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Reddit mentions of The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments [A Cookbook]

Sentiment score: 2
Reddit mentions: 2

We found 2 Reddit mentions of The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments [A Cookbook]. Here are the top ones.

The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments [A Cookbook]
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    Features:
  • Powerful grease remover and grime fighter in a biodegradable bio-solvent formula with durable, shatter-resistance trigger and convenient refill port; no funnel needed and no-mess
  • Safe to use on multiple surfaces. Unlike other degreasers, this formula will prevent glass from etching and aluminum, copper, and metal from corroding and flash rust
  • Non-flammable, non-corrosive, non-abrasive, low-odor formula that can be used in food-processing facilities
  • Biodegradable formula meets U.S. EPA Safer Choice Standards and is 50-state VOC compliant. NSF Registered A1, A2, A4, A8, B1
  • Excellent for cleaning greasy automotive parts, tools, shop floors, industrial machinery, commercial appliances, and equipment
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Release dateMarch 2018
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Found 2 comments on The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments [A Cookbook]:

u/thegammaray · 3 pointsr/Cooking

Sorry for no metric units :( . I only use metric for weighing things, but I don't weigh stuff for ice cream.

Protip: I never bother with all that milk + cream nonsense. I just use half & half for all the dairy. It's fine.

David Lebovitz's book is pretty great. His beer chocolate ice cream is the bomb and makes me look good at parties. I make it with Guinness Extra Stout and Lindt milk chocolate, which has barley malt in it. (You could also just add some malt and use any old milk chocolate, I guess.)

Max Falkowitz posted a bunch of ice cream recipes when he was at Serious Eats, and I've found his recipes to be reliably delicious. His peanut butter honey recipe and his sesame orange recipe are both pretty great. I've been meaning to try his white chocolate ginger shortbread recipe, but I haven't gotten around to it.

Here are two recipes I make a lot. The salted caramel is based on the one in Molly Moon's book, and the bourbon is based on a Humphry Slocombe flavor. (C=cup, T=tablespoon, t=teaspoon)

Salted caramel ice cream (Serve with crumbled Oreos on top!)

  • 1/8t lemon juice

  • 1.5C sugar

  • 1T butter

  • 3C H&H

  • .85T kosher salt

  1. Add lemon juice and sugar to saucepan. (Use a large enough saucepan that the sugar is in a thin layer; otherwise caramelizing is a pain.) Caramelize sugar until dark brown.
  2. Add butter and stir.
  3. Add H&H in small portions, stir in, keep going until gone.
  4. Add salt.
  5. Churn

    Bourbon ice cream

  • 3C H&H

  • 5 egg yolks

  • 1t salt

  • 1C sugar

  • 1t vanilla

  • .25C bourbon

  1. Add the egg yolks, 1.5C dairy, sugar, and salt to a saucepan. Cook the custard until it hits 170 Celsius.
  2. Strain the custard into a bowl to remove solid egg.
  3. Add the rest of the dairy to cool off the custard.
  4. Stir in the vanilla and bourbon.
  5. Churn.

    (Edited a bunch of times for formatting)
u/redskins78 · 2 pointsr/icecreamery

If it’s a science textbook you want https://www.amazon.com/gp/aw/d/1849731276/ref=mp_s_a_1_1?ie=UTF8&qid=1525303656&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=science+of+ice+cream&dpPl=1&dpID=51l1cQciIvL&ref=plSrch

If you want to make better ice cream at home get these

https://www.amazon.com/gp/aw/d/B01HWKSBAG/ref=mp_s_a_1_2?ie=UTF8&qid=1525303656&sr=8-2&pi=AC_SX236_SY340_QL65&keywords=science+of+ice+cream

https://www.amazon.com/Perfect-Scoop-Revised-Updated-Accompaniments-ebook/dp/B073QZ26D4/ref=pd_aw_sbs_351_1?_encoding=UTF8&psc=1&refRID=K1EEQQ83T2TA001XYF44