Results tagged The Perfect Scoop from David Lebovitz

Simple, Little Chocolate Ice Cream Sandwiches

raspberry ice cream sandwich

When I was writing and churning up recipes for my ice cream book, I heard through the transatlantic wind that another ice cream book was coming out. It’s hard not to be influenced by others when writing and creating recipes, and even though I was sent a copy, I didn’t want to look through it, so I gave it a cursory glance, then shelved it away.

Once my book was wrapped up, I pulled Emily Luchetti’s A Passion for Ice Cream off the shelf (finally!) and was happy to find there wasn’t any overlap; her book focuses on desserts made with ice cream, with recipes, and mine is a more how-to book for making ice cream and other frozen desserts. As a pastry-pal and ice cream-colleague, I was relieved.

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Win This Cuisinart ICE-50 Ice Cream Maker!

Welcome to the Menu for Hope V auction!

Last year, we raised over $92,000 for the UN World Food Programme. This year, I’m featuring a very special prize: the lucky winner will be churning out ice cream all year round with this fabulous, professional-style Cuisinart ICE-50 Ice Cream Maker!

ice50bc_hero

This heavy-duty, stainless-steel machine will have you lapping up all sorts of ice creams, sorbets, and sherbets with just the flip of a switch.

Donated by Cuisinart USA, this machine is self-refrigerating and ready when you are. No need to pre-freeze canisters—just pour your mixture in, and soon you’ll be scooping out all of your favorite flavors.

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Milk Chocolate and Black Pepper Ice Cream Recipe

milk chocolate-black pepper ice cream

Because I have nothing else to do with my days, I decided it was time to upgrade the pepper in my peppermills. I think I’m coming late to that game, since I’ve read so many things urging…begging me…to use fancy, expensive pepper. But I tend to buy a bag of black pepper from a local Arab spice shop, which seemed good enough.

Or so I thought.

A few weeks ago, I found myself back in Goumanyat, and they had at least a dozen black and colored peppers to sniff.

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Fresh Grape Sherbet Recipe

grapes

I’m really fortunate to have two friends, Mort and Jeanette, who live on a boat in the Seine.

When Paris gets crazy, as it does in September when everyone returns from their vacations, it’s a lovely respite to have a glass or wine on the deck and watch the world leisurely float by.

(Along with a few other things bobbing around in the mix of the river…)

But it’s a great escape from a bit of the madness of la rentrĂ©e, when everyone’s come back to Paris and although they’re initially in a good mood, as their tans fade, they slip back into the big-city mode.

And soon, I’m back to cursing the motor-scooters who cut me off—on the sidewalk, I’m making appointments with the kinotherapist to re-align my back after losing too many games of “chicken” with Parisians on the sidewalk, and I need to keep myself from throttling those people who sit in front of me at the movies and spent their time texting their friends on their flashing, illuminated cell phones.

And, worst of all, I’m coming to the realization that the stinky guy has returned, and is probably never, ever going to move.

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Tips on How to Make Ice Cream: Questions & Answers

Gelato Spoons

For a number of years, this forum has been a place to ask questions about ice cream making. However after hundreds of questions, everything that could be asked and answered about ice cream making has been said. So comments have been closed and if you have a question, you can use the search feature on your browser to scan the comments.

I’ve learned a lot listening to you about ice cream making and am thrilled that so many of you have taken up the task of churning up ice cream and sorbets at home. Thanks for participating in this forum!

-david


Here’s a list of links to various places on the site where you can find more information and tips about how to make ice cream.

However because to the number of inquiries, please keep in mind…

-If you have questions regarding a specific machine, I suggest contacting the manufacturer as they’re best equipped to give advice on your particular model.

-If you have questions about other people’s recipes, it’s advisable to contact the chef or author of that recipe.

-If you wish to try to recreate a favorite flavor you’ve had in a restaurant or ice cream shop, I suggest contacting the source of the inspiration, such as the company or chef, for guidance.

-While I appreciate those who are on special or restricted diets, there are a number of books out there which address ice cream recipes that are specifically tailored for those seeking recipes on that nature and it’s best to check those sources for recipes and for making modifications.

-Due to the number of comments and questions, yours might have already been answered. You can do a search using your browser for keywords in your question, to find is there is already a response.

-For questions about ingredient substitutions, check out my post on Baking Ingredients and Substitutions.

  • Recipes to use up leftover egg whites

  • How long does ice cream last?

  • Tips for making homemade ice cream softer

  • Recommended equipment to make ice cream

  • Vegan Ice Cream Books

  • Recipes to use up leftover egg whites

  • Making ice cream without a machine

  • The ice cream shops of Paris

  • Meet your maker: buying an ice cream machine

  • Compendium of recipes for ice creams & sorbets

  • What is gelato?

  • How to make the perfect caramel

  • Let’s Make Ice Cream!

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    How To Make Ice Cream Without a Machine

    People have been making ice cream far longer than the invention of electricity so there’s no reason you can’t make ice cream and sorbets at home without a machine.

    The advantage to using an electric or hand-cranked machine is that the final result will be smoother and creamier. Freezing anything from liquid-to-solid means you’re creating hard ice crystals, so if you’re making it by hand, as your ice cream or sorbet mixture freezes, you want to break up those ice crystals as much as possible so your final results are as smooth and creamy as possible.

    Vanilla Ice Cream

    Machines are relatively inexpensive nowadays with models costing less than $50, and yes, I’ve seen the ball, but if I started tossing one of those around the streets here in Paris, I’d probably get even more strange looks than I normally get. (Plus you’ll need to lug some rock salt home as well.)

    But not everyone has the space or the budget for a machine, so here’s how you can do your own ice cream at home without a churner. I recommend starting with an ice cream recipe that is custard-based for the smoothest texture possible. You can use my Vanilla Ice Cream or another favorite, or even this Strawberry Frozen Yogurt recipe using Greek-style or drained yogurt. The richer the recipe, the creamier and smoother the results are going to be.

    Ice cream made this way is best eaten soon after it’s made—which shouldn’t be a problem.

    Cooking Custard

    Continue Reading How To Make Ice Cream Without a Machine…

    Tips For Making Homemade Ice Cream Softer

    Now that everyone out there’s been churning up ice cream, I’ve been getting a certain amount of questions about homemade ice cream, which I’m going to answer here over the next several weeks.

    I’m going to start with the number one question folks have been asking: Why does homemade ice cream gets harder than commercial ice cream in their freezer? And what can be done to prevent it?

    Salted Butter-Caramel Ice Cream

    While I do address this in The Perfect Scoop (pages 5 and 16), I thought I’d list some strategies here as well. I don’t necessarily follow these all the time, but thought I’d put them out for readers to ponder and use as they see fit.

    Alcohol

    Alcohol doesn’t freeze, which you know if you’re anything like me and keep a bottle of Zubróvka vodka chilled and ready in your freezer. You can add up to 3 tablespoons of 40 proof liquor to 1 quart (1 liter) of your frozen dessert mixture prior to churning. I use vodka if I don’t want the taste of the liquor to intrude on the flavor, but will switch to another liquor such as Grand Marnier or Armagnac to enhance the original flavor if it’s compatible.

    If my mixture is fruit-based, I prefer to add kirsch, a liquor which enhances the taste of stone fruits, like peaches, plums, nectarines, as well as berries. Generally-speaking, I’ll add enough so the taste isn’t very present, often less than a tablespoon.

    For sorbets and sherbets, a glug of Champagne, white wine or rosé is nice with fruit flavors. 1/2 cup (125 ml) can be added per quart (liter) of mixture prior to churning. Or if the recipe calls for cooking the fruit with water, substitute some dry or sweet white wine for a portion of the water; the amount will depend on how much of the wine you want to taste. (Most of the alcohol will cook out but enough will remain to keep your sorbet softer.)

    Sugar

    Like alcohol, sugar doesn’t freeze which is why you shouldn’t futz around with recipes and just reduce the sugar willy-nilly. Almost all frozen dessert recipes use white granulated sugar, however you can replace some or all of the sugar with another liquid sweetener, namely honey or light corn syrup.

    Continue Reading Tips For Making Homemade Ice Cream Softer…

    More Scoopers…

    Jessica’s ode to ice cream.

    Elise pops up homemade popsicles.

    Françoise’s strawberry soirée.

    Taking the icy rhubarb-raspberry route.

    Matt’s plum crazy.

    Exploring her sweet (not savory) side.

    Derrick rocks with Hot Fudge Sauce.

    Adam sings for his scoop.

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