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The Perfect Scoop by David Lebovitz

Posted by Nigella on the 28th June 2018
Image of David Lebovitz's Chocolate Sorbet
Photo by Ed Anderson

I’m always happy when a book I’ve long loved gets reissued, but I am particularly and selfishly thrilled to have a new edition of David Lebovitz’s ice cream book because my old and much cherished copy has gone missing, and I felt the lack sorely. It’s true that in the general run of things, I go in for no-churn ice creams, but this is a deeply wonderful book, and the most enjoyably comprehensive guide to the making of real ice cream that I can think of. Yes, you do need to have a churn, but I have had great success with the attachment that comes with my KitchenAid mixer. I don’t think I can quite justify a separate ice cream maker, but then I read this book again, and I’m not so sure. I really don’t know where to start telling you about the recipes in this book, as there’s not one I don’t want to make. Fresh ginger ice cream, dried apricot and pistachio ice cream, plus all manner of sauces, toppings, cookies and accompaniments to make sundaes and sandwiches: this book is the ice cream lover’s dream. But the recipe I’ve chosen for you, my favourite recipe in the book, is not actually an ice cream, but a quite exceptional chocolate sorbet, which I’m grateful to say has been in my repertoire since I first had the original copy in my hands many years ago.

The Perfect Scoop by David Lebovitz, £16.99 Jacqui Small.
Image credit: The Perfect Scoop Revised and Updated, David Lebovitz. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Photographs by Ed Anderson

Book cover of The Perfect Scoop by David Lebovitz
Photo by Ed Anderson

Try this recipe from the book

Image of David Lebovitz's Chocolate Sorbet
Photo by Ed Anderson
Chocolate Sorbet
By David Lebovitz
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