---
product_id: 60921904
title: "The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments[A Cookbook]"
price: "B/.56"
currency: PAB
in_stock: true
reviews_count: 13
url: https://www.desertcart.com.pa/products/60921904-the-perfect-scoop-revised-and-updated-200-recipes-for-ice
store_origin: PA
region: Panama
---

# The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments[A Cookbook]

**Price:** B/.56
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## Quick Answers

- **What is this?** The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments[A Cookbook]
- **How much does it cost?** B/.56 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.com.pa](https://www.desertcart.com.pa/products/60921904-the-perfect-scoop-revised-and-updated-200-recipes-for-ice)

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## Description

A revised and updated edition of the best-selling ice cream book, featuring a dozen new recipes, a fresh design, and all-new photography. This comprehensive collection of homemade ice creams, sorbets, gelatos, granitas, and accompaniments from New York Times best-selling cookbook author and blogger David Lebovitz emphasizes classic and sophisticated flavors alongside a bountiful helping of personality and proven technique. David's frozen favorites range from classic (Chocolate-Peanut Butter) to comforting (S'mores Ice Cream) and contemporary (Lavender-Honey) to cutting-edge (Labneh Ice Cream with Pistachio-Sesame Brittle). Also appearing is a brand new selection of frozen cocktails, including a Negroni Slush and Spritz Sorbet, and an indulgent series of sauces, toppings, and mix-ins to turn a simple treat into a perfect scoop of delight.

Review: The Perfect Scoop is the perfect book - This past spring/summer I got on a crazy canning kick--jams, peaches, sauces, etc. We live near one of the best ice cream shops in Los Angeles (don't worry, I'm getting to the point) where they serve "homemade" ice cream like "Guinness" ice cream, salted caramel, Rose Petal, lavender honey--ice creams made with real mint, rose petals, etc. So, back to being on a homemade everything kick, I decided it would be fun to get an ice cream maker for our anniversary so we could make homemade ice cream like our favorite local shop (and seriously, save $$ considering how much we spent there this summer). My first attempt was Lavender Honey Vanilla Bean ice cream (yes, I dove right in). Unfortunately, while the recipe had great ingredients, it didn't give me proper directions on making a custard, so, you guessed it, my custard curdled (which i didn't realize) and my ice cream turned out lumpy. It tasted good but the texture was so weird and unfortunately I just couldn't get past the weird texture to truly enjoy the flavor. Then I came across David's blog and his Chocolate Mint Ice Cream recipe which then led me to his book, The Perfect Scoop, and I felt like I hit gold. I was in heaven leafing through the book with my daughter drooling next to me over the beautiful photos. So far, every recipe I've tried has turned out fabulously. He goes into detail about the proper tools, equipment and step-by-step methods (including how to prevent curdled custard!!). I've made Chocolate Mint (his book only has Mint, but all you need to do is add the chocolate during the churning process) and Holy Cow!!! the best mint ice cream I've ever tasted and I'm a true mint chip connoisseur! Next came Lavender Honey (and I added Vanilla Bean just because) and oh my yumm-o! Pure decadence. Following was salted caramel. OK, this recipe isn't in his book, it's on his blog, but again, he gives step-by-steps to making caramel (which is in the book) and it's so darn easy and I nearly wanted to faint after eating the ice cream. He even has a Guinness recipe (you know what's next for me!). The book covers various inspirations surrounding the colder desserts: ice creams, sorbets and granitas. From the simplest chocolate or vanilla ice cream (with and without custard base) to complex, more labor-intensive combinations. He covers a variety of homemade topping/sauces/accompaniments, mix-ins, and methods of presentations (ex: ice cream cookies, truffles, sugar cups, etc.)--assuming you can keep yourself from eating them before you add the ice cream. I really enjoyed his little anecdotes before each recipe, usually detailing where the recipe came from or how it was inspired. He's a quippy writer and I didn't find any fluff, just straight forward, interesting and educational content. I can't wait to try every single one of the ice creams and although I'm not a huge sorbet or granites lover, the flavors he puts together will tempt me for something a bit healthier. This is a great book and you will definitely not be disappointed with the results. Seriously, you will impress your guests with these homemade ice desserts. While making ice cream isn't as easy as dumping ingredients into a machine (unless you have $1000) David's directions are so clear and concise that it feels almost effortless. Oh, and check out his blog for even more inspiration. And I promise, he's not paying me to write this, he doesn't need to.
Review: The only ice cream cookbook you need! - I LOVE this cookbook so much. I have owned the original edition for about 12 years, and it was how I originally discovered David Lebovitz’s blog and other cookbooks. I love it so much that I used it a primary text for my thesis in graduate school, which I wrote about cookbooks and autobiography. I’ve also used it extensively, and have made more recipes than I can count (a few favorites include chocolate sorbet, which my 8 year old daughter made by herself, mango sorbet, cherry almond with stracciatella, mint chocolate chip, and gianduja gelato). I found David Lebovitz’s explanations and directions in the beginning to be perfect for a beginner, and he has enough interesting recipes to keep you busy and interested well after you stop being a beginner. This really is the only ice cream cookbook you’ll ever need. I bought the new edition because I was pretty curious about what new recipes might be included, because I enjoy reading his writing (the reason I used it in my thesis), and because my first edition is well-worn and it’s not a bad idea to have a backup copy of a favorite cookbook. I also couldn’t find any list of what the new recipes were, so I thought I’d provide that here so that any first edition owners can decide if they want to add this revised edition to their library. There aren’t many changes. New recipes include the following: • Butterscotch with peanut butter, chocolate, and pretzel brittle ice cream • Candied bacon and bourbon ice cream • Caramel “crack” ice cream • S’mores ice cream • Caramel corn ice cream • Labneh ice cream with pistachio-sesame brittle • Raspberry froze • Cucumber gin sorbet • Spritz sorbet • Kir granite • Frozen gimlets • Negroni slush • Chocolate shell (I could have sworn this was in the first edition but couldn’t find it while cross-referencing) • Hot honey. Recipes that didn’t make the revised edition include the following: • Green pea ice cream • Parsley ice cream • Black pepper ice cream • Saffron ice cream • Rice ice cream • Papaya lime sorbet • Champagne cassis granite One thing that bothers me about the new edition is that they could have done the page layout better. For instance, more than once, there will be a recipe that you must turn the page to finish. This is most annoying when there is a short recipe on the same page as the longer one, but also annoying when it could easily have been fixed by moving recipes and/or pictures around so that the recipe finished on a facing page instead of on the following page. It seems like they were trying to be a bit more judicious with the pages than they needed to be. I also wish he had updated more of the recipe headnotes, which I really enjoy reading. David Lebovitz sounds like such a fun person to hang out, I desperately wish I could count myself among his group of friends in Paris. More stories would have been welcome for me. For the most part, they’re copied exactly from the first edition. In any case, I hope this list of recipe inclusions helps you if you’re on the fence about whether to add an additional edition to your collection. And please excuse me if it’s not exhaustive, I tried. If you don’t yet have a copy of this ice cream book, I highly recommend it! You’ll learn all the basics and get some fun and interesting recipes. He offers tips for different combinations or mix ins, and with that, the only real limit is your imagination.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #4,267 in Books ( See Top 100 in Books ) #3 in Frozen Dessert Recipes #3 in Cheese & Dairy Cooking |
| Customer Reviews | 4.7 out of 5 stars 2,952 Reviews |

## Images

![The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments[A Cookbook] - Image 1](https://m.media-amazon.com/images/I/81YUAIBiJyL.jpg)

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## Customer Reviews

### ⭐⭐⭐⭐⭐ The Perfect Scoop is the perfect book
*by K***K on September 10, 2013*

This past spring/summer I got on a crazy canning kick--jams, peaches, sauces, etc. We live near one of the best ice cream shops in Los Angeles (don't worry, I'm getting to the point) where they serve "homemade" ice cream like "Guinness" ice cream, salted caramel, Rose Petal, lavender honey--ice creams made with real mint, rose petals, etc. So, back to being on a homemade everything kick, I decided it would be fun to get an ice cream maker for our anniversary so we could make homemade ice cream like our favorite local shop (and seriously, save $$ considering how much we spent there this summer). My first attempt was Lavender Honey Vanilla Bean ice cream (yes, I dove right in). Unfortunately, while the recipe had great ingredients, it didn't give me proper directions on making a custard, so, you guessed it, my custard curdled (which i didn't realize) and my ice cream turned out lumpy. It tasted good but the texture was so weird and unfortunately I just couldn't get past the weird texture to truly enjoy the flavor. Then I came across David's blog and his Chocolate Mint Ice Cream recipe which then led me to his book, The Perfect Scoop, and I felt like I hit gold. I was in heaven leafing through the book with my daughter drooling next to me over the beautiful photos. So far, every recipe I've tried has turned out fabulously. He goes into detail about the proper tools, equipment and step-by-step methods (including how to prevent curdled custard!!). I've made Chocolate Mint (his book only has Mint, but all you need to do is add the chocolate during the churning process) and Holy Cow!!! the best mint ice cream I've ever tasted and I'm a true mint chip connoisseur! Next came Lavender Honey (and I added Vanilla Bean just because) and oh my yumm-o! Pure decadence. Following was salted caramel. OK, this recipe isn't in his book, it's on his blog, but again, he gives step-by-steps to making caramel (which is in the book) and it's so darn easy and I nearly wanted to faint after eating the ice cream. He even has a Guinness recipe (you know what's next for me!). The book covers various inspirations surrounding the colder desserts: ice creams, sorbets and granitas. From the simplest chocolate or vanilla ice cream (with and without custard base) to complex, more labor-intensive combinations. He covers a variety of homemade topping/sauces/accompaniments, mix-ins, and methods of presentations (ex: ice cream cookies, truffles, sugar cups, etc.)--assuming you can keep yourself from eating them before you add the ice cream. I really enjoyed his little anecdotes before each recipe, usually detailing where the recipe came from or how it was inspired. He's a quippy writer and I didn't find any fluff, just straight forward, interesting and educational content. I can't wait to try every single one of the ice creams and although I'm not a huge sorbet or granites lover, the flavors he puts together will tempt me for something a bit healthier. This is a great book and you will definitely not be disappointed with the results. Seriously, you will impress your guests with these homemade ice desserts. While making ice cream isn't as easy as dumping ingredients into a machine (unless you have $1000) David's directions are so clear and concise that it feels almost effortless. Oh, and check out his blog for even more inspiration. And I promise, he's not paying me to write this, he doesn't need to.

### ⭐⭐⭐⭐⭐ The only ice cream cookbook you need!
*by B***A on September 16, 2019*

I LOVE this cookbook so much. I have owned the original edition for about 12 years, and it was how I originally discovered David Lebovitz’s blog and other cookbooks. I love it so much that I used it a primary text for my thesis in graduate school, which I wrote about cookbooks and autobiography. I’ve also used it extensively, and have made more recipes than I can count (a few favorites include chocolate sorbet, which my 8 year old daughter made by herself, mango sorbet, cherry almond with stracciatella, mint chocolate chip, and gianduja gelato). I found David Lebovitz’s explanations and directions in the beginning to be perfect for a beginner, and he has enough interesting recipes to keep you busy and interested well after you stop being a beginner. This really is the only ice cream cookbook you’ll ever need. I bought the new edition because I was pretty curious about what new recipes might be included, because I enjoy reading his writing (the reason I used it in my thesis), and because my first edition is well-worn and it’s not a bad idea to have a backup copy of a favorite cookbook. I also couldn’t find any list of what the new recipes were, so I thought I’d provide that here so that any first edition owners can decide if they want to add this revised edition to their library. There aren’t many changes. New recipes include the following: • Butterscotch with peanut butter, chocolate, and pretzel brittle ice cream • Candied bacon and bourbon ice cream • Caramel “crack” ice cream • S’mores ice cream • Caramel corn ice cream • Labneh ice cream with pistachio-sesame brittle • Raspberry froze • Cucumber gin sorbet • Spritz sorbet • Kir granite • Frozen gimlets • Negroni slush • Chocolate shell (I could have sworn this was in the first edition but couldn’t find it while cross-referencing) • Hot honey. Recipes that didn’t make the revised edition include the following: • Green pea ice cream • Parsley ice cream • Black pepper ice cream • Saffron ice cream • Rice ice cream • Papaya lime sorbet • Champagne cassis granite One thing that bothers me about the new edition is that they could have done the page layout better. For instance, more than once, there will be a recipe that you must turn the page to finish. This is most annoying when there is a short recipe on the same page as the longer one, but also annoying when it could easily have been fixed by moving recipes and/or pictures around so that the recipe finished on a facing page instead of on the following page. It seems like they were trying to be a bit more judicious with the pages than they needed to be. I also wish he had updated more of the recipe headnotes, which I really enjoy reading. David Lebovitz sounds like such a fun person to hang out, I desperately wish I could count myself among his group of friends in Paris. More stories would have been welcome for me. For the most part, they’re copied exactly from the first edition. In any case, I hope this list of recipe inclusions helps you if you’re on the fence about whether to add an additional edition to your collection. And please excuse me if it’s not exhaustive, I tried. If you don’t yet have a copy of this ice cream book, I highly recommend it! You’ll learn all the basics and get some fun and interesting recipes. He offers tips for different combinations or mix ins, and with that, the only real limit is your imagination.

### ⭐⭐⭐⭐⭐ Everyone should have this Ice Cream Bible
*by A***R on March 24, 2020*

Like many of you, I have bought/received cookbooks enough to choke a bookshelf over the years. I usually glance through them, think "Oh I should make that sometime." Then I doom them to their untouched, book purgatory future on my shelf for all eternity. Not with this baby. I bought this book on a whim. I had received the Cuisnart compressor ice cream machine (amazing machine by the way) for Christmas and thought "Why not. Maybe I'll try to make some ice cream this summer when the kids are out of school." From the first moment I was drawn to the crisp, beautiful photos. I loved the easiness of the directions-- the author really makes sure that you can do this. He will say things like "If you accidentally get some cooked eggs in your base, run it through a fine mesh strainer and you will be good as new." Things that an ice cream newbie would do and then freak out, he already anticipates and gives a solution for. This is literally the ice cream Bible of recipe books. I have found myself reaching for this baby again and again and again (while the other ice cream books sit there in simmering, resentful silence, with only their bitter dust for company). I love that the end of the book has recipes to use up egg whites (homemade waffle cones anyone??? Also excellent) when you are using the yolks for the ice cream base. Just a fantastic, absolutely pro level book that will have you saying "Why didn't I ever think to make ice cream in this flavor?" I have not only loved using this book, but I have learned "how ice cream works," ratios, etc, and I have been able to make my own ice cream flavors (avocado ice cream, anyone? Protein shake ice cream for workouts?), astounded at how amazing and professional they tasted and looked. My most recent attempt was fresh mint ice cream (store was all out, I had rampaging mint in the flower beds-- why not?) The photos speak for themselves. Perfect, creamy, light, absolutely out of this world amazing. The green color is all natural from the mint leaves (he mentions this in the book). You will come back to this book over and over. And if you decide to purchase or gift an ice cream machine, this little guy should be your plus one. He will captivate everyone at the party. Thank you David Lebovitz! :)

## Frequently Bought Together

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*Store origin: PA*
*Last updated: 2026-10-22*