Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

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Ten Speed Press

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Ripe seasonal fruits. Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate. Every luscious flavor is grist for the chill in David Lebovitz's ecstatic guide to the pleasures of homemade ice creams, sorbets, granitas, and more. With an emphasis on intense and sophisticated flavors, an international flair, and a bountiful helping of seasoned technique, this collection of frozen treats ranges from classic and comforting (Chocolate Sorbet) to contemporary and cutting edge (Mojito Granita). Spilling over with scrumptious sauces, crunchy toppings, and surprising mix-ins, THE PERFECT SCOOP transforms simple ice cream into a knockout dessert.


David Lebovitz
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illustrated edition
Ten Speed Press
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Ten Speed Press
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Ten Speed Press
Ten Speed Press
Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
Notes: Brand New from Publisher. No Remainder Mark.
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Lara Hata
Ten Speed Press

Latest reviews

I fell asleep while beginning to review this delightful book after my back had spasmed and I was instructed to be horizontal for a few days.  Evidently, my stepdaughter removed the book from my chest, on which it had landed at start of slumber, and took a peek.  Upon my awakening, this fifteen year old was standing over me, eyes sparkling with an enthusiasm I had not seen in quite a while.

"Can we make THIS one? She appealed, while pointing to the picture opposite the Tin Roof Ice Cream recipe.

"Absolutely!" I replied. As we went through the ingredients necessary, and made a shopping list, she asked me how the ice cream got its name. I pointed to the top paragraph of the recipe.

"Do you know how tin roof ice cream got its name?" the author asks. "Neither do I. Nor does anyone, it seems. I've tried to find out, but have always come up empty-handed. I do know that it's one of my favorite ice cream combinations, and I guess I need to be content with that."
Despite the past wonderful experiences at Chez Panis that I have had (where David worked for twelve years), I tried to begin the book with an objective front.  However, after the first few anecdotes, and Pavlovian response generating recipes, I gave up objectivity and turned it over to a subjective read of an ice cream novel.  "Permission to gush away," I said to myself - and I did just that. 

David has a remarkable way of making us feel comfortable with his recipes.  Even for the complete novice, there is no hint of intimidation, for he nips it in the bud with page references for directions and variation suggestions.  It is not easy to teach via written word, especially with the broad and eclectic audience that purchases books on frozen deserts.  In addition, let's face it, ice cream in general can be quite intimidating to make. But, from the Basics about ingredients and technique to Passion Fruit Ice Cream, Chewy-Dense Brownies, Cràªpes, and Cajeta, David holds your hand with a smile.  Oh, and by the way, David now lives in Paris and gives culinary tours of the city.  How jealous am I?!
To the team:
David… luscious…. bravo.  Thank you.  Enough said.
Lara et al…. sensual photography… clean images and placement.  Nothing flat there.
Nancy… spotless and balanced jacket design.

Overall, fantastic editing and user friendly layout.
My vote?  Another staple added to my shelf.  As was Kafka's "Roasting," and Julia's "The Way to Cook," among many other kitchen bibles, this book is a demystificator, a code breaker, an "ahaaaaa!"  Every generation needs one.

My favorite?  I cannot pick one from the diverse collection.  The Mojito Granita struck my fancy though: "There's a good reason mojitos have become all the rage," David says.  "Made with rum and lots of fresh mint and lime juice, this lively Cuban cocktail practically begs to be made into a terrific granite.  To make it more adult, drizzle a bit of extra rum over each serving and garnish with fresh mint sprigs."

Mojito Granita Recipe


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