A blog by the staff of the Thomas Ford Memorial Library
This is the perfect time of year to think about making ice cream and its close kin. Heather has found a great book for us.
What kind of cookbook is The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments?
As the title indicates, David Lebovitz’s book is all about frozen treats. I picked this up during our recent heat wave and was pleasantly surprised by both the variety of flavors and the simplicity of the recipes.
What makes this cookbook fun to use?
Aside from the simple fact that it’s hard to make ice cream anything but fun, Lebovitz, a well traveled food blogger and cooking instructor, prefaces most recipes with brief anecdotes that tell how he came up with the recipe or where he was when he first tasted the ingredients. This makes each recipe a story in itself – all with a sweet finish!
What is special about this cookbook?
I’ve used several ice cream cookbooks with recipes that are so heavy, so far beyond decadent, that I end up wishing I had a spatula to scrape the layer of fat off the roof of my mouth after the first spoonful. The recipes in The Perfect Scoop strike a nice balance between a pleasant richness without overdoing it. Much of this is achieved by interesting flavor combinations, so the unique taste can be the highlight, not the cream itself. The sorbet chapter was lovely – I hadn’t realized sorbet could be so much more than a frozen fruit puree! Adding small amounts of unique flavors contributed so much.
What recipes from this cookbook should I make?
For chocolate lovers, don’t miss the Aztec Hot Chocolate Ice Cream. With Dutch Process cocoa and bittersweet chocolate, it’s a deep, dark chocolate flavor, and the cinnamon and spice make surprising and memorable additions. On the lighter side is the Cantaloupe Sorbet, where a slight drizzle of lime juice and a splash of champagne brighten up the sweetness of this summer treat. – Review by Heather