With an emphasis on intense and sophisticated flavors and a bountiful helping of the author s expert techniques, this collection of frozen treats ranges from classic (Chocolate Sorbet) to comforting (Tin Roof Ice Cream), contemporary (Mojito Granita) to cutting edge (Pear-Pecorino Ice Cream), and features an arsenal of sauces, toppings, mix-ins, and accompaniments (such as Lemon Caramel Sauce, Peanut Brittle, and Profiteroles) capable of turning simple ice cream into perfect scoops of pure delight."
The scoop on summer's favorite scoops
David Lebovitz's The Perfect Scoop, the biggest in size and length, sticks to recipes for the homemade variety only (though he'd never know if you used any of his 21 "mix-ins" to doctor up a purchased quart). More space is devoted to ice creams in a fabulous variety of flavors than other frozen confections, though they too get their due. Many are based on cooked custardfresh ginger, date, rum, pecan, lavender-honey; some are whipped up in the blender quite quicklyoh-so-sophisticated prune Armagnac or tiramisu. David has great ideas for sauces and toppings, cookies for sandwiches and serving cups, along with good header notes and detailed directions.