Made without an ice cream maker, this custard-base ice cream is frozen solid in a loaf pan, then churned until creamy in a food processor or blender. It's best scooped straight from the machine, when it...
Author: Melissa Clark
Author: Christopher Idone
Author: Molly O'Neill
Author: Florence Fabricant
I'm calling this "winter" strawberry gelato only because I'm making it with frozen organic strawberries. You can use sweet, fresh strawberries when they're in season. The recipe is inspired by Sherry Yard,...
Author: Martha Rose Shulman
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
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
Author: Marian Burros
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
Author: Florence Fabricant
For this velvety, sweet ice cream with a subtle but throat-tickling kick, the chef Fany Gerson draws inspiration from her favorite honey ice cream recipe, by the cookbook author and pastry chef David Lebovitz,...
Author: Priya Krishna
Author: Melissa Clark
Author: William Grimes
Author: Marian Burros
This ice cream is chock-full of sweet bits, but with enough satiny frozen custard to savor between the chunks. To keep the rhubarb from freezing into tooth-breaking fruity ice cubes, stew it with plenty...
Author: Melissa Clark
Author: Melissa Clark
Author: Sarah Belk
Author: Christopher Idone
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
Tangerines, clementines, and mandarins are interchangeable for this light, refreshing sorbet.
Author: Martha Rose Shulman
Author: Melissa Clark
Author: Molly O'Neill
Author: Melissa Clark
Author: Melissa Clark
Author: William Grimes
Author: Molly O'Neill
Author: Bryan Miller
Author: Barbara Kafka
Author: Molly O'Neill
Author: Molly O'Neill
Author: Christopher Idone
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
Author: William Grimes
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: Amanda Hesser
This heavenly sorbet is spiked with a very small amount of rose water, which you can find in Middle Eastern markets. I prefer to strain out the raspberry seeds before freezing.
Author: Martha Rose Shulman
It's not Christmas in a Puerto Rican household without coquito, a deeply creamy coconut and rum cocktail. Coquito recipes vary widely, but most include coconut milk, coconut cream, rum and sweetened condensed...
Author: Krysten Chambrot
Author: Molly O'Neill
This hot fudge sundae is nothing close to what you grew up with. That's a good thing. Here, you'll mix up a dreamy concoction of cream, bananas, rum and frozen Heath bars, run it through an ice cream maker,...
Author: Rena Coyle
Author: Julia Reed
Author: Molly O'Neill
Author: Rena Coyle
Author: Eric Asimov
Lemon ice cream may not inspire the same excitement you find with flavors like salted caramel or chocolate chip cookie dough, but you don't want to miss out on it. This ice cream is surprisingly complex:...
Author: Yossy Arefi
Author: Craig Claiborne With Pierre Franey
Author: Molly O'Neill
Author: Marian Burros
Author: Amanda Hesser
Grapefruit translates beautifully into an icy sorbet. Be sure to allow this to soften in the refrigerator for 20 minutes before serving.
Author: Martha Rose Shulman
Author: Matt Lee And Ted Lee