2024 the best homemade ice cream recipe review

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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.

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

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 1.04 x 10.3 inches
Reviewer: Kornchik
Rating: 5.0 out of 5 stars
Title: The Perfect Scoop is the perfect book
Review: 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.

Reviewer: Randy G.
Rating: 5.0 out of 5 stars
Title: Comprehensive and illuminating
Review: When searching online for ice cream recipes, I saw several references to David Lebovitz and his book, The Perfect Scoop. So it made sense for me to go to the source. This book is wonderfully instructive. Besides providing an amazing array of recipes, David explains all the basics of ice cream making - ingredients, their properties, and preparation techniques. He has chapters on sauces, toppings, mix-ins, and a variety of baked goods for creating outstanding ice cream desserts. I would guess that this is the definitive book on ice cream making, and David's writing style also makes it enjoyable to read.

Reviewer: SunnyJim
Rating: 5.0 out of 5 stars
Title: Packed with recipes for Lello 4080, baby!
Review: This is my 4th ice cream cookbook. Had I started with this one I would not have needed the other 3. Recipes a plenty. We LOVE Sorbets! Peace out.

Reviewer: California
Rating: 5.0 out of 5 stars
Title: Great book
Review: Easy to understand and easy on the eyes with so many beautiful photos of ice cream.The main things I learned: sorbet is just fruit + sugar; ice cream is sugar plus dairy (milk, heavy cream or sour cream) and frozen custard is ice cream ingredients plus 4-6 egg yolks. Sharing my creations, I also learned that everyone has VERY different tastes. I love me some custard but others prefer the sweet fruitiness of sorbet.I’ve been experimenting and have made 5 recipes. My two favorite I totally improvised as they were not in the book: orange creamsicle frozen custard and cherry vanilla frozen custard with a slice of Whole Foods cherry pie blended in. So I guess the book is great because it also gave me enough insight on how to do the basics so that I can experiment and do my own thing. The recipes I would say are traditional flavors and some have a modern twist. Nothing really weird.Love it! BTW, I use a modern ice cream maker with built in compressor.

Reviewer: Emma
Rating: 4.0 out of 5 stars
Title: OMG!!!!
Review: I've been making ice cream at home for years with my go-to book being Lenotre on Ice Cream. Lenotre is fabulous on the basics but I wanted something more versatile without being gimmicky. After reading reviews for what seemed like every ice cream cookbook out there, I finally selected on this one for several reasons. First, it seemed to have the European sensibility and sophisticated flavors I was looking for. By that I mean, it doesn't have the bizarre medley of 31-flavors that seem to characterize most ice cream books (ooey, gooey chocolate????, maple & bacon !!! . . .), but instead had twists on mainstays along with recipes for those unique and hard-to-find flavors that only seem available in a gelateria down some alley off a back-street in Florence (you know the one) . . .This cookbook had all that but . . .There have been hits and misses. First, the misses. The white chocolate was dense and rich with enough butterfat to stick to the roof of my mouth (which is what I wanted), but after a spoonful or so, it was so sweet I could not bear to eat the rest-- and not merely the single scoop in the bowl (and that's saying a lot). To the milk chocolate recipe I impulsively added about half-a-teaspoon of ground espresso beans and can honestly say that the first tasting struck me as a little bit of heaven but after a few spoonfuls it too turned nauseatingly sweet. I made a second batch, this time adding cocoa nibs which hand a nice crunch but added a bitter aftertaste and grittiness, and did nothing to temper the sugary sweetness. The dried apricot w pistachio seemed bland and the pistachios distracting, while a second batch made without the nuts was overwhelmingly yucky, baby-food-like apricot .So let's talk about what worked. The vanilla was and is fabulous and the stracciatella (essentially italian chocolate chip) is even more fabulous. The Vietnamese coffee is perfect for breakfast (notice I didn't say with breakfast), the panaforte, though very sweet, is utterly, absolutely divine. The almond with cherries is pretty marvelous, the oatmeal cookie is to die for (though diabetic-coma inducing), the rice gelato (rechristened orange risotto) is amazing, but the creme fraiche (oh my, let me count the ways) is incredible. Surely, if heaven had a taste, this would be it (who would have thought)?Vanilla yogurt is surprisingly fast and easy, and all too refreshing as is the lemon. The Lemon! OMG!And on a whim I made the sugared almonds--surprisingly easy, fast and terrific and unfortunately, gobble-worthy.The bottom line, at least some of the recipes seem oriented towards an American palate meaning they're altogether too sugary, but there's enough drool-worthy recipes (and I'm still working my way through the book) that it's a definite keeper.Now, off to the treadmill!

Reviewer: carolina
Rating: 5.0 out of 5 stars
Title:
Review: 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!

Reviewer: Amazon Kunde
Rating: 5.0 out of 5 stars
Title:
Review: Lovely ice cream recipes!

Reviewer: Lucy L.
Rating: 5.0 out of 5 stars
Title:
Review: 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 creamRoasted bananaToasted coconutRaspberry sherbetRaspberry and champagne sorbetPineapple and champagne sorbetBlackberry sorbetChewy chocolate browniesI’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.

Reviewer: simona b
Rating: 5.0 out of 5 stars
Title:
Review: 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.

Reviewer: Iñaki Ramirez
Rating: 5.0 out of 5 stars
Title:
Review: De momento, he probado tres recetas y han quedado muy, muy bien. Estoy seguro de que las demás serán igual de buenas. Tiene un montón de recetas para helados, granizados, “granitas” y acompañamientos para los helados. Es super completo. Hay para todos los gustos, incluyendo bastantes con un toque de alcohol. Los comentarios y anécdotas que acompañan a la receta, están escritos con gran sentido del humor. Las fotografías son preciosas. Muy contento con el libro, que es de gran calidad. Está en inglés, pero a mi me vale (si hay alguna duda, google translator hace maravillas). Las cantidades vienen también en gramos y mililitros, así que eso no es problema.