With an emphasis on intense and sophistica
The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz.pdf (USD-0.00)The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz.epub (USD-0.00)The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz.doc (USD-0.00)The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz.txt (USD-0.00)The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz.mobi (USD-0.00)
Now that it’s summertime again, it’s time to break out my trusty manual ice cream maker (one of the best thrift store finds of my life!) and make all sorts of frozen treats. This is the second time I’ve checked it out of the library, and instead of doing what I usually do with cookbooks and just copy down the handful of recipes I’m interested in, I finally broke down and bought the book. And I rarely buy books…this will be just the second book purchased all year.
Lebovitz just has too many rec
I have a bunch of ice cream cookbooks already. Perfect Scoop has quickly earned it’s promotion from the ice cream shelf to the favorites shelf. To start with the book has more than 100 recipes, and drop-dead gorgeous pictures of ice cream, aka, food porn. Add to that a wonderful assortment of interesting flavors, a top notch review of ingredients and their function in an ice cream recipe, plus tips and resources for hard-to-find ingredients, this book has delivered ultra-high quality frozen dess
really liked it
This book has a ton of delicious & unusual ice cream recipes (as well as granitas, sorbets and sherbets). They are, almost exclusively, French/custard-style – this means that you have to cook a custard, chill it, and then freeze your ice cream. This is not as difficult as you may initially think while reading the instructions, it simply requires you to be on top of things and able to multitask well in the kitchen (or otherwise get everything set up before you start). A handful of flavors are
I’m only going to copy down a few recipes before I return this to the library, but it’s an excellent book to go to for ideas and new recipes. Lebovitz includes a great introduction that walks you through the basics of making ice cream of both types, and things to know about different ingredients (for example, alcohol will make for softer ice cream).
I’m currently waiting for the custard for Goat Cheese Ice Cream to chill, and will probably make some fresh ginger ice cream in a few weeks. Yum!