Take One Cone, Fill With Ice Cream

Take One Cone, Fill With Ice Cream


Take One Cone, Fill With Ice Cream

When it comes to making ice cream, there are a few essential ingredients. Cream. Sugar. Flavoring. And a good recipe.

If you are looking for a really nice cookbook that is all about ice cream (including sorbets, granitas, toppings, mix-ins, and even edible vessels), consider Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz.

Lebovitz trained as a pastry chef in France and Belgium, and is able to convert his knowledge into easy-to-follow recipes. He mixes in stories in a breezy, self-deprecating style that makes even the non-cooks feel comfortable following his instructions. Check out his story about the Chartreuse Ice Cream he found in the French Alps, or go ahead and just make the Tiramisu Ice Cream that is the favorite of his neighbor in Paris.

The book gives tips on machines to use, how to select ingredients and how to prepare them for the ice cream (for example, toasting the nuts). There is even a recipe for homemade marshmallows to then fold into the ice cream.

Nice photography by Lara Hata completes the experience . . . I take that back. The true completion of the experience is when you’ve made every recipe and enjoyed them with friends!

To see sample recipes from this cookbook, click on the titles below.

Peppermint Patties

Nectorine Sorbet

Tin Roof Ice Cream



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