The Perfect Scoop: Ice Creams, Sorbets, Granitas and Sweet Accompaniments - Tapa dura

‘David Lebovitz really stands out from the crowd as one of the best in the business. The Perfect Scoop is full of stunning recipes.’ - Rachel Allen

‘The recipes look very good indeed, with some interesting flavour couplings’ - Anthony Worrall Thompson

‘Essential reading if you plan to delve into the frozen arts’

‘The ultimate ice-cream compendium for novices and professionals alike...inspiring photography’

‘The author is an aficionado of frozen desserts, and his enthusiasm is infectious.’

‘A dazzling array of recipes to suit every palate. Here’s hoping for enough sunny days to try every recipe.’

‘Fresh vibrant flavours that are both appealing and delectable... David Lebovitz’s visually sumptuous book on ice creams ticks these boxes. All the recipes we tried were easy to follow and delivered on their promises.’ Four stars ****

Ripe, seasonal fruits, fragrant vanilla, toasted nuts and spices... Every luscious flavour 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.

Chocolate or strawberry sorbet? Orange popscicle or rum and raisin ice cream? Mojito granita or sweet potato ice cream with maple glazed pecans? This collection of frozen treats ranges from the classic and the comforting to the cutting edge. All come with an emphasis on intense and sophisticated flavours, and are served with a bountiful helping of the author’s expert techniques.

As well as easy-to-follow recipes for a dazzling range of ice creams, sorbets and granitas, The Perfect Scoop features irresistible toppings and sauces –from classic hot fudge to exotic candied red beans and cajeta (a Mexican form of caramel)– and mouth-watering mix-ins, such as chocolate chip cookie dough, buttercrunch toffee and honey-sesame brittle. The author blurs the line between sweet and savoury, recommending ice creams made of intriguing ingredients like parsley, basil, black pepper or avocado, and offers an array of innovative serving suggestions.

With an essential equipment overview, advice on what to look for when purchasing ingredients specifically for use in frozen desserts, and expert technical advice, this oh-so-cool book contains all the info you’ll ever need on how to create the perfect scoop.