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Here's the thread for the chapter in The Perfect Scoop entitled: ICE CREAMS. He has separate sections for other frozen desserts and I've made another thread for Sorbets, etc.

Please feel free to point to other posts that seem particularly helpful or interesting (fab successes or flops, too) in other threads in the DCOTM

I've made a separate thread for the website. Please post recipes found on the website under that topic.

Thanks. I'm really looking forward to this one!


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  1. thanks for setting this up, oakjohn.

    OK, I've made about ten ice creams from the book, and I'm generally very happy with them all. And I really appreciate that metric measurements are given (usually I have to sit down with a calculator for a couple hours when I buy a US cookbook!).

    While his recipes are quite specific, I like that there's room to play around with them. I've found through trial and error that I prefer 4 yolks to his usual six, and 120g sugar to his 150g, based on my personal taste.

    I think the real winners are:
    FRENCH VANILLA - a classic.
    TOASTED ALMOND (I don't add the candied cherries, but keep the chopped nuts)- I've found the secret is to overtoast the almonds - they must be medium brown all the way through, otherwise the flavour's too mild
    MALTED MILK - I use horlicks, and lower the sugar accordingly to 90g. chopped malt balls are a must!
    FRESH GINGER - I add more ginger. Great with chocolate stracciatella.

    I also make a pecan version of the toasted almond, using untoasted pecans, and adding Lebovitz's buttered pecans. Very special.

    Has anyone tried the olive oil or basil ice creams? I really want to, but whenever I suggest it, I'm faced with mutinous ice cream eaters who demand the ones listed above!

    16 Replies
    1. re: Gooseberry

      Gooseberry! Thanks for starting us off with such a detailed and thoughtful post. It has already helped me and I haven't even made anything yet!

      Your experience with the mutineers sounds very much like my husband whenever I mention polenta. I know, I know, it's not the least bit adventurous or weird, but he says "Ewwww! I can't stand it. Reminds me of the congealed porridge I used to get as a kid." So I just have to order it every time we go out to an Italian resto.

      1. re: oakjoan

        I'm pretty much with your husband on the polenta thing. I thought a recent trip to northern Italy might help, but it didn't really.

        Anyhow, I've made a couple of ice creams from this book - the French vanilla, which was just amazing and has spoiled me for anything other than the real deal (vanilla is my favourite ice-cream flavour anyway). I also made the chocolate-peanut butter one, which was also very good. I made both recipes as written.

        1. re: greedygirl

          Hi greedygirl. I'm a vanilla girl myself (who decided 'vanilla' should be a metaphor for boring/plain things?? I prefer to think of vanilla as classic simplicity). I think the best thing about the French Vaanilla is how it can be eaten by itself, OR be a base for some pretty amazing add-ins. I cannot think of an add-in off the top of my head which would not go well with vanilla.

          How sweet was the chocolate peanut butter one? Trying to work out if I should lower the sugar when I make it.

          1. re: Gooseberry

            I made it last year so my memory is a little hazy, but I don't think it was overly sweet.

            Vanilla = win.

            1. re: Gooseberry

              I love vanilla. I think it's just become synonymous with "plain/boring/neutral" because vanilla ice cream is white, therefore "blank." And there are a lot of supposedly vanilla ice creams out there that don't taste like much of anything.

        2. re: Gooseberry

          He has this vanilla recipe on his website. Is this the same as the French Vanilla?


          1. re: Karen_Schaffer

            Yes, that's identical - except he calls for 6 large egg yolks, not 5, in his book. I tend to use 4 though, so clearly there's some wiggle room, depending how rich you want it!

            1. re: Gooseberry

              I just made the French Vanilla for the first time.


              I used 6 egg yolks, but think it would be good with fewer yolks as well.

            2. re: Karen_Schaffer

              I finally made this recipe, using just 4 egg yolks per Gooseberry's suggestion. I also used 1 1/2 c of heavy cream and 1 1/2 c 2% milk, because that's how much cream I had left from another recipe and that's the milk we have in the house. Even with these reductions, it turned out beautifully, plenty rich and creamy enough, with no buttery coating in our mouths, one of my complaints about many homemade ice creams! I'm even tempted to lower the cream to 1 c next time, because it's still almost too rich for me.

              Also, I screwed up and put the cream in with the milk to make the custard instead of making the custard with just the milk. But it still turned out fine.

              My only (minor) complaint is that I notice a slight stickiness to it, a slightly taffy-like effect. What's up with that?

              1. re: Karen_Schaffer

                A pretty late response, but...

                I find some of the recipes in the book have that slight stickiness, which I quite like. I found it absent in the Philadelphia-style ice creams, without eggs. So perhaps the custard's the culprit?

                1. re: Gooseberry

                  Yes, that's the egg yolks. Think of the ability of egg yolks to coat forks and plates when you have fried eggs--it doesn't just wash off in the dishwasher.

                  If you don't like that texture, you could up the cream and reduce the eggs, but if you just omit the eggs it might end up on the icy side.

            3. re: Gooseberry

              Hi Gooseberry,

              i have a gigantic beautiful basil plant on my balcony and access to an ice cream maker, but not the recipe (or, even, a clue as to what book is being referenced by this thread - i just found it through the search function).

              ill be your guinea pig if i could get the recipe! if you wouldnt mind posting (or linking) to the basic vanilla also id appreciate it, i just got some hand-delivered tahitian vanilla pods also!

              1. re: tex.s.toast

                Good, a guinea pig! Karen linked the vanilla ice cream above.

                Here's the basil one, paraphrased, a per CH rules:

                BASIL ICE CREAM
                From The PErfect Scoop by David Lebovitz

                1 cup packed basil leaves
                3/4C sugar
                2C heavy cream
                pinch salt
                5 large egg yolks
                zest of 1 lemon (unsprayed i.e. organic/homegrown)

                In a processor/blender, blitz the sugar, basil and half the cream. You want the leaves chopped really fine. Into a jug/bowl, our half this mixture, and add the remaining cream.

                In another bowl, whisk yolks together.

                put the remaining basil mixture in a medium saucepan, add the milk and salt, and heat gently (until lightly steaming). Slowly pour this into the yolks, whisking constantly to prevent scrambling. Return this mixture to the saucepan, and return to the stove over med heat.

                Stir constantly (Lebovitz recommends a spatula to make sure it's not burning on the bottom), until the mix thickens (I test by dipping in a teaspoon; it should coat it, and a finger run down the back of the teaspoon parts the custard cleanly).

                Strain the custard into the jug/bowl containing the basil/cream mixture, and add the zest. Stir until cool.

                Chill in the fridge (I do this for 6 hours min) and then churn.

                He recommends this served with strawberries, which sounds delish.

                Good luck, let us know how it goes.

                1. re: Gooseberry

                  i was just taking a look at your directions and realized you didnt specify how much milk goes in. i PROMISE ill report back if you give me a hint . . .

                  1. re: tex.s.toast

                    You do know this is Chowhound, don't you? This is a separate thread that goes on for 2 months that focuses on a dessert cookbook. We've just done Alice Medrich's Pure Dessert and you can view our picks and pans and comments by searching the "Home Cooking" Board on Chowhound for that book. This month it's The Perfect Scoop by David Lebovitz, both the book itself and his website.


                    1. re: tex.s.toast

                      aarg! Sorry. My mistake.

                      1 cup whole milk.

              2. Well, I lucked out and found organic plums at the local farmer's market last week. They were small and dark and tender, a lot like the wild ones David describes in his recipe for PLUM ICE CREAM. I had slightly less than a pound which is probably why using the full amount of sugar made for an ever so slightly too sweet ice cream, to my taste. If that farmer has those plums again, I'll adjust, but man, is this ice cream good. Very fruity, just delicious. Nice texture from the added alcohol. (Oh, and I didn't have kirsch, so subbed cassis vodka.) The color was the most astounding magenta, great wow factor!

                So, I bit and made the OATMEAL COOKIES for plum ice cream sandwiches that he recommended. I didn't add the raisins to the cookies, since my ice cream was already plenty sweet. The cookies were soft and baked up with a nice puffy spread. The only thing I could say negative is that I can taste the baking soda if I eat the cookie on its own, but sandwiched up with the ice cream, it's not as noticeable. So, you may want to make it a scant 1/2 tsp. soda, if you have a persnickety palate. You might get a little less spread and puff, you decide. Fantabulous combo, tres ete!

                1. I made the Roasted Banana Ice Cream (p 72) a while back, and wow is it good. The bananas are roasted with brown sugar until browned & then pureed with milk, sugar, vanilla, lemon juice & salt. Even though this is not a custard based thing, it is still under ice creams in the book. It is sooooo good!

                  1. Vanilla Ice Cream (p. 24)

                    I made this a few weeks ago as a dessert for a dinner party. It received rave reviews, including one from a colleague's wife and ice-cream aficianado, who uses vanilla ice cream as The Test.

                    I used 5 egg yolks instead of the 6 called for in the recipe. That was unintentional (I thought I had enough eggs, but I was wrong). Still, this ice cream was plenty rich and frankly, I don't think it needs the 6th yolk..

                    I loved this ice cream, but with all that fat, it'll be a while before I make it again!

                    1. I've made several. The malted milk ball stands out in my mind as being absolutely fantastic. The cheesecake was good, if a bit plain. Raspberry sauce (with fresh raspberries from my garden) perked it up a bit.

                      I've made the mint ice cream several times (the mint likes to think it's the boss of my herb garden - har), and we love it. We have never achieved the "lovely emerald color" that he writes about though. It's always white. The finished product is just a very clean, almost neutral ice cream with a touch of mint flavor. It's really good - I don't think I would like it if it was overpowering.

                      Good thread!

                      1. Blueberry Frozen Yogurt (p. 88)

                        I had some lovely blueberries and this time of year I could eat a frozen treat every day! So I decided to make the Blueberry Frozen Yogurt, but a low-fat rendition of David Lebovitz's recipe (because I don't want to get any bigger! Besides, I had a caramel milkshake for lunch at Trader Point Creamery, a full-fat and might delicious lunch I might add).

                        I halved the recipe and in lieu of the plain whole-milk yogurt, I used strained lowfat plain (Stonyfield Farms). I added a full tsp of kirsch, the real stuff not the overly sugared liqueur. Nor did I strain the blueberry yogurt mixture (though I would for company, since the froyo is rather "textured", which I like). Lebovitz calls for chilling the mixture for an hour; I chilled for about 18 hours, after which the mixture had solidified to a single solid mass. But stirring the mixture will break it up again, allowing one to pour it into the ice cream machine.

                        Verdict--a tasty low-fat treat. I KNOW this would be even better with full-fat yogurt, but I've got some tighter-than-last-year pants to consider. I would make this again for the color alone! I'll also strain it next time to see how a smoother texture might improve the results. Here's a pic:

                        4 Replies
                        1. re: nofunlatte

                          Yeah, but what's that white stuff on top? Looks like a million-billion calories to me.

                          1. re: yayadave

                            Uh...a cotton ball? Yeah, that's right, it's a cotton ball.

                            Gosh darn you--I've been busted! (Actually, it's whipped light cream--15 cal/Tbsp, assuming that you don't immediately point the nozzle at your mouth and squirt).

                            1. re: nofunlatte

                              Only a person with no self control would do that. Usually it's enough to just fill the cup of your hand with, uh, light whipped cream.

                          2. re: nofunlatte

                            I made the blueberry frozen yogurt too, using half Fage 0% and half Strauss whole milk yogurt. I didn't strain it, but decided it was too gritty for my taste, so I let it thaw, strained it, then refroze it, which is much nicer. Btw, I think we're straining out the blueberry skins mostly, in addition to the seeds.

                            I like this but I don't love it the way I do the strawberry frozen yogurt. Maybe I just had an especially flavorful bunch of strawberries. My guests thought it tasted great, but they didn't have the strawberry to compare it to. I think I'll make it with full Strauss yogurt next time also, because I'm detecting a grittiness that I think is due to the Fage 0%.

                            I wish these frozen yogurts didn't freeze so rock hard in the freezer. I added a couple tbsp of brandy when I refroze it, hoping that would keep it softer, which helps a teensy bit.

                          3. BASIL ICE CREAM!

                            so by total coincidence i just received this very book and my first ice cream maker for my birthday. i've never made ice cream before and decided to jump in boldly and start off straight away with one of the more unusual / adventurous ice creams -- why not? basil sounded both exciting and a perfect way to use up a huge bunch of basil i already had in my fridge. i was thinking i would make pesto, but why not ice cream instead?

                            the recipe seemed very promising and the process was clearly described through the custard-making and various stages of cooling, heating, and mixing. when i first tasted the basil / sugar / cream puree in the food processor i thought it tasted delicious and zingy and very promising. but subsequent tastings during the making process made me more and more worried that my ice cream was tasting suspiciously similar to... well.. pesto. creamy sweet pesto, but definitely pesto.

                            and indeed, it tastes like pesto ice cream. i'm unconvinced. its ice-cream like qualities all seem very good (good texture and creaminess etc). but ultimately maybe i am not bold enough to truly enjoy pesto ice cream.

                            1. Ok, so i made the basil ice cream as well, last week. i didn't follow directions well - i used some vanilla sugar i had laying around, and blanched (most of) my basil first because i was somewhat concerned the custard-cooking process would dull the green. i also added a second lemon's zest (the first one was small but the second one definitely gave it more pronounced lemon flavor up front).

                              In all, i would say it came out really well. My friends werent wild for it, but the novelty was worth it once (i suppose i would do it again, but only as part of some super conceptual dessert scheme involving pinoli cookies and some aged italian cheese as a pesto dessert plate). I felt like it was screaming out for the addition of some mint, or something.

                              3 Replies
                              1. re: tex.s.toast

                                Hmm. I have two basil plants, and they're both going nuts. And I have mint growing, too. If I have time this weekend I'll try a version with some mint added in.

                                I wonder what it would be like with Thai basil? I have some of that, too, but not enough to use for this.

                                1. re: jlafler

                                  i tried to give my basil ice cream another chance this evening. the book suggests pairing with strawberries in lemon juice, and the idea of using the basil ice cream as a grassy note in a tart berry dessert seemed like a better idea than trying to eat a whole bowl of it straight up. so i served it to my dinner guest with a raspberry-blackberry lemon juice compote. it was nicer with berries but to be honest i think that's because the berries masked the uncanny taste of pesto. i should disclose that my friend loved it and thought it was delicious, but this friend is known for liking unusual food combinations -- i pretty much figured if anyone would rave about basil ice cream she would. me... i give up trying to pretend i don't think it's simply gross. i'm going to throw the rest away and try another recipe.

                                  1. re: jlafler

                                    Coming late to this thread, but thought this might be worth passing along even though I no longer recall where I got the recipe. A few years ago I made a very elegant 50th anniversary dinner for my parents and served a basil sorbet between the fish (lobster in pastry pockets) course and the meat (saddle of lamb) course. One certainly wouldn't want to serve an ice cream in this instance, but the sorbet was an unusual, and unusually delightful, palate cleanser.

                                2. PEACH ICE CREAM (p. 89)

                                  after my basil ice cream fiasco, i decided to go with a very traditional second effort, so i made the peach ice cream. i tweaked the recipe a touch since it sounded a bit too mild and sweet. i like my fruit desserts to be pretty tart and zippy. so i added much more lemon juice than suggested -- the recipe calls for a few drops, i squeezed in 1 1/2 lemons. i also added 2 T of brandy to the peaches when they were simmering in water just for a little extra something. and i reduced the amount of sugar from 3/4 cup to 1/2, because i thought the basil ice cream, which used the same amount of sugar, was a bit too sweet. i think all of my changes were good ones. i tasted the ice cream base before and after the addition of all the extra lemon juice and to my taste it needed the touch of extra sourness.

                                  this is not a custard-based ice cream and the cooking process was very easy, much easier than the basil ice cream. i chopped the peaches up into smaller pieces rather than halving them as the recipe says to do (because i could not get my ripe, soft peaches to pull into neat halves). it came out very well -- it's not a showstopper ice cream, but it's very tasty, creamy and has a very nice note of tart / sour. the recipe calls for sour cream as well as regular cream, which i think also helps temper the sweet peaches-and-cream thing. this was a perfect use of the 4 peaches i got in my CSA this week. i'm bringing it to a dinner party with a ginger cake and some chopped candied ginger.

                                  1 Reply
                                  1. re: montecoretiger

                                    Just made this over the weekend, using some (but not all) of montecoretiger's modifications. I used only 2T brandy, a little more than 1/2 lemon and added a couple tablespoons brown sugar to 1/2 c. sugar (not sure you could taste the brown sugar, next time i might add more). I thought it was quite good when it was first made, though slightly heavy on the sour cream. Two days later though I think it got better--the peach flavor intensified.

                                  2. I made the Roasted Banana Ice Cream, same as everyone else and their mama! I added about a 1/2 t. of cinnamon to the base, because I can't keep my hand off the Vietnamese Cinnamon jar. Sad news however, my ice cream maker that I bought along with a few other Chowhounds a while back and have only used one other time wouldn't even turn on! So, I chilled it overnight, considered buying another machine, opted not to buy another machine (trying to be a good girl!), tried the plastic bag method, ran out of patience, tried the shallow container/ stir method, ran out of patience, and ended up with icy ice cream! Whew! It does have excellent flavor, although I could see how the texture would throw people off- I could never make it for my dad- he has major texture issues. I'm thinking about making a caramel sauce to try and disguise the icy-ness of it, but we'll see. I guess it's on to some popsicles for me!

                                    1. I had a wonderful pineapple and wanted to try something different with it so I tried the Pina Colada Sherbet on Pg 138. The front taste is the pineapple but the finish taste is very soapy. Has anyone else tried this recipe? What did I do wrong?

                                      4 Replies
                                      1. re: AGM_Cape_Cod

                                        I found the coconut ice cream to be soapy too. I put it down to the fact that I just don't like the taste of dessicated coconut. I don't have the book with me now, so can't comment on whether it's an ingredient in the pina colada sherbet!

                                        Interestingly, I find the soapiness absent in coconut milk and cream based dishes, so maybe I need to make an ice cream with tinned coconut milk, rather than infusing normal milk with dessicated coconut...

                                        1. re: Gooseberry

                                          I just made the coconut ice cream using unsweetened coconut from an indian grocer. It turned out delicious, not soapy at all! Also added slivered almonds and chunked chocolate for an Almond Joy like taste. Put it between two crisp oatmeal cookies. yum!

                                            1. re: oakjoan

                                              thanks! it IS fantastic. Between the homemade ice cream and homemade marshmallows I've been whipping up lately I think I am going to gain about 100 pounds this winter :)

                                      2. Plum (Blueberry) Frozen Yogurt (p. 88)

                                        I made a delicious plum frozen yogurt using the blueberry recipe. I chopped the plums to get the volume measurement, then pureed with the other ingredients (I used Fage 0% yogurt). I didn't strain, since seeds wouldn't be an issue, and in place of 1 teaspoon kirsch, I used 2 teaspoons creme de cassis. I can't comment on how it keeps, since we ate the whole batch straight from the canister.

                                        1. Salted Butter Caramel Ice Cream (http://www.davidlebovitz.com/archives...


                                          Came across this recipe and link on another thread about this book (forget which one; there seem to be quite a few) and decided it would be perfect along with Nick Maglieri’s Supernatural Brownies for a party last week.

                                          I had some difficulty getting the caramel praline for the mix-in as uniformly thin as it should have been. About half of it was thin; the other half sort of clumped a bit. Not sure why. The Silpat was greased; I move quickly. Anyway, I crumpled it all up into tiny bits and just threw away those bits that seemed too thick and heavy.

                                          The rest of the recipe went smoothly. When the ice cream was cranked and as hard as it was going to get, I stirred in the praline bits, scooped the ice cream into a plastic tub, and froze it all for a couple of days.

                                          The ice cream was outstanding. I’m a sucker for caramel and this isn’t my first caramel ice cream, but it was definitely the best. I don’t understand how or why, but the praline bits do indeed, as he says, “liquefy and get runny and gooey.” A taste treat within a taste treat. By a few days after the party, though, I noticed that the runny, gooey liquification was all at the bottom of the container. It didn’t seem to have been on the day I served it, but since I only used about half of it I’m not sure. Any of you have experience with similar add ins? Is it my cheapo Donvier? Is it time to upgrade? Were some of my praline bits too heavy? Is my freezer too warm? That wouldn’t surprise me. I probably ought to get a thermometer and check it out. Whatever the problem, I’d like to solve it because this was great with the brownies but would be killer with an apple pie or tarte tatin.

                                          1. A bit late in jumping in, but I jsut got the book. I am enjoying the flavors - I like his sensibility for sweetness and flavor in general. Nothing has been too coating on the tongue or eggy, but I have often reduced the cream involved. i prefer less rich ice creams with strong flavors like southern Italian gelato.

                                            Fleur de Lait: I did add vanilla bean, 1/2 c. dry milk and a bit of cream, (we had a request for vanilla), but it was one of the better texture wise of the cornstarch ice creams I have tried. Recommend if you want to try this style. Stored nicely overnight, but didn't last longer

                                            Anise: reporting on the flavor here, because i made with fewer egg yolks and all whole milk (what I had on hand). LOVED IT! Not in your face, but yummy. With whole milk somewhat icy after freezing overnight. Might try stabilizing with corn starch and xanthan if I were to make without cream again.

                                            Toasted coconut. Followed the recipe exactly with Indian grocer dessicated coconut. Yes I followed a recipe without making changes - I think this is a first. Loved it, and it wasn't eggy to me. Most couldn't identify the flavor, but did notice the "nutty" taste.

                                            Chocolate sorbet: First time i skipped the blender step and dried the immersion blender. I ended up with grainy sorbet. Second time made with passion fruit juice and water and blended well. Creamy and fantastic. Have made it with dutched (Valrhona) and natural (SCharfenberger) and liked it with both.


                                            I increased the mint a bit and ran it through the immersion blender before straining and was glad I did. It needed the extra oomph. I also decreased the eggs to 3 and added a bit of cornstarch and dried milk and increased the whole milk to cream ratio. Ended up with a nice texture and flavor. I used spearmint.

                                            Meringue cups. Mine didn't get done i nthe hour cooking time and ended up chewy although the cocoa variation was tasty.

                                            2 Replies
                                            1. re: jsaimd


                                              Why didn't the fleur de lait ice cream store for longer? Does the texture suffer?


                                              1. re: Gooseberry

                                                Well, because i ate it of course : ). Actually, I took it to a party and what wasn't eaten there ended up getting melted and mixed together with brown butter base, added dried figs and toasted almonds for a nice ice cream. I am not sure how it would store. I have found all my cornstarch based ice creams with low cream content seem to get somewhat icy in the freezer.

                                            2. I bought this book recently and am thoroughly enjoying both it and this thread. :)

                                              So far we've made:

                                              Chocolate-raspberry ice cream -- This blends the raspberries right into the chocolate, and I think that surprised at least one in my audience, who expected it to be chocolate with raspberries mixed in. But I liked it and would definitely make it again.

                                              Chocolate-peanut butter -- This was really really good. Rich too, though it uses half-and-half vs. all heavy cream. We added, as suggested in the recipe, pb patties for added peanuttiness (and there's a fast recipe at the end of the book) along with chocolate fish.

                                              1 Reply
                                              1. re: Chocolatechipkt

                                                One of our (many) desserts at Thanksgiving this year was toasted coconut macaroon-chip ice cream. We used the quick vanilla recipe from Perfect Scoop, and then added toasted and untoasted coconut, along with dark chocolate chunks ... yum!

                                              2. Goat Cheese Ice Cream, p. 62
                                                (yeah, I'm a weirdo)

                                                I just posted a seperate home cooking query 'cause my 2% organic milk separated when I was heating it with the sugar. If you have any thoughts or experience with the milk separating, more details at:

                                                The custard/fresh goat cheese mixture tastes great, like a quality cheesecake as it says in the book. It was calling out for sour cherries! As custard, it was the tiniest bit chalky in texture, likely because of the fresh chevre. It's in the ice cream maker now...

                                                Edited to add, it's in the freezer now, and tastes delicious like a really good cheesecake. Texture came together in the freezing/churning process

                                                1 Reply
                                                1. re: pitu

                                                  We both loved the goat cheese, but it does have

                                                  Maple ice cream was not my favorite - wanted a stronger maple, but it probably had to do with the fact that my husband had reduced down smoked meat sauce in the pan and the aroma was still there. It flavored the ice cream to bacon maple flavor, which was good but overwhelmed the bacon.

                                                2. Pear Pecorino ice cream! p. 82
                                                  You mince salty bits of pecorino cheese, and make the ice cream out of sour cream, 3 eggs, and half and half. This has real possibility in the VERY adult category. I wished I had made baked pears to serve it in.

                                                  Consensus was that the pecorino should be reduced, perhaps by half, in the future. It calls for 4oz, which really was too much in each bite. We also felt it wasn't pear-y enough, but I suspect that was mostly due to too much pecorino. Use super super ripe pears if you make this. Mine were d'anjou that tasted great in hand, but got a little lost in the dessert.

                                                  1. Strawberry Frozen Yogurt, p. 91

                                                    Why haven't I made this before? Absolutely wonderful, and perfect for times like now, when the strawberries are at their best and I want a lighter dessert. Much more about the strawberries than the yogurt (a pound of strawberries, and just a cup of yogurt). So easy, too: Macerate chopped strawberries with sugar and optional vodka, then blend them and their juices with yogurt and a bit of lemon juice, chill, and churn. I threw a tablespoon of balsamic vinegar in with the macerating strawberries, and might add a bit more next time.

                                                    1. Cherry sorbet p.127

                                                      I'm not a huge fan of sorbets, being more of an ice cream or fro-yo lover. But I had a bag of cherries that were going to turn before I could eat them so this was a great way to use them up. I was a bit skeptical of cooking fresh cherries but I trust DL and he said it deepened the flavor, and he was right. It has really rich flavor (I didn't even miss the fat) and a beautiful color. It also has a lovely soft texture, maybe due to the teaspoon of kirsch. If you prefer your sorbet with a smooth texture then sieve the mixture as it would be impossible to get it completely smooth in the blender.

                                                      1 Reply
                                                      1. re: JaneEYB

                                                        Jane, here's the master thread on the DCOTM for the book, with all the thread links, for future reference in case you want to save it: http://chowhound.chow.com/topics/538450

                                                      2. Mint Chocolate Chip Ice Cream

                                                        I got an ice cream maker this year and have been experimenting. I had to post to this old thread because I just made the fresh mint chocolate chip ice cream from this book and it was so outstanding. I literally could not believe such perfect ice cream came from my own kitchen! It is David Lobovitzs standard custard base (I used 5 yolks) but you steep the cream with 2 cups/80 g fresh mint leaves. I had fresh peppermint in the backyard in need of a serious haircut, so that's what I used. The fresh mint flavor was incredible, the texture perfect, and it did not get icy in my freezer. YUM!!!

                                                        Here is the recipe from his blog