More Scoopers…

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Jessica’s ode to ice cream.

Elise pops up homemade popsicles.

Françoise’s strawberry soirée.

Taking the icy rhubarb-raspberry route.

Matt’s plum crazy.

Exploring her sweet (not savory) side.

Derrick rocks with Hot Fudge Sauce.

Adam sings for his scoop.

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11 comments

    • KateC

    I don’t have a blog, but have to add my 2 cents. I’ve been making the vanilla frozen yogurt every couple of days since I got your book. So easy, but sooo satisfying. My roommate and I can’t get enough. And it goes perfectly with all of the stone fruit desserts I’ve been making. I use Fage and a bit less sugar since Fage is so mild.

    AND, I’ve been making the cones recently. It took quite a few tries to master, but even the mistakes were delicious. Thanks for the book!! I can’t wait to get it signed at Ici.

    • Francoise

    David – Thanks for including me in your roundup! I feel totally honored to be counted among the food blogger, if only for a day.

    I have since gone on to make the pineapple champagne sorbet and DEAR GOD the basil ice cream! The basil ice cream is so different and so good – light and rich, savory and sweet, lemony and anisey. It is the new favorite, chez Francoise.

    • Sunfell

    I found your “Perfect Scoop” in Williams Sonoma yesterday, and the green tea recipe convinced me to take it home with me. I adore green tea ice cream! Your section on ingredients and technique was also very helpful- I am still learning how to temper eggs correctly. Your hints about escape-proofing the mixing bowl will help me a lot next time!

    I posted about your book on my little blog, and now my local friends are lining up with their spoons in hand- waiting for the first taste! Tonight I’m picking up a small Cuisinart ice cream maker, and the fun will start this weekend!

    Thank you so much for your wonderful collection of recipes. Now I want to see if I can find any Mission Figs in Arkansas- I love that wonderful purple color. My friends and I are already plotting a TullyBomb and Eggnog of Doom flavor.

    Thank you for this wonderful, inspiring book.

    • Seedling

    Hi David,

    I’ve been following your blog for some time now, and I recently picked up The Perfect Scoop. I’ve been waiting for an ice cream book like this– thank you! The recipes are delicious. My favorite so far is your take on the orange creamsicle, but I have many more to go and can’t wait to try them all…

    • Robin

    When your book finally came via amazon last week, I could hardly decide what to try first! I made a batch of the strawberry frozen yogurt but couldn’t help changing it a bit to my own… I used balsamic vinegar in place of the liquer and added fresh ground black pepper to the macerating fruit. It came out fantastic and I impressed my dinner guests! I will definitely be making it again (and again and again!).

    I tried a batch of the lemon ice cream as I am a big fan of both anything lemony and Barbara Troppe and was lucky enough to eat at her restaurant China Moon years ago. I don’t know what happened, but I could not get the consistency to firm up enough in the ice cream maker even though I followed all the instructions. (The bowls from the cuisinart were chilled for 48 hours or more in the freezer). I will have to try it again, but I was wondering if the acid in the lemons could affect consistency? Any advice you have would be appreciated!

    And I’m looking forward to making the basil ice cream soon, once my basil plant is big enough!

    • Vickie

    I’ve been reading your blog for quite some time, and always enjoy it. Imagine my delight when I found that you’d be at Central Market in Dallas for a class! That would be tomorrow, and I’m SO there!!!! I’ve never made ice cream, but that’s obviously not stopping me. See you there!

    • Carrie

    I’ve been lurking for a while but had to chime in to tell you (and the other bloggers) that your Vietnamese Coffee Ice Cream recipe is (ohmygod) beyond good. Thank you, thank you, thank you! Next in line is the Butterscotch Pecan (did I botch the title? oh well, the one with whiskey in it!)
    Safe travels…

    • Jessica

    David, thank you for including my ice cream orgy in your round-up! I’ve since made the pineapple popsicles and they’re mahhhhvelous.

    • tal

    Thanks for linking my blog up there! Since I made the rhubarb sorbet I’ve made the strawberry frozen yogurt (unreal) and modified the peach frozen yogurt (4 peaches, 1/2 a banana) and it turned out to be wonderful.

    • Livi

    I bought your book The Perfect Scoop at Williams Sonoma along with the deluxe Cuisinart automatic compressor ice cream maker because I am diabetic and want to make my own ice cream. I have tried your recipes with Splenda brand sweetener one for one as they suggest. However, I don’t get the smooth creamy consistency I did using sugar in your recipes for my guests. Is there a way to compensate? Splenda.com was no help.

    Thanks.

    • David

    Hi Livi: I haven’t ever used Splenda (it’s just become available in France) so I can’t give you advice on how to use it. You may with to try agave nectar, which is liquid (try using 3/4 per 1 part of sugar called for in the recipes) and has a low-glycemic index.

    I may do a post on Splenda and ask for readers tips to share in the near future.

A

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