came with my machine. Oh, how glad I am that this is the book I came upon. With dairy prices being what they are, I am not about to experiment frivolously with recipes from a book that beguiles with pretty pictures only to mystify with obtuse directions and obscure ingredients. Right from the start, I trusted Mr. Lebovitz — primarily because this is a man who obviously loves his ice cream. I knew he would not lead me astray.
From ingredient and equipment basics to what makes some vanilla ice cream ”French” and other “Philadelphia,” this book has all the technical foreground covered. Following the preliminary discussion, we get into the good stuff; that is, the recipes. Mr. Lebovitz doesn’t just include ice creams. He offers recipes for sorbets and sherbets, frozen yogurt, granitas, sauces, toppings, and wonderful goodies to crumble up and mix into your ice cream as well as delightful cookies and wafers to sandwich your ice cream between.
And as for flavors, the variety is knee-buckling. From comforting traditionals like Milk Chocolate Ice Cream and Peach Frozen Yogurt to international favorites like Green Tea Ice Cream and Leche Merengada. There are even a few exotic lovelies with flavors like Roquefort-Honey, Avocado, and Black Pepper.
I have stocked my fridge with heavy cream and half-and-half, my freezer with frozen raspberries, and my pantry with chocolate chips, and I cannot wait to hear the sound of ice and salt whirring into reality the alchemical formulas written on these beautful pages.
The Perfect Scoop, by David Lebovitz (2007), is published by Ten Speed Press. It retails for $24.95.
Image from Ten Speed Press.
