The Perfect Scoop, Revised and Updated

The definitive home ice cream cookbook, written by a former Chez Panisse pastry chef who spent thirteen years perfecting desserts in one of America’s most celebrated kitchens. David Lebovitz covers ice creams, sorbets, gelatos, granitas, and all the sauces, toppings, and mix-ins you could want, with 200 recipes that range from classic vanilla to inventive combinations like Labneh Ice Cream with Pistachio-Sesame Brittle.

Why Start Here

Most ice cream cookbooks either overwhelm you with complicated techniques or offer only a handful of basic recipes. Lebovitz finds the sweet spot. He begins with clear explanations of how ice cream works: what sugar does to texture, why you chill the base overnight, how different fats affect creaminess. Then he walks you through the foundational custard and Philadelphia-style bases before branching out into sorbets, sherbets, gelatos, and granitas.

The revised 2018 edition updates the original 2007 classic with a dozen new recipes, fresh photography, and a new section on frozen cocktails. Lebovitz writes with the precision of a professional pastry chef but the warmth of someone who genuinely wants you to succeed. His headnotes are honest about what works, what can go wrong, and how to fix it. He also covers the practical details that other books skip: which ice cream machines are worth buying, how to store homemade ice cream so it stays scoopable, and how to adjust recipes when you do not have an ice cream maker at all.

What sets this book apart is its range. You get the classics (chocolate, strawberry, coffee), the sophisticated (salted butter caramel, fresh ginger, roasted banana), and the playful (s’mores ice cream, chocolate chip cookie dough). The sauces and toppings chapter alone is worth the price of the book.

What to Expect

A beautifully photographed 272-page cookbook that covers every category of frozen dessert. The recipes are organized by type: custard-based ice creams, Philadelphia-style ice creams, gelatos, sorbets, granitas, frozen yogurts, and accompaniments. Most recipes require an ice cream maker, though Lebovitz includes alternatives for those without one. The difficulty level is genuinely approachable for beginners, with clear instructions and reliable results. You will need standard baking ingredients plus good-quality chocolate, fresh fruit, and heavy cream.