Download Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet by David Lebovitz PDF

By David Lebovitz

Ripe seasonal end result. aromatic vanilla, toasted nuts, and spices. Heavy cream and vibrant liqueurs. Chocolate, chocolate, and extra chocolate. each luscious taste is grist for the nippiness in David Lebovitz's ecstatic consultant to the pleasures of home made ice lotions, sorbets, granitas, and extra. With an emphasis on excessive and complicated flavors, an foreign aptitude, and a bountiful supporting of pro approach, this choice of frozen treats levels from vintage and comforting (Chocolate Sorbet) to modern and leading edge (Mojito Granita). Spilling over with delicious sauces, crunchy toppings, and amazing mix-ins, THE excellent SCOOP transforms easy ice cream right into a knockout dessert.

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Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

Ripe seasonal end result. aromatic vanilla, toasted nuts, and spices. Heavy cream and vibrant liqueurs. Chocolate, chocolate, and extra chocolate. each luscious style is grist for the coolness in David Lebovitz's ecstatic consultant to the pleasures of home made ice lotions, sorbets, granitas, and extra.

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Combine the date pieces with the rum in a small saucepan and bring to a boil. Remove from the heat and stir. Cover and let macerate at room temperature for at least 4 hours (this can be done up to 1 day a head). To make the ice cream, warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top. In a separate mediu m bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

I may not fit the profile of a bourbon drinker, but I do like (and sometimes need) a good shot of whisky every now and then ... even in my ice cream! To make Bourbon and Spiced Pecan Ice Cream, stir 3 tablespoons (45 ml) bourbon (I like Jack Daniels) into the custard just before freezing, then mix in one recipe coarsely chopped Spiced Pecans (page 197) just after churning the ice cream. 24 The Perfect Scoop Vanilla Ice Cream, Philadelphia-Style MAKES ABOUT I QUART (I LITER) Philadelphia-style ice cream is made with no eggs, so it can be mixed together in a New York minute.

There's no reason why you can't create your own flavor combinations by adding mix·ins to your scoop-perhaps a swirl of Fudge Ripple (page :210), chewy nuggets of truffles (pages 211 and 212), chopped bits of candied nuts, or chunks of buttery·soft Chocolate Chip Cookie Dough (page 209). You'll find all these and more in chapter 6, Mix·Ins. Your imagination is the only limit. Cheesecake Ice Cream, 62 Orange-Szechwan Pepper Ice Cream, 84 Tiramisu Ice Cream, 63 Super Lemon Ice Cream, 85 Lavender·Honey Ice Cream, 64 Lemon·Speculoos Ice Cream, 86 Roquefort·Honey Ice Cream, 65 Blueberry Frozen Yogurt, 88 Turron Ice Cream,66 Peach Ice Cream, 89 Sweet Potato Ice Cream with Peach Frozen Yogurt, 90 Maple·Glazed Pecans, 67 Strawberry-Sour Cream Ice Cream, 90 Panforte Ice Cream, 68 Strawberry Frozen Yogurt, 91 Rice Gelato, 70 Raspberry Swirl Ice Cream, 92 Roasted Banana Ice Cream, 72 Raspberry Ice Cream, 93 Sour Cherry Frozen Yogurt, 73 Passion Fruit Ice Cream, 94 Dried Apricot-Pistachio Ice Cream, 75 Avocado Ice Cream, 95 Fresh Apricot Ice Cream, 76 Toasted Coconut Ice Cream, 96 Plum Ice Cream, 77 Green Pea Ice Cream, 98 Prune·Armagnac Ice Cream, 78 Fresh Mint Ice Cream, 99 Pear·Caramellce Cream, 79 Basil Ice Cream, 100 Fresh Fig Ice Cream, 80 Parsley Ice Cream, 101 Pear·Pecorino Ice Cream, 82 Black Pepper Ice Cream, 102 Olive Oi/lce Cream, 83 Saffron Ice Cream, 103 ICE CREAMS 23 Vanilla Ice Cream MAKES ABOUT I QUART (I LITER) Everyone needs a terrific vanilla ice cream recipe in their repertoire, and here it is.

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