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

I've read some of the negative reviews and hoped to address for future buyers: There are a lot of egg yolks in many recipes. However the Leche Merengada uses egg white and dairy, but just milk. And that is the only one I've found yet, but there's also a recipe like Meringue Nests, to use them up while looking fancy. I use them more as a beret on top of a scoop, but others would enjoy the coolness of an edible ice cream dish. * Recipes are obviously very custard base. I love this! A similar base in many is true, but they DO taste completely different and I love the texture and the body of the ice cream. Do we have to say unami? Go ahead. :) Ice cream holds up well in my freezer; the icy effect has been a thorn in my side since we brought the Cuisinart Ice Cream Maker home. I think it'll come up in anything which is freezing a bowl instead of using ice. This book is mitigating that best, so far. * Many fruit flavors: again, I love this. I really discovered fruit flavors in adulthood, and adore how anything chocolate-tasting always tastes 'chocolate-and-' while the exotic orchid Madagascar Vanilla sets down a base we don't consciously notice, but allows a TRUE FLAVOR to strike forth, from anywhere in the world, tasting 'only' of its self. I enjoy this variety. * These are recipes with real-food ingredients. Yep. Being ice cream, real cream has been iced. * I've made an informal study of ice cream and the books found on Amazon, and have been playing with it, with a significant break, for almost 16 years of sole-house-ice cream maker. I do love ice cream. (And I'm thin, and don't moderate! And out of my 20s. Judgements to yourselves, please. :) I know some people had issues with 'unhealthy fat intake'. I refer back to the words Ice Cream.) :) * * And especially fun: I have a home model grain mill at home? I sifted to bread flour (or so they tell me) w/ Soft White Wheat, and made the chocolate cookies for the fresh mint sandwich (if the 'candy' taste of all mint flavoring has you ready to twitch at the thought, Try This!!) using half Droste cocoa, and half onyx (chocolate) cocoa from Savory Spice? WE HAVE A RECIPE FOR AN ORGANIC OREO COOKIE, RIGHT HERE! Or at least, it tastes just like it to me. * I may have purchased this book on a family member's account in the last year or two. It's not coming up as I'm a verified buyer, but I got 2 copies: this and the un-revised, in paperback.

I got this book based on what others on Amazon have said. They weren't kidding, this is really the only ice cream recipe cookbook you need. I will only write about ice cream as that's what I love and what I bought it for. This book also has recipes for sorbets, and granitas. For reference I own three other ice cream books: Ben & Jerry's Homemade Ice Cream & Dessert Book , Molly Moon's Homemade Ice Cream , and Big Gay Ice Cream . All these are fine on their own. B&J's is a bit vanilla and has safe flavors, Molly's was too experimental, and Big Gay Ice Cream was okay. This book has all the prerequisite classics like chocolate, and vanilla; to modern favorites like cheesecake, or toasted coconut [see photos]; to some unconventional flavors and combinations like sweet potato, and orange-Szechwan pepper ice cream. I have a lot of pages bookmarked as I slowly make them one by one. One thing I really wished they had was more photos. The photos provided are few and compositionally-bland; they should've hired a better photographer to take more pictures of their delicious recipes. One of the "secrets" of making ice cream, and revealed in this book is: you should add a little bit of matching alcohol to all your ice creams. The reason for this is to help with the consistency of the ice cream—it won't make it too hard to scoop. Example: say you make cherry ice cream, you would add a teaspoon of cherry liqueur. If you have chocolate ice cream, you add a chocolate liqueur. The point is not to make it alcoholic, but to help with the creamy nature of home-made ice cream. That is one of many tips in this book. If you want to start making ice cream today, I recommend getting the following items: • Tovolo Ice Cream Tub • Tovolo Ice Cream Scoop • Cuisinart Ice Cream Maker • Cuisinart Compressor Ice Cream and Gelato Maker , if you have the budget Buy this book to discover new and wonderful ice cream flavors you can make yourself, or give them as casual party gifts for people (instead of, say a bottle of wine). And remember, use the freshest and purest ingredients for the best taste. Recommended.

Possiedo tre diversi libri sui gelati, ne ho guardati altri in libreria: questo è definitivamente il più esauriente, completo e dettagliatamente spiegato ogni in commercio. Ricette a prova di inesperto (io) con abbinamenti e complementi perfetti. Imperdibile.

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.

O livro é bem interessante e as receitas são fáceis de executar. Gostei bastante das explicações e dos detalhes. Valeu a pena.

I've been making recipe after recipe from this, and they're all delicious. Nothing too out there or weird, ingredients aren't difficult to obtain. No recipes asking for corn syrup and everything is in metric measurements(!) which is a real breath of fresh air. Once you nail the basic ice cream base it's easy to make just about anything in this! Some of the recipes call for a lot of egg yolks, but I've found I can reduce them down without losing thickness in the custard. If you don't like the 'eggy' flavour in some of the milder recipes, this won't throw out the recipe!

This book will tell you nothing about modern gelato using stabilizers and dextrose, the recipes are great but tradional using eggs and cream a lot. It is very well written and presented though, with good tips and tricks. I have been buying a lot of books on ice cream lately and the one I found by far the most usefull was Italian Artisinal Gelato, but this one is better suited for beginners, and much better written and presented. I would have adored it 20 years ago, but I have moved on and had hoped for more recipes and information on Italian Ice Cream.