Author: Molly O'Neill
Author: Molly O'Neill
Author: Melissa Clark
Author: Melissa Clark
Author: Julia Reed
Author: Christine Muhlke
Author: Molly O'Neill
Author: Molly O'Neill
Author: Moira Hodgson
Author: Moira Hodgson
Author: Molly O'Neill
Author: Marian Burros
Author: Pierre Franey
Author: Christine Muhlke
Author: Christopher Idone
Author: Julia Moskin
Author: Craig Claiborne With Pierre Franey
It's not Christmas in a Puerto Rican household without coquito, a deeply creamy coconut and rum cocktail. Coquito recipes vary widely, but most include coconut milk, coconut cream, rum and sweetened condensed...
Author: Krysten Chambrot
With a satiny texture and flavored with puréed ripe stone fruit, this summery treat walks the line between ice cream and sorbet. If you want to make it even creamier and richer, substitute more heavy...
Author: Melissa Clark
Author: Bryan Miller
This is like an ice cream version of pumpkin pie, but lighter. No eggs are required, and you can use low-fat milk. The important thing to remember here is that if you use fresh pumpkin for the purée,...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: William Grimes
Author: Craig Claiborne
Prepare the ice-cream base, exclusive of the mint, as it appears in the preceding recipe and chill.
Author: Christopher Idone
Author: Marian Burros
This luxurious ice cream is the ideal balance of sweet yet salty and rich yet light. It's custard-based, which means you have to separate a lot of eggs (six), but the thick and silky results are worth...
Author: Melissa Clark
Author: Craig Claiborne
Author: Marian Burros
Author: Moira Hodgson
This recipe, adapted from "La Bonne Cuisine de Madame E. Saint-Ange," asks you to zest and juice six oranges, but that's the most effort you'll have to put forth for this delicately flavored, sublime ice...
Author: Amanda Hesser
The chef Michel Richard spends most of his waking hours running from his French-California restaurant, Citrus, in Los Angeles, to his three less-ambitious French-California restaurants in Santa Barbara,...
Author: Marian Burros
Author: Marian Burros
Author: Melissa Clark
Author: Marian Burros
Author: Julia Reed
Author: Molly O'Neill
A proper Italian gelato di crema is sort of like vanilla ice cream, only in place of vanilla, you infuse the milk with a modest grating or shaving of lemon zest. This doesn't turn it into lemon ice cream,...
Author: Nigella Lawson
Author: Molly O'Neill
Author: Donna St. George
Wait to make this until good strawberries are available, because this fool-proof method lets their flavor and texture really shine through. Tangy from the sour cream, this is imbued with a caramel-tinged...
Author: Melissa Clark
The texture of this ice cream is better than almost any commercial ice cream, many of which are filled with air (at least when the ice cream is fresh, which is how it should be eaten - straight from the...
Author: Mark Bittman
Author: Barbara Kafka
Author: Dwight Garner
Add reddish-brown caramel and a splash of bourbon to a classic custard ice cream base, then top it off with a sprinkle of flaky sea salt.
Author: Melissa Clark
Author: Bryan Miller
Author: Craig Claiborne
Author: Melissa Clark
Rich, creamy and deeply satisfying, there is nothing better than a classic custard ice cream. Sometimes called French-style, this base incorporates eggs, which improve the texture and help prevent ice...
Author: Melissa Clark
Author: Craig Claiborne And Pierre Franey