Scoop: 125 Specialty Ice Creams from the Nation's Best Creameries

I was very excited to get this book, but have had mixed results. I've made a few recipes from it, the ones using eggs as a thickener turn out fine...but there are quite a few recipes that use cornstarch. The recipes that use cornstarch turn out with an odd slimy texture. In particular I made the coffee ice cream with macadamia nuts, toasted coconut and chocolate chips adapted from a Lappert's recipe. This is one of my favorite flavors from Lappert's and it turned out nothing like the real thing. It was slimy, didn't freeze up well and the flavor was off. I did have luck with a vanilla, and a different vanilla with salted butterscotch swirl. This past weekend I made the hot fudge sauce, which called for unsweetened cocoa powder and bittersweet chocolate but no sugar. Anybody who has worked with these ingredients knows that without sugar it would be inedible! I had to add tons of sugar to make it tast right. Not sure if this was an oversight or what. I've now become hesitant to try more recipes from this book.

I travel a good deal in my work and love sampling exquisite local products. One of my favorite activities is to discover local ice cream and gelato shops to try new flavors. I was particularly excited to get "Scoop" because it drew upon those wonderful local treasure ice cream shops. It was a pleasure to discover recipes for ice creams I had adored. I have tried several of the recipes and my guests have smacked their lips over the delicious outcomes. I found the recipes easy to follow and the results as delicious as I remember eating at the shops. I can't wait to try more! I recommend this book to anyone who loves ice cream.

While I frequently read cookbooks for entertainment, rarely do they entertain like this one. This author gives well written thumbnail biographies of the firms from which she drew the ice cream recipes. Some of them, like Bassetts in Philly and Graeter's in Cincinnati, date back to the 19th century with wonderful old photos. Others, like Sweet Republic in Scottsdale, started in the last decade. There are lots of dairies in cities featured, but also some in small towns. And so far I've made four recipes, each better than the next. The Fig Gelato is made with dried figs and delivers such scrumptious flavor that today I am making my second batch!

I like the book. I just checked all the recepies and they are good but surprisingly no matter where all this recepies are from the Nation's Best Creameries, as it advertise in the front cover, they have " exactly" the same basic ingredients.

I love love love this ice cream cookbook!! Every ice cream I have made from this cookbook is exceptional! The vanilla base recipe is so basic and good, you can add your own creative flavors and adds to it! I highly recommend anyone to get this book who's willing to make some delicious ice cream!

The recipes in Scoop are inventive and very good, the butter pecan is one of my favorites. It is a great book to have on the shelf if you are a fan of homemade desserts.

I bought this book with high hopes. I'm disappointed by the recipes. The addition of cornstarch and nonfat dry milk gives the ice cream a weird texture. There's a strange coating on the spoon, and the ice cream didn't freeze as well as recipes from other sources have -- either in the ice cream machine or in the freezer. Most of the recipes have this unusual combination of ingredients. I'll be looking elsewhere for recipes.

I was going to get rid of my ice cream maker until I stumbled across this book. I can finally make Ice Cream that doesn't just taste like frozen creamy egg! The recipes are easy to follow & the results are amazing! If you're looking for the best ice cream recipes, you seriously need to try this!

was hoping for more of a detailed break down on how to really make different ice cream textures, but the many different recipes did help me out some found my best recipe yet in this book