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
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
With a flavor like the inside of a peanut butter cup and a plush, velvety texture, this four-ingredient ice cream is one of the easiest, most satisfying dairy-free recipes of its kind. The key is to use...
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
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
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
Author: Melissa Clark
Author: Melissa Clark
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
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
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
Author: Eric Asimov
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
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
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
Author: Jacques Pepin
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
Author: Melissa Clark
Author: Molly O'Neill
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
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
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
Author: Craig Claiborne And Pierre Franey
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
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
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
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
Author: Joan Nathan
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
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 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
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
Author: Amanda Hesser
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
Author: Corby Kummer
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
Author: Melissa Clark
Author: Corby Kummer
Author: Melissa Clark
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: Craig Claiborne
Author: Melissa Clark
Author: Bryan Miller
Author: Martha Rose Shulman
Use ripe, juicy red plums for this spicy, wine-infused sorbet or granita.
Author: Martha Rose Shulman
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
Author: Molly O'Neill