Author: Matt Lee And Ted Lee
This recipe, adapted from "La Bonne Cuisine de Madame E. Saint-Ange," asks you to zest and juice six oranges, but that's the most effort you'll have to put forth for this delicately flavored, sublime ice...
Author: Amanda Hesser
Author: Craig Claiborne
Author: Pierre Franey
Author: Molly O'Neill
With a satiny texture and flavored with puréed ripe stone fruit, this summery treat walks the line between ice cream and sorbet. If you want to make it even creamier and richer, substitute more heavy...
Author: Melissa Clark
This surprisingly simple, yet rich and creamy, chocolate custard ice cream is studded with salted cashews and chunks of bittersweet chocolate throughout. The addition of crushed coffee beans to the cooking...
Author: Melissa Clark
Author: Melissa Clark
Author: Marian Burros
Author: Indrani Sen
Author: Moira Hodgson
Author: Craig Claiborne With Pierre Franey
I love fig ice cream, so I decided to try sorbet, and although I wasn't crazy about the color, I couldn't resist the flavor. Make sure to use fully ripe, sweet figs for this. My favorite way to make this...
Author: Martha Rose Shulman
This sorbet might sound unusual, but it's a sophisticated (and delicious) twist on the standard one-note fruit sorbet: the sweetness of the pears and the acidity of the red wine balance each another out,...
Author: Martha Rose Shulman
Author: Craig Claiborne And Pierre Franey
Author: Moira Hodgson
To make a sorbet is to perform alchemy, to transform a perfectly ripe, sweet piece of fruit into a distillate of itself. These are lofty words for a simple process, which boils down to making a plum purée...
Author: Jonathan Hayes
I've learned a lot about making sorbets from Jacquy Pfeiffer, the founder and dean of student affairs at the French Pastry School in Chicago. He taught me to use a small amount of corn syrup - about 5...
Author: Martha Rose Shulman
Author: Dwight Garner
The chef Michel Richard spends most of his waking hours running from his French-California restaurant, Citrus, in Los Angeles, to his three less-ambitious French-California restaurants in Santa Barbara,...
Author: Marian Burros
Author: Christine Muhlke
Author: Molly O'Neill
Prepare the ice-cream base, exclusive of the mint, as it appears in the preceding recipe and chill.
Author: Christopher Idone
Author: Moira Hodgson
Author: Julia Moskin
Author: Craig Claiborne
Author: Marian Burros
The combination of high-fat hemp and coconut milks gives this nondairy ice cream base an ultra-creamy texture, with a taste mild enough not to obscure any flavorings. The liquid sugar (corn syrup or agave...
Author: Melissa Clark
Author: William Grimes
Author: Molly O'Neill
Author: Barbara Kafka
Author: Julia Reed
This is like an ice cream version of pumpkin pie, but lighter. No eggs are required, and you can use low-fat milk. The important thing to remember here is that if you use fresh pumpkin for the purée,...
Author: Martha Rose Shulman
Author: Donna St. George
Author: Marian Burros
This sherbet reminds me of long-ago Creamsicles and Orange Juliuses at the mall, but it has a bright juiciness I don't remember from my childhood.
Author: Pete Wells
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
Author: Bryan Miller
Author: Christine Muhlke
This refreshing dessert - the only one this week that doesn't involve cooking fruit -- is like a pick-me-up after a rich dinner. Oranges are not only a great source of vitamin C; they're packed with other...
Author: Martha Rose Shulman
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
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
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
Author: Dwight Garner
Author: Bryan Miller
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
Author: Craig Claiborne
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
Author: Craig Claiborne And Pierre Franey