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Entries tagged with 'CTB: The Perfect Scoop'

Cook the Book: Leche Merengada

Robyn Lee Post a comment

Leche merengada, or meringued milk, is a frozen cinnamon and lemon flavored meringue from Spain. It can also serve as a beverage if you prefer not to freeze it. As as I'm not going to Spain anytime soon, I'll definitely try David Lebovitz's simple recipe from The Perfect Scoop. Remember, you can enter to win a copy of this book here.... More

Cook the Book: Lemon Sherbet

Robyn Lee 4 comments

For some reason, sherbet was something I only sparingly ate as a kid, usually in the flavor "rainbow" (a random mixture of artificial flavors that somewhat resembles real fruit, but not too closely or else kids wouldn't like it) and colored with fluorescent pink, green, and orange. I'm going to attempt to make David Lebovitz's simple Lemon Sherbet recipe from The Perfect Scoop to see if the homemade stuff tastes anything like the frosty treat of my childhood. I hope David's tastes a lot better. Speaking of sherbet, who here says sherbert instead of sherbet? I grew up with the added "r", which I only realized now is the loser of the GoogleBattle against sherbet. Eliminating the final "r"... More

Cook the Book: Fresh Mint Ice Cream

Serious Eats Robyn Lee Post a comment

I once took my friend to an ice cream shop that made mint ice cream from real mint, as opposed to the artificial stuff you find it most places. After taking one bite she alleged that it didn't taste... More

Cook the Book: Olive Oil Ice Cream

Serious Eats Robyn Lee 5 comments

You put olive oil on your bread. You put olive oil in your salad. Now it's time to put olive oil in your ice cream. Trust David Lebovitz; those fatty olive squeezings go surprisingly well with the frozen custard... More

Cook the Book: Gianduja Gelato

Serious Eats Robyn Lee Post a comment

Gianduja is a delicious Italian confection made of ground hazelnuts and milk chocolate. It tastes great in the form of smooth bite-sized chocolates, but possibly even better in the form of gelato. Try this recipe from David Lebovitz's The... More

Cook the Book: 'The Perfect Scoop'

Robyn Lee 116 comments

When the weather is unbearably hot and sticky and all you feel capable of doing is melting into a human puddle, the best thing to eat for temporary relief is a member of the frozen dessert family: ice cream, sorbet, or granita. This week we're giving away three copies of dessert master David Lebovitz's latest book, The Perfect Scoop. The Perfect Scoop starts with the basics of ice cream making followed by over one hundred recipes for ice creams, sorbets, sherbets, granitas, and accompanying sauces, toppings, mix-ins and vessels. Many of the recipes are prefaced by tips or personal anecdotes, such as the one where David reveals that the worst summer of his life was when his neighborhood's Good... More

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