The Perfect Scoop Cookbook Review

The Perfect Scoop Cookbook by David Lebovitz

In this week's cookbook review, we decided to bring a book ideal for summertime - The Perfect Scoop cookbook.

The Perfect Scoop is 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.

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A Book That Changed the World of Homemade Ice Cream

Packed with over two hundred recipes for homemade ice creams, sorbets, gelatos, and more, The Perfect Scoop is one of the most popular ice cream books of all time.

Whether you're craving a classic Vanilla Ice Cream or want to push the boundaries with a scoop of something contemporary, there's a recipe here for you; from fresh mint, chocolate, and coffee ice creams to lavender-honey topped with granola, 'mores slathered in fudge ripple, and labneh sprinkled with pistachio-sesame brittle.

Emphasizing traditional and sophisticated flavors alongside a bountiful helping of personality and proven technique, The Perfect Scoop cookbook helps you choose the best ingredients, master the custard base, add creative mix-ins, and make delicious serving vessels such as brownies, cookies, profiteroles, and crêpes.

Featuring an indulgent range of gooey sauces, crunchy toppings, and David's favorite mix-ins, this comprehensive collection turns simple ice cream into perfect scoops of pure delight.

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A Lot of Recipes and Science

In The Perfect Scoop, you'll find a vast diversity of frozen desserts. As we already mentioned, ice creams, sorbets, and gelatos are just some of the categories of desserts you'll have in this book.

Besides all the classic recipes just as Vanilla Ice Cream, and‍ ‍David's frozen favorites such as S'mores Ice Cream, in this book, you'll also find 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.

Although we are talking about frozen desserts, the recipes in The Perfect Scoop are reasonably easy to make, even for less experienced home cooks. Of course, if you are not used to making ice cream at home, we encourage you to start with the basics, but as you get used, don't be afraid to challenge yourself with more complex recipes. All the recipes have straightforward and easy-to-follow instructions and have the ingredients listed in volume and weight.

For the science guys and ice cream nerds, David got you covered because, before diving into the recipes, he dedicated the first pages of The Perfect Scoop cookbook to explaining the whats, the whys, and the hows of the ice cream world. In these pages, you'll learn what kind of ice cream machine you should buy, why gelatin makes sorbets smooth, and why weight instead of volume.

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Final Thoughts

This revised edition of The Perfect Scoop is just as brilliant as the book that has revolutionized the Ice Cream industry. Consider by many, one of the best ice cream books ever written, The Perfect Scoop, is the ideal companion book for pros and home cooks who want to know more about the world of frozen desserts.