They’re Scoop-endous!


Lara’s Olive Oil and Lemon Ice Cream with Rosemary Cornmeal Shortbreads is as pretty as a picture.

Heidi churns up a batch of frozen yogurt that rivals Pinkberry’s.
(Hey…what’s a ‘pinkberry’?)

The Food Geek ain’t such a geek when it comes to churning up batch after batch.

Michael Ruhlman finds my Malted Milk Ice Cream makes him feel like a kid again.
(Then I wonder how his kids must feel?)

Instant happiness and notoriety (on page 73 of the book, to be exact) for the Amateur Gourmet.

Amy’s in cool pursuit of scoop-endous perfection.

Molly makes herself a minty summer refresher.
Which matches her new wedding shoes to boot!

Eat and Be Happy ascends to ‘heaven in a bowl’ with her nutty version of Nutella Ice Cream.

Expat Tanya in Zurich braves overseas mail and makes Butterscotch-Pecan Ice Cream…and more!

And Elise goes off on her own (fly my little bird…fly!…) to concoct a vibrant Lime Mango Sorbet.

Never miss a post!


  • May 18, 2007 3:29am

    I had to stop making ice cream for a few weeks! I have such a stockpile in the freezer I really should it some of it before I make any more.

    Mango and Avocado are next up! I have the ingredients waiting, I’ll do my part to ‘make room’ this weekend.

  • You made it into my latest Amazon order which hasn’t arrived…so I hope to have something to add to the round-up soon!!

  • May 18, 2007 7:08am

    My kids gave me an electric ice cream freezer (the old style with a dasher that uses rock salt and ice)for Mother’s Day and I am dying to try your malted milk ice cream! I have a cuisnart ice cream maker but for me, that maker reults in good sorbets, but the texture of real ice cream is not the same as the old style machine (or maybe its something about puling out that dasher and getting a sneak peek (and taste) that takes me back to my childhood!

  • May 18, 2007 7:13am

    Deborah: I LOVE those big ice-and-rock salt machines. They are big, and they are noisy. But they really are a lot of fun, and churn out great ice cream.

    Jef: If you make the Avocado Ice Cream, be sure to try the batida variation with coffee. It sounds weird but it’s excellent.

    Sara: Great! Can’t wait to see what you churn up.

  • Nancy
    May 18, 2007 11:47am

    I have made too much of your frozen recipes in my very old Donvier hand cranked machine. I want to buy a newer maker but I am having success with the old (can’t really call it a machine) that I don’t want to jinx it.
    Went to Trader Joe’s today.
    New Item: Expresso Chocolates: Rich, dark chocolate filled with Liquid Expresso Coffee (made in Germany). Same size as Pocket Coffee, the nutrition facts says serving size is 4 pieces. Trying one now. A creamy inside less tasting of the expresso, not sure there is much expresso inside. Wait. No buzz.

  • May 18, 2007 4:05pm

    David, I just checked out the TOC online at amazon for your book–there’s like a thousand recipes in there. And some of the flavors–wow! Everything from traditional to just plain bizarre and everything in between. I’ve been on an ice cream and sorbet kick lately and just placed an order for your book.

  • May 18, 2007 4:17pm

    The demands of new motherhood have prevented me from cracking open your wonderful new book! There, it sits, on the piano bench. It cries out to me, “Read me! Make something!”

    This post sends me over the edge. The ice cream bowl is going in to the freezer NOW and *something* will be made this weekend… I’ll keep you posted (and now I’m starting to drool).

  • May 18, 2007 4:46pm

    David, you are the wind beneath my wings.

  • Debbie
    May 18, 2007 6:21pm

    Heidi’s, and your, and just about anybody’s homemade frozen yogurt is automatically better than Pinkberry, which just got busted by the Federal Trade Commission for false advertising. The difference? Yours contains yogurt. Apparently some lab samples showed there was no actual yogurt in Pinkberry’s frozen “yogurt”, which they make up from a powdered mix. No yogurt cultures. Doesn’t seem to make a dent in their popularity, though–people in LA are still lined up around the block and babbling about the “healthiness” of whatever it is they are selling.

  • May 18, 2007 8:20pm

    I bought the book (and Heidi’s!) but just haven’t had the time to make any yet. The cannister is chilling though, so I am sure I will be posting about it soon!

  • May 19, 2007 9:38am

    Debbie: No yogurt in the frozen yogurt? How un-American is that? Sounds icky…unless there’s chocolate sauce or rainbow sprinkles on it.

    Then all bets are off: I’m sold. (I love sprinkles!)

  • May 19, 2007 11:05am

    The most recent entries on my blog PHG tasted, and I have photos of the roasted banana, lemon/speculoos, honey lavender, turron, green tea, and pan forte ice cream (a bunch being tartufi.)


  • May 19, 2007 6:44pm

    I made the delicious salted butter caramel (along with a glowing book review) at Desert Candy, over here.

    Also, I was just in Houston, and your book was everywhere, even in the sporting goods store!

  • May 19, 2007 7:50pm

    I can resist no longer.
    Who was I kidding? I just read Heidi’s yogurt recipe and I’m ready to committ.
    I had Pinkberry’s soon as they opened in New York. Tasted like milk sherbert if anyone remembers that awful stuff. Plus I know it was loaded with more sugar then they claim. I passed out on the subway home. I tried Amorino’s Yogurt “gelato” = eh So I’m ready to belly up to the ice cream plate. Will report back.

  • May 20, 2007 7:10am

    I know that all ice-cream makers are not created equal, but I can only afford the KitchenAid attachment right now, is it any good? Or should I wait until I can buy a ‘proper’ ice-cream maker?

  • May 20, 2007 7:24am

    I’ve used the KitchenAid ice cream attachment, and it works quite well, but since my KtichenAid is a European model, the attachment wasn’t available for our models until earlier this year. I liked using it when I tried it and it’s a great option if you have a KitchenAid mixer.

    (I did find that they work best if you turn the machine on and get the dasher turning, then pour in your mixture while it’s moving.)

    If you’re on a budget, you can get a very, very good deal on a reconditioned Cuisinart for around $39 on Amazon, which works on the same principle.

  • May 22, 2007 2:32am

    Alright, it’s official: You’re brilliant!

    I made the toasted almond and sour cherry ice cream tonight (the mixture I made last night and then churned it this evening). It is INCREDIBLE. If there are great strawberries at the farmer’s market tomorrow evening, I’ll be mixing up some strawberry frozen yogurt.

    My mother is threatening to steal my copy of your book because her orchard is producing huge amounts of (organic) fruit, and the fact that you’ve got a kiwi recipe has her over the moon (because come ripe kiwi time, she’s swimmin’ in ’em). I’ll buy a copy of the book for her… this one’s mine, mine, mine.


  • bloviatrix
    May 22, 2007 11:15am

    I churned up a batch of chocolate ice cream yesterday and added peanut butter patties. Seriously good stuff.

  • May 23, 2007 12:50pm

    Yep, they had perfect, organic strawberries at the farmer’s market last night. And this morning I made a batch of the strawberry frozen yogurt. My husband, who always says he doesn’t like yogurt (what is WRONG with the man?) said, “This is great,” as he licked the dasher clean and got drips of strawberry yogurt on his nose.

    I’m now so churned up (heh) about making ice cream, I’ve instigated a Memorial Day bbq so I can have an excuse to make MORE frozen treats between now and then. A question: I see that you suggest making popsicles from the watermelon sorbetto. I’m not nuts about watermelon, however, but I’d love to make popsicles for the kids. Any recommendations for other recipes from your book for the popsicle molds?

    Thank you!

  • May 25, 2007 10:29am

    Between Orangette, Smitten Kitchen and the Amateur Gourmet, I broke down and bought a copy of your book and an ice cream maker from Amazon, in time for the strawberry festival in Delaplane, VA this weekend.

    According to the tracking info, both items are now in the foyer of my apartment building. And I am desperately plotting ways to sneak out of work right now and start churning.

  • May 26, 2007 8:05am

    I risk ridicule(since sugar and fat are synonymous with ice cream!), but I have a question since you are the ice cream churner extraordinaire- Is it possible to substitute Splenda for sugar in any of your ice cream recipes? My husband is a diabetic and I hate that I make ice cream for the non-diabetics in my household and he can’t enjoy.

  • Heidi Sherman
    August 3, 2008 3:48pm

    Well David, The Perfect Scoop arrived from Amazon last evening. I’m excited – and disappointed at the same time. I’m excited because there are so many new flavors to try – and disappointed because I LOVE Spumoni ice cream, haven’t been able to find a good recipe anywhere, and was hoping your book would have one.

    Do you have a recipe for Spumoni waiting in the wings somewhere? Or does anyone else out there have one and care to send it in?

  • August 3, 2008 4:16pm

    Glad you’re enjoying the book. I don’t have a recipe for Spumoni ice cream, but there’s a Pan Forte ice cream recipe from Mary Canales of ICI in Berkeley, which is delicious. Happy churning!

  • Put Off
    April 9, 2010 5:53pm

    Above you say, “Nabeela makes berry-good Strawberry Sour Cream Ice Cream.” The URL takes the reader to a page that says “This blog is open to invited readers only.” Perhaps it is just me, but that seems rather elitist – especially for a food blog – and whether it is or not, I don’t feel that such links keep good company with your open, generous and user-available blog. YMMV.

    Because this post is over 3 years old, the links may have become invalid or deactivated. Thank you for notifying us that this one was no longer working. -dl