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The Perfect Scoop by David Lebovitz

As we all well know, it's ice cream season!! Truth be told, ice cream is not a seasonal event for me but pretty much a year-round pleasure. Two summers ago, as you may recall, I was on an ice cream making frenzy. My most memorable concoctions from that summer:

Strawberry balsamic yogurt gelato (or frozen yogurt):

End of the summer tomato sorbet:

I've been enjoying the recent ice cream threads and am happy to see that some hounds have purchased David Lebovitz's latest sweets book, The Perfect Scoop. I'm a big fan of his Room for Dessert so had no hesitation when I heard he had come out w/ an ice cream book. I really like David's easy writing style and "voice"; he seems to have fun in the kitchen.

So I'm starting this thread in the hopes of getting fellow ice cream obsessives to discuss our experiences as we churn our way through the book. Personally, I don't intend to paraphrase any of his recipes since I hope if people are curious enough they will check it out from their library or buy it.

I got very excited when I perused it at home for the first time, bookmarking recipes that were particularly lusty. Vietnamese coffee.Toasted almond and candied cherry. Green tea w/ kinako (roasted soybean) powder. Gianduja gelato. Lemon-buttermilk sherbet. Everything sounded pretty amazing, actually. I'm not a "chunky" ice cream person, but some of David's toppings and mix-ins look fantastic!

Having an abundance of buttermilk in my fridge, I started w/ the lemon-buttermilk sherbet. I love lemon and buttermilk and have an affinity for tart and tangy flavors. This recipe worked really well and resulted in a refreshing and tangy treat. The balance of lemon, buttermilk, and sugar was just right. The sherbet consistency was just as I expected, like a slightly creamy sorbet. Husband who is not as fond of sour flavors thought it was nice, but I was the faithful one who polished it off. Sorry, no photos.

My second flavor was the gianduja (milk choc-hazelnut) gelato, one of my favorite gelato flavors. Containing five egg yolks and mostly cream, this was quite rich, like a dense mousse. The custard base was very thick after chilling overnight. After churning for about 20 minutes, it got pretty thick and stiff.

Photo post-churning:

It was decadent and sweet, but almost too rich for me right away. Interestingly, I thought it tasted best after a day or two in the freezer. I really liked its chewy mouthfeel and hazelnut infusion, but next time I'm going to use more milk and play w/ the recipe so that it's a little lighter. Husband gave it a big thumbs up.

Photo of scoops right after churning when it was still a little soft:

So...what else have hounds tried from the book?? Let's get churning...

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  1. Perfect timing, I just got the book yesterday, and am planning on an ice cream frenzy this weekend! Either Fig Ice Cream or Peach (or Nectarine) Ice Cream, I think.

    2 Replies
    1. re: JasmineG

      So I made the peach ice cream a little while ago -- the base yesterday, and I just churned it. He says that it's best right out of the mixer, and I liked it then, but it melted a little too fast. It uses sour cream as a part of the base, and the sour cream flavor was pretty evident in the final product, which was fine, but took away a little from the peachyness of it. If I make this again, I might add one more peach to the mix to increase the peach flavor.

      The rest is in the freezer now, I'll see how it is after freezing for a little while.

      1. re: JasmineG

        Hmmm, so after freezing, the peach ice cream had great flavor, but the texture was really icy -- he said that the texture of that one was best out of the maker, but out of the maker it was a little too melty for me. I think that next I'll try one of his custard based ice creams.

      2. I made his vanilla frozen yogurt, and loved it - so simple and good. I've made it with both Greek yogurt (2%) and regular, full-fat yogurt. I'm not sure which I like best.

        I also made his strawberry frozen yogurt, and it was fantastic. Fresh local strawberries, let them sit for an hour with sugar and a few tablespoons of vanilla vodka(he recommends vodka or kirsch, but vanilla vodka was what I had), and then blended with whole milk yogurt. It was so incredibly red and so strawberry-tasting, it was unreal. I highly recommend it.

        8 Replies
        1. re: addiegirl

          Sounds great! I'm going to try the vanilla frozen yogurt w/ my favorite plain yogurt, Straus whole milk.

          1. re: Carb Lover

            I made it with Trader Joe's organic whole milk yogurt, which is fine, but next time I'd use a higher quality yogurt - it's such a simple recipe that a higher-quality yogurt would really stand out. The recipe is great through - just enough sugar to sweeten it up, but it's still plently tart with natural yogurt flavor. Enjoy!

            1. re: Carb Lover


              I used to use Strauss until about a year ago when a friend rec-ed Pavel's Organic Low Fat. I've totally switched. Strauss was always a bit too runny for me. Pavel's makes great frozen yogurt. I always use it for my regular frozen yog... yoghurt, lemon zest, lemon juice, sugar and a dash of vanilla. It's great even in my puny and inadequate Donvier.

              1. re: oakjoan

                I recently bought Pavel's for the first time, the lowfat version, and found it very odd. The yogurt had a serious "whang" to it, almost alcoholic in flavor. Is this usual?

            2. re: addiegirl

              Could you paraphrase the proportions for the frozen yogurt? I put my freezer bowl back in the freezer because of this thread.

              Carblover, I'd love a look at the lemon buttermilk sorbet, too. I'll look for the book, really I will.

              1. re: JGrey

                As I recall, it was 3 cups yogurt, 3/4 cup sugar, tsp. vanilla. Mix it together and refrigerate for an hour, then freeze in machine. You can cut back on the sugar and still get good results.

                1. re: addiegirl

                  Thank you! I have the full fat belgian stuff from White Mountain or something like that, we'll see how it goes.

              2. re: addiegirl

                My first batch of the vanilla yogurt is ripening in the freezer as I type. It shows great restraint for me not to have eaten it directly out of the machine. Heck, it was hard enough not to eat the yogurt-vanilla-sugar mix!

                I used full-fat Fage, and it basically tastes like a really good cheesecake. Frozen.

              3. I attended his "cooking" class at Draegar's last week just for his olive oil and parsley ice creams. They were both very good, IF you like olive oil or parsley in your ice cream. Personally, I would not eat a bowl of either one the way I'd eat mint or Cherry Garcia, but they're fine served in small quantities with fruit or cookies. David was wonderful: funny, informative, personable.

                3 Replies
                1. re: Claudette

                  I was at this class too, and I was really surprised by the parsley ice cream, since I don't normally go for oddball ice cream flavors. He served small scoops atop mixed berries macerated in cassis. Of all the wonderful and decadent things served that night, this was the one where I was looking around the room furtively wondering if anyone would notice if I licked my plate. The parsley flavor became simply a note of fresh and green next to the sweet and tangy berries. For me, it was a perfect summer dessert.

                  1. re: Pistou

                    I've had basil ice cream before too, and it was wonderful!

                    1. re: Katie Nell

                      Oh, now that sounds great! I'm going to have to look around for basil ice cream.

                      Has anybody tried any of the ice cream recipes in the SF Chron? It was last week or the week before. You can prob find it on SFGate.

                2. The gianduja sounds like it might be worth the price of the book alone-my wife and kids love nutella, can't wait to pick it up

                  1. Ah, you've started the post I've been thinking about but had no time to get done!

                    I started with the vanilla ice cream (no egg version) and so far, it's our favorite for its simplicity and clean taste. I made it with 2 c. cream and 1 c. milk.

                    Then I did the frozen yogurt using Trader Joe's whole Greek style yogurt. 1 container is 2.5 cups, so I just used that. I did halve the sugar and I might even reduce it further. It's a little icier than the ice cream, but light and refreshing. It goes really well with berries.

                    If you make the mint ice cream (or make it for mint chip ice cream), I would recommend not using eggs as in the recipe. I would just churn it after the mint has steeped in the cream/milk and chilled. I felt like the egginess of the custard took away from the subtle mint flavors. However, using the book's instruction to make "chips" (is it Straticella?) was perfect!

                    The chocolate raspberry was very tasty, but I'd strain out the seeds - too distracting to have to pick out raspberry seeds from your teeth while trying to enjoy ice cream.

                    The apricot and plum recipes are wonderful, too! The plum sorbet is even better than the ice cream.

                    In the book, David mentions that while testing recipes the one ice cream he didn't give away was the malted milk ice cream. I can totally see why! It's worth the time (which isn't much) to make the custard. This ice cream is just so creamy and yummy. I tasted the custard base to check its temperature and almost started eating it as is!

                    I buy little pint ice cream containers from Smart & Final to store the ice cream in. I also write on the lid what I made, whether it has eggs, and the date. So far, both the ice creams with and without eggs stay creamy and scoopable (firm, but not rock hard) even after a week. I don't know if that's a testament to my storage containers or the recipe, but I'm willing to give credit to the recipe. =)

                    The blondie recipe in the back is a good one, too. Buttery and chewy - I admit they never lasted to be a mix-in or a base.

                    I haven't made any sherbets, but I hear the buttermilk lemon is just wonderful, as Carb Lover's post confirms.

                    This is really one of the best cookbooks I've ever picked up. Just about everything you can think of is in there, included toppings, cones, eggless cookie dough, and candied fruits. What I love most is that the ice creams that don't require a custard really work and make it so easy to whip up a batch of ice cream after work (assuming your frozen canister is ready to go).

                    8 Replies
                    1. re: leanneabe

                      how much mint does his recipe call for? I've got a boatload of lemon mint on my back porch and am dying to use it in ice cream. I tried it once and the flavor was way too muted. Wondering how much I should use when it steeps in the milk and cream...

                      1. re: adamclyde

                        He calls for 2 cups (80 g) of lightly packed fresh mint leaves. Other ingredients are 1 c. whole milk, 3/4 c. sugar, 2 c. heavy cream, pinch salt, and 5 large egg yolks. Just by looking at the recipe, I agree w/ leanneabe that this is too many yolks. I personally would omit eggs and thicken w/ cornstarch or a more neutral-tasting thickener.

                        1. re: Carb Lover

                          I would increase the mint (or add some mint extract) as the flavor was pretty subtle. I don't think I'd add a thickener, though, since the milk/cream ratio is the same as his vanilla ice cream and that came out perfectly creamy without any cornstarch.

                          1. re: Carb Lover

                            I made this last night and you all are right, it was WAY too eggy. Next time I'll double the amount of mint leaves and drop the custard altogether - thanks for the tip!

                            1. re: Carb Lover

                              I have to retract my previous comment about 5 yolks being too eggy until I actually try David's recipe. I reread an old post of mine on mint ice cream wherein I used 4 XL yolks and didn't complain about egginess. I just didn't like the smell of eggs combined w/ mint over heat.

                              Link to a separate thread on TPS mint ice cream:

                              1. re: Carb Lover

                                I find that nearly all my custard-based ice creams smell a bit eggy when I'm cooking it. But if I haven't overcooked at all, by the time it's cooled and churned, there's no eggy flavor at all - just the irreplaceable rich smoothness of custard ice cream. mmmm.

                                1. re: adamclyde

                                  One thing I noticed in David's class was that he cooked the custard a lot less than I am used to cooking mine. He never even got close to point where you might get cooked bits of egg. Not like, say, pastry cream where you need it to set up under refrigeration. In fact, when he put the custard through a sieve, there was a film of uncooked egg white left behind.

                                  I had one of those, "oh, duh" moments--since the freezing will make the custard firm, you only need to cook it to make the eggs safe and to thicken slightly.

                          2. re: leanneabe

                            Impressive! Thanks for sharing your comments. I have tons of plums right now so am going to make a plum sorbet next. I also have the malted milk on my to-try list, so glad to hear you liked it so much.

                            I polished off the gianduja a couple night's ago and was amazed that the texture never diminished over time. It was still smooth and creamy and had no ice crystals. It was still too rich and sweet for my taste, but I'm so grateful that David gives me the guidelines and ideas and I'm free to modify from there!

                            Thanks for the pint-sized container reminder. I should go out and get some of those!

                          3. so far i've tried raspberry sherbet....husband loved it. light and refreshing if a bit of a pain to strain all the seeds out. but god bless the immersion blender for this one!

                            then onto the chocolate with the custard base. fantastic. creamy delicious chocolate goodness.

                            i'm going to try the roasted banana one this weekend.

                            12 Replies
                            1. re: eLizard

                              Oh, let us know how that roasted banana turns out!

                              1. re: Carb Lover

                                ok, here's the 411. I made the ice cream, hot fudge, and candied cherries. The roasted banana ice cream is amazing. My step daughter wouldn't leave the kitchen while the bananas were roasted because it smelled soooo good. The batter almost didn't get chilled as everyone wanted to eat it warm. And then after it chilled and right before it got churned everyone wanted a taste, too. Delicious, not too cloying. Like the essence of bananas foster frozen. I was worried about the color. Who wants to eat gray ice cream, right? But it turned out a lovely ecru color. The classic hot fudge is good, too. The other version (not the lean one) said it was thicker and sweeter, but I can't imagine that being true. This one is very sweet. The candied cherries are great and easy. And the shirley temples I've been cranking out with the syrup have made people very happy. The sundae we had was a roasted banana with hot fudge, whipped cream (turns out the whipped cream I've been making since I'm 7 is the same one he makes....sugar and vanilla, so I guess I made that, too.), toasted walnuts, and a candied cherry on top. I highly recommend. It was like frozen creamy bananas foster walnut bread (with hot fudge, whipped cream and cherry, but still...)..... and surprisingly light. There's no cream in the base, only whole milk. It was very easy to make, and again, the immersion blender came in very handy. Blended it right in the giant measuring batter bowl that I chill it in. I'll try my darndest to upload pictures.

                                Now, what to make for the fourth? These recipes seem down right fool proof.

                                1. re: eLizard

                                  Thanks for reporting back; the roasted banana one sounds great. You went all out w/ the sundae extravaganza!

                                  Ok, I'm jumping ahead here, but how do you think the roasted banana ice cream would taste as a frozen banana cream pie w/ a whipped cream or meringue topping? Sorta like ice cream pie instead of ice cream cake.

                                  1. re: Carb Lover

                                    Like a mississippi mud pie, with roasted banana ice cream? I think it would taste great. My only thought is that I'd might want another flavor/texture point. maybe a layer of chocolate sauce with walnuts? Or maybe just a chocolate graham cracker crust. But I see where you're going with the riff on traditional banana cream pie. Why don't you try it straight up your way (which really will be quite delicious), and if need be, drizzle the chocolate sauce and add the nuts after.

                                    By the way, my husband hit the nail on the head with the classic chocolate sauce. It tasted exactly like the french chocolate sauces that get poured out of pitchers onto desserts in french restaurants. In Boston I'm thinking most specifically of Brasserie Jo.

                                  2. re: eLizard

                                    I made the roasted banana this weekend, and man, you're right, it smells so good when the bananas are roasting! As for the finished result, I was told that it was one of the top three ice creams that I've ever made (up with coffee -- from the CP Desserts book -- and salted caramel). I added a little rum to the base (probably about 3 T, to draw out those bananas foster flavors), and next time I would add a little more.

                                    1. re: JasmineG

                                      There's a thread somewhere here (within the past year) where I made roasted banana and curry ice cream. I can't even remember where I got the recipe or whose it was. It was quite weirdly wonderful.

                                      1. re: oakjoan

                                        Hmm, I'll have to look for that! Because while I got great reviews on the roasted banana, I didn't love it myself, I'd be interested in a little more bite to it.

                                        1. re: JasmineG

                                          I wasn't crazy about the ice cream when it was finished so I cast about for a sauce--found David's "best chocolate sauce" on his blog and modified it by subbing a third cup of rum for an equal amount of water. Now _that_ was addictive (roasted banana ice cream with chocolate rum sauce).

                                          (Actually I have a little sauce left and it's just fine on plain sliced bananas.)

                                          1. re: cmkdvs

                                            My attempt was weirdly wonderful, as I said, but with the emphasis on the weird.

                                    2. re: eLizard

                                      Love the roasted banana ice cream, and wondering about the banana sorbet (cause I don't have milk in the house...) Anybody make both of these? I'm inclined to roast the bananas for the sorbet, although the recipe doesn't call for that.

                                      1. re: pitu

                                        can you expound on roasting the bananas? I don't have the book but would like to try the roasting part...

                                        never mind, found it below!

                                        1. re: toodie jane

                                          dooooo it!
                                          The base for the sorbet, roasted, is in my fridge. I think the main issue thus far with roasting when you're not supposed to is shrinkage. The volume of goo is much smaller than most batches of ice cream. The sorbet is 4 bananas, 1c water, 3/4c sugar, and some lime juice. When it's the ice cream, obvi he has already worked out the proportions.

                                2. I'd be interested in hearing about (or seeing!) the freezers that CL and the other posters are using. I have a regular paddle-type ice cream maker. Will this work for gelatos and frozen yogurts?

                                  BTW, purchesed some "gelato" last week at a local FM and the maker uses mascarpone cheese. Wowwww was it rich. A little dab'l do ya.

                                  4 Replies
                                    1. re: marthadumptruck

                                      I have this one too, works like a charm.

                                    2. re: toodie jane

                                      i use the kitchenaid ice cream attachment.

                                      1. re: toodie jane

                                        Hi toodie jane. My Deni sounds similar to what you have. It's now about 8 yrs. old. I have to pre-freeze the canister (it has a permanent home in my freezer) and it churns w/ a paddle (aka dasher). Nothing fancy but it still works very well.

                                        Here's a photo of the newer version of mine:

                                      2. Today, I made the Roquefort-Honey Ice Cream. What a wacky little ice cream!

                                        My only alteration: I used gorgonzola instead of roquefort.

                                        The salty, tangy gorg was an interesting contrast to the sweetness of the honey. I think the ice cream could benefit from just a little more sweetness, so when I eat it tomorrow, I will drizzle with some warm honey as described in the "perfect pairing."

                                        The overall flavor is good, but I don't know if this is a combo that would ever crack my top five ice cream favorites.

                                        Overall, this cookbook is pretty cool. I love David's "voice," and the instructions are crystal clear.

                                        Can't wait to try another!

                                        4 Replies
                                        1. re: marthadumptruck

                                          Mmmm! Sounds delicious!! Any photos we can gaze longingly at? Has anyone tried making goat's milk ice cream? Laloo's flavors are fantastic!! Try Black Mission Fig, Pumpkin, and Chocolate Cabernet.

                                          1. re: starlightjulian

                                            Hmm...I have a qt. of goat's milk in my fridge right now. I was thinking of making David's cajeta w/ it and layering into or topping vanilla ice cream. Has anyone tried making the cajeta?

                                            1. re: starlightjulian

                                              I made a goat's milk frozen yogurt recently with honey and vanilla — ate it with fresh mission figs. It was pretty awesome — the yogurt had a great tangy, earthy flavor, and every time I ate it, I was surprised by how good it was. I do think it could have used a little more fat, because I used 2%milk instead of whole. But the flavors were terrific.

                                            2. re: marthadumptruck

                                              Would like to add: the flavor improved greatly after 24 hours in the freezer!

                                              I have bitten into a couple of large chunks of cheese, which was slightly unpleasant, so next time I will make sure I have no big pieces.

                                            3. ARGH! My local library doesn't have it. Maybe I can get it through ILL...

                                              22 Replies
                                              1. re: Smokey

                                                You should consider buying it if you've been looking for an ice cream book. For the past few years, I never found an ice cream book that I really wanted to buy until this one came along. I jive w/ many of the flavors and it inspires me to be creative which is alot of why I buy a book. It doesn't focus on the science or technique of ice cream making too much but offers up simple recipes and mouth-watering photos.

                                                PS. If your library system doesn't carry it, then put in a request for them purchasing it if they have those channels. My library has that option and I've put in requests hoping there's a hound on the purchasing panel. May take a while, but at least you have an opportunity to shape your library's collection...

                                                1. re: Carb Lover

                                                  Looks like I should get it through ILL. I've tried requesting that they purchase books in the past, without much luck. So, I'm going to wait and see what I think of it after borrowing it and go from there. I love checking cookbooks out of the library, because it gives me an opportunity to decide if the book is really worth it. For example, I don't think much of the david weinstein book on ice cream (or whatever his name is), based on what I thought of the recipes after checking it out of the library.

                                                  I can't wait to participate in this thread!

                                                  1. re: Smokey

                                                    I think you mean the ultimate ice cream book by Bruce Weinstein. I flipped through it at my bookshop and didn't care for it either. I thought about the Liddell (sp?) book but passed on that too. I usually like to test drive a cookbook from the library before buying, but this one spoke to me so much after seeing it at the bookshop that I didn't think twice before buying. Even if you don't get the book, I hope that you'll still share your ice cream making adventures!

                                                    BTW, here is a link to some recipes (including ice cream) from David's website:

                                                    1. re: Carb Lover

                                                      I bought the Weinstein book last year, but haven't made anything from it. I bought it soley based on the cover, (bad Katie Nell!) so I hope I like it better than you guys did!

                                                      Would really love it if someone paraphrased the roasted banana ice cream! (Hint! Hint! ;-)

                                                      1. re: Katie Nell

                                                        slice three bananas into half inch slices with a third of a cup brown sugar and a tablespoon of butter. roast in the oven at 400 for 40 minutes stirring only once. after it's been roasted puree the mixture with all the syrupy goodness with 1 1/2 cups whole milk, 3 TBSP sugar, lemon juice, and vanilla. Chill. The mixture will be very firm, but whisk it up to be pourable, and then freeze in your ice cream maker.

                                                        If anyone sees any glaring errors in my paraphrase, please chime in!

                                                        1. re: eLizard

                                                          Thanks eLizard! Can't wait to try it out! I think I would do the whole shebang like you did too!

                                                          1. re: Katie Nell

                                                            while the 'nanas were roasting I was able to make the chocolate sauce (which I liken to the french chocolate sauces poured from pitchers on desserts like profiteroles at french restaurants) and the candied cherries.

                                                            1. re: Katie Nell

                                                              The recipe for the candied cherries (as well as those for some of the other things mentioned in this thread, like the strawberry frozen yogurt) is on Lebovitz's web site, which Carb Lover linked above.

                                                              I haven't even set eyes on this book, much less even dusted off my ice cream maker since my cross-country move two years ago, yet this thread has me ready to buy it!

                                                              1. re: Caitlin McGrath

                                                                I've checked Lebovitz site, and I don't think he does have the recipes for the candied cherries there. He links to posts bloggers have made in which they have made his recipe, and some of them have posted adaptations of his recipes. But, he doesn't have all of the recipes discussed here on his website (by a long shot).

                                                                1. re: Smokey

                                                                  Actually, there is a candied cherry recipe: http://www.davidlebovitz.com/recipes/... I'm assuming that's the same recipe?

                                                                  1. re: Katie Nell

                                                                    erm, whoops. I had looked for some of the other recipes and hadn't found them on his website. Didn't see this one..

                                                                    1. re: Katie Nell

                                                                      actually that's a different recipe than what's in the book. no apple juice used in the recipe i made.

                                                                      1. re: eLizard

                                                                        the candied cherries on DL's site is probably the one from Room For Dessert
                                                                        I never make ice cream but I love Lebovitz and this thread is powerfully distracting.

                                                              2. re: eLizard

                                                                Somebody very kindly paraphrased it for me in an earlier thread. Here's a cut and paste:

                                                                3 ripe medium-sized ripe bananas, peeled
                                                                1/3 c. (70 g) packed light brown sugar
                                                                1 TB butter, salted or unsalted, cut into small pieces
                                                                1.5 c. (375 ml) whole milk
                                                                2 TB granulated sugar
                                                                1/2 tsp. vanilla extract
                                                                1.5 tsp. fresh lemon juice
                                                                1/4 tsp. coarse salt

                                                                Preheat oven to 400F. Slice bananas into 1/2 in. pieces and toss w/ brown sugar and butter. Place into baking dish and roast for 40 min., stirring once midway, until the bananas are browned and softened. Scrape everything from dish (including syrup) into blender or food processor. Add remaining ingredients and puree until smooth. Chill well and freeze accordingly.

                                                                1. re: eLizard

                                                                  I made the roasted banana ice cream, and served it atop it a banana maple tarte tatin.. it was a hit. The color of the ice cream was more a blondish-brownish hue.. I might've let the bananas roast too long? Next time, I think I'd even top it with a little unsweetened whipped cream to cut the sweetness.

                                                                  1. re: jacinthe

                                                                    I've been planning my attack on this recipe and would like a bit of feedback from you (or anybody who has made it before!). I've got three very ripe bananas frozen. Do you think they would work if I just chopped 'em up and followed the recipe as written? I can't really see why not, but I'm wondering if there's something I'm missing that somebody who has made the recipe would see.

                                                                    Any advice appreciated!

                                                                2. re: Katie Nell

                                                                  My opinion about the Weinstein book was based on a general impression and not based on trying out any of the recipes. For all I know, the recipes could work out great. David's book cover is pretty cute too...

                                                                  1. re: Katie Nell

                                                                    The roasted banana ice cream recipe can be found here (scroll down):


                                                                    1. re: TheGloaming

                                                                      And that link includes an interview with the Great Man Himself...

                                                                    2. re: Katie Nell

                                                                      I was hoping for the recipe too. Look what I found, and with a &A with the man himself...


                                                                    3. re: Carb Lover

                                                                      I have the Weinstein book and all the recipes I've made have been great -- my favorite is the basic chocolate, even though I've tried plenty more of the exotic ones. Probably won't buy the Lebovitz book since I'm trying to cut down, but maybe I will take a stab at one or two of the frozen yogurts.

                                                                    4. re: Smokey

                                                                      I'm SO excited--my copy is awaiting pick up at the library!!!!!

                                                                3. I love, love, love gianduja gelato!! My favorite flavor!! Those photos look amazing!!! Thanks for activating my salivary glands :) Everytime I stumble on a new gelato brand, I always ask for the chocolate-hazelnut varieties, but I try to avoid those gelatos made with corn derivatives. Your photos inspire me to try my hand at making gelato/ice cream at home... Now if only someone will buy me an ice cream maker for my birthday next week!

                                                                  1 Reply
                                                                  1. We made the Aztec Chocolate first, and it was fantastic. Not a custard base, but it still has a wonderful creamy consistency. We used pasilla chile powder, and it was perfect with the chocolate. It also had a real zing!

                                                                    On Tuesday, I whipped up a batch of the olive oil ice cream and the candied almonds to go with a fruit tart we were taking to a party. The olive oil flavor was quite subtle even though we used some fancy spanish oil (no one at the party was able to guess the flavor), but the consistency of the ice cream was out of this world silky. The candied almonds couldn't be simpler to make, and they added a nice touch to the whole dessert.

                                                                    1 Reply
                                                                    1. re: Pistou

                                                                      I also made the Aztec chocolate. I used Penzey's chipotle powder and I, uh, put in 3 tsp. and this was too much heat! I can eat it, but it's a little painful.

                                                                      The chocolate part of this ice cream (I used Penzey's Dutched cocoa) was very nice.

                                                                    2. Made the Raspberry Swirl on p. 92. It was very good. Nice vanilla flavor, not at all eggy. I was worried about the swirly raspberry part being icy, but the bit of vodka (may have splashed in a smidge more than a Tbsp) worked well. A tasty, and very pretty, dessert.

                                                                      1. I did something so incredibly dumb that involves this book that I have to post about it: I brought it with me to our getaway place in the Santa Cruz mtns but left my Cuisinart ice cream maker at home!!! What was I thinking!!! I was looking thru the book today just to check it out and I found so many flavors I want to make.... And we're in the midst of a heat wave to top it all! From the perusal I gave it today, virtually everything except the Granitas involve an ice cream maker. So, I think tomorrow I will attempt to make a Watermelon Granita even though he only includes a Sorbetto in the book. I hope that if I try Watermelon in one of the other Granitas employing his technique, I will produce something yummy... But just looking thru the book has about driven me over the edge!

                                                                        6 Replies
                                                                        1. re: RWCFoodie

                                                                          If you look at the link lited by theGloaming above, the Traveler's Lunchbox actually made the roasted banana ice cream without an ice cream machine, by blitzing it with an emulsion blender at intervals while it was setting. So if you have a 'stick' blender, you might give that a go.

                                                                          If you're really desperate, maybe try adjusting some of the recipes to be made as parfait, which is like a moussey semi freddo, and doesn't need a machine. I sadly am ice cream machine-less, so this is the route I plan to take. I'll post if I get round to it over the next couple days...

                                                                          1. re: Gooseberry

                                                                            Thanks for the suggestions: vacation house doesn't have things like an immersion blender - which just once again makes me realize that I have to start beefing up the kitchen gadget department so I don't have these frustrations again... Ended up making the watermelon granita - it worked beautifully and was a huge hit with dinner guests last night - second helpings all around! Over the years I've tried making granita-type things but was never succesful - this time using David's technique I obtained an excellent product - it looked great and tasted even better! I know I'm going to love trying the recipes in his book - I hope my waistline can take it!!!

                                                                            1. re: RWCFoodie

                                                                              Glad you were able to improvise w/o your ice cream machine. I don't have much experience making granitas but is there something particularly different about David's technique that resulted in a better product?

                                                                              1. re: Carb Lover

                                                                                It was very simple but different from what I've read/tried in the past (quite a few years ago actually). The old recipes used to just tell you to put it in a shallow pan and freeze then scrape it with a fork. I was never successful because it got too hard and I could never scrape it into the lovely flakey yumminess they showed in the pictures. This time I followed his suggestion: I stuck it in the freezer for about an hour then pulled the slightly frozen portion around the edges into the center, then about every 45 min. or so for the next 4 hours I pulled it out and did the same thing. The result was just perfect. Dinner guests loved it: it was light and refreshing served with just a mint leaf garnish and a couple of butter cookies! Now I can't decide which one of his recipes I want to try but I'm leaning towards the Vietnamese Coffee ice cream! I'm afraid that this is a dangerous book!!! I think I may have to buy another ice cream maker for the vacation house so I don't have to drag it back and forth each time..... :-)

                                                                                1. re: RWCFoodie

                                                                                  I dug up this thread doing a search for granita - made my first one last night - tangerine - from a book by Simon Hopkinson, and that is exactly the technique he describes.

                                                                          2. re: RWCFoodie

                                                                            If you don't mind semi-hard-soft ice cream, just whisk it in a water bath. It takes elbow grease, but no ice cream maker necessary.

                                                                            I make watermelon granita (all my granitas) by putting it in a freezer and scraping it every hour or so. My guests' favorites are my champagne & raspberries combo, and lychee & mint.

                                                                          3. Mmmm, made the Raspberry Swirl tonight, and even though it hasn't hardened in the freezer yet, it's pretty amazing. Nigella has a very similar recipe in Forever Summer, so I took a bit of both recipes, and it turned out great. The only real difference is that she calls for the raspberry swirl to be strained, and then put in the freezer for an hour or so to harden before putting it with the base. this worked well, because I think otherwise the raspberry puree would have been too thin (it probably would have been thicker with the seeds, but I don't like raspberry seeds). The flavor combination is just great, I can't wait to try it tomorrow.

                                                                            Oh, and I made another small change to the base -- only 4 egg yolks instead of five, and I used 1 1/2 cups of milk and 1 cup of cream (that's what I had on hand). It still turned out lovely.

                                                                            1. So far I've made the strawberry frozen yogurt and blueberry frozen yogurt. Both have had a vibrant, lovely flavor, but are rock-hard and un-scoopable after being in the freezer overnight. I'm using full-fat TJs french village plain yogurt. He does suggest leaving it out for 5-10 minutes to soften, but that usually leaves me with melted bits around the edges and a hard center, especially in this heat. I doubled the alcohol in the blueberry yogurt in an attempt to soften it a bit, but it didn't make much difference (the recipe calls for 1 tsp of alcohol per ~quart, I think). Next time I'll up the alcohol some more. Anyone else have this problem? Or is this not a problem and my expectations are misguided?

                                                                              1 Reply
                                                                              1. re: jvozoff

                                                                                I first tried the Orange Dreamsicle (I can't think of the actual name, but thats what it tastes like). This was the first time I've ever made ice cream, and bought a Cuisinart ICE-20 like others here. It turned out wonderfully, except I used a grater other than a microplane, so the zest was a bit larger than I'd have liked. Really creamy and citrusy all at once.

                                                                                I then made the cherry sorbet. OMG. So rich and refreshing at the same time. It actually went really well with the orange (1 small scoop of each). It turned out a gorgeous dark purple color (I used frozen cherries).

                                                                                I then tried the cinnamon ice cream. I think it turned out good, but I guess I am not used to cinnamon ice creams with heavy custard base. So it might take me a while to get used to this type of custard-based ice cream. I did like it though, and added some candied pecans from Trader Joes (Because I'm a fan of texture). This ice cream was incredibly rich and creamy.

                                                                                Today, I made the coffee frozen yogurt. I think this is my very favorite so far of the recipes from this book. I used whole milk yogurt (because the store didn't have any more greek style). It came out so refreshing and a bit tangy. WONDERFUL for a light summer dessert. I think I may try the greek style yogurt next time, just to see the difference. But I have been so pleased with this books' recipes.

                                                                                I don't have a ton of cooking experience, though I love to cook. So I have low confidence in my ability to successfully make recipes. This book has made me proud to serve ice creams and frozen treats to company!

                                                                              2. This evening I finally had a chance to try one of the recipes out of the book (actually I've begun to think of it as THE BOOK!!!) Vietnamese Coffee Ice Cream - OMG - if you like Cafe Sua Da aka Vietnamese Iced Coffee, you will absolutely love this ice cream - I only made one modification, I did not add the pinch of finely ground espresso coffee beans - it sounded to me like it would give it a grittiness that I just didn't want. But the flavor of this is so right on: Sweetened condensed milk, half & half and strong brewed coffee - Heaven - Once again I am so happy that I bought that $40 Cuisinart Ice Cream maker and that I keep the insert in the freezer all the time so I could make this on a whim....

                                                                                1. I just made frozen yogurt again, but used the 2% Greek yogurt... the taste and texture is fine (comparable to the full fat yogurt) but I ended up with a layer of really frozen yogurt on the bottom of my canister that I just couldn't scrape off. I'm wondering if this is because the fat content was lower? I didn't have this problem with any of the ice creams or the full fat frozen yogurt. Does this happen to anyone else?

                                                                                  Also, has anyone used the full amount of sugar in the recipe? I always start with 1/4 c. and then work my way up (made one with 1/4 c and one with 1/2 c). 1/4 c. gives me tangy, 1/2 c gives me sweet but still tangy. I'm just wondering if the full 3/4 c. sugar is too sweet or if it makes it more like ice cream sweet?

                                                                                  2 Replies
                                                                                  1. re: leanneabe

                                                                                    I haven't made David's yogurt recipe with the full amount of sugar, but I've read that sugar and fat both increase the scoopability of fro yo (or any frozen dessert) once it's hardened overnight. I can usually get all the yogurt out of the container (and I use a wider, flat container, because it's easier for ice cream and yogurt retrieval!) Sometimes when I make a lower fat, lower sugar version, it doesn't come out in pretty scoops, though.

                                                                                    1. re: leanneabe

                                                                                      I blindly put the full amount of sugar in, and it was extremely sweet. Extremely. I also added a pinch of salt, which probably brought out the sweetness even more. I ate it with large quantities of blueberries, so it cut through it, but next time I will start with 1/4 cup like you.

                                                                                      I used full fat belgian style which I drained overnight.

                                                                                    2. i'm madly in love with this cookbook and i've been on an ice-cream rampage since i bought it. the first one i made was guinness-milk chocolate for my guinness-loving fella. it was so rich and delicious but all non-beer drinkers found it too strong...however, every day it was in the freezer and i tried it again, it tasted better! next i made blackberry-lime sorbet for my book club and it was AMAZING. i gave up trying to convince everyone it was hard and complicated. there were four ingredients including water and it was one of the best things i ever tasted. i made the peach sour cream ice cream and had a friend handy to lick it right off the dasher and the texture was SO good. i think the tanginess of the sour cream flavor complemented the sweet fresh peaches so well, it was one of the biggest hits so far. i made lemon sherbet and the tart lemon zest in it made me do a little dance. so refreshing. so since then, i decided to get brave, and used the toffee recipe from this cookbook to go chunky -- and minds have been blown. i've made it with almonds and then with pecans. i can't say enough great things about this cookbook. i'm ready to try all the wacky ones, i just have to create a weekly ice cream tasting event so i don't eat it all myself. i bought the cuisinart ice cream maker after seeing lebovitz recommended it on amazon when i bought the book. love it love it love it. love it.

                                                                                      1. I made the Chocolate Peanut Butter earlier today, and it really tastes like you're eating a Reese's Peanut Butter cup. I used regular unsweetened cocoa (because Dutch was $10 for a box), and it was fine, though I'm sure the color would have been a lot darker and richer with the dutch. This one was a little too sweet and cloying for me, but my most frequent ice cream taster loved it, so if you like things on the sweeter side, this would work. I bet kids would love this one.

                                                                                        1. Yesterday I made the lavender-honey ice cream.

                                                                                          Another winner! Excellent lavender essence without being "soapy." Honey flavor was very pronounced.

                                                                                          1. So I finally got around to making the plum ice cream using a bunch of plums (I think Santa Rosa variety) from my family's backyard. I was skeptical about this because I tend to like fruit for sorbets, as cream can obscure the fragrance and alter the flavor. Well, this recipe proved me wrong!

                                                                                            First, let me just say that the color of this one is absolutely stunning...stunning. The cooked plums turned a sexy purple-scarlet hue and the added cream transformed it into more of a magenta. The flavor was very intriguing at first. Tart with some astringency in the finish from the skin. I didn't have kirsch on hand so used a splash of vodka instead. I used all the sugar called for but added a couple of tablespoons of superfine sugar since my plums were especially puckery.

                                                                                            Witness beautiful color here (please ignore my cluttered and messy table):

                                                                                            Like the gianduja, I thought the flavor tasted best after it had aged a few days when it mellowed and developed some roundness. The texture was really incredible and didn't get icy at all even after 4 days. I've achieved some of the best texture for ice creams by using this book!

                                                                                            For a Bastille Day celebration, I tried the profiterole and classic hot fudge recipes. The profiteroles were easy to make, but I got about 24 total as opposed to the 30 the recipe says. I checked at the halfway 15-minute mark and they were puffy and golden. However, checking again around 15 min. later (when the recipe says they should be done) resulted in burnt tops and bottoms. They are baked at 425F so I think 20 min. max and then turning off the oven to let them finish for a few more min. is best. That's what I did for the second batch.

                                                                                            The classic hot fudge sauce recipe was a winner from start to finish. Wow, who knew hot fudge sauce was that easy to make?! Husband, the hot fudge fiend in our household, loved it and will request it often I'm forecasting.

                                                                                            Since I was making a big feast and didn't have time to make classic vanilla ice cream to go w/ it all, I decided to be practical and try serving it w/ the plum ice cream. While it looked great, it didn't really work. The plum was overpowered by the chocolate, and the alliance wasn't complementary. Next time I'll use vanilla! Sorry, no photos of that one.

                                                                                            1 Reply
                                                                                            1. re: Carb Lover

                                                                                              I made the plum ice cream last night... also used Santa Rosas (picked this weekend at my MIL's). The astringency was exactly as you described... Reminded me of ice cream at Berthillion in Paris. Very intense. Yummy!

                                                                                            2. We had a big outdoor party this weekend and my dessert was an assortment of Ice Cream Sandwiches. I did not make all of the ice cream used, but did make two from "The Perfect Scoop". I made the Toasted Almond and Candied Cherry Ice Cream and sandwiched it between two Brown Sugar Shortbread cookies. I haven't tasted the IC as a sandwich yet (it's in the freezer) but the ice cream was quite good. The cherries were nicely gooey-caramelized, which prevented the ice cream from turning pink. The toasted almonds added a nice crunchy counterpoint to the soft, sticky cherries. The only criticism that I have is that I did not like the taste of the almond extract. I may have added too much (did not measure, just eyeballed it) but it definitely lent an "artificial" flavor to the ice cream. The feedback I got from guests was that it was very, very good...creamy...and a nice combination with the cookie.

                                                                                              Rave reviews also for the Roasted Banana IC. I sandwiched this IC between two Pecan Shortbread cookies. Unfortunately, the recipe doesn't make as much so this was the first to go at our party. It was very easy to make and as many others have commented, the aroma of roasting bananas in brown sugar was yummy! A guest, who loved the IC sandwich, suggested that another pairing for the Roasted Banana ice cream would be snickerdoodles. I think he may be on to something there.

                                                                                              Needless to say, I'll be making more from "The Perfect Scoop" this summer! Thanks to all for turning me on to this wonderful book!

                                                                                              1. I just made the cinnamon ice cream a few days ago and it's lovely. I've started making his ice creams with more subtle flavors without the eggs, after really not liking the mint ice cream. With such a light flavor, I really want it to stand out, not get bogged down by eggy custard (I also made the coffee ice cream this way, but I think it could stand up to the egg addition).

                                                                                                The cinnamon ice cream isn't like those cinnamon red hots, but it's very refreshing and goes well with carrot cake and chocolate cake, and I suspect any kind of fruit pie. Definitely let the mixture steep to get the cream infused with the cinn. sticks (I keep the sticks in overnight as the mixture cools down).

                                                                                                I've also done the malted milk ice cream, which is SO GOOD. I've made it with and without eggs, and I like both versions - the egg version is rich and chewy, but the no-egg version is just as malty and much simpler. The malt balls are a must-add.

                                                                                                1. Has anyone made the chocolate sorbet yet?

                                                                                                  1 Reply
                                                                                                  1. re: izzizzi

                                                                                                    Yes, really great made with Dutched cocoa.

                                                                                                  2. I'm resurrecting this thread since I just borrowed his book from the library. I am probably going to go out and buy it because the ones I've tried have been great!

                                                                                                    I've made two sorbets so far - mango and strawberry. I skipped the rum in the mango sorbet but it was still outstanding. The strawberry was very good too but mango is one of my favorite fruits, so that has to be my favorite so far.

                                                                                                    I've made two ice creams - the Chocolate Ice Cream, Philadelphia style and the Malted Milk Ice Cream. The chocolate was a little too chocolate-y (and I love chocolate), but it might have been because I used regular cocoa powder and not Dutch-processed. The Malted Milk was very good but really rich - I think I would try replacing some of the cream or half-and-half with whole milk instead. My friend who likes Whoppers loved it.

                                                                                                    I do agree with previous posters in that they all tasted better after a day in the freezer. I think I like my ice creams a little lighter than he makes them and will play around with the milk-to-cream ratio. I think I might try the Vietnamese Coffee Ice Cream and possibly the Cantaloupe Sorbet next...

                                                                                                    1 Reply
                                                                                                    1. re: seconds

                                                                                                      How apropos that you should post this! I just received the book as a bday gift and was thinking of trying the malted milk ice cream as my first.

                                                                                                      Do you (or does anybody?) happen to know if malted milk goes bad? I've had some for a long time in my cabinet...

                                                                                                    2. I'm thinking about making the candied cherries in this book to use in the almond, cherry ice cream.

                                                                                                      He doesn't specifiy and I'm not sure--do you think I can use some of the tart cherries I froze away from summer? (the bit I'm not sure about has to do with use of sour cherries vs. sweet, not frozen vs. fresh)

                                                                                                      Thanks for any help!

                                                                                                      3 Replies
                                                                                                      1. re: Smokey

                                                                                                        Hey, Smokey, did you ever get around to making the toasted almond and candied cherry ice cream? While I normally don't care for chunky ice creams, the photo looked so enticing and I like the combo of almond and cherries so I made it last week. I must admit that this is the first recipe I didn't care for...

                                                                                                        I found it too rich, and I thought that the ratios were a bit off. While the recipe says it results in about 1.5 qts. of ice cream, mine turned out being less than a quart. The almonds used to infuse the custard base absorbed a good amount of liquid even though I tried to extract as much liquid as possible after the infusion period. The amount of cherries and almonds swirled in was high relative to the custard amount, resulting in more chunkiness than creaminess for my taste.

                                                                                                        I thought the flavor was good but Lebovitz seems to use more sugar than I like, so I will modify sugar amounts in the future. I could see myself making this recipe again but reducing sweetness and omitting the chopped almonds swirled in at the end. His candied cherries recipe worked well, and I think they would be delicious oozing down over vanilla bean or yogurt ice cream.

                                                                                                        Any other updates out there?

                                                                                                        1. re: Carb Lover

                                                                                                          Hey CL--I just signed in after not being here for a while. Interesting to see your post. I never reported back on my experience with this recipe, but the bottom line is that my experience was very similar to yours. The ice cream was WAY too rich for me. I should have been more suspicious about the cream/milk ratio, but, in the past, when I've tried to mess with that I've ended up with a final product that has a mouthfeel I don't like. Sadly, this did as well--it was like the inside of your mouth was getting coated with butter.

                                                                                                          And, I agree that there were actually too many mix-ins. I even compounded it by making the fudge ripple variation. There was so much STUFF in it that iIt seemed sort of like very decadent, actually flavorful (if overly rich) Cold Stone Creamery! I would definitely make the candied cherries again as a topping over something like vanilla. And, I would make the toasted almond ice cream again, but WOULD muck with the level of fat in it. I don't think I would do the fudge ripple again. It came out WAY too thick to actually ripple it. It was more like globs of chocolate in the ice cream. Not a bad thing, per se, but if I'm looking for ripple, that ain't ripple. I would do a hot fuge sauce on top of the ice cream, but that the ripple.

                                                                                                          (Whoops, just finished reading your post--yep, the candied cherries belong on vanilla ice cream!)

                                                                                                          1. re: Smokey

                                                                                                            Thanks for sharing your experience, Smokey. Yep, sounds like we had similar reactions. I need to figure out what I'm going to try next...

                                                                                                      2. Has anyone tried the Cranberry-Orange Sorbet or the Cranberry Granita? I have my in-laws coming in this next weekend and picked up a couple bags of cranberries today.

                                                                                                        1. I got this out of the library and tried 3 of the sauces. The chocolate marshmallow topping was incredible and easy but neither of the caramel ones turned out. I made salted butterscotch and had to boil it after adding the cream as it was way too thin. It tasted good though. Then I tried the Dulce en Leche and it turned out with a lumpy texture like scrambled eggs or cottage cheese. Again, tasted fine but the weird texture made this one go down the drain.

                                                                                                          Maybe he likes chocolate and tested those recipes more?

                                                                                                          4 Replies
                                                                                                          1. re: sharonanne

                                                                                                            That's too bad. I haven't tried any of those sauces, but when I do, I'll report back on my experience. His choc. fudge sauce is great though!

                                                                                                            1. re: Carb Lover

                                                                                                              I have the book but haven't used it yet. Is the choc. fudge sauce the classic one that kind of conceals when you put it on ice cream? That's what I remember from being a kid and what I would look for.

                                                                                                              1. re: karykat

                                                                                                                I'm assuming a typo and that you meant "congeal". The classic hot fudge sauce is pretty thick and does stiffen up a bit poured over ice cream. It does not get completely hard like that Magic Shell sauce in a squeeze bottle. His recipe is really good and so easy to make...

                                                                                                                1. re: Carb Lover

                                                                                                                  Yes, carb lover, you're exactly right. Looking for a sauce that would conGeal and not the magic shell type. So it sounds like this is the thing.

                                                                                                          2. What flavor from the book would you pair with Barefoot Contessa's Pecan Pie Squares?

                                                                                                            2 Replies
                                                                                                            1. re: Terri C

                                                                                                              Cinnamon would be nice. He also has a couple of recipes w/ pecans swirled in, so I might just make one of those (butterscotch or date & rum) and leave out the pecans. Please report back!

                                                                                                              1. re: Carb Lover

                                                                                                                I recently made the butterscotch pecan ice cream - it was very, very good and seemed to get better with age (only lasted about a week). I think the butterscotch ice cream, sans pecans would be great with your dessert.

                                                                                                            2. Anyone excited to make this one:
                                                                                                              I just finished candying the bacon!

                                                                                                              1. I absolutely love this book! The Roasted Banana ice cream is a tried-and-true favorite. A single scoop on a warm brownie is so delicious; bet it would taste great with brownie bits as a mix-in too. Recently modified it to include a few roasted strawberries as well. Lovely flavors. The Vietnamese Coffee ice cream was also delicious.

                                                                                                                1. I love this book too! I've made
                                                                                                                  -peach: http://areyouhungryyet.blogspot.com/2...

                                                                                                                  -chocolate mint cookie using his chocolate custard base: http://areyouhungryyet.blogspot.com/2...

                                                                                                                  -chocolate raspberry: http://areyouhungryyet.blogspot.com/2...

                                                                                                                  -chocolate peanut butter (w/pb patties): http://areyouhungryyet.blogspot.com/2...

                                                                                                                  1. I still turn to this for all my ice creams. I've found some of the add-in recipes need adjusting (peppermint patties, cookie dough chunks, etc) but I think that might be when you use different brands of peppermint oil, etc?

                                                                                                                    My only problem is that all the fruit ice creams taste like frozen yoghurt. I think the acid in the fruit sort of curdles the dairy. So while everyone enjoys my 'frozen yoghurt' I'd like to make something which still tastes like ice cream. Any suggestions?

                                                                                                                    5 Replies
                                                                                                                    1. re: Gooseberry

                                                                                                                      That's rather odd, Gooseberry, about the texture of the fruit ice creams. I made the plum ice cream and it was creamy and pleasantly sweet. I used plums from the farmer's market, which were quite ripe and balanced in flavor, with a nice acidity but sweet, too. (I made jam, too, and found it needed extra pectin to gel, because of the high sugar levels, probably.)

                                                                                                                      Do the curds smooth out in the churning process, or are you just concerned about a tangy flavor?

                                                                                                                      1. re: amyzan

                                                                                                                        agree about that being odd. I can see if the technique is a bit off, it might result in some icy texture, but curdling is really strange. I'm guessing the problem is more the latter?

                                                                                                                        Here are some thoughts. There is a lot of water in fruit, so you there is more risk of icy textures in fruit ice cream. I find custard bases are best for creamy fruit-based ice creams. A great creme anglais base really ensures creamy, scoopable ice cream. And I use a really high percentage of fruit too. My strawberry ice cream is 1:1 ratio of cream+milk to fruit.

                                                                                                                        1. re: adamclyde

                                                                                                                          Hi Amy and Adam, the ice cream doesn't actually curdle (thank god!), but the flavour is like frozen yoghurt, which I don't particularly like. And I have use egg-custard bases for fruit ice creams too, but that yoghurty acidity is still there.

                                                                                                                          1. re: Gooseberry

                                                                                                                            It's funny you say that about acidity. Personally, I can't stand fruity ice creams unless it maintains quite a bit of acidity. Otherwise, it is just flat sweetness that I dislike.

                                                                                                                            I actually add a bit of citric acid to strawberry ice cream.

                                                                                                                            1. re: Becca Porter

                                                                                                                              I always add a bit of lemon as my fruit macerates as well. It brightens the ice cream just a bit. But it's different than a yogurt tang, which Gooseberry is mentioning. Still trying to figure out what would contribute to that...