I just got my copy of David Lebovitz’ The Perfect Scoop and I’m very excited. Time to have a break from making truffles and take this book out for a spin. Anyone else want to play? There are some wonderful ideas here and the recipes look great. There are some cutting edge combinations here e.g. Pear-Pecorino Ice Cream that I’m very much looking forward to trying. But today, I thought I’d start out with something simple yet sublime: How about Chocolate Sorbet (p120). The recipe is very very