41 Comments

Hi David, I’ve been following your work for a while (I first found you several years ago by Googling for poached pears) and always enjoy your perspective and your well-written recipes. Just wanted to let you know I made the white chocolate ginger ice cream for this year’s big thanksgiving dinner at my sister’s house, and it was a big hit with everyone. Really appreciate what you do!

Expand full comment

Happy everyone liked it! Thanks for your kind words : )

Expand full comment

Can you tell us which model of the Sage ice cream makers you chose?

Expand full comment

I think they only make one, but it's this one (The Smart Scoop): https://www.sageappliances.com/eu/fr/products/ice-cream.html

Expand full comment

fingers crossed you see this on Thanksgiving day as I'm scrambling to prep this to bring to a friends table. I was hoping to use my kitchen aid ice cream maker attachment for this but unclear to me if that is the last step and how long?

Expand full comment

The last step is "Chill mixture thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions."

That means to get the mixture chilled (cold) which you can either do in the refrigerator or over an ice bath, prior to churning. The shorter the churning time, the smoother your ice cream will be but the added cream and white chocolate lowers the custard temperature so you could churn it right away if you're in a hurry.

Expand full comment

Hi David, I'd love to hear how you go with the machine after you've had it a little while. I've been lucky enough to own the same model for a few years and it's given me a lot of ice cream making joy alongside your recipes. Your ginger and white chocolate recipe is a firm favourite and so delicious with stone fruit as Australia comes into summer

Expand full comment

Hi David, I always learn something interesting from your posts. Today, it was about the ginger enzyme zingibain. I'm also now coveting your new ice cream maker.

Expand full comment

Cardamom is an ancient remedy that may have many medicinal properties.

It may lower blood pressure, improve breathing and aid weight loss.

But best of all it takes a Pear and Ginger Crisp to the next level!

Expand full comment

Burlap & Barrel also sells ground cardamom pods, which are easy to use as well.

https://www.burlapandbarrel.com/products/ground-cloud-forest-cardamom

It's such a great flavor!

Expand full comment

I love white chocolate. I have a hard time finding good white chocolate in the states. What brand(s) do you use in the US?

Expand full comment

I love white chocolate too. Lindt makes a great white chocolate and it’s readily available!

Expand full comment

Thanks! Didn’t read through all the comments 😄

Expand full comment

thanks okay...always happy to talk about chocolate : )

Expand full comment

Hi David. I’ve been researching ice cream machines as I’m sick of my ‘freeze the bowl first’ one I currently have that doesn’t cut the mustard so to speak.

I live in Australia and we have Breville not Sage. I saw the Breville one on Amazon … I guess I’m asking having used yours for a time would you still recommend it? It’s expensive so I don’t want to end up with a lemon!!

Expand full comment

Hi Lindsey, I'm in Australia and have owned my Breville smart scoop for about 8 years now and I've never had any trouble with it. It's a great machine. I was able to purchase mine at a factory outlet which reduce the price. ☺️

Expand full comment

Thanks Jacqueline. I think I’ll go ahead. I Appreciate your feedback. 💐

Expand full comment

Thank you! 💐

Expand full comment

I've only used mine about 5 times but so far it's been great. Wirecutter (NYT) did a write-up of ice cream freezers and felt the Breville was too expensive for what it offered and made some other recommendations. The article is here (although may be behind a paywall): https://www.nytimes.com/wirecutter/reviews/best-ice-cream-maker/

Expand full comment

I used to buy a lot of cookbooks, only to have them sit on my shelf most of the time. So I quit for quite awhile, especially given the wealth of recipes on the web. But I made an exception for The Perfect Scoop, and I'm so glad I did. Every recipe has been a winner, and I've made perhaps 10 so far. So your cookbook, unlike so many, stays out all the time! This one sounds divine. Thank you, David!

Expand full comment

Glad you like the book! : )

Expand full comment

That looks fantastic!! Yum!!!

Expand full comment

Did you give your old ice cream maker to Emily? She proudly featured her new hand-me-down on this week's post.

Expand full comment

Is it possible to make this as a Philadelphia-style ice cream instead of a custard type? We like our ice cream to be hard, and I dislike custard and seem to be able to taste the egginess in the ice cream. I've taken a few of your Perfect Scoop recipes and just left out the egg part, and it has suited us.

I had ginger ice cream in Hobart at the harbor. It was so good.

Expand full comment

Yes, you could. Philadelphia-style ice creams often benefit from a bit of alcohol; since they don't have eggs and are lower in fat, a little alcohol (up to 3 tablespoons) makes them more scoopable, but it's not obligatory ; )

Expand full comment

Mmmmmmmmmm

Expand full comment

I switched to Duck Duck Go as my default search engine a while ago, and your recipes usually come up at the top— and no ads.

Expand full comment

I’m gearing up to make a couple of batches of my recipe for a knock-off version of the William-Sonoma peppermint bark. I usually use either Guittard, Lindt or Valrhona white chocolate (depending on what’s available). do you have a preferred one that’s available in the US?

Expand full comment

I don't know what's widely available in the U.S. Valrhona (French) white chocolate is very good, and Guittard chocolates are reliably good, although I haven't tried their white chocolate in a while since we don't get it in France. Askinosie makes an excellent white chocolate bar with goat milk ... but are priced more for eating, rather than for melting into ice cream: https://askinosie.com/products/white-chocolate-bar

Expand full comment

Thanks!

Expand full comment

I tried to find your kitchen sink cookies on Google. Didn’t come up. Your website had them though

Expand full comment