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Perfect Scoop, Revised And Updated, The: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments [A Cookbook] Hardcover – Illustrated, 1 August 2018
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David's frozen favorites range from classic (Chocolate-Peanut Butter) to comforting (S'mores Ice Cream) and contemporary (Lavender-Honey) to cutting-edge (Labneh Ice Cream with Pistachio-Sesame Brittle). Also appearing is a brand new selection of frozen cocktails, including a Negroni Slush and Spritz Sorbet, and an indulgent series of sauces, toppings, and mix-ins to turn a simple treat into a perfect scoop of delight.
Frequently bought together
From the Publisher
Lemon-speculoos Ice Cream
Makes about 1½ quarts (1½l)
Belgians have their own version of gingersnaps, called speculoos (SPEC-ou-looze). They’re meant to be nibbled alongside the copious amounts of beer that Belgians drink, which was one of the many lessons I learned when I went to chocolate school there. Belgians like their beer so much that outdoor beer gardens are busy all year long, even during the freezing cold winters. We had to brush the snow off our table to put down our glasses! The good news is that you don’t have to worry about your beer getting warm.
Back home, I found that speculoos go equally well with lemon ice cream when the cookies are crumbled and folded in. Like Belgian beer, this can be consumed any time of the year and it’s especially good when served frosty cold.
Zest the lemons directly into a food processor or blender. Add the sugar and blend until the lemon zest is very fine.
Warm the milk with the lemon-scented sugar, ½ cup (125ml) of the heavy cream, and the salt in a medium saucepan. Cover, remove from the heat, and let infuse for 1 hour.
Rewarm the lemon-infused mixture. Pour the remaining 1½ cups (375ml) cream into a large bowl and set a mesh strainer on top.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm lemon-infused milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks into the saucepan. Stir the mixture constantly with a heatproof spatula over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
Pour the custard through the strainer and stir it into the cream. Discard the lemon zest and stir over an ice bath until cool.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. As you remove the ice cream from the machine, fold in the crumbled speculoos.
PERFECT PAIRING: Because speculoos are meant to be enjoyed with beer, try pairing this ice cream with a fruity Belgian beer for dessert. I’m particularly fond of kriek, a sour-cherry beer, which you can find in well-stocked supermarkets and liquor stores.
- 3 large lemons, preferably unsprayed
- 3⁄4 cup (150g) sugar
- 1 cup (250ml) whole milk
- 2 cups (500ml) heavy cream
- Pinch of kosher or sea salt
- 5 large egg yolks
- 1 batch Speculoos (recipe below), crumbled
Makes 1½ cups (200g)
These cookie chunks are inspired by the famous spiced cookies from Belgium. Zippier than American gingersnaps, Speculoos have become popular worldwide thanks to a (very) hard-to-resist spread made with them. Soft-baked Speculoos meld wonderfully when folded into ice cream, but if you’d like to make them crunchier, break the cookies into little bite-size nuggets and toast them in a 325°F (165°C) oven for about 10 minutes, until dry and crispy. Let cool completely, then fold the crunchy bits into your ice cream.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Beat together the butter and brown sugar in a medium bowl until smooth. Stir in the molasses and egg yolk.
In a small bowl, stir together the flour, baking soda, and spices. Stir the dry ingredients into the butter mixture and mix until smooth. Transfer the dough to the prepared baking sheet, and, using your hands, pat it into a circle about 5 inches (12cm) in diameter. Bake for 18 minutes. Remove from the oven and let cool completely.
Mixing them in : Break the Speculoos into bite-size chunks and fold them into 1 quart (1l) of ice cream as you remove it from the machine.
Storage : The unbaked dough can also be wrapped well and stored in the freezer for up to 1 month. Once baked, Speculoos can be stored at room temperature for up to 3 days or in the freezer for up to 1 month.
- 2 tablespoons salted butter, at room temperature
- 3 tablespoons packed light or dark brown sugar
- 1 tablespoon molasses
- 1 large egg yolk
- 1⁄2 cup (70g) flour
- 1⁄4 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground allspice
About the Author
- Publisher : Clarkson Potter/Ten Speed; Revised ed. edition (1 August 2018)
- Language : English
- Hardcover : 272 pages
- ISBN-10 : 039958031X
- ISBN-13 : 978-0399580314
- Dimensions : 20.83 x 2.29 x 26.16 cm
- Best Sellers Rank: 737 in Books (See Top 100 in Books)
- Customer Reviews:
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" vessels" including cones and meringues, which will help use up all the egg whites from all those custards.
And best of all, despite being originally from the USA, the measurements in this book are metric! Hurray!
Update: I made the rum and raisin, which was disappointing. Maybe it's me, but it just didn't seem rich enough, so I will add more egg yolks and some vanilla next time. So have removed a star...but will report back when I try some other flavours.
But trust me when I tell you that if you do simply follow these recipes and fill your ice cream maker - you WILL jam it and possibly break the motor.
Because I'm so smitten with ice cream making I've decided to simply get a better (i.e. larger) ice cream maker so that I can get the most out of this book - which once again, is wonderful!