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
Fresh ginger root and candied ginger give this silky, custard-based ice cream an intense spice flavor. Don't overlook the clove, which adds a deep, woodsy note. You can make this ice cream up to a week...
Author: Melissa Clark
Making any ice cream at home is simple once you master one very important step: knowing when to stop cooking the custard. It should be thick enough to coat the back of the spoon. Test it by drawing a line...
Author: Samantha Seneviratne
Cream of coconut, not to be confused with coconut milk or coconut cream, is a thick syrupy confection made by blending coconut and sugar and is most often used in piña coladas. Mixed with cream, coconut...
Author: Samantha Seneviratne
This easy ice cream is meant to evoke hazy memories of a summer spent luxuriating on a front porch, cold glass in hand, waiting as your ice cream maker does the churning work for a late-afternoon treat....
Author: Julia Reed
These naturally purple pops are made with a combination of simmered blueberries puréed into an easy no-churn ice cream base. You can substitute yogurt or crème fraîche for the sour cream; either will...
Author: Erin Jeanne McDowell
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
Sundaes are the chamber music of the dessert world. Their composition and construction follow the contours of grand works, but mostly they're played out in miniature, their delights designed to be shared...
Author: Dorie Greenspan
Because this ice cream uses so few ingredients, wait until the depths of summer, when you can get really good, sweet, plump ears of corn. Taste a kernel before committing yourself. If your ears are on...
Author: Melissa Clark
You don't need an ice cream maker for rich, custardy ice cream. With the help of an electric mixer and food processor, you can create ice cream with the texture of soft serve. One of the keys to a silky...
Author: Melissa Clark
Made without eggs, this ice cream is much less rich than those made with a custard base. The lack of eggs also allows the flavorings to shine through, making it a light in texture yet intense in taste....
Author: Melissa Clark
This recipe came to The Times from Ginevra Iverson, a chef and former owner of Calliope in New York. To make this luscious ice cream, she melts a few tablespoons of butter along with the gianduja (hazelnut-imbued...
Author: Melissa Clark
Inspired by frozen Key lime pie, this simple summertime treat is for vegans and dairy-lovers alike. The no-bake graham cracker crust gets topped with softened store-bought, dairy-free ice cream mixed with...
Author: Lidey Heuck
If you love the flavor of malted milk, you'll adore this ultra-creamy ice cream, which tastes like a chocolate malted in solid form. To achieve the most intense flavor, seek out the barley malt syrup (available...
Author: Melissa Clark
Grab a couple quarts of your favorite vanilla ice cream, crush up some peanuts and pretzels, and invite the neighborhood over for this sweet, salty, satisfying summer treat. For the most robust peanut...
Author: Yossy Arefi
This no-churn ice cream doesn't require any cooking or special equipment. All you have to do is mash up some bananas and whip some heavy cream. The whipped cream mimics the air that's incorporated into...
Author: Erin Jeanne McDowell
A combination of coconut milk, homemade cashew milk and cocoa butter gives this dairy-free ice cream its particularly luscious, creamy texture. Ripe bananas, roasted with brown sugar and coconut oil until...
Author: Melissa Clark
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
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
Tangerines, clementines, and mandarins are interchangeable for this light, refreshing sorbet.
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
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
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
When I dream about the decade-plus I spent living in Paris, there's often a dessert involved. Specifically, it's the luxurious chocolate mint sorbet that I used to order every time I splurged on one of...
Author: Martha Rose Shulman
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
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
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
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
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
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
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
