In the Philippines, mais con yelo is a traditional dessert of crushed ice layered with corn kernels and sweetened milk. For this version, inspired by the "special halo-halo" served at chef Jonathan Dario...
Author: Kendra Vizcaino-Lico
Author: Dede Wilson
Author: Lourdes Castro
Author: Sam Mason
Author: Pamela Manovich
Author: Gina Marie Miraglia Eriquez
Author: Kate Ewald
Author: Andrea Albin
This refreshing summer granita includes watermelon, blueberries, and mint.
Author: Adeena Sussman
Author: Melissa Roberts
This dessert is like a frozen mousse, which helps explain its name: semifreddo, or "half-frozen."
Author: Maria Helm Sinskey
Using dates as the primary sweetener here means a lot less sugar in the ice cream, making it ideal for those who need to cut down on sugar but still want something sweet.
Author: Anissa Helou
Author: Michael Psilakis
Author: Kimberly Boyce
Author: Ina Garten
Author: Selma Brown Morrow
Author: F. W. Pearce
Author: Gina Marie Miraglia Eriquez
Author: Jacques Pépin
Author: James H. Rankin
Author: Douglas Rodriguez
Author: Amelia Saltsman
Use a pre-made custard as your base and paddle in a sweet-and-boozy cherry and bourbon topping.
Author: Bon Appétit Test Kitchen
Tangy, tart, and refreshing, with a bit of graham cracker crunch-just like the pie. One of Ciao Bella's most popular recent flavor creations, this started as a seasonal offering for our chef customers...
Author: F. W. Pearce
Author: Bridget Batson
Start making the granita a day ahead for this Middle Eastern dessert.