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