Results tagged The Perfect Scoop from David Lebovitz

A friend recently sent me a link to an ice cream recipe that used cornstarch, rather than eggs, as a binder and thickener. That prompted me to think (and write him back) about an ice cream-making technique I learned about when writing The Perfect Scoop. Talking to Faith Willinger, an expert on Italian cuisine, she told me that some Italian ice creams (namely in Sicily)…

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Join me this Sunday, December 2nd at La Cuisine cooking school in Paris for a get-together and book signing. The event will be held from 3pm to 5pm and is open to all! It’s a chance to get some holiday shopping done (signed books!) and to sample various treats provided by French producers.

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When I wrote the first edition of The Perfect Scoop. I only allowed myself to use the word “refreshing “ once, which I’m pretty sure I did. When you write a book, there’s a tendency to include everything that you possibly can, but a number of things can nudge them out, such as having photos, which everyone loves. So although I included Plum-Blackberry Swirl Ice…

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I took a break for some quality family time, which, by happy coincidence, included a dose of beach time as well. Now I’m back and figuring out the best way to keep my tan (which I rarely get) so I can look as sporty as the Parisians, who seem to be perennially bronzed and beautiful. I’m hoping to put together a post about the trip,…

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There are a few options to consider when buying an ice cream maker, but rest assured that there’s certainly one that’ll fit within any budget. I’ve had several readers inquiring about ice cream makers and in addition to the extensive information in my book, The Perfect Scoop, here’s additional information about the various kinds that are available, to help you make your decision. Cuisinart ICE-50BC I’ve…

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When I wrote The Perfect Scoop, I was excited for the opportunity to be able to write a book on ice cream that included the basics of making ice cream at home, but made sure it had a special emphasis on all the mix-ins and sauces and toppings that go inside, outside, and on top of everyone’s favorite dessert. (Including mine.) I had the time…

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The great thing about writing a single-subject cookbook is that you really get to explore one specific topic, which involves not just sharing what you already know, but what you’ve learned about the subject. When people ask me how I can tell if a cookbook is good, I say that if I read the headnotes and the author talks about the process they went through…

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Stacks and stack of books are piled up here and there, in every possible space around my apartment. I can’t help it — I love books! I’ve got books on my nightstand, there are three stacks on my coffee table (and two precariously high stacks next to the sofa), and, of course, several on my kitchen counter with recipes that I’ve bookmarked. It’s not possible…

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I was always on the frence about fruit-based ice cream made with eggs. Yes, you got that right. I wrote “Frence,” which is my subconscious speaking (or writing), most likely because I’ve got both France – and fresh strawberries – on the brain these days. After rhubarb, strawberries are the first sign of spring at our markets. And while there are plenty of different types…

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