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
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
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 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
Author: Dwight Garner
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: Craig Claiborne With Pierre Franey
Author: Christine Muhlke
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
Author: Julia Moskin
Author: Molly O'Neill
Author: Indrani Sen
Author: Craig Claiborne
Author: Pierre Franey
Author: Amanda Hesser
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: Craig Claiborne
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
Author: Molly O'Neill
Prepare the ice-cream base, exclusive of the mint, as it appears in the preceding recipe and chill.
Author: Christopher Idone
Author: William Grimes
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: Julia Reed
Author: Bryan Miller
Author: Marian Burros
Author: Barbara Kafka
Author: Marian Burros
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: Molly O'Neill
Author: Donna St. George
Author: Moira Hodgson
Author: Molly O'Neill
Author: Christine Muhlke
Author: Molly O'Neill
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
Author: Marian Burros
Author: Marian Burros
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
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: Barbara Kafka
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: Bryan Miller
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
Author: Melissa Clark
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