Every kitchen needs an ice cream reference. This is the one you want. If you want to cook classic flavors or new inspirations, this book has everything.
I thoroughly enjoy making ice creams, granitas and sorbets at home. Living in San Diego, I find myself preparing frozen treats year round. Almost everything I know about ice cream making comes from this book. I've referenced The Perfect Scoop many, many times over the past few years.
While I only have one recipe documented (Watermelon Sorbet), traces of David's techniques and methods can be found in many of my other dessert endevours. If you are looking to dive into the world of ice cream making, this is the book for you.
I love this book. The stories are wonderful and the photos are beautiful. There is a recipe for frozen dessert for every fruit I can think of. If I have extra mint, I can look in this book to make fresh mint ice cream. Extra berries can be used for sorbet or sherbert or granitas. There is a recipe for everything. The first section about how to make ice cream and ice cream ingredients is very helpful
My favorite feature in this book is the "Perfect Pairing" ideas concluding each recipe that suggest mix-ins, sauces (recipes included) or serving certain flavors together to make these desserts even more spectacular.
This is truly the one ice cream cookbook to own!
OK, Wayne B, on the strength of your endorsement here (and an uninspiring batch of homeade vanilla in my freezer), I'm buying this one now. Summer 2010's project is shoring up my ice cream-making skills.
This is definitely the book you want to have in your possession if you want to undertake an ice cream journey. From the primer at the beginning, to the pairings, and the Mix-ins offered at the end, you can't go wrong. The book contains the perfect balance of the classics along side more experimental flavors. You won't go wrong with either.
This is the second time I've begun a review of a dessert recipe book with a disclaimer to the effect that I'm not big on pudding - but David Lebovitz could change that. I love his books - this one and the Ripe for Dessert one - and the combination of the two holds a lot of promise for some truly spectacular evenings round the table. As Wayne says, it has everything - and lots more besides. Things I'd only read about in restaurant reviews - goats cheese ice cream, pear pecorino ice cream and roquefort honey - feature amongst the unusual (and yet to be tried - though definitely on the agenda), while the pear caramel ice cream accompanying a poached pear (Kate Zuckerman's Chanterelle cookbook) disappeared faster than it will take me to get to the end of this sentence.
I've tried looking up the index for almost every ingredient (fruit, nut, coffee, chocolate, spice) I can think of - and lo and behold, there's an ice cream for everything. Get it, seriously!