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

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

David Lebovitz


Ripe seasonal end result. aromatic vanilla, toasted nuts, and spices. Heavy cream and shiny liqueurs. Chocolate, chocolate, and extra chocolate. each luscious taste that you can imagine is grist for the coolness in The excellent Scoop, pastry chef David Lebovitz’s attractive advisor to the pleasures of selfmade ice lotions, sorbets, granitas, and extra.

With an emphasis on extreme and complicated flavors and a bountiful supporting of the author’s professional recommendations, this choice of frozen treats levels from vintage (Chocolate Sorbet) to comforting (Tin Roof Ice Cream), modern (Mojito Granita) to leading edge (Pear-Pecorino Ice Cream), and contours an arsenal of sauces, toppings, mix-ins, and accompaniments (such as Lemon Caramel Sauce, Peanut Brittle, and Profiteroles) in a position to turning uncomplicated ice cream into excellent scoops of natural delight.

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