The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments

For ice creams.

Made 12 ice-creams, all great successes with go-to recipes. I have a few ice cream books, this is by far the best and the only one will you ever need

I bought this book at the same as Lola's one (also available on Amazon). I've been told by a number of people that Lola's is the best ice cream book on the market. Having gone through them both, I beg to differ....!Lebowitz' enthusiasm and sense of child-like wonder about ice cream really comes through in this book, whilst I find Lola's a bit cold (pardon the pun) and scientific. Lebowitz has a larger variety of recipes, sometimes giving custard and non-custard varieties of the same one for when you absolutely positively need ice cream as soon as humanly possible. The range and inventiveness of the recipes is also incredible - so far I've done bog standard vanilla (with a berry swirl), roasted banana, butterscotch and pecan and avocado (inspired) and they have all come out brilliantly. There are some properly weird sounding ones (cracked black pepper ice cream anyone?) which just sound so mental that they must be good. Next up - caramelised pear.Whilst I have yet to try the sorbets, sherbets or granitas I have every confidence that they will also be delicious.The book itself is very nicely put together, with hints, tips and serving suggestions available on most recipes. I find this gives me the confidence to muck about a little and put my own spin on things. Although this does mostly involve just adding a shot of bourbon to everything. Mmmmm grown-up ice cream...Oh - I would recommend investing in an ice cream machine too. Makes life so much easier and gives you a much creamier final product with no ice crystals in.

The recipes in this book are rather good, but if you are interested in knowing something about the science of ice cream making, you will be disappointed.

Ths book is written by a real ce cream fan and has a great range of flavours to try, both of ice creams and sorbets. Most of the ice cream is custard based, but there are some eggless " Philadelphia style" too. There are chapters each on toppings, mix- ins and " vessels" including cones and meringues, which will help use up all the egg whites from all those custards.And best of all, despite being originally from the USA, the measurements in this book are metric! Hurray!Update: I made the rum and raisin, which was disappointing. Maybe it's me, but it just didn't seem rich enough, so I will add more egg yolks and some vanilla next time. So have removed a star...but will report back when I try some other flavours.

Those who read David Lebovitz's blog will know what to expect, but for most people it would be easy to oversee this innocuous looking book.The recipes are plentiful, clear and well laid out and varied enough to make you want to try most of them. I've not found anything in here that I would consider remarkably off the wall, but there are other books that will scratch that particular itch (specifically,  Melt  or  The Icecreamists: Vice Creams, Ice Cream Recipes & Other Guilty Pleasures ). While I'd certainly recommend at least one 'crazy' ice cream book, David's book is a fantastic go-to book for regular use.Most importantly, each and every recipe I've tried from this book has been a success - my favourites being 'Vietnamese coffee' and 'Lemon Sherbet'.I especially like the personable tone that David writes in - he often gives hints and tips on what to do if things go a little awry, or when you might like to adjust a recipe to make it sweeter, stronger, or add a little alcohol!

I've recently bought an ice cream maker and since now I've relied on the web for my recipes as I couldn't find a book that suited me. The Lebovitz book has provided me with what I was looking for, it is 100% about recipes as a recipe book should be, no wasted pages about the history of ice cream (just a short introduction on the tools needed and a description of major ingredients), no wasted pages on cakes, mousses, cocktails, etc., out of 244 pages 214 pages are filled with ice cream, sorbets, frozen yogurt and granitas recipes, plus a short useful section on making sauces and biscuit cones! All recipes are well written, have a short entertaining introduction from the author, most include a "variation" section and all include "perfect pairing" advice, a huge selection of flavours and styles are covered and all recipes use European measures (no cups!). I recommend this book to whoever is serious about homemade ice cream making and is looking for a entertaining, informative and comprehensive book.

I’d just bought an attachment for my Kitchenaid, so bought this book on spec. Very lucky. I’m sure I will never need another book or recipe for ice-cream. David Lebovitz really knows his stuff. I’ve made 4 flavours, one twice. They all turned out great. Just finishing the coffee ice-cream which is s delicious. This is really an ice-cream bible.