toured his Paris kitchen earlier this year, and just last week we gave away several copies of his fabulous ice cream cookbook, The Perfect Scoop. He also graciously agreed to answer several questions for us - on all things ice cream, of course! Our first question was simple: what advice would you give to a first-time ice cream chef?
Here's David's response. He says:
My advice to the first time ice cream chef is to make a Philadelphia-style ice cream - which is an ice cream without a custard base. Making a custard isn't all that difficult, but like driving a car, it takes a few turns around the block before you get comfortable. (But not to fear; it's a lot less-dangerous!)
I'm a big fan of adding sour cream to Philadelphia-style ice cream bases, especially fruit ice creams, since the tangy flavor compliments ripe fruit so perfectly. And the thickening agents in sour cream help give the churned ice cream a smoother, more luscious texture. I check the ingredients and use a brand with no artificial additives.
Does anyone have any favorite non-cooked ice cream recipes? We love the idea of adding sour cream; we've never tried that before! Thanks David!
Related: David Lebovitz: What Is Gelato?
(Images: Kristin Hohenadel)
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