Author: Corby Kummer
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
Author: Jacques Pepin
Author: Molly O'Neill
Author: Molly O'Neill
Author: Martha Rose Shulman
Author: Julia Moskin
Author: Bryan Miller
Author: Moira Hodgson
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
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 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
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: Melissa Clark
Author: Marian Burros
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
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
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
Author: Craig Claiborne And Pierre Franey
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: Molly O'Neill
Author: Sarah Belk
Author: Craig Claiborne With Pierre Franey
Author: Pierre Franey
Author: Melissa Clark
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: Matt Lee And Ted Lee
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
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
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: Barbara Kafka
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
Author: Rena Coyle
Author: Indrani Sen
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: Amanda Hesser
Author: Dwight Garner
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
Author: Amanda Hesser
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: Melissa Clark
Author: Marian Burros
Author: Craig Claiborne
Author: Molly O'Neill
Author: Moira Hodgson
Author: Eric Asimov
Author: Christopher Idone
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