Author: Marian Burros
Author: Eric Asimov
Author: Molly O'Neill
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, sweet figs for this. My favorite way to make this...
Author: Martha Rose Shulman
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. The addition of crushed coffee beans to the cooking...
Author: Melissa Clark
Author: Amanda Hesser
Author: Craig Claiborne
Author: Moira Hodgson
Author: Christopher Idone
Author: Craig Claiborne With Pierre Franey
Author: Pierre Franey
Author: Molly O'Neill
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: Craig Claiborne
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 put forth for this delicately flavored, sublime ice...
Author: Amanda Hesser
Author: Barbara Kafka
Author: Marian Burros
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 zest. This doesn't turn it into lemon ice cream,...
Author: Nigella Lawson
Author: Eric Asimov
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