There is a reason a hot fudge sundae is such an enduring classic: That combination of warm, rich chocolate fudge mixing with frozen ice cream and melting it slightly is absolutely irresistible. Of course,...
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
A classic peach Melba is a dessert of poached peach halves and raspberry sauce with vanilla ice cream, invented by the French chef Auguste Escoffier, and named after the Australian soprano Nellie Melba....
Author: David Tanis
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
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
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
Inspired by butter-pecan ice cream, this cake combines crunchy praline with graham crackers, coffee ice cream and fudge sauce to make an impressive, but easy to assemble dessert. Store-bought pralines...
Author: Samantha Seneviratne
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: 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
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
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
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
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
This pecan pie ice cream is built on a base of French vanilla, with toasted pecans, cloaked in maple syrup, swirled in. Making the vanilla custard for this French-style ice cream is a delicate operation,...
Author: Florence Fabricant
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 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
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
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
Use ripe, juicy red plums for this spicy, wine-infused sorbet or granita.
Author: Martha Rose Shulman
Author: Melissa Clark
Author: Amanda Hesser
As any true pumpkin lover can attest, there's more than one way to get your pie fix, and a milkshake just might be the most winning substitution: It's creamy and has the same whipped-cream topper. Add...
Author: Sarah Copeland
Author: Craig Claiborne
Author: Bryan Miller
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 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
Very popular a few years ago, goat cheese ice cream deserves bringing back to the fore. The goat cheese supplies a tang similar to the flavor of cheesecake. Layer the honey into the ice cream mixture after...
Author: David Tanis
This recipe combines copious chunks of bittersweet chocolate folded into a custard base perfumed with good, dark rum and dotted with rum-soaked dried cranberries. It could perch easily on a slice of pecan,...
Author: Melissa Clark
Author: Molly O'Neill
Author: Melissa Clark
Author: Melissa Clark
In this recipe, grapes take on a floral, caramelized flavor from fresh thyme and honey. If your thyme is woody, discard the stems and just use the leaves. If you don't have an ice cream machine, the ice...
Author: Yotam Ottolenghi
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
Author: Joan Nathan
Tangerines, clementines, and mandarins are interchangeable for this light, refreshing sorbet.
Author: Martha Rose Shulman
Author: Craig Seligman
Author: Florence Fabricant
Author: Molly O'Neill
Author: William Grimes
Author: Corby Kummer
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
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
Author: William Grimes
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
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
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