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,...
Author: Priya Krishna
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...
Author: Lidey Heuck
Author: Moira Hodgson
Author: Moira Hodgson
Author: Moira Hodgson
Author: Melissa Clark
Author: Julia Reed
Author: Molly O'Neill
Author: Christine Muhlke
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...
Author: Krysten Chambrot
Author: Christine Muhlke
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...
Author: Melissa Clark
Author: Craig Claiborne
Author: Bryan Miller
Prepare the ice-cream base, exclusive of the mint, as it appears in the preceding recipe and chill.
Author: Christopher Idone
Author: William Grimes
Author: Molly O'Neill
Author: Melissa Clark
Author: Barbara Kafka
Author: Melissa Clark
Author: Christopher Idone
Author: Marian Burros
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...
Author: Marian Burros
Author: Julia Reed
Author: Marian Burros
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
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...
Author: Martha Rose Shulman
Author: Craig Claiborne With Pierre Franey
Author: Christopher Idone
Author: Molly O'Neill
Author: Marian Burros
Author: Eric Asimov
Author: Melissa Clark
Author: Molly O'Neill
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
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
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...
Author: Amanda Hesser
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
Author: Dwight Garner
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
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
Author: Eric Asimov
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
Author: Craig Claiborne And Pierre Franey