The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments

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.

I bought this book at the same as Lola's one (also available on Amazon). I've been told by a number of people that Lola's is the best ice cream book on the market. Having gone through them both, I beg to differ....! Lebowitz' enthusiasm and sense of child-like wonder about ice cream really comes through in this book, whilst I find Lola's a bit cold (pardon the pun) and scientific. Lebowitz has a larger variety of recipes, sometimes giving custard and non-custard varieties of the same one for when you absolutely positively need ice cream as soon as humanly possible. The range and inventiveness of the recipes is also incredible - so far I've done bog standard vanilla (with a berry swirl), roasted banana, butterscotch and pecan and avocado (inspired) and they have all come out brilliantly. There are some properly weird sounding ones (cracked black pepper ice cream anyone?) which just sound so mental that they must be good. Next up - caramelised pear. Whilst I have yet to try the sorbets, sherbets or granitas I have every confidence that they will also be delicious. The book itself is very nicely put together, with hints, tips and serving suggestions available on most recipes. I find this gives me the confidence to muck about a little and put my own spin on things. Although this does mostly involve just adding a shot of bourbon to everything. Mmmmm grown-up ice cream... Oh - I would recommend investing in an ice cream machine too. Makes life so much easier and gives you a much creamier final product with no ice crystals in.

O livro é bem interessante e as receitas são fáceis de executar. Gostei bastante das explicações e dos detalhes. Valeu a pena.

I've been making recipe after recipe from this, and they're all delicious. Nothing too out there or weird, ingredients aren't difficult to obtain. No recipes asking for corn syrup and everything is in metric measurements(!) which is a real breath of fresh air. Once you nail the basic ice cream base it's easy to make just about anything in this! Some of the recipes call for a lot of egg yolks, but I've found I can reduce them down without losing thickness in the custard. If you don't like the 'eggy' flavour in some of the milder recipes, this won't throw out the recipe!

This book will tell you nothing about modern gelato using stabilizers and dextrose, the recipes are great but tradional using eggs and cream a lot. It is very well written and presented though, with good tips and tricks. I have been buying a lot of books on ice cream lately and the one I found by far the most usefull was Italian Artisinal Gelato, but this one is better suited for beginners, and much better written and presented. I would have adored it 20 years ago, but I have moved on and had hoped for more recipes and information on Italian Ice Cream.