The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, sale Gelatos, Granitas, and Sweet Accompaniments [A outlet online sale Cookbook] online

The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, sale Gelatos, Granitas, and Sweet Accompaniments [A outlet online sale Cookbook] online

The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, sale Gelatos, Granitas, and Sweet Accompaniments [A outlet online sale Cookbook] online
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Lemon-speculoos Ice Cream

Makes about 1½ quarts (1½l)

Belgians have their own version of gingersnaps, called speculoos (SPEC-ou-looze). They’re meant to be nibbled alongside the copious amounts of beer that Belgians drink, which was one of the many lessons I learned when I went to chocolate school there. Belgians like their beer so much that outdoor beer gardens are busy all year long, even during the freezing cold winters. We had to brush the snow off our table to put down our glasses! The good news is that you don’t have to worry about your beer getting warm.

Back home, I found that speculoos go equally well with lemon ice cream when the cookies are crumbled and folded in. Like Belgian beer, this can be consumed any time of the year and it’s especially good when served frosty cold.

Recipe

Zest the lemons directly into a food processor or blender. Add the sugar and blend until the lemon zest is very fine.

Warm the milk with the lemon-scented sugar, ½ cup (125ml) of the heavy cream, and the salt in a medium saucepan. Cover, remove from the heat, and let infuse for 1 hour.

Rewarm the lemon-infused mixture. Pour the remaining 1½ cups (375ml) cream into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm lemon-infused milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks into the saucepan. Stir the mixture constantly with a heatproof spatula over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

Pour the custard through the strainer and stir it into the cream. Discard the lemon zest and stir over an ice bath until cool.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. As you remove the ice cream from the machine, fold in the crumbled speculoos.

PERFECT PAIRING: Because speculoos are meant to be enjoyed with beer, try pairing this ice cream with a fruity Belgian beer for dessert. I’m particularly fond of kriek, a sour-cherry beer, which you can find in well-stocked supermarkets and liquor stores.

Ingredients:

  • 3 large lemons, preferably unsprayed
  • 3⁄4 cup (150g) sugar
  • 1 cup (250ml) whole milk
  • 2 cups (500ml) heavy cream
  • Pinch of kosher or sea salt
  • 5 large egg yolks
  • 1 batch Speculoos (recipe below), crumbled

Speculoos

Makes 1½ cups (200g)

These cookie chunks are inspired by the famous spiced cookies from Belgium. Zippier than American gingersnaps, Speculoos have become popular worldwide thanks to a (very) hard-to-resist spread made with them. Soft-baked Speculoos meld wonderfully when folded into ice cream, but if you’d like to make them crunchier, break the cookies into little bite-size nuggets and toast them in a 325°F (165°C) oven for about 10 minutes, until dry and crispy. Let cool completely, then fold the crunchy bits into your ice cream.

Speculoos Recipe

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

Beat together the butter and brown sugar in a medium bowl until smooth. Stir in the molasses and egg yolk.

In a small bowl, stir together the flour, baking soda, and spices. Stir the dry ingredients into the butter mixture and mix until smooth. Transfer the dough to the prepared baking sheet, and, using your hands, pat it into a circle about 5 inches (12cm) in diameter. Bake for 18 minutes. Remove from the oven and let cool completely.

Mixing them in : Break the Speculoos into bite-size chunks and fold them into 1 quart (1l) of ice cream as you remove it from the machine.

Storage : The unbaked dough can also be wrapped well and stored in the freezer for up to 1 month. Once baked, Speculoos can be stored at room temperature for up to 3 days or in the freezer for up to 1 month.

Speculoos Ingredients:

  • 2 tablespoons salted butter, at room temperature
  • 3 tablespoons packed light or dark brown sugar
  • 1 tablespoon molasses
  • 1 large egg yolk
  • 1⁄2 cup (70g) flour
  • 1⁄4 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice

Description

Product Description

A revised and updated edition of the best-selling ice cream book, featuring a dozen new recipes, a fresh design, and all-new photography. This comprehensive collection of homemade ice creams, sorbets, gelatos, granitas, and accompaniments from New York Times best-selling cookbook author and blogger David Lebovitz emphasizes classic and sophisticated flavors alongside a bountiful helping of personality and proven technique.

David''s frozen favorites range from classic (Chocolate-Peanut Butter) to comforting (S''mores Ice Cream) and contemporary (Lavender-Honey) to cutting-edge (Labneh Ice Cream with Pistachio-Sesame Brittle). Also appearing is a brand new selection of frozen cocktails, including a Negroni Slush and Spritz Sorbet, and an indulgent series of sauces, toppings, and mix-ins to turn a simple treat into a perfect scoop of delight.

Review

“This is the definitive book on frozen desserts. David has the most amazing recipes for homemade ice cream, plus lots of ideas for crunchy toppings, sweet mix-ins, and edible ‘vessels’ such as sugar cones, meringues, and cream puffs. I want to make them all!” --Ina Garten
 
“A glorious, in-depth look into a scrumptious subject, written in typical Lebovitz style: informative, personal, and entertaining.” --Yotam Ottolenghi
 
The Perfect Scoop digs right into what you need to know for successful ice creams, sherbets, gelatos, sorbets, frozen yogurts, and granitas.” --New York Times
 
"Having churned out ice cream at home and in professional kitchens for a quarter century, Lebovitz can guide even a beginner to a great frozen experience. . . . Truly the Good Humor man of home ice cream."  --San Francisco Chronicle

“The author''s 25 years of experience as a frozen-dessert maker are put to excellent use in this wittily written, detailed volume. . . . Great photos and plenty of practical advice combine to make this an appealing and useful resource for the dessert aficionado.” - -Publishers Weekly
 
“If you love cold sweets but never dared own an ice-cream machine for fear you''d soon weigh 300 pounds, then consider this book; you may just find some happy compromises.” --Epicurious.com

About the Author

DAVID LEBOVITZ has been a professional cook and baker for most of his life; he spent nearly thirteen years at Chez Panisse until he left the restaurant business in 1999 to write books. He moved to Paris in 2004 and turned davidlebovitz.com into a phenomenally popular blog. He is the author of six books, including  The Perfect ScoopReady for DessertThe Great Book of Chocolate, and a memoir called  The Sweet Life in Paris, and he was named one of the Top Five Pastry Chefs in the Bay Area by the  San Francisco Chronicle. David has also been featured in  Bon Appétit, Food & Wine, Cook’s Illustrated, the  Los Angeles Times, the  New York Times, Saveur, Travel + Leisure, and more.

Excerpt. © Reprinted by permission. All rights reserved.

CHOCOLATE SORBET
Makes about 1 quart

This is the perfect chocolate sorbet—it’s very rich, dense, and full of bittersweet chocolate flavor, and it’s one of my all-time favorites. Use a top-quality cocoa powder; it will make a huge difference. Be sure to use a large saucepan, because the mixture will bubble up as it boils, and be sure to blend it before churning, which ensures the finished sorbet will be silky smooth.
 
2 1⁄4 cups (555ml) water
1 cup (200g) sugar
3⁄4 cup (75g) unsweetened Dutch-process cocoa powder
Pinch of kosher or sea salt
6 ounces (170g) bittersweet or semisweet chocolate, finely chopped
1⁄2 teaspoon pure vanilla extract
 
1. In a large saucepan, whisk together 1½ cups (375ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds.

2. Remove from the heat and stir in the chocolate until it’s melted, then stir in the vanilla and the remaining ¾ cup (180ml) water. Transfer the mixture to a blender and blend for 15 seconds.

3. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.

Product information

The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, sale Gelatos, Granitas, and Sweet Accompaniments [A outlet online sale Cookbook] online