Author: Julia Moskin
This hazelnut ice cream is spiked with Cognac and vanilla. The aromatics make the hazelnuts taste like praline, and I adore the crunchy nuts against the cold milky base.
Author: Melissa Clark
From the perspective of a home cook, egg-free ice creams are simpler than custard-based ones, and more foolproof. You don't have to worry about tempering the yolks, or fear curdling. A few spoonfuls of...
Author: Melissa Clark
A delectable concoction of maple syrup, butter, rum and walnuts takes an everyday ice cream sundae to a whole new level. Let the syrup cool a bit before assembling the sundaes, or you'll end up with a...
Author: Melissa Clark
Here is an egg-free ice cream with a light, sophisticated flavor. Often called Philadelphia-style or American-style ice cream, this is a traditional method that can yield phenomenal results if superior...
Author: Melissa Clark
Egg-free ice cream, often called Philadelphia-style or American-style, is a traditional method that can yield phenomenal results if superior ingredients are used and if the ice cream is not pumped full...
Author: Melissa Clark
Fudge made from condensed milk is the base for brigadeiros, bite-size sweets served in paper frills and covered with sprinkles. "Brigadeiros are like the cupcakes of Brazil," the cooking teacher Leticia...
Author: Julia Moskin
This is a cheater's version of those fancy iced bombes from the '80s, with two or three layers of bright-hued whipped frozen mousse packed into a decorative mold. Here, a layer of mango ice cream swirled...
Author: Melissa Clark
This recipe came to The Times in 1996 as part of a St. Patrick's Day menu from James O'Shea, a restaurateur in Connecticut. It's 20 minutes of prep time for an Irish-tinged treat any day of the year. To...
Author: Moira Hodgson
Frozen malted milk balls pulverized with a rolling pin are the beginning of this dessert. Mix the crumbs with malted milk powder and roll in ice cream for a weeknight treat.
Author: Melissa Clark
Top your frozen treats with berry sauce from scratch. Many centuries later, shave ice and snow cones are still popular, especially with children, mainly for the sugar rush.
Author: David Tanis