The Perfect Scoop
Do you want to know…
The reason I’ll never have my own television program…
(page 109)
What a barely-there string bikini, high heels and world peace have in common with mango sorbet…
(page 108)
Why you might find me, nearly-naked, standing on your sidewalk someday…
(page 141)
The final installment of the trilogy, concluding my lifetime of disappointment…
(page 88)
Why I fear the ‘apple autocrat’…
(page 110)
What were the sordid fruits of my first online rendez-vous…
(page 186)
Why I’m not (too much) of an annoying food snob…
(page 136)
What made Adam play his amateur card (and what made his mom say “Oy!“)…
(page 73)
How I got my comeuppance for insulting the mysterious Lemon-Lady…
(page 152)
How historians uncover Aztec-era paparazzi…
(page 29)
Further evidence of why I’m not the sharpest knife in the drawer…
(page 57)
What incites fist-fights—coast-to-coast…
(page 128)
My exacting frozen revenge on a childhood bully…
(page 96)
Buttering up my fish boys in Paris…
(page 92)
It’s finally here!
You’ll find the answers and lots more in my latest book, The Perfect Scoop, featuring hundreds of recipes for ice creams, sorbets, granitas, and all the sweet things that go along with them. Along with over 50 full-color photos, there’s recipes for sauces, like Salted Butter Caramel, Hot Fudge, and gooey Marshmallow Sauce, as well as recipes for candied French Almonds, Spiced Pecans, and homemade Peppermint Patties that can be mixed-in to your favorite scoop or scattered on top.
You’ll also find recipes for crêpes, blondies, brownies (2 kinds, folks…to keep the peace), and big chewy cookie recipes, including Oatmeal and jumbo Chocolate Chip, for making the best homemade ice cream sandwiches you’ve ever tasted.
The Perfect Scoop is now available online and at your local bookseller, just in time for spring and summer, and I’m certain everyone out there will get years of enjoyment from the recipes.
(And not just from the recipes, but from the stories. Don’t you want to know the answers to the questions above?)
My advice for ice cream makers can be found here or in my ice cream shop. But many of the recipes can be made without a machine and I’ll be doing a post in the future on making frozen dessert without a machine. There’s custard-based ice creams with detailed photos and instructions, as well as tangy frozen yogurts, creamy-smooth gelati, fresh-fruit sorbets, and icy granitas too.
You like the blog?—you’ll love the book!
So why not get your copy of The Perfect Scoop today?
(The stunning photos from The Perfect Scoop used with permission of Lara Hata.)
