Reddit mentions of Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

Here is what David Lebovitz says in his book The Perfect Scoop:

> French VS. American

>There are two basic styles of ice cream: French-style, which is a cooked custard made with egg yolks, and Philadelphia-style, made with cream or a combination of cream and milk, but without eggs. French-style ice creams tend to be smoother and silkier, due to the emulsifying power of the egg yolks, which get cooked on the stovetop, requiring a bit of cooking prowess. Philadelphia-style ice creams can simply be mixed or pureed together, chilled thoroughly, and then frozen. Philadelphia-style ice creams have no egg yolks, so they tend to be a bit firmer, freeze harder, and have a somewhat chewier texture. The advantage is that they're a little lighter tasting and are easier to make.

TL;DR: Eggs in French, none in American Style.

Not a blog, but if you want to dive right in to the technical aspects of ice cream formulation, the Ice Cream E-Book is a good place to start. If you want a good source for reliable recipes, you won't go wrong with Jeni's or The Perfect Scoop.

You might be interested in the book "The Perfect Scoop"

Serious Eats also often has ice cream related posts.

While I have not personally made much gelato or sorbet, my boyfriend is a pastry chef who makes the best ice cream and sorbet I've ever had, and he swears by this book: The Perfect Scoop by David Lebovitz of Chez Panisse.

Also, one of the "tricks" that my bf uses that makes for a really wonderful flavor is steeping his ice cream base overnight before spinning. It makes a huge difference, especially in herb and spice-based flavors. That's all I can think of for now, best of luck!