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...
Author: David Tanis
Rich, creamy and deeply satisfying, there is nothing better than a classic custard ice cream. Sometimes called French-style, this base incorporates eggs,...
Author: Melissa Clark
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...
Author: Melissa Clark
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...
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...
Author: Samantha Seneviratne
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...
Author: Melissa Clark
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...
Author: Melissa Clark
Author: Melissa Clark
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...
Author: Nigella Lawson
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...
Author: Samantha Seneviratne
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...
Author: Dorie Greenspan
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...
Author: Erin Jeanne McDowell
Author: Melissa Clark
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...
Author: Samantha Seneviratne
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...
Author: Melissa Clark
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
Use ripe, juicy red plums for this spicy, wine-infused sorbet or granita.
Author: Martha Rose Shulman
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,...
Author: Mark Bittman
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...
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....
Author: Yotam Ottolenghi
Author: Joan Nathan
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...
Author: Melissa Clark
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...
Author: Julia Reed
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...
Author: Florence Fabricant
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...
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...
Author: Melissa Clark
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...
Author: Yossy Arefi
Author: Eric Asimov
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,...
Author: Melissa Clark
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...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Molly O'Neill
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....
Author: Melissa Clark
Tangerines, clementines, and mandarins are interchangeable for this light, refreshing sorbet.
Author: Martha Rose Shulman
Author: Corby Kummer
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...
Author: Erin Jeanne McDowell
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...
Author: Melissa Clark
Author: Craig Claiborne
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....
Author: David Tanis
A combination of coconut milk, homemade cashew milk and cocoa butter gives this dairy-free ice cream its particularly luscious, creamy texture. Ripe bananas,...
Author: Melissa Clark
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...
Author: Martha Rose Shulman
Author: Jacques Pepin
Author: Marian Burros
Author: Sarah Belk
Author: Amanda Hesser
Author: Craig Seligman
Author: Melissa Clark
Author: Craig Claiborne And Pierre Franey