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
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
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
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
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
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
Author: Melissa Clark
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
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
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
Author: Melissa Clark
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
Baked alaska was once a restaurant show stopper. A layering of spongecake, ice cream and meringue, it was presented on a tray and flambeed at the table...
Author: Amanda Hesser
Author: Eric Asimov
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
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
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
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
Author: Jacques Pepin
Author: Molly O'Neill
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: 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
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
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: Joan Nathan
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
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
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
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: Craig Claiborne And Pierre Franey
Author: Amanda Hesser
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: Melissa Clark
Author: Corby Kummer
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
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
Author: Craig Claiborne
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: Corby Kummer
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: Melissa Clark
Author: Craig Seligman
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
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: 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...
Author: Martha Rose Shulman