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
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
Author: Melissa Clark
Author: Martha Rose Shulman
Author: Sarah Belk
Author: Florence Fabricant
Author: Bryan Miller
Author: Melissa Clark
Author: Christopher Idone
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
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
Author: Marian Burros
Author: William Grimes
Author: Marian Burros
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: Melissa Clark
Author: Christopher Idone
Author: Melissa Clark
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 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: Melissa Clark
Author: William Grimes
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
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
Author: Molly O'Neill
Author: Molly O'Neill
Author: Melissa Clark
Author: Bryan Miller
Author: Craig Claiborne With Pierre Franey
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: Molly O'Neill
Author: William Grimes
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: Matt Lee And Ted Lee
Author: Christopher Idone
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
Author: Amanda Hesser
Author: Molly O'Neill
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
Author: Eric Asimov
Author: Craig Claiborne And Pierre Franey
Author: Julia Reed
Author: Rena Coyle
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: Moira Hodgson
Author: Moira Hodgson
Tangerines, clementines, and mandarins are interchangeable for this light, refreshing sorbet.
Author: Martha Rose Shulman