Recession-Friendly DIY Ice Cream Recipes

As the former pastry chef of famed Berkeley restaurant Chez Panisse and a Paris-based culinary educator, David Lebovitz knows his sweet treats. But not every indulgence needs to feel indulgent to your bottom line.

In his latest book, The Perfect Scoop, Lebovitz shares plenty of both age-old and affordable advice, tips, tricks, and gourmet recipes for recessionistas and frugal foodies interested in going DIY with their ice cream and its frozen cousins: gelato, granita, custard, sherbet and sorbet.

Along with elegant eye candy (read: food porn), The Perfect Scoop holds many hints for making gourmet ice cream at home — and on a budget — including these two recipes:

Strawberry Frozen Yogurt
MAKES ABOUT 1 QUART (1 LITER)

This frozen yogurt is a snap to put together, especially welcome in the summer which is when you may want to limit your time in a warm kitchen. But don't let its ease of preparation fool you; this vibrantly colored frozen yogurt provides the biggest blast of flavor imaginable.

• 1 pound (450g) fresh strawberries, rinsed and hulled
• 2/3 cup (130g) sugar
• 2 teaspoons vodka or kirsch (optional)
• 1 cup (240g) plain whole-milk yogurt
• 1 teaspoon freshly squeezed lemon juice

Slice the strawberries into small pieces. Toss in a bowl with the sugar and vodka or kirsch, if using, stirring until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring every so often.

Puree the strawberries and their liquid with the yogurt and lemon juice in a blender or food processor until smooth. If you wish, press the mixture through a mesh strainer to remove any seeds.

Refrigerate for 1 hour, then freeze in your ice cream maker according to the manufacturer's instructions.

Mocha Sherbet
MAKES ABOUT 1 QUART (1 LITER)

This frozen delight is perfect in the summer when you need a brisk perk-me-up. It combines two of David's favorite flavors, coffee and chocolate, in one scoop.

• 2 1/4 cups (560 ml) strongly brewed coffee or espresso
• 3/4 cup (150g) sugar
• 6 tablespoons (50g) unsweetened Dutch-process cocoa powder
• Pinch of salt
• 3/4 cup (180 ml) whole milk

Whisk together the coffee, sugar, cocoa powder, and salt in a large saucepan. Bring the mixture to a boil and allow it to boil for 30 seconds, whisking constantly. Remove from the heat and stir in the milk. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.

For more recipes like these, grab your own worth-every-penny copy of The Perfect Scoop ($16.50, Amazon.com), or subscribe to Lebovitz's award-winning blog, DavidLebovitz.com, where he proffers his culinary advice, adventures, and gourmet recipes daily — for free.

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Reprinted with permission from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz, copyright © 2007. Published by Ten Speed Press, a division of Random House.
 Photo credits: Lara Hata © 2008