Profiteroles are among the most irresistible desserts. They are essentially dolled-up cream puffs, usually drizzled with chocolate sauce and sprinkled with chopped nuts. Adding dark chocolate ice cream...
Author: David Tanis
This cozy dessert comes together quickly and fills the kitchen with a sweet, buttery aroma. The textures play well together: The spiced caramel is silky but robust, the bananas tender, and the pecan-and-coconut...
Author: Yewande Komolafe
Homemade ice cream is fun to make all year round, especially now that many home ice cream machines use frozen cylinders instead of ice. For this rich, smooth ice cream, seek out top quality dark cocoa...
Author: David Tanis
This sorbet is tangy and not very sweet. I added only enough sugar and corn syrup to allow the mixture to freeze properly without developing ice crystals.
Author: Martha Rose Shulman
Reminiscent of breakfast but masquerading as dessert, these pops are made with Greek yogurt or Icelandic skyr, which are thicker and creamier than regular plain yogurt. Pick whichever you enjoy the most,...
Author: Samantha Seneviratne
I set out to make something more like a sherbet, a mango lassi ice. I calculated the amount of sweetening needed for the right texture and flavor in a blend of buttermilk and mango. As a general rule,...
Author: Martha Rose Shulman
This sundae is based on the soft serve and chile oil combination that started showing up in Chengdu and Chongqing in 2018. The combination doesn't sound like it should work, but it does, especially paired...
Author: J. Kenji López-Alt
Fany Gerson makes her paletas, Mexican fruit ice-pops, the traditional way: with real fruit for intense flavors. Although this flavor isn't traditional, it was inspired by esquites, a favorite Mexican...
Author: Francis Lam