The Perfect Scoop, Revised and Updated

David Lebovitz’s comprehensive guide to making frozen desserts at home, originally published in 2007 and thoroughly revised in 2018 with new recipes, updated photography, and a section on frozen cocktails. Drawing on his thirteen years as a pastry chef at Chez Panisse, Lebovitz covers every category of frozen dessert: custard-based ice creams, Philadelphia-style ice creams, gelatos, sorbets, sherbets, granitas, and frozen yogurts, plus all the sauces, toppings, and mix-ins to go with them.

Why Start Here

If you want a single reference that covers all forms of frozen desserts with professional-level knowledge and beginner-friendly instructions, this is the book. Lebovitz explains the science behind ice cream making clearly: why certain sugars create smoother texture, how fat content affects creaminess, and what happens during the churning process. Then he applies that knowledge across 200 recipes ranging from classic chocolate and vanilla to inventive creations like Salted Butter Caramel, Fresh Ginger, and Labneh Ice Cream with Pistachio-Sesame Brittle.

The practical advice is outstanding. Lebovitz covers which ice cream makers are worth the money, how to store homemade ice cream so it stays scoopable, and how to adapt recipes when you lack specific equipment. His headnotes are honest and helpful, noting when a recipe is forgiving and when precision matters.

What to Expect

A beautifully photographed 272-page cookbook organized by dessert type. Most recipes require an ice cream maker, though Lebovitz includes alternatives for those without one. The difficulty is genuinely easy for most recipes, with clear step-by-step instructions. You will need standard baking ingredients, good-quality chocolate, fresh fruit, and heavy cream. The book works equally well as a cover-to-cover read and as a reference you return to whenever you want to try a new flavor.