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The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments [A Cookbook] Hardcover – March 27, 2018

4.7 4.7 out of 5 stars 2,763 ratings

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A revised and updated edition of the best-selling ice cream book, featuring a dozen new recipes, a fresh design, and all-new photography. This comprehensive collection of homemade ice creams, sorbets, gelatos, granitas, and accompaniments from New York Times best-selling cookbook author and blogger David Lebovitz emphasizes classic and sophisticated flavors alongside a bountiful helping of personality and proven technique.

David's frozen favorites range from classic (Chocolate-Peanut Butter) to comforting (S'mores Ice Cream) and contemporary (Lavender-Honey) to cutting-edge (Labneh Ice Cream with Pistachio-Sesame Brittle). Also appearing is a brand new selection of frozen cocktails, including a Negroni Slush and Spritz Sorbet, and an indulgent series of sauces, toppings, and mix-ins to turn a simple treat into a perfect scoop of delight.
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From the Publisher

Lemon-speculoos Ice Cream

Makes about 1½ quarts (1½l)

Belgians have their own version of gingersnaps, called speculoos (SPEC-ou-looze). They’re meant to be nibbled alongside the copious amounts of beer that Belgians drink, which was one of the many lessons I learned when I went to chocolate school there. Belgians like their beer so much that outdoor beer gardens are busy all year long, even during the freezing cold winters. We had to brush the snow off our table to put down our glasses! The good news is that you don’t have to worry about your beer getting warm.

Back home, I found that speculoos go equally well with lemon ice cream when the cookies are crumbled and folded in. Like Belgian beer, this can be consumed any time of the year and it’s especially good when served frosty cold.

Recipe

Zest the lemons directly into a food processor or blender. Add the sugar and blend until the lemon zest is very fine.

Warm the milk with the lemon-scented sugar, ½ cup (125ml) of the heavy cream, and the salt in a medium saucepan. Cover, remove from the heat, and let infuse for 1 hour.

Rewarm the lemon-infused mixture. Pour the remaining 1½ cups (375ml) cream into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm lemon-infused milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks into the saucepan. Stir the mixture constantly with a heatproof spatula over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

Pour the custard through the strainer and stir it into the cream. Discard the lemon zest and stir over an ice bath until cool.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. As you remove the ice cream from the machine, fold in the crumbled speculoos.

PERFECT PAIRING: Because speculoos are meant to be enjoyed with beer, try pairing this ice cream with a fruity Belgian beer for dessert. I’m particularly fond of kriek, a sour-cherry beer, which you can find in well-stocked supermarkets and liquor stores.

Ingredients:

  • 3 large lemons, preferably unsprayed
  • 3⁄4 cup (150g) sugar
  • 1 cup (250ml) whole milk
  • 2 cups (500ml) heavy cream
  • Pinch of kosher or sea salt
  • 5 large egg yolks
  • 1 batch Speculoos (recipe below), crumbled

Speculoos

Makes 1½ cups (200g)

These cookie chunks are inspired by the famous spiced cookies from Belgium. Zippier than American gingersnaps, Speculoos have become popular worldwide thanks to a (very) hard-to-resist spread made with them. Soft-baked Speculoos meld wonderfully when folded into ice cream, but if you’d like to make them crunchier, break the cookies into little bite-size nuggets and toast them in a 325°F (165°C) oven for about 10 minutes, until dry and crispy. Let cool completely, then fold the crunchy bits into your ice cream.

Speculoos Recipe

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

Beat together the butter and brown sugar in a medium bowl until smooth. Stir in the molasses and egg yolk.

In a small bowl, stir together the flour, baking soda, and spices. Stir the dry ingredients into the butter mixture and mix until smooth. Transfer the dough to the prepared baking sheet, and, using your hands, pat it into a circle about 5 inches (12cm) in diameter. Bake for 18 minutes. Remove from the oven and let cool completely.

Mixing them in : Break the Speculoos into bite-size chunks and fold them into 1 quart (1l) of ice cream as you remove it from the machine.

Storage : The unbaked dough can also be wrapped well and stored in the freezer for up to 1 month. Once baked, Speculoos can be stored at room temperature for up to 3 days or in the freezer for up to 1 month.

Speculoos Ingredients:

  • 2 tablespoons salted butter, at room temperature
  • 3 tablespoons packed light or dark brown sugar
  • 1 tablespoon molasses
  • 1 large egg yolk
  • 1⁄2 cup (70g) flour
  • 1⁄4 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice

Editorial Reviews

Review

“This is the definitive book on frozen desserts. David has the most amazing recipes for homemade ice cream, plus lots of ideas for crunchy toppings, sweet mix-ins, and edible ‘vessels’ such as sugar cones, meringues, and cream puffs. I want to make them all!” --Ina Garten
 
“A glorious, in-depth look into a scrumptious subject, written in typical Lebovitz style: informative, personal, and entertaining.”
--Yotam Ottolenghi
 
The Perfect Scoop digs right into what you need to know for successful ice creams, sherbets, gelatos, sorbets, frozen yogurts, and granitas.” --New York Times
 
"Having churned out ice cream at home and in professional kitchens for a quarter century, Lebovitz can guide even a beginner to a great frozen experience. . . . Truly the Good Humor man of home ice cream." 
--San Francisco Chronicle

“The author's 25 years of experience as a frozen-dessert maker are put to excellent use in this wittily written, detailed volume. . . . Great photos and plenty of practical advice combine to make this an appealing and useful resource for the dessert aficionado.” -
-Publishers Weekly
 
“If you love cold sweets but never dared own an ice-cream machine for fear you'd soon weigh 300 pounds, then consider this book; you may just find some happy compromises.”
--Epicurious.com

About the Author

DAVID LEBOVITZ has been a professional cook and baker for most of his life; he spent nearly thirteen years at Chez Panisse until he left the restaurant business in 1999 to write books. He moved to Paris in 2004 and turned davidlebovitz.com into a phenomenally popular blog. He is the author of six books, including The Perfect ScoopReady for DessertThe Great Book of Chocolate, and a memoir called The Sweet Life in Paris, and he was named one of the Top Five Pastry Chefs in the Bay Area by the San Francisco Chronicle. David has also been featured in Bon Appétit, Food & Wine, Cook’s Illustrated, the Los Angeles Times, the New York Times, Saveur, Travel + Leisure, and more.

Product details

  • Publisher ‏ : ‎ Ten Speed Press; Revised edition (March 27, 2018)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 272 pages
  • ISBN-10 ‏ : ‎ 039958031X
  • ISBN-13 ‏ : ‎ 978-0399580314
  • Item Weight ‏ : ‎ 2.5 pounds
  • Dimensions ‏ : ‎ 8.2 x 0.92 x 10.27 inches
  • Customer Reviews:
    4.7 4.7 out of 5 stars 2,763 ratings

About the author

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David Lebovitz
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Author of The Perfect Scoop, the complete guide to making the best ice cream and frozen desserts at home, Ready for Dessert, a compilation of baking favorites, from an extra-moist Fresh Ginger Cake, to crunchy Double-Chocolate Biscotti, My Paris Kitchen, stories and recipes from the glorious foods markets and shops in Paris, and Drinking French, recipes and stories inspired by the iconic café drinks, apéritifs, and cocktails of France.

Customer reviews

4.7 out of 5 stars
2,763 global ratings

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Customers say

Customers appreciate the book's recipes, which include unique flavors like peanut butter and chocolate. They find the content well-written and informative, with practical advice for marbling, layering, and mixing. Readers describe the writing style as articulate and fun to read. Many consider the recipes worth purchasing and affordable. The use of fresh ingredients is appreciated.

AI-generated from the text of customer reviews

467 customers mention "Recipes"437 positive30 negative

Customers find the recipes in the book tasty and unique. They appreciate the explanations of ice cream making basics, ingredients, and step-by-step instructions for making caramel. Readers also enjoy sections on sauces, mix-ins, and sweets. The author seems approachable and down-to-earth.

"...isn't in his book, it's on his blog, but again, he gives step-by-steps to making caramel (which is in the book) and it's so darn easy and I nearly..." Read more

"...Lebovitz’s explanations and directions in the beginning to be perfect for a beginner, and he has enough interesting recipes to keep you busy and..." Read more

"Great beginner book and must have for any ice cream enthusiast." Read more

"...The Vietnamese coffee is perfect for breakfast (notice I didn't say with breakfast), the panaforte, though very sweet, is utterly, absolutely divine..." Read more

162 customers mention "Ice cream content"162 positive0 negative

Customers enjoy the ice cream recipes in the book. They mention peanut butter, chocolate, and other flavors. The book provides unique and traditional frozen dessert recipes, along with tips on different ingredients. It also includes information on making ice cream, including dairy-only ice cream, sherbet, and sorbet.

"...From the simplest chocolate or vanilla ice cream (with and without custard base) to complex, more labor-intensive combinations...." Read more

"...David Lebovitz sounds like such a fun person to hang out, I desperately wish I could count myself among his group of friends in Paris...." Read more

"...the panaforte, though very sweet, is utterly, absolutely divine...." Read more

"...chocolate, and vanilla; to modern favorites like cheesecake, or toasted coconut [see photos]; to some unconventional flavors and combinations like..." Read more

116 customers mention "Knowledge"112 positive4 negative

Customers find the book provides useful information and practical advice for making ice cream. They appreciate the thorough introductions and background on ingredients and techniques. The book covers all the essential recipes and provides ideas for improving basic ones.

"...He goes into detail about the proper tools, equipment and step-by-step methods (including how to prevent curdled custard!!)...." Read more

"...Vanilla yogurt is surprisingly fast and easy, and all too refreshing as is the lemon. The Lemon! OMG!..." Read more

"...So it made sense for me to go to the source. This book is wonderfully instructive...." Read more

"...This book is my first by Lebowitz. His writing is education but draws you in...." Read more

56 customers mention "Writing style"53 positive3 negative

Customers find the writing style clear and concise. They appreciate the author's attention to detail and vignettes before each recipe. The book is organized well and easy to read from cover to cover.

"...He's a quippy writer and I didn't find any fluff, just straight forward, interesting and educational content...." Read more

"...Beautifully illustrated and very well written. You won't regret it. Get them before they become so rare you can't afford them!" Read more

"...The book is well written and instructions are easy to follow...." Read more

"...The introductions to each recipe are well-written and personal. This book is my first by Lebowitz. His writing is education but draws you in...." Read more

41 customers mention "Value for money"36 positive5 negative

Customers find the book provides good value for money. They say it's easy to use, affordable, and useful. Many mention that the frozen yogurt recipes are delicious and worth the effort.

"...For me this book is worth it for just that recipe. It is soooooo goood!..." Read more

"...It is well worth the effort to use the best indredients you can find/afford (chocolate, vanilla beans...)...." Read more

"...The recipes are solid and worth it." Read more

"...maker, there are many varieties that work well, are easy to use, and affordable...." Read more

38 customers mention "Ingredients"35 positive3 negative

Customers appreciate the simple, fresh ingredients and ratios in the book. They find the recipes easy to follow and appreciate the explanation of each ingredient's purpose. The base recipes include milk, heavy cream, egg, sugar, and salt. The book explains when to use high-quality ingredients that make a difference. There are no artificial additives or weird ingredients. Customers also mention that the frozen yogurt recipes made with fresh fruit are truly delicious.

"Nice to eat an ice cream with no added additives...." Read more

"...The recipes are straight forward with simple ingredients creating the most satisfying dessert...." Read more

"...(sauces, toffees, home-made marshmallows!..." Read more

"...Each recipe is accompanied by a short anecdote or interesting fact about the ingredients included...." Read more

38 customers mention "Variety"38 positive0 negative

Customers find the book offers a wide variety of recipes, including unique combinations and fresh ingredients. They appreciate the variety for different palates and experience levels. The book provides tips for different combinations or mix-ins, making it easy to customize the flavors.

"...He covers a variety of homemade topping/sauces/accompaniments, mix-ins, and methods of presentations..." Read more

"...He offers tips for different combinations or mix ins, and with that, the only real limit is your imagination." Read more

"...He has chapters on sauces, toppings, mix-ins, and a variety of baked goods for creating outstanding ice cream desserts...." Read more

"...All things considered, I really think this is a great book with plenty of variety to keep me happily churning out treats for my family & friends for..." Read more

35 customers mention "Effectiveness"26 positive9 negative

Customers find the book's techniques, tips, and advice helpful. They say the recipes work well, taste better than store-bought options, and are simple to follow. Overall, readers find the book useful and praise its effectiveness.

"...started with this book because the recipes are simple and they taste WAY better than the ones you buy from groceries...." Read more

"...The recipe seemed almost too simple, but the results were so amazing. I made it twice in as many days...." Read more

"...It was a pain, but the real issue is that the finished product doesn’t work...." Read more

"...afraid to make a custard, and David made it easy - it turned out perfect the first time...." Read more

If You Love Ice Cream, And Love Making Ice Cream, Then Get This Book
5 out of 5 stars
If You Love Ice Cream, And Love Making Ice Cream, Then Get This Book
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 budgetBuy 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.
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Top reviews from the United States

  • Reviewed in the United States on September 10, 2013
    This past spring/summer I got on a crazy canning kick--jams, peaches, sauces, etc. We live near one of the best ice cream shops in Los Angeles (don't worry, I'm getting to the point) where they serve "homemade" ice cream like "Guinness" ice cream, salted caramel, Rose Petal, lavender honey--ice creams made with real mint, rose petals, etc. So, back to being on a homemade everything kick, I decided it would be fun to get an ice cream maker for our anniversary so we could make homemade ice cream like our favorite local shop (and seriously, save $$ considering how much we spent there this summer). My first attempt was Lavender Honey Vanilla Bean ice cream (yes, I dove right in). Unfortunately, while the recipe had great ingredients, it didn't give me proper directions on making a custard, so, you guessed it, my custard curdled (which i didn't realize) and my ice cream turned out lumpy. It tasted good but the texture was so weird and unfortunately I just couldn't get past the weird texture to truly enjoy the flavor.

    Then I came across David's blog and his Chocolate Mint Ice Cream recipe which then led me to his book, The Perfect Scoop, and I felt like I hit gold. I was in heaven leafing through the book with my daughter drooling next to me over the beautiful photos. So far, every recipe I've tried has turned out fabulously. He goes into detail about the proper tools, equipment and step-by-step methods (including how to prevent curdled custard!!). I've made Chocolate Mint (his book only has Mint, but all you need to do is add the chocolate during the churning process) and Holy Cow!!! the best mint ice cream I've ever tasted and I'm a true mint chip connoisseur! Next came Lavender Honey (and I added Vanilla Bean just because) and oh my yumm-o! Pure decadence. Following was salted caramel. OK, this recipe isn't in his book, it's on his blog, but again, he gives step-by-steps to making caramel (which is in the book) and it's so darn easy and I nearly wanted to faint after eating the ice cream. He even has a Guinness recipe (you know what's next for me!).

    The book covers various inspirations surrounding the colder desserts: ice creams, sorbets and granitas. From the simplest chocolate or vanilla ice cream (with and without custard base) to complex, more labor-intensive combinations. He covers a variety of homemade topping/sauces/accompaniments, mix-ins, and methods of presentations (ex: ice cream cookies, truffles, sugar cups, etc.)--assuming you can keep yourself from eating them before you add the ice cream. I really enjoyed his little anecdotes before each recipe, usually detailing where the recipe came from or how it was inspired. He's a quippy writer and I didn't find any fluff, just straight forward, interesting and educational content.

    I can't wait to try every single one of the ice creams and although I'm not a huge sorbet or granites lover, the flavors he puts together will tempt me for something a bit healthier. This is a great book and you will definitely not be disappointed with the results. Seriously, you will impress your guests with these homemade ice desserts. While making ice cream isn't as easy as dumping ingredients into a machine (unless you have $1000) David's directions are so clear and concise that it feels almost effortless. Oh, and check out his blog for even more inspiration. And I promise, he's not paying me to write this, he doesn't need to.
    40 people found this helpful
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  • Reviewed in the United States on September 16, 2019
    I LOVE this cookbook so much. I have owned the original edition for about 12 years, and it was how I originally discovered David Lebovitz’s blog and other cookbooks. I love it so much that I used it a primary text for my thesis in graduate school, which I wrote about cookbooks and autobiography. I’ve also used it extensively, and have made more recipes than I can count (a few favorites include chocolate sorbet, which my 8 year old daughter made by herself, mango sorbet, cherry almond with stracciatella, mint chocolate chip, and gianduja gelato). I found David Lebovitz’s explanations and directions in the beginning to be perfect for a beginner, and he has enough interesting recipes to keep you busy and interested well after you stop being a beginner. This really is the only ice cream cookbook you’ll ever need.

    I bought the new edition because I was pretty curious about what new recipes might be included, because I enjoy reading his writing (the reason I used it in my thesis), and because my first edition is well-worn and it’s not a bad idea to have a backup copy of a favorite cookbook. I also couldn’t find any list of what the new recipes were, so I thought I’d provide that here so that any first edition owners can decide if they want to add this revised edition to their library. There aren’t many changes. New recipes include the following:
    • Butterscotch with peanut butter, chocolate, and pretzel brittle ice cream
    • Candied bacon and bourbon ice cream
    • Caramel “crack” ice cream
    • S’mores ice cream
    • Caramel corn ice cream
    • Labneh ice cream with pistachio-sesame brittle
    • Raspberry froze
    • Cucumber gin sorbet
    • Spritz sorbet
    • Kir granite
    • Frozen gimlets
    • Negroni slush
    • Chocolate shell (I could have sworn this was in the first edition but couldn’t find it while cross-referencing)
    • Hot honey.
    Recipes that didn’t make the revised edition include the following:
    • Green pea ice cream
    • Parsley ice cream
    • Black pepper ice cream
    • Saffron ice cream
    • Rice ice cream
    • Papaya lime sorbet
    • Champagne cassis granite
    One thing that bothers me about the new edition is that they could have done the page layout better. For instance, more than once, there will be a recipe that you must turn the page to finish. This is most annoying when there is a short recipe on the same page as the longer one, but also annoying when it could easily have been fixed by moving recipes and/or pictures around so that the recipe finished on a facing page instead of on the following page. It seems like they were trying to be a bit more judicious with the pages than they needed to be. I also wish he had updated more of the recipe headnotes, which I really enjoy reading. David Lebovitz sounds like such a fun person to hang out, I desperately wish I could count myself among his group of friends in Paris. More stories would have been welcome for me. For the most part, they’re copied exactly from the first edition.

    In any case, I hope this list of recipe inclusions helps you if you’re on the fence about whether to add an additional edition to your collection. And please excuse me if it’s not exhaustive, I tried. If you don’t yet have a copy of this ice cream book, I highly recommend it! You’ll learn all the basics and get some fun and interesting recipes. He offers tips for different combinations or mix ins, and with that, the only real limit is your imagination.
    196 people found this helpful
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  • Reviewed in the United States on February 9, 2025
    Great beginner book and must have for any ice cream enthusiast.
  • Reviewed in the United States on January 3, 2025
    I was trying to find some good recipes for homemade ice cream and this book offered some of the best ones!
    One person found this helpful
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Top reviews from other countries

Translate all reviews to English
  • carolina
    5.0 out of 5 stars Melhor livro de receitas de sorvete
    Reviewed in Brazil on January 8, 2022
    O autor se preocupa tem explicar fundamentos básicos pra quem está iniciando na fabricacao de sorvetes caseiros . Me aventurei em experimentar grande parte das receitas e todas que fiz ficaram incríveis. Cada receita além de ser bem explicada na introdução o autor conta um pequeno conto sobre o sorvete e sua experiência de vida!
  • Lucy L.
    5.0 out of 5 stars Delicious - instant professional ice cream connoisseur
    Reviewed in the United Kingdom on December 5, 2023
    I’ve had this book (and the ice cream maker) for a total of 10 days which I bought on a whim during Black Friday - I love ice cream but have never made it before. So far I have made:

    Chocolate ice cream (so good I made it twice)
    Green tea ice cream
    Roasted banana
    Toasted coconut
    Raspberry sherbet
    Raspberry and champagne sorbet
    Pineapple and champagne sorbet
    Blackberry sorbet
    Chewy chocolate brownies

    I’m obsessed! All of them have come out to be beautiful. The chocolate is the family favourite despite only 1 of 4 liking chocolate ice cream. All of them require a little cooking or blending and a chill in the fridge before putting in the ice cream maker but were easy to do (the pictures helped a lot).

    We don’t have enough freezer space or I would have made more already. I don’t think you need any other ice cream recipe book than this one as it has such a large variety to choose from - vanilla to avocado ice cream.
  • Christian Torring
    5.0 out of 5 stars This book will tell you nothing about modern gelato using stabilizers and dextrose.
    Reviewed in Germany on January 15, 2023
    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.
  • simona b
    5.0 out of 5 stars La bibbia del gelato
    Reviewed in Italy on July 30, 2022
    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.
  • shubha
    5.0 out of 5 stars Ice cream lovers, this is your book
    Reviewed in India on May 30, 2021
    While researching for few ice cream online And also making two of them ( toasted coconut and roasted banana , both of which were super delicious and creamy ) realised most of the recipes were an adaptation from This author . So as well as get his book of ice cream recipes and am not one bit disappointed. A perfect gift to anyone who loves ice cream and would try making their own .
    Also I don’t own an ice cream maker , freeze the made stuff in low cooling temps does the job of serving soft creamy ice cream . No ice cream maker shouldn’t deter you from getting this book