Weekend Reads

We survived the recent heatwave, which seemed like a good time to update my post on Vanilla Ice Cream, with new pictures. Probably the worst thing you can do in a heatwave is photograph ice cream, but I did it. As a former restaurant line cook, I can cook or bake through anything. Having a batch of freshly churned ice cream when it’s that hot, is never a bad idea, but plum sorbet, elderflower sorbet, and strawberry frozen yogurt, are also good ways to cool down, using seasonal fruits, berries, and flowers.


Weekend Reads


  • Sam
    July 12, 2019 8:30pm

    David, could you please tell me which edition of your revised and updated Perfect Scoop has all measurements in grammes? I’m trying to buy online and see more than one publisher. I love your recipes and I’m looking forward to this new version too. Reply

  • Sam
    July 12, 2019 8:36pm

    Sorry, please see query above, ISBN number would be helpful. Reply

    • July 12, 2019 9:41pm
      David Lebovitz

      Hi Sam, All editions of The Perfect Scoop are in grams (and ml’s). The publisher in the U.S. is Ten Speed Press and the Uk publisher is Quarto. Only the Ten Speed/Penguin Random House edition has been updated, and the updated version’s ISBN number is 9780399580314 and it’s listed on their website. Reply

      • Sam
        July 25, 2019 6:42am

        Thank you! I live in Rome so can’t check in bookshops. Ordering online you don’t always get the info you need.
        PS Hope you know the best ice cream place in Rome. If not, I’ll tell you. Truly the best, perfection. Reply

  • Be
    July 13, 2019 5:22am

    How much do I love that Cherry Red Wine Compote? I just drove 1500 miles with four pint jars of it, frozen and in an ice-filled cooler, so I could share it with friends on our shared vacation. We grew the cherries ourselves (Montmorency and Meteor) and the four pint jars are just a small portion of the whole batch. I’ll serve it with your vanilla ice cream. It will be heaven. Reply

  • Ellie
    July 25, 2019 12:09am

    Hi David!!! Longtime fan here, been reading the blog for ages and just got my copy of the new edition of Perfect Scoop. One thing I’ve noticed when making a few of the recipes is that they call for a small amount of the sugar to be added after the custard is made. A few of the recipes I forgot to do this and just added it in initially and it was fine, but the few times I followed the recipe and added the sugar at the proper time, my ice cream was slightly grainy and had a slimy mouthfeel. Any ideas what I might be doing wrong? Thank you!!!

    PS. I am dying to adapt your Matzah crunch recipe into an ice cream for Passover and can’t wait for spring!!!! Reply

    • July 25, 2019 6:32am
      David Lebovitz

      Hi Ellie: I can’t think of any custard-based recipe where sugar is added after the ice cream is made. And sugar shouldn’t make things taste “slimy,” although it could taste grainy if it’s not dissolved, although sitting in a liquid base, then being churned, if sugar is added later in the process, if it doesn’t dissolve, that’s some sturdy sugar :) Let me know which recipes you’re referring to so I can assist. Reply

  • Ellie
    July 31, 2019 1:16am

    Took me forever to remember!!!! It was the Coffee Cajeta recipe – I don’t think that the sugar I added with the egg yolks fully dissolved and as a result the ice cream had the slightest graininess to it.

    A separate question, too – I’m planning to make your pistachio ice cream with Bronte pistachio paste but I’m having trouble finding paste that isn’t sweetened. Was the paste that you used sweetened also? I’m just not sure if I should decrease the sugar in the recipe because I don’t want it to be too sweet but I also don’t want the ice cream to be too hard.

    Thank you! Reply

    • July 31, 2019 10:18am
      David Lebovitz

      It was a sweetened pistachio paste. It can be quite expensive in the U.S., and I’m hoping to revise that recipe when I get a chance, using regular shelled pistachios, in the future. Reply

  • Carolina
    August 4, 2019 7:43pm

    Hi David,

    Wow, that picture is just mouthwatering. May I ask where did you get the stainless steel (assuming) coupes? I needed those in my life. Please don’t tell me you found them in a Parisian flea market. I can’t wait to make that cherry compote! Reply

    • August 5, 2019 10:09am
      David Lebovitz

      I don’t recall where I got them but you can usually find things like that online if you’re looking for used ones. (Try Etsy or Ebay.) New ones are also available; search “stainless steel ice cream coupe” Reply

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