This simple, refreshing and not-too-sweet frozen dessert is the perfect blank canvas to show off that fancy Italian balsamic vinegar in your cabinet. Natasha Pickowicz, the pastry chef at Café Altro Paradiso...
Author: Margaux Laskey
Author: Martha Rose Shulman
This recipe takes the classic American ice cream and turns it into simple, festive bars. They start with a no-bake chocolate cookie crust that gets topped with chocolate ice cream, salty toasted nuts and,...
Author: Lidey Heuck
Author: Melissa Clark
Author: Florence Fabricant
Pear sorbet has always been a favorite of mine. Wait until your pears are nice and ripe, for maximum flavor. I keep my pears in a brown paper bag with an apple to speed this process along. The pear and...
Author: Martha Rose Shulman
This sorbet might sound unusual, but it's a sophisticated (and delicious) twist on the standard one-note fruit sorbet: the sweetness of the pears and the acidity of the red wine balance each another out,...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
Author: Craig Seligman
I've learned a lot about making sorbets from Jacquy Pfeiffer, the founder and dean of student affairs at the French Pastry School in Chicago. He taught me to use a small amount of corn syrup - about 5...
Author: Martha Rose Shulman
Baked alaska was once a restaurant show stopper. A layering of spongecake, ice cream and meringue, it was presented on a tray and flambeed at the table to heat the covering of meringue so you had both...
Author: Amanda Hesser
Author: Melissa Clark
Author: Bryan Miller
This sherbet reminds me of long-ago Creamsicles and Orange Juliuses at the mall, but it has a bright juiciness I don't remember from my childhood.
Author: Pete Wells
Here, a sort of granita made with very strong coffee is layered with a sweetened cream mixture, and then doused in a chocolatey coffee syrup. It's a relatively lengthy endeavor, but one well worth doing....
Author: Alice Hart
This ice cream is chock-full of sweet bits, but with enough satiny frozen custard to savor between the chunks. To keep the rhubarb from freezing into tooth-breaking fruity ice cubes, stew it with plenty...
Author: Melissa Clark
Author: William Grimes
Blend your own Rhubarb sorbet. It has the slight astringency of rhubarb and a delicate pink hue. A little Meyer lemon juice seems to bring it all together.
Author: David Tanis
This works only if your watermelon is juicy and sweet. If you make the granita version, you can use less sugar and omit the corn syrup because the ice crystals won't matter.
Author: Martha Rose Shulman
Author: Melissa Clark
Lemon ice cream may not inspire the same excitement you find with flavors like salted caramel or chocolate chip cookie dough, but you don't want to miss out on it. This ice cream is surprisingly complex:...
Author: Yossy Arefi
I love fig ice cream, so I decided to try sorbet, and although I wasn't crazy about the color, I couldn't resist the flavor. Make sure to use fully ripe, sweet figs for this. My favorite way to make this...
Author: Martha Rose Shulman
This surprisingly simple, yet rich and creamy, chocolate custard ice cream is studded with salted cashews and chunks of bittersweet chocolate throughout. The addition of crushed coffee beans to the cooking...
Author: Melissa Clark
For this velvety, sweet ice cream with a subtle but throat-tickling kick, the chef Fany Gerson draws inspiration from her favorite honey ice cream recipe, by the cookbook author and pastry chef David Lebovitz,...
Author: Priya Krishna
Author: Christopher Idone
Author: Melissa Clark
Author: Craig Claiborne With Pierre Franey
Author: Amanda Hesser
Author: Eric Asimov
Made without an ice cream maker, this custard-base ice cream is frozen solid in a loaf pan, then churned until creamy in a food processor or blender. It's best scooped straight from the machine, when it...
Author: Melissa Clark
Author: Craig Claiborne And Pierre Franey
The combination of high-fat hemp and coconut milks gives this nondairy ice cream base an ultra-creamy texture, with a taste mild enough not to obscure any flavorings. The liquid sugar (corn syrup or agave...
Author: Melissa Clark
Author: Matt Lee And Ted Lee
I'm calling this "winter" strawberry gelato only because I'm making it with frozen organic strawberries. You can use sweet, fresh strawberries when they're in season. The recipe is inspired by Sherry Yard,...
Author: Martha Rose Shulman
Author: Barbara Kafka
Author: William Grimes
To make a sorbet is to perform alchemy, to transform a perfectly ripe, sweet piece of fruit into a distillate of itself. These are lofty words for a simple process, which boils down to making a plum purée...
Author: Jonathan Hayes
Grapefruit translates beautifully into an icy sorbet. Be sure to allow this to soften in the refrigerator for 20 minutes before serving.
Author: Martha Rose Shulman
Author: Florence Fabricant
This hot fudge sundae is nothing close to what you grew up with. That's a good thing. Here, you'll mix up a dreamy concoction of cream, bananas, rum and frozen Heath bars, run it through an ice cream maker,...
Author: Rena Coyle
Author: Rena Coyle
This refreshing dessert - the only one this week that doesn't involve cooking fruit -- is like a pick-me-up after a rich dinner. Oranges are not only a great source of vitamin C; they're packed with other...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Dwight Garner
This heavenly sorbet is spiked with a very small amount of rose water, which you can find in Middle Eastern markets. I prefer to strain out the raspberry seeds before freezing.
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Christopher Idone
Author: Indrani Sen
Author: Amanda Hesser