Author: Corby Kummer
Author: Jacques Pepin
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...
Author: Lidey Heuck
Author: Craig Claiborne And Pierre Franey
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...
Author: Martha Rose Shulman
Author: Craig Claiborne And Pierre Franey
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...
Author: Alice Hart
Author: William Grimes
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...
Author: Melissa Clark
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...
Author: Melissa Clark
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...
Author: Martha Rose Shulman
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...
Author: Melissa Clark
Author: Melissa Clark
Author: Bryan Miller
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...
Author: Melissa Clark
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...
Author: Martha Rose Shulman
Author: Melissa Clark
Author: Molly O'Neill
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...
Author: Margaux Laskey
Author: Florence Fabricant
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...
Author: Martha Rose Shulman
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...
Author: Jonathan Hayes
Author: Molly O'Neill
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,...
Author: Martha Rose Shulman
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...
Author: Yossy Arefi
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...
Author: Melissa Clark
Author: Julia Moskin
Author: Marian Burros
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...
Author: Rena Coyle
Author: Molly O'Neill
Author: Barbara Kafka
Author: Christopher Idone
Author: Amanda Hesser
Author: Melissa Clark
Author: Pierre Franey
Author: Indrani Sen
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
Author: Dwight Garner
Author: Molly O'Neill
Author: Marian Burros
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...
Author: Martha Rose Shulman
This surprisingly simple, yet rich and creamy, chocolate custard ice cream is studded with salted cashews and chunks of bittersweet chocolate throughout....
Author: Melissa Clark
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...
Author: Martha Rose Shulman
Author: Craig Claiborne
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: Amanda Hesser
Author: Matt Lee And Ted Lee
Author: Florence Fabricant