Author: Brian Smith
For the record: Sherbets may contain some dairy, unlike sorbets, which do not.
Author: Susan Spungen
Author: Lucy Metcalf
Author: Gina Marie Miraglia Eriquez
Author: Melissa Roberts
Author: Ellen Brown
Author: Laura O'Neill
Author: Michael Psilakis
To help prevent the ice cream bars from melting while you are cutting and dipping them, choose a vanilla ice cream that freezes solid. How can you tell? Squeeze the pint in the freezer case to test which...
Author: Claire Saffitz
Author: Jeni Britton Bauer
Author: Michael Lata
Store-bought coconut ice cream gets a sunny, boozy kick from a pineapple and rum swirl in this easy ice cream inspired by our favorite beach-side cocktail.
Author: Rhoda Boone
Start making the granita a day ahead for this Middle Eastern dessert.
It's crucial that this tart be frozen solid before slicing. If you are in and out of your freezer a lot, that may take longer than one day; err on the safe side!
Author: Claire Saffitz
Author: Sarah Patterson Scott
The recipe for these tasty French apple turnovers calls for both Golden Delicious and Granny Smith apples, plus sugar and fresh lemon juice. Check it out!
Author: Molly Wizenberg
Granita is a light dessert, one you could enjoy any day of the week. The hibiscus flowers make it extra special and elevate the simple ice to dinner-party status. The trick to the granita's texture is...
Author: Art Smith
No ice cream machine required for this frozen treat, as the cream is whipped before being frozen. Vanilla extract or vanilla bean paste will make a good substitute here if you don't have almond extract...
Author: Sarah Jampel