Anyone else have a copy of David Lebovitz's new book, The Perfect Scoop? I've been playing with it

T

traca

Well-known member
over the last few days. The recipes are easy, easy, easy.

By popular demand, I'm making the Lemon Buttermilk Sherbert for the second time in 2 days! This recipe quickly went into my permanent file.

Then, yesterday I made his lemon sorbet and we couldn't wait until the stuff froze solid. My friends and I grabbed it out of the freezer, poured a shot of bourbon over it and drank the slush. YUM.

Tonight I just finished making a batch of his avocado ice cream. OH MY...that's the creamiest, smoothest ice cream I've ever made at home.

I'm 3 for 3 with this book and can't wait to try more recipes. I have a feeling this is going to be the summer of...the perfect scoop...or really, more like...the perfect spoon!

 
Thanks for the heads up Traca...

I just ordered this for my husband, an ice cream fanatic. I can't wait to try some of these out. Thanks!

 
Hi Traca. I got it too. So far I've only made the vanilla yogurt, but it was sooo easy & good too!

Am looking forward to trying more. I really like the variety he offers.

 
Traca, I saw it at the library and check it for Mango ice cream (for Meryl). No

luck there, but I did copy out Barbara Trollops
"China Moon" Lemon ice cream. Haven't made it yet though.

What maker do you use that you can crank out ice cream so fast? I have a Donvier and it's not very efficient for multiple applications.

However, my ever-expanding thighs sat me down for a good talking to about NOT getting an electric one.

 
LOL! The ice cream maker I have is on "permanent loan" from a friend of mine...it's a

DeLonghi with a cooling unit built in. So no freezing the bowl overnight...just pour the base in the maker and turn it on.

If I remember right, the DeLonghi costs somewhere around $300. My friend let me borrow his last year...and I keep trying to give it back. He won't take it. Says he knows where it is if he decides to make ice cream again...

The first week I had it, I was so excited...I made 15 different kinds in one week! For a while there, everywhere I showed up, we'd have an impromptu ice cream tasting!

To date, my favorite is the mellon sorbet from Thomas Keller's Bouchon. I landed on a really good chocolate recipe too, but I can't remember what book it came from. That buttermilk recipe of David's is a favorite for sure...it reminds me of ice milk...with much more flavor. And the avocado is really interesting. The texture is amazing. And it combines sour cream and cream as the base. I keep thinking...I wonder if I could play the buttermilk recipe and get it less like ice milk, and more cream (taking a cue from the avocado ice cream and use a mix of sour cream & butter milk) Ha ha! That's the mad scientist in me...

Marilyn, I've heard the Barbara Tropp recipe is really good. I'd love to give that a whirl too. I have her China Moon book and she's got a couple ice cream recipes in there too...

 
Hey Marilyn, thanks for thinking of me! I haven't even tried to make a mango ice cream yet,

because the mangoes have been lousy over here, and the only ones I've found in a can are sliced and sugared. I'll bet you're getting some great FL ones.

 
Here you go...REC: Lemon-Buttermilk Sherbert

1/3 cup water
2/3 cup sugar
1 lemon
2 cups buttermilk
1/4 cup freshly squeezed lemon juice (from about 2 lemons)

In a medium, nonreactive saucepan, mix the water & sugar. Grate the zest of the lemon directly into the sauce pan. Heat, stirring frequently, until the sugar is dissolved. Remove from the heat and let stand until the syrup reaches room temp, then chill throughly in the refrigerator.

Whisk the buttermilk into the syrup, then whisk in the lemon juice. Freeze in your ice cream maker according to your manufacturer's directions.

 
My pleasure! BTW...the avocado ice cream was a hit at the BBQ today....

My chef buddy and I were conspiring. I'm thinking the avocado ice cream would be delish with a garnish of caramelized pepitas with a touch of cayenne. Hmm...

 
I have it, I tried the roasted banana, it's great!

I used the splenda brown sugar mix too.
I am trying a few more for the 4th, will keep you posted. smileys/smile.gif

 
You're welcome, missy. I'm allergic to the poison oak-ish sap, so I'm

careful about mangos now. When I lived in Coral Gables, they were selling 12 for $1. We were eating them with every meal. Took me two visits to the doctor's before I realized the culprit.

Since reading Barbara Kingsolver's book, I've actually been looking at the origination site on my fruits and vegetables. Most of the ones I've seen here in Central Florida seem to come from Central and South America.

 
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