Author: Julia Moskin
This hazelnut ice cream is spiked with Cognac and vanilla. The aromatics make the hazelnuts taste like praline, and I adore the crunchy nuts against the...
Author: Melissa Clark
A delectable concoction of maple syrup, butter, rum and walnuts takes an everyday ice cream sundae to a whole new level. Let the syrup cool a bit before...
Author: Melissa Clark
From the perspective of a home cook, egg-free ice creams are simpler than custard-based ones, and more foolproof. You don't have to worry about tempering...
Author: Melissa Clark
Egg-free ice cream, often called Philadelphia-style or American-style, is a traditional method that can yield phenomenal results if superior ingredients...
Author: Melissa Clark
Here is an egg-free ice cream with a light, sophisticated flavor. Often called Philadelphia-style or American-style ice cream, this is a traditional method...
Author: Melissa Clark
Top your frozen treats with berry sauce from scratch. Many centuries later, shave ice and snow cones are still popular, especially with children, mainly...
Author: David Tanis
Frozen malted milk balls pulverized with a rolling pin are the beginning of this dessert. Mix the crumbs with malted milk powder and roll in ice cream...
Author: Melissa Clark
Fudge made from condensed milk is the base for brigadeiros, bite-size sweets served in paper frills and covered with sprinkles. "Brigadeiros are like the...
Author: Julia Moskin
This is a cheater's version of those fancy iced bombes from the '80s, with two or three layers of bright-hued whipped frozen mousse packed into a decorative...
Author: Melissa Clark
This recipe came to The Times in 1996 as part of a St. Patrick's Day menu from James O'Shea, a restaurateur in Connecticut. It's 20 minutes of prep time...
Author: Moira Hodgson
Top your frozen treats with berry sauce from scratch. Many centuries later, shave ice and snow cones are still popular, especially with children, mainly...
Author: David Tanis
This is a cheater's version of those fancy iced bombes from the '80s, with two or three layers of bright-hued whipped frozen mousse packed into a decorative...
Author: Melissa Clark