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Here’s the Scoop on..

The Perfect Scoop

OK people, it’s time to dust off your ice cream machine.  If you had asked me a few weeks ago whether ice cream is better to make or buy, I would have said buy it.  But then I got a copy of The Perfect Scoop. While I will continue to wait in line for Bang-Bang when the mood strikes, I highly recommend you give it a try. Be forewarned, making ice cream at home is not as fast as it appears on Chopped (on Food Network), where they make it in seven minutes. But it’s fun, not hard and the results were first rate.   


David Lebovitz is an American cookbook author and blogger living in Paris.  The Perfect Scoop was first published in 2007 and updated and re-released in 2018. The book covers classic and not-so-classic ice creams, sorbets and granitas with flavours that go from kid friendly S’Mores to more adult Guinness-Milk Chocolate or Aztec “Hot” Chocolate Ice Creams. It also includes recipes for vessels like cones, cookies and brownies.  The “mix-ins” like peppermint patties, pralines and truffles are surprisingly easy and will take your ice cream to ‘eleven’.


I had two requests for the Lemon-Speculoos Ice Cream so that‘s where I started. (Speculoos is a Belgian gingerbread made popular in cookie batter). This was lemon ice cream with a speculoos cookie mixed in.  The combination of lemon and ginger is classic, and this really worked. About half of my “tasters” rated this as their favourite.


My favourite was Coffee Ice Cream, which tasted like a smoother and richer Tim Hortons Ice Capp.  The coffee flavour came from infusing the cream with coffee beans, with some ground coffee added to the ice cream.  Because I can’t help myself from tinkering, I added coffee extract and espresso powder to increase the coffee flavour.  


Some were skeptical but I insisted on Labneh Ice Cream with Pistachio-Sesame Brittle.  Labneh is yogurt that has been drained and thickened, with the texture of Greek yogurt.  I liked the brittle and I loved the ice cream, but I didn’t love them together because the brittle overwhelmed the taste of the ice cream. Just make the ice cream.  It doesn’t even require cooking.


My family is crazy for chocolate and peanut butter, so I had to try Chocolate-Peanut Butter Ice Cream with homemade Peanut Butter Patties.  This recipe was simple and I wondered if it would be sufficiently chocolatey and peanut-buttery. OMG it was. I served the ice cream with warm crepes, which made it fancy, but wasn’t hard at all.    


Next for me is the Negroni Slush, Cucumber-Gin Sorbet or possibly a Mojito Granita. Think about sitting on your deck with one of those, and really, what more is there to say?  Happy summer.