Honeydew Bellini Granita with Minted Raspberries
Red and Green Grape Granitas with Muscat and Frozen Sugared Grapes
Spiced Apple Cider Granita with Ginger Whipped Cream
Lime Granita with Candied Mint Leaves and Crème Fraîche
Cranberry Granita with Orange Whipped Cream
ice pops, sandwiches & cones
Watermelon-Lemonade Ice Pops
Apple Cider and Rosemary Ice Pops
Royal Blueberry Ice Pops
Oatmeal-Raisin Cookie Ice-Cream Sandwiches
Mini S’mores Ice-Cream Sandwiches
Chocolate-Peanut Butter Ice-Cream Sandwiches
Dark Chocolate-Dipped Cherry Ice-Cream Cones
sundaes
Banana Split Split
Mexican Hot Fudge Sundaes
Sour Cream-Brown Sugar Ice-Cream Sundaes with Peaches
Black and Tan Sundaes
Orange Muscat Ice-Cream Sundaes with Spiced Apricots
Strawberry Sorbet Sundaes with Prosecco Sabayon
Cherry “Pie” à la Mode Sundaes
Lemon and Honey Ice-Cream Sundaes
Caramelized Blood Orange and Almond Sundaes
Iced Maple Cream with Berries
Vanilla Ice Cream with Sesame Candies and Halvah
Coupe Marron with Coffee Ice Cream
Pear Ice Cream with Spiced Pear Compote
Macadamia Crunch Ice Cream with Mango Sauce
specialty frozen desserts
Frozen Plum Soufflés with Cardamom-Plum Sauce
Brandy Snaps with Lemon Curd Ice Cream and Blackberries
Boysenberry-Grand Marnier Ice-Cream Bonbons
Pistachio Ice Cream in Phyllo Nests with Rose Water-Splashed Strawberries
Frozen Milky Way Mousse with Chocolate Sauce
Pera Bella Helena
parfaits, semifreddos & bombes
Coffee-Caramel Parfaits
Limoncello Parfaits
Italian Semifreddo
Meyer Lemon Semifreddo with Summer Berries
Boysenberry Sorbet and Lemon Ice-Cream Bombe
Frozen Nougat Terrine with Bittersweet Chocolate and Raspberry-Fig Sauces
Mint-Truffle Ice-Cream Terrine with Mint and Chocolate Sauces
ice-cream pies & cakes
Rocky Road Sundae Pie
Chocolate-Peppermint Crunch Ice-Cream Pie
Raspberry Brownie Ice-Cream Pie
Peach-Pecan Ice-Cream Pie with Caramel Sauce
Lemon Meringue Ice-Cream Pie in Toasted Pecan Crust
Coconut-Rum Pie with Pineapple
Peanut Brittle and Caramel Crunch Ice-Cream Pie
Pumpkin Swirl Ice-Cream Pie with Chocolate-Almond Bark and Toffee Sauce
Heavenly Haystack Ice-Cream Pie
Frozen Italian Zabaglione Tart with Marsala-Lemon Sauce
Frozen Grand Marnier Torte with Dark Chocolate Crust and Spiced Cranberries
Frozen Orange Mousse Torte with Boysenberry Sauce
Nutella Ice-Cream Torte
Lime Ice-Cream Torte Topped with Berry Sorbets
Mocha Crunch Ice-Cream Cake
Peppermint Ice Cream Candyland Cake
Meringue Hearts with Mint Ice Cream and Fudge Sauce
frozen meringue desserts
Frozen Raspberry Zabaglione on Meringues with Chocolate Sauce
Frozen White Chocolate and Hazelnut Dacquoise
Strawberry and Chocolate Baked Alaskas
Pumpkin Baked Alaska
Coffee-Almond Baked Alaska with Coffee-Caramel Sauce
frozen beverages
Strawberry Milk Shakes
Ginger Mango Floats
Master the recipe for classic vanilla ice cream, and the rest will follow. This version is guaranteed to have you feeling like a pro. It has an intense vanilla flavor—and is speckled with tiny black flecks—thanks to the vanilla bean. Makes about 1 quart
2 cups heavy whipping cream
1 cup whole milk
1 vanilla bean, split lengthwise
5 large egg yolks
⅔ cup sugar
Combine cream and milk in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium-high heat. Remove from heat.
Whisk egg yolks and sugar in large bowl until well blended. Gradually whisk in hot cream mixture; return mixture to same saucepan. Stir constantly over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 12 minutes (do not boil). Strain custard into medium metal bowl. Set bowl of custard over large bowl of ice water and stir until mixture is cold.
Process custard in ice-cream maker according to manufacturer’s instructions. Transfer ice cream to airtight container and freeze until firm, about 4 hours.
DO AHEAD: Can be made 3 days ahead. Keep frozen. Let soften slightly at room temperature before serving.Recipe Tip: Ice-Cream StylesThis vanilla ice cream is French style, which simply means that it’s made from a cooked custard that includes egg yolks. Philadelphia style, on the other hand, is just sweetened, flavored cream (or cream and milk). Those egg yolks make the French variety both smoother and silkier, and give it a pale-cream color. Philadelphia style is quicker to prepare and lighter tasting.
Infused with FlavorOur Vanilla Ice Cream is a classic dessert—and is the perfect base for some delicious variations. Just steep one of the following ingredients in the hot cream and milk mixture for about 20 minutes, strain, then continue with the recipe. To taste the pure flavor of the infusion, skip the vanilla bean, or cut back on the amount you add to the custard. Taste the milk mixture after about 15 minutes to see if you need to add more of the ingredient. Keep in mind that adding the eggs and freezing the mixture will mute the flavor of the infusion.Cinnamon sticksWhole star aniseFresh sliced peeled gingerCardamom podsChopped fresh lemongrassWhite, black, or pink peppercornsFresh mint leavesLavender (make sure it hasn’t been sprayed with pesticides)Coffee beansStrips of orange, lemon, or lime peel
Molasses and a little bourbon give this dessert its New Orleans accent. Chicory coffee, a favorite beverage in that southern city, would be a delicious accompaniment. Makes about 1 quart
½ cup mild-flavored (light) molasses
4 extra-large egg yolks
1 tablespoon (packed) dark brown sugarPinch of ground gingerPinch of ground cinnamonPinch of salt
2 cups chilled heavy whipping cream, divided
6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
3 tablespoons chilled unsalted butter, cut into pieces
2 tablespoons bourbon
Whisk molasses, egg yolks, sugar, ginger, cinnamon, and salt in medium bowl to blend. Bring 1 cup cream to simmer in heavy medium saucepan. Gradually whisk hot cream into molasses mixture. Return to same saucepan and stir constantly over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Remove from heat. Add chocolate and butter and stir until smooth. Strain custard into medium bowl. Mix in remaining 1 cup chilled cream and bourbon. Cover and refrigerate until well chilled.
Process custard in ice-cream maker according to manufacturer’s instructions. Transfer ice cream to airtight container and freeze until firm, about 4 hours.
DO AHEAD: Can be made 3 days ahead. Keep frozen.Ingredient Tip: MolassesMolasses comes from the liquid that’s left over after the sugar-making process is complete. It is available in three strengths-light, dark, and blackstrap. For this recipe, be sure to use light molasses; dark or blackstrap would be too pungent.