Recipes from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

The Perfect Scoop by David Lebovitz

Ripe seasonal fruits. Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate. Every luscious flavor imaginable is grist for the chill in The Perfect Scoop, pastry chef David Lebovitz’s gorgeous guide to the pleasures of homemade ice creams, sorbets, granitas, and more.

With an emphasis on intense and sophisticated flavors and a bountiful helping of the author’s expert techniques, this collection of frozen treats ranges from classic (Chocolate Sorbet) to comforting (Tin Roof Ice Cream), contemporary (Mojito Granita) to cutting edge (Pear-Pecorino Ice Cream), and features an arsenal of sauces, toppings, mix-ins, and accompaniments (such as Lemon Caramel Sauce, Peanut Brittle, and Profiteroles) capable of turning simple ice cream into perfect scoops of pure delight.

Green Tea Ice Cream

Green Tea Ice Cream

Get a load of this stunning scoop! The silken ice cream has a vibrant sea-green shade that’s as distinctive as its nuanced and vaguely tea-y taste.

  • 20 M
  • 20 M
  • 8
Toasted Coconut Ice Cream

Toasted Coconut Ice Cream

Toasted coconut is swirled through vanilla ice cream rich with egg custard. The coconut, deepened because it’s toasted, beats anything from Good Humor.

  • 35 M
  • 1 H, 45 M
  • 25