No ImageDavid Lebovitz – The Perfect Scoop

  1. Amie

    Hi Elise, Do you know why the mango sorbet recipe calls for sugar and water instead of sugar syrup? I assume it’s because it’s one less step since you throw everything in the blender, but how do the sugar granules melt that way? Wouldn’t that make for grainy sorbet?

    Show Replies (1)
  2. Gourmet Peasant

    I got my ice cream maker a month and a half ago and have been churning away ever since. The recipes in this book are superior to any others I have tried – and in this short amount of time I have tried a lot of recipes. The vanilla is perfect, the coffee…OMG, and the Lemon Speculoos is entirely too dangerous to keep in the house. Lets just say I am going to have to greatly increase my exercise in order to get through all these recipes :)

  3. Claire

    I love ice cream, I love David Lebovitz and I love Paris. A new ice cream maker and this book are on my must buy list. The last, alas, will have to wait, so thank you for including the cute video! I hope he’s included a recipe for mango ice cream as literally hundreds are about to start falling off my tree.

  4. Judy

    I am sitting here waiting not so patiently for the UPS guy to deliver Davids book. Now after reading your post, I am not so patiently is changing to chopping at the bit waiting for the UPS guy which is usually here by 10:00 and I have 3 minutes to go….I’m definitely trying a recipe this weekend for Easter dessert.

  5. bean

    I got my copy yesterday. His recipes always turn out wonderfully. I got an ice cream maker last year and had a really hard time finding good recipes for ice cream. Looking forward to working my way through this book. The Passionfruit ice cream is first on my list!!

View More