The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
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Ripe seasonal fruits. Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate. Every luscious flavor imaginable is grist for the chill in The Perfect Scoop, pastry chef David Lebovitz’s gorgeous guide to the pleasures of homemade ice creams, sorbets, granitas, and more.
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.
rolled up, will hold one tiny scoop. ICE CREAM CONE MAKER : A good, sharp knife is invaluable for slicing fruit and chopping nuts. A par· i ng knife with a 3- to 4·inch (8- to lo·cm) blade and an 8·inch (20-cm) chef's knife will perform most tasks required for the recipes in this book. KNIVES : For measuring liquids, use cups made of clear plastic or glass, so you can get an accurate measurement. Graduated measuring cups, the metal or plastic kind with handles that nest within each other (1 /4
maker according to the manufacturer's instructions. During the last few min· utes of churning, add the cocoa nibs, if using. PERFECT PAIRINGS : Make Milk Chocolate and Brownie Ice Cream by folding 2 cups of crumbled Chewy-Dense Brownies (page 221) into the just·c hurned ice cream. For Milk Chocolate and Chocolate·Covered Peanut Ice Cream, fold in one recipe of Chocolate·Covered Peanuts (page 199). ICE CREAMS 31 Guinness-Milk Chocolate Ice Cream MAKES ABOUT I QUART (I LITER) If you like
The Perfect Scoop 129). Super Lemon Ice Cream MAKES ABOUT I QUART (I LITER) Th is rec ip e com es fro m Ba rbara Tropp, th e wom a n who introdu ce d many Am e ric a ns t o t he wond e rs of Chin ese cooking. But s he wa s a lso on e of those people who was ju st a bs olute ly love ly to be a round in eve ry resp ect. She was deservedly popular in th e foo d co mmunit y a nd left ma ny g reat rec ip es be hind a s he r le gacy, in c luding thi s fa mou s le mon ice c rea m. It was pa sse
with a paring knife. Transfer the cooked pears to a blender (you should have 2 cups, 500 ml, of puree) and add the remaining 3/4 c up (180 mll water, s u gar, and l emo n juice. Puree until smooth. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions. VARIATION: For Pear-Ginger Sorbet, add J/4 cup (25 g) very finely chopped cand i ed ginger to the sorbet during the last few minutes of churnin g . PERFECT PAl RI NGS: Serve Pear Sorbet
old-fashioned fun, but hand-cranked models require some hard work (although it beats goingto the gym). Most models can freeze larger batches at once, some up to 6 quarts (about 6 liters) at time. No electricity is needed for the hand-cranked models, nor is prefreezing the can necessary, so you can make ice cream spontaneously. Top-of-the-line brands tend to be very solid and well made. CONS: Hand-cranked models require effort. And in addition to having a few reliable friends to hel p you crank,