Bon Appetit Desserts

DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.

Spoon papayas and syrup into dessert dishes. Drizzle with sour cream and garnish with matchstick-size strips of lime peel.

Pink Grapefruit with Cassis

With just three ingredients and a little water, this light and lovely dessert is a refreshing finish to any meal, and an excellent accompaniment to Sesame-Almond Macaroons (page 557). Crème de cassis is available at many supermarkets and at most liquor stores. If it’s unavailable, Chambord (black raspberry liqueur) or Cointreau (orange liqueur) can be used instead. 4 servings

2 large pink grapefruits (about 14 ounces each)

2 tablespoons sugar

1½ tablespoons water

2 tablespoons crème de cassis (black currant liqueur)Fresh mint sprigs (optional)

Using small sharp knife, remove peel and white pith from grapefruits. Working over bowl to catch juice, cut between membranes to release segments. Reserve juice in bowl. Arrange grapefruit segments decoratively on plates.

Combine sugar, 1½ tablespoons water, and reserved grapefruit juice in heavy small saucepan. Stir over low heat until sugar dissolves. Remove saucepan from heat. Stir in crème de cassis. Drizzle syrup over grapefruit. Chill at least 2 hours.

DO AHEAD: Can be made 6 hours ahead. Keep chilled.

Garnish with mint, if desired, and serve.Technique Tip: Segmenting GrapefruitFor visual appeal and best flavor, it’s important to cut away the membranes and bitter white pith of the grapefruit. Segmenting a grapefruit is no different than segmenting an orange; all you need is a small sharp knife to cut away the peel and white pith, then cut between the membranes to release the segments. For more information, see page 35.

Nectarines, Strawberries, and Melon in Orange-Honey Spiced Syrup

Melon balls are playful components of this fruity dessert. For an even easier alternative, cut the melon into cubes. Whole star anise—a brown, star-shaped seedpod—adds a licorice flavor to the syrup; it is available in the spice section of some supermarkets and at Asian markets and specialty foods stores. You can make the syrup a day ahead; however, add the fruit no more than eight hours in advance to prevent it from becoming soggy. 8 servings

2 large oranges

2 cups water

⅓ cup honey

4 large whole star anise

1 cinnamon stick, broken in half

1 vanilla bean, split lengthwise

1 4-pound honeydew melon, halved, seeded

3 large nectarines (about 1 pound), halved, pitted, cut into ½-inch-thick slices

1½ 1-pint containers strawberries, hulled, quarteredAdditional orange peel strips (optional)

Using vegetable peeler, remove peel (orange part only) from oranges. Set peel aside (reserve oranges for another use).

Combine 2 cups water, honey, star anise, and cinnamon stick in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil, stirring to dissolve honey. Reduce heat to medium-low. Simmer until liquid is reduced to 1½ cups, about 8 minutes. Remove from heat. Stir in reserved orange peel. Cool syrup. Strain into large bowl; discard solids in strainer.

DO AHEAD: Can be made 1 day ahead. Cover and chill.

Using melon baller, scoop out enough fruit from melon to equal 4 cups. Combine melon balls, nectarines, and strawberries in large bowl. Add syrup; toss to coat. Cover and chill at least 5 hours.

DO AHEAD: Can be made 8 hours ahead. Keep chilled.

Ladle fruit mixture into bowls. Garnish with additional orange peel strips, if desired.

Vodka-Spiked Watermelon with Crème de Cassis

Use a combination of red and yellow seedless watermelon for the most colorful presentation. Store-bought butter cookies or brownies make a great accompaniment. 8 servings

1 8-pound watermelon, peeled, cut into 1-inch pieces (about 16 cups)

1 cup fresh lemon juice

⅔ cup sugar

½ cup vodka

6 tablespoons crème de cassis (black currant liqueur)

¼ cup chopped fresh mint

Place watermelon in large bowl. Whisk lemon juice and sugar in medium bowl until sugar dissolves. Whisk in vodka and crème de cassis. Season mixture to taste with salt. Pour mixture over watermelon. Cover and chill at least 1 hour and up to 2 hours. Sprinkle with chopped mint and serve.

Fruits of the SeasonsEvery fruit is most flavorful at the peak of its season, and when a fruit is more abundant it’s also less expensive. Selecting locally grown seasonal fruit is even better: Since it doesn’t need to travel far, it can be picked as close to ripeness as possible, allowing it to develop fuller flavor. What’s at its peak each season?SPRING: rhubarb (although technically a vegetable, it’s used in many fruit desserts) and strawberriesSUMMER: apricots, blackberries, blueberries, cherries, figs, melons, nectarines, peaches, plums, and raspberriesFALL: apples, pears, persimmons, pomegranates, and quincesWINTER: cranberries and citrus fruits, including kumquats, Meyer lemons, blood oranges, and tangerines

Melon and Blueberry Coupe with White Wine, Vanilla, and Mint

The different colors of the melons—red, orange, and pale green—dotted with purple blueberries, mint, and flecks of vanilla make a festive and refreshing finale to a summer meal. The wine syrup brings out the aromas of the melons and marries all the flavors. Serve your favorite sugar cookies alongside. 6 servings

1½ cups dry white wine, divided

½ cup sugar

1 vanilla bean, split lengthwise

2⅓ cups cantaloupe cubes (about ⅓ small melon)

2⅓ cups honeydew cubes (about ⅓ small melon)

2⅓ cups watermelon cubes (about ¼ small melon)

3 cups fresh blueberries

½ cup chopped fresh mint

Combine ½ cup wine and sugar in small saucepan. Scrape in seeds from vanilla bean; add bean. Stir over low heat until sugar dissolves and syrup is hot, about 2 minutes. Remove from heat and let steep 30 minutes. Remove vanilla bean.

Combine all fruit in large bowl. Add mint and remaining 1 cup wine to sugar syrup. Pour over fruit. Cover and chill at least 2 hours.

DO AHEAD: Can made 6 hours ahead. Keep chilled.

Spoon fruit and some syrup into large stemmed goblets and serve.Presentation Tip:Glass coupe dishes—wide, deep dessert bowls with stems—make ideal pedestals for the fruit, but any pretty, see-through bowls will lend the same effect.

Oranges with Pomegranate Molasses and Honey

This simple yet sophisticated dessert would be perfect after a Middle Eastern dinner. Thick, sweet-tart pomegranate molasses is delicious drizzled over citrus fruit (as here) or over goat cheese sprinkled with herbs, and it also adds brightness when whisked into meat marinades. Pomegranate molasses is available at many supermarkets, Middle Eastern markets, and specialty food stores. 8 to 10 servings

8 large navel oranges (preferably Cara Cara), all peel and white pith cut away, oranges sliced into thin rounds

¼ cup floral honey (such as tupelo or orange blossom)

3 tablespoons pomegranate molasses

½ teaspoon ground cinnamon

¼ teaspoon fine sea salt

8 large Medjool dates, pitted, chopped

Arrange orange slices, overlapping slightly, on large rimmed platter. Whisk honey, pomegranate molasses, cinnamon, and sea salt in small bowl to blend; drizzle evenly over oranges. Sprinkle oranges evenly with chopped dates.

DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Keeping Cool with Summer FruitsSummer fruits hit the spot for cool and easy desserts that don’t require using the oven.Macerate fruit to infuse flavor. Macerating is simply marinating fruit in sugar syrup flavored with wine, liqueur, fresh herbs, citrus, or spices. Serve the fruit with the syrup and some cookies, or layer with pound cake and whipped cream in parfait glasses.Freeze summer fruit to enjoy in smoothies and shakes. Pit, peel, and stem fruits, then cut into large chunks. Arrange in a single layer on a baking sheet and freeze. Once frozen, store them in freezer bags or containers.Grill fruit while the coals are still hot in the barbecue. Wipe the grill clean with a wet cloth before grilling fruit. Grill until the fruit is heated through and marks form—just a couple of minutes per side. Serve with ice cream, yogurt, mascarpone cheese, or your favorite dessert sauce.

Bittersweet Chocolate-Orange Fondue

Fondue originated in Switzerland and gained fame in America during the 1970s. Simple to make and fun to eat, this chocolate version is spiked with Grand Marnier and grated orange peel, then served with skewers and an array of fresh and dried fruit and bits of cake as dippers. So none of it gets cooked away, don’t allow the fondue to simmer once the final amount of liqueur is added. 4 servings

⅓ cup heavy whipping cream

1½ teaspoons (packed) finely grated orange peel

8 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

3 tablespoons Grand Marnier or other orange liqueur, divided

8 1-inch pieces pound cake

8 1-inch pieces angel food cake

8 strawberries, hulled

2 kiwis, peeled, each cut into 4 rounds

1 small pear, cored, cut into 1-inch pieces

1 large banana, peeled, cut into 8 rounds

1 orange, peel and white pith removed, cut into sections

8 dried Calimyrna figs

8 dried apricot halves

Bring cream and grated orange peel to simmer in heavy medium saucepan. Reduce heat to low. Add chopped chocolate and 1 tablespoon Grand Marnier; whisk until mixture is smooth. Remove fondue from heat and whisk in remaining 2 tablespoons Grand Marnier.

Transfer fondue to fondue pot. Place over candle or canned heat burner. Serve with cake pieces and fruit for dipping.Ingredient Tip: Better ChocolateSince no sugar is added to this fondue, the sweetness will be determined by the percentage of cacao in the chocolate you use. Remember: the lower the cacao percentage, the sweeter the chocolate. Bittersweet chocolate with no higher than 61 % cacao will provide a perfect balance of bitter-sweet flavors.

Raspberry-Apricot Compote with Champagne and Lemon Verbena

Lemon verbena, an herb with a lovely lemon perfume flavor, can be found at some farmers’ markets and at nurseries. Fresh peaches would be wonderful here in place of the apricots (you’ll need to use about four). If you don’t want to pop open a bottle of Champagne just for the compote, feel free to substitute cava (Spanish sparkling wine), Prosecco or Moscato d’Asti (Italian sparkling wines), or even Sauvignon Blanc. This would be delicious served with the Lemon Cream Tart (page 272). 8 servings

¼ cup brut Champagne

2 tablespoons sugar

1 teaspoon minced fresh lemon verbena or fresh tarragon

2 ½-pint containers raspberries

8 apricots, halved, pitted, cut into ½-inch pieces

Stir Champagne, sugar, and lemon verbena in medium bowl until sugar dissolves. Fold in berries and apricots.

DO AHEAD: Can be made 1 hour ahead. Cover and chill.

Warm Rhubarb Compote with Walnut-Coconut Crunch

This super-quick dessert can be assembled in less than half an hour, but it’s also a great make-ahead treat. Unsweetened flaked organic coconut is available at natural foods stores and specialty foods stores. 4 servings

4 cups ½-inch pieces trimmed fresh rhubarb (about 1 pound)

⅔ cup plus 5 tablespoons sugar

¼ cup crème de cassis (black currant liqueur) or Chambord (black raspberry liqueur)

½ cup walnut pieces

½ cup ¼-inch-thick strips unsweetened flaked organic coconut

⅔ cup plain Greek-style yogurtWildflower honey

Bring rhubarb, ⅔ cup sugar, and crème de cassis to boil in heavy medium saucepan, stirring until sugar dissolves. Reduce heat to low; cover and simmer until rhubarb is soft, about 10 minutes. Cool slightly.

DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm, if desired.

Place walnuts and remaining 5 tablespoons sugar in medium nonstick skillet. Stir constantly over high heat until sugar melts and turns deep amber color, about 3 minutes. Remove from heat. Add coconut and stir until well combined, about 30 seconds. Press onto bottom of skillet. Cool in skillet. Break walnut-coconut crunch into shards.

DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Divide rhubarb compote among 4 large wineglasses. Spoon dollop of yogurt atop compote, drizzle with honey, and top with walnut-coconut crunch.

Rhubarb and Strawberry Compote with Fresh Mint

This versatile springtime compote is great over waffles, pancakes, vanilla ice cream, and angel food cake or pound cake. Makes about 3 cups

3 cups ½-inch pieces trimmed fresh rhubarb (about 13 ounces)

¾ cup sugar

¼ cup water

1 1-pint container strawberries, hulled, halved

2 tablespoons chopped fresh mint

Combine rhubarb, sugar, and ¼ cup water in heavy large saucepan. Bring to simmer over medium heat, stirring occasionally until sugar dissolves, about 3 minutes. Simmer gently until rhubarb is tender but not falling apart, stirring occasionally, about 7 minutes. Remove from heat. Stir in strawberries. Transfer to bowl and stir in mint. Chill until cold, about 1 hour.

DO AHEAD: Can be made 4 hours ahead. Cover and keep chilled.

Varietal HoneysWhen bees forage in a single location—an orange grove or a thyme patch, for example—the honey that results assumes a special character and is known as a varietal honey. Here are a few varietal honeys worth trying. They’re listed from mild to intense.ORANGE BLOSSOM: floral and subtleLAVENDER: perfumey and complexTHYME: aromatic and resinousTUPELO: maple-y and butteryBUCKWHEAT: flavors of dark caramelCHESTNUT: earthy and intense (best paired with cheese)

Ginger Yogurt with Berries and Crunchy Caramel

This makes a wonderful brunch dish as well as a light, refreshing dessert. The berries and yogurt can be put together a few hours ahead. Fifteen minutes or so before the meal, make the caramel and pour it over the berries; it needs to harden for a few minutes before being served. 6 servings

Berries and Yogurt

5¼ cups plain Greek-style yogurt (about 42 ounces)

¾ cup minced crystallized ginger

1 ½-pint container raspberries

1 ½-pint container blackberries

1 ½-pint container blueberries

1 1-pint container strawberries, hulled, halved (quartered if large)

Caramel

1 cup sugar

¼ cup water

BERRIES AND YOGURT: Mix yogurt and ginger in medium bowl. Spread mixture in large shallow serving bowl. Cover yogurt with all the berries.

DO AHEAD: Can be made 4 hours ahead. Cover and chill.

CARAMEL: Stir sugar and ¼ cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Immediately pour hot caramel over berries, avoiding pouring down inner sides of bowl. Let stand until caramel hardens, about 5 minutes, and serve.Ingredient Tip: Greek-Style YogurtFor more information on Greek-style yogurt, see page 8. To make your own, see page 36.

Cognac-Glazed Dried Apricots with Cinnamon-Spiced Yogurt

This would be the perfect dessert following a Greek, Turkish, or Moroccan meal. Igniting the Cognac burns off the alcohol while preserving the lovely flavor; make sure you have long matches on hand for this step. 6 servings

Yogurt

3 cups plain Greek-style yogurt or drained plain whole-milk yogurt

¾ teaspoon ground cinnamon

Apricots

1 tablespoon finely slivered orange peel

1 tablespoon unsalted butter

2 tablespoons sugar

1 pound dried pitted whole Mediterranean-style apricots (about 3 cups), halved crosswise

1 cup plus 2 tablespoons orange juice

⅓ cup Cognac or other brandy

Unsalted natural pistachios, toastedFresh mint leaves, slivered

YOGURT: Stir yogurt and cinnamon in medium bowl to blend. Cover and chill at least 1 hour.

DO AHEAD: Can be made 1 day ahead. Keep chilled.

APRICOTS: Cook orange peel in small saucepan of boiling water 5 minutes. Drain and reserve peel.

Melt butter in medium skillet over medium heat. Whisk in sugar. Add apricots; toss. Sauté until beginning to brown in spots, about 8 minutes. Add 1 cup orange juice and reserved orange peel. Simmer uncovered until juice is reduced to thick syrup and apricots are tender, stirring occasionally, about 8 minutes.

DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to simmer before continuing.

Remove apricots from heat; add Cognac. Carefully ignite with long match. Let flames subside and return skillet to heat, shaking skillet occasionally. Mix in remaining 2 tablespoons orange juice and simmer 1 minute, stirring constantly. Spoon chilled yogurt into 6 dessert dishes. Spoon warm apricots and syrup over. Sprinkle with pistachios and mint.

Strawberry and Blueberry Summer Pudding

This simple and delicious British concoction is much more than the sum of its parts: Fresh berries with buttered bread and sugar are transformed into a surprisingly light and luscious dessert. Removing the strawberry’s hull, the tough bit of pulp at the stem end, is easy with a huller (stub-ended tweezers designed expressly for hulling strawberries) or a paring knife. 8 servings

2 pounds strawberries, hulled, sliced

6 tablespoons sugar, dividedPinch of salt

1 pound blueberries

¼ cup (½ stick) unsalted butter, room temperature

12 slices firm-textured white bread (such as Pepperidge Farm), crusts removed

2 cups chilled heavy whipping cream

¼ cup powdered sugar

1 teaspoon vanilla extract

Combine strawberries, 2 tablespoons sugar, and salt in large bowl. Mash to coarse puree. Stir blueberries and remaining 4 tablespoons sugar in large saucepan over medium heat until sugar dissolves and berries release juices, about 7 minutes. Increase heat and boil until mixture thickens slightly, stirring often, about 5 minutes. Remove from heat; add strawberry mixture.

Line 6-cup bowl with 3 sheets of plastic wrap, leaving 6-inch overhang. Generously butter 1 side of bread slices. Line bowl with bread, buttered side up, cutting pieces to cover bowl completely. Pour berry mixture into bread-lined bowl. Top with remaining bread, buttered side down, cutting pieces to cover completely. Fold plastic wrap over bread. Place plate slightly smaller than top of bowl atop pudding. Weigh down plate with 4 pounds of canned goods or dried beans and chill at least 12 hours.

DO AHEAD: Can be made 3 days ahead. Keep chilled.

Beat cream, powdered sugar, and vanilla in large bowl until peaks form. Remove weights and plate from pudding. Open plastic wrap. Place large plate atop bowl and invert pudding onto plate. Remove bowl, then plastic. Spoon pudding onto 8 serving plates. Serve with whipped cream.

Raspberries with Saba Zabaglione

Zabaglione is a velvety Italian custard. This one is enhanced with saba, a thick, syrupy Italian vinegar that is made with unfermented grape juice. It’s dark in color, with an intense, sweet-tart flavor. Saba is available at specialty foods stores and from online retailers. 4 servings

4 large egg yolks

¼ cup powdered sugar

¼ cup saba vinegar

2 tablespoons water

½ cup chilled heavy whipping cream

12 ounces raspberries

Whisk egg yolks, sugar, saba, and 2 tablespoons water to blend in top of double boiler over barely simmering water (do not allow upper pot to touch water); whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 160°F, about 4 minutes. Place top of double boiler with saba mixture over large bowl filled with ice water; continue whisking until mixture cools, about 3 minutes. Beat cream in small bowl until soft peaks form; fold into saba mixture. Cover sabayon with plastic wrap and chill until cold, at least 1 hour.

DO AHEAD: Can be made 4 hours ahead. Keep chilled.

Divide raspberries among 4 dessert coupes. Spoon sabayon over and serve.

frozen desserts

ice cream, gelato & sorbet

Vanilla Ice Cream

French Quarter Chocolate Ice Cream

Coffee-Molasses Ice Cream with Molasses-Glazed Pecans

Brown Butter and Peanut Brittle Ice Cream

Brown Sugar Ice Cream with Cayenne-Spiced Walnuts

Orange Ice Cream

Lemon Verbena Ice Cream

Persimmon Ice Cream

Brandied-Prune Ice Cream

Lemon-Ginger Frozen Yogurt

Zabaglione Gelato

Pistachio Gelato

Chocolate-Cinnamon Gelato with Toffee Bits

Hazelnut Gelato Profiteroles with Warm Kahlúa Sauce

Coffee Gelato

Strawberry Sorbato

Buttermilk Sorbet with Fresh Strawberries

Sparkling Strawberry and Orange Sorbet

Plum-Raspberry Sorbet

Plum Sorbet with Black Currant Liqueur

Rhubarb Sorbet with Gingered Orange Compote

Watermelon-Lime Sorbet

Cantaloupe Sorbet with Melon Confetti Compote

Gingered Lychee Sorbet

Rich Chocolate Sorbet

Margarita Sorbet

Mai Tai Sorbet

Mint Julep Sorbet

White Russian Sorbet

granitas

Strawberry Granita with Whipped Cream

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

Vanilla Ice Cream

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

French Quarter Chocolate Ice Cream

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.

Coffee-Molasses Ice Cream with Molasses-Glazed Pecans

Sweet-savory pecans are the perfect counterpoint to coffee ice cream. Consider making a double batch of the addictive pecans for snacking. 6 servings

Ice Cream

3 cups heavy whipping cream, divided

1 cup whole milk

6 large egg yolks

¾ cup mild-flavored (light) molasses

¼ cup sugar

2 tablespoons instant coffee crystals

Pecans

¼ cup mild-flavored (light) molasses

¼ cup sugarPinch of salt

2 cups pecan halves

ICE CREAM: Bring 2 cups cream and milk to boil in heavy medium saucepan. Remove from heat. Whisk egg yolks, molasses, and sugar to blend in large bowl. Gradually whisk in hot cream mixture. Return mixture to same saucepan and stir constantly over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 12 minutes (do not boil). Strain custard into medium bowl. Mix in coffee crystals, then remaining 1 cup cream. Cover and refrigerate coffee custard until well chilled.

Process coffee 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 1 week ahead. Keep frozen.

PECANS: Position rack in center of oven and preheat to 350°F. Butter large baking sheet. Line another large baking sheet with waxed paper. Combine molasses, sugar, and salt in heavy medium saucepan. Boil 1 minute. Remove from heat. Add pecans and stir to coat well. Spread pecans on buttered baking sheet. Bake until pecans are just beginning to brown, about 10 minutes. Immediately transfer pecans to waxed paper-lined baking sheet and separate with 2 forks. Cool completely.

DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.

Brown Butter and Peanut Brittle Ice Cream

Brown butter is simply butter that has been cooked until it has an amber color and nutty flavor. But what it does to this ice cream is nothing less than spectacular, adding rich complexity. It’s perfect with the stirred-in bits of sweet, crunchy peanut brittle. Makes about 1 quart

6 tablespoons (¾ stick) unsalted butter

2 cups heavy whipping cream

1 cup whole milk

6 large egg yolks

⅓ cup sugar

⅓ cup (packed) dark brown sugar

¼ teaspoon salt

¾ teaspoon vanilla extract

¾ cup coarsely chopped peanut brittle

Melt butter in small skillet over medium-low heat. Cook until butter is dark amber, stirring occasionally and watching closely to avoid burning, about 6 minutes. Pour through fine strainer into small bowl.

Bring cream and milk to simmer in large saucepan. Whisk egg yolks, both sugars, and salt in large bowl until thick and well blended. Add brown butter; whisk to blend. Gradually whisk hot cream mixture into yolk mixture; return to same saucepan. Stir constantly over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard into large bowl [1]. Set bowl over larger bowl of ice water. Stir until custard is cold. Stir in vanilla.

Process custard in ice-cream maker according to manufacturer’s instructions. Transfer ice cream to airtight container [2] and stir in peanut brittle [3]. Freeze until firm, about 4 hours.

DO AHEAD: Can be made 2 days ahead. Keep frozen.Technique Tip: Browning ButterHow does butter brown? It’s simple: Butter is made up of three basic components—water, milk solids, and milk fat. As the melted butter cooks in the skillet, the water boils off and the milk solids begin to turn brown. You’ll know your brown butter is ready when it’s a deep amber color and smells nutty.

Brown Sugar Ice Cream with Cayenne-Spiced Walnuts

Ice cream goes southwestern. Spicy cayenne and black pepper walnuts are stirred in at the last minute, and brown sugar gives the ice cream a subtle caramel flavor. Makes about 1½ quarts

1½ cups whole milk

1½ cups heavy whipping cream

1 cup (packed) golden brown sugar

6 large egg yolksPinch of salt

1 cup walnut pieces

1 tablespoon vegetable oil

½ teaspoon cayenne pepper

½ teaspoon freshly ground black pepper

Preheat oven to 375°F. Bring milk and cream to simmer in heavy medium saucepan over medium heat. Whisk sugar, egg yolks, and salt in medium bowl to blend; gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir constantly over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain custard into bowl; chill until cold.

Meanwhile, toss walnuts, oil, cayenne, and black pepper in medium bowl. Spread nuts on rimmed baking sheet. Toast nuts in oven until golden brown, stirring often, about 6 minutes.

Process custard in ice-cream maker according to manufacturer’s instructions, adding walnuts during last 5 minutes of churning. Transfer ice cream to airtight container and freeze until firm, about 4 hours.

DO AHEAD: Can be made 3 days ahead. Keep frozen.

Frozen Desserts, DefinedICE CREAM: A frozen dessert made from milk and/or cream. By law, commercial ice cream must contain at least 10% milk fat (or 8% for chocolate ice cream). In the context of home cooking, traditional ice cream is made from a sweetened custard (a mixture of milk and/or cream and egg yolks), which gives it a rich taste and a creamy texture.GELATO: Italian ice cream that is often more intense in flavor than American-style ice cream. There are many styles of gelato, but it is usually lower in fat than ice cream.SORBET: A frozen dessert made without milk. Most sorbets are made from water, sugar, and fruit puree (egg whites are sometimes added). Sorbets are intensely flavored and have a somewhat icy texture.GRANITA: Granitas are like shaved ice—only better. They’re not topped with a sweet syrup; instead, the ice is made from the syrup (usually a sweetened fruit puree or juice) and flaked into crystals using a fork.PARFAIT: A layered frozen dessert, usually served in a tall parfait glass that shows off each of the layers.SEMIFREDDO: Meaning “half cold,” semifreddo is a classic Italian dessert that is partially frozen in a baking pan (no icecream maker required). Mixing whipped cream and a little alcohol into ice cream prevents the mixture from freezing solid.

Orange Ice Cream

Sometimes plain old vanilla just won’t do. A scoop of orange-flavored ice cream—so simple to prepare—adds intrigue to warm cherry pie, spiced apple crumble, or dark chocolate cake. Makes about 2⅓ cups

4 large egg yolks

⅓ cup sugar

2 cups half and half

2 teaspoons finely grated orange peel

Whisk egg yolks and sugar in medium bowl until blended. Bring half and half and orange peel to simmer in heavy medium saucepan. Gradually whisk into yolk mixture; return to same saucepan and stir constantly over medium-low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Pour custard into medium bowl. Refrigerate custard until 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 4 days ahead. Keep frozen.Technique Tip: Softening Ice CreamTo mix ingredients into ice cream, or to make a frozen terrine, torte, or pie, the ice cream needs to be soft enough to stir or spread. The quickest and easiest way to get rid of that hard chill is to place the carton in the microwave. Heat it in 10-second intervals on the lowest power setting; stir between intervals to get even softening. You can also put the ice cream in the refrigerator or leave it out at room temperature, checking the consistency every 10 minutes or so.

Lemon Verbena Ice Cream

Lemon verbena is a South American herb with a strong lemon flavor and haunting floral fragrance. You can find it at plant nurseries and some farmers’ markets. Makes about 2½ cups

1 cup heavy whipping cream

1 cup whole milk

½ cup sugar, divided

¼ cup fresh lemon verbena leaves

7 large egg yolks

Bring cream, milk, ¼ cup sugar, and lemon verbena just to boil in medium saucepan, stirring until sugar dissolves. Remove from heat; cover and let steep 2 hours.

Whisk egg yolks and remaining ¼ cup sugar in medium bowl. Return cream mixture to boil. Strain hot cream mixture; gradually whisk into yolk mixture. Return custard to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain custard into medium bowl. Chill until 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 4 days ahead. Keep frozen.

Persimmon Ice Cream

Freshly crushed black peppercorns bring out the faint spiciness of the persimmons. Serve with Vanilla Shortbread Cookies (page 542) or the Apple-Spice Cake with Brown Sugar Glaze (page 53). Makes about 1 quart

1½ teaspoons whole black peppercorns

1 cup water

¾ cup sugar

¼ teaspoon (scant) salt

8 large ripe Hachiya persimmons, halved, seeded

1 cup chilled heavy whipping cream

Heat heavy small skillet over medium heat. Add peppercorns and toast until fragrant and beginning to smoke, stirring often, about 3 minutes. Transfer to small bowl to cool. Coarsely crush peppercorns in mortar with pestle, or place in resealable plastic freezer bag, seal, and crush with mallet.

Transfer crushed peppercorns to small saucepan. Add 1 cup water, sugar, and salt. Bring to boil, stirring until sugar dissolves. Boil mixture until reduced to 1 cup, about 4 minutes. Refrigerate until cold.

DO AHEAD: Black pepper syrup can be made 1 day ahead. Cover and keep refrigerated.

Scoop persimmon flesh from skins into blender. Puree until smooth. Measure 2 cups puree for making ice cream (reserve any remaining puree for another use). Cover and chill puree until cold.

Strain black pepper syrup into large bowl. Whisk in 2 cups persimmon puree and cream. 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 1 day ahead. Keep frozen.Market Tip: PersimmonsPersimmons are fall-winter fruits that range in color from yellow-orange to red. There are two common varieties of persimmons, Fuyu and Hachiya; you can find both varieties at farmers’ markets, supermarkets, and specialty foods stores from October to February. This recipe calls for the large, elongated persimmons known as Hachiyas, which aren’t ripe until they’re very soft. Fuyus, on the other hand, are ready to eat when they’re still quite firm. To ripen a Hachiya persimmon, let it sit on the counter for a few days. To ripen it more quickly, place it in a brown paper bag with an apple or banana.

How to Buy an Ice-Cream MakerWhich ice-cream machine is right for you? It all depends on your budget, your lifestyle, and your passion for frozen desserts.ICE AND ROCK SALT MACHINES: Want a workout along with your ice cream? Then this is the machine for you. Pour the custard into the metal container, place the metal container into the larger bucket-style container, then pack layers of ice and rock salt between the two containers. (The salt helps lower the temperature and keeps the brine solution nice and chilly—between 8° and 12°.) The next step? Hand-cranking the machine until the ice cream freezes. For folks looking for less exercise, this type of machine is also available with an electric motor. These machines often make a large quantity of ice cream.MACHINES WITH A SEPARATE CANISTER: This affordable type of machine is widely available in many models and brands. To make ice cream, first place the container (which is filled with a liquid coolant) in the freezer for at least 24 hours. Once the container is completely frozen, pour in the custard, flip the switch, and let the ice-cream-making begin. This style of ice-cream maker requires freezer space for the container and some pre-planning, but it’s a good choice for those who make ice cream a few times a month.ALL-IN-ONE UNITS: For ice cream on demand, this is your machine; it’s more expensive, but the extra cost means that you can go from custard to ice cream in less than an hour. These machines have built-in compressors, which eliminates the need to pre-freeze the canister. They are larger than other machines, so are not the best bet for small kitchens. But if you’re an ice-cream fanatic and have the space, consider investing in an all-in-one machine.

Brandied-Prune Ice Cream

Don’t be put off by the thought of prunes for dessert. Jazz them up with some brandy and you’ll be amazed at what they do to vanilla ice cream. You can use a purchased premium ice cream or, for an entirely homemade treat, make our Vanilla Ice Cream (page 446). Pair this sophisticated dessert in the fall with a simple walnut cake (such as the Walnut-Orange Cake on page 79) or a slice of apple pie. And if you have Armagnac (the excellent full-flavored brandy from Gascony), use it. It’s the classic French pairing for prune ice cream. 12 servings

1 cup pitted prunes, cut into quarters

½ cup plus 2 tablespoons brandy

1 quart vanilla ice cream, slightly softened

Combine prunes and ½ cup brandy in heavy large saucepan. Cover and simmer over medium heat until brandy is absorbed, about 4 minutes. Cool.

Place softened ice cream in large shallow plastic freezer container. Mix in prunes and remaining 2 tablespoons brandy. Cover and freeze until firm, about 4 hours.

DO AHEAD: Can be made 4 days ahead. Keep frozen.

Lemon-Ginger Frozen Yogurt

The fresh, sophisticated flavors of this frozen yogurt are so irresistible that its healthful properties come as a bonus. If you like, set out a toppings bar with granola, fresh fruit, and berries. You can use agave nectar—a low-glycemic sweetener—instead of corn syrup; it’s available at some supermarkets, in the aisle where other syrups are sold. 6 servings

¾ cup water

¾ cup sugar

¼ cup light corn syrup or agave nectar

2 teaspoons finely grated peeled fresh ginger

1 cup plain nonfat yogurt

1 cup buttermilk

¼ cup fresh lemon juice

1 teaspoon finely grated lemon peel

Bring ¾ cup water, sugar, corn syrup, and ginger to boil in medium saucepan, stirring until sugar dissolves. Boil 2 minutes. Strain ginger syrup into medium bowl and chill until cool.

DO AHEAD: Syrup can be made 1 day ahead. Keep refrigerated.

Whisk yogurt, buttermilk, lemon juice, and lemon peel into ginger syrup. Process mixture in ice-cream maker according to manufacturer’s instructions. Serve immediately or transfer to airtight container and freeze up to 3 hours.Serving Tip: Soft TouchFor the best texture, serve this frozen yogurt right out of the machine or after it’s been frozen for just a few hours. Overnight freezing will make it too hard. In that case, you’ll need to thaw it briefly in the microwave, stopping to stir, or let it sit at room temperature for about 15 minutes.

Zabaglione Gelato

Marsala is a Sicilian fortified wine and is traditionally used in zabaglione, the light dessert custard. In this recipe, rum is also added for an even more intense flavor. Makes about 3½ cups

4 large egg yolks

½ cup sugar

1 cup whole milk

1 cup heavy whipping cream

6 tablespoons imported dry Marsala

2 tablespoons dark rum

1 teaspoon vanilla extract

Whisk egg yolks and sugar in medium bowl until thick, about 2 minutes. Heat milk and cream in medium saucepan over medium heat until mixture bubbles at edges. Gradually whisk hot milk mixture into yolk mixture; return to same saucepan. Stir over medium heat until custard leaves path on back of spoon when finger is drawn across, about 6 minutes (do not boil). Strain into medium bowl. Mix Marsala, rum, and vanilla into custard. Cover and refrigerate custard until cold.

Process custard in ice-cream maker according to manufacturer’s instructions. Transfer to airtight container and freeze.

DO AHEAD: Can be made 2 days ahead. Keep frozen.

Don’t HurryThe first rule of making frozen desserts: Don’t try to rush it. When preparing ice cream or gelato, the cooked custard has to be well chilled before being churned in the ice-cream maker, and the finished product usually has to freeze for at least a few hours before serving. Ice-cream pies and cakes have to freeze for several hours or overnight. Follow the instructions in the recipe carefully: Your patience will be rewarded.

Pistachio Gelato

Green food coloring makes this creamy gelato say “pistachio,” but it can also be prepared without. For a sophisticated ice-cream-sandwich presentation, serve scoops of the gelato inside halved small sweet brioche buns. 6 servings

¾ cup unsalted natural pistachios

¾ cup sugar, divided

2 cups whole milk

1 teaspoon almond extract

5 large egg yolks

2 drops green food coloring (optional)Additional chopped unsalted natural pistachios

Finely grind pistachios and ¼ cup sugar in processor. Combine pistachio mixture, milk, and almond extract in heavy medium saucepan. Bring to boil. Whisk egg yolks and remaining ½ cup sugar in large bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil). Remove from heat. Whisk in food coloring, if using. Refrigerate custard until cold, about 3 hours.

Process custard in ice-cream maker according to manufacturer’s instructions. Transfer gelato to airtight container and freeze.

DO AHEAD: Can be made 2 days ahead. Keep frozen.

Scoop gelato into glasses or bowls. Garnish with additional chopped pistachios.

Chocolate-Cinnamon Gelato with Toffee Bits

Creamy meets crunchy when luscious chocolate-cinnamon gelato is punctuated with pieces of crushed toffee candy bars. Makes about 3 cups

½ cup sugar

2 tablespoons cornstarch

1¼ teaspoons ground cinnamonPinch of salt

2 cups whole milk, divided

5 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

½ cup chilled heavy whipping cream

⅓ cup coarsely crushed toffee candy (such as Skor, Heath bar, or Almond Roca)

Whisk sugar, cornstarch, cinnamon, and salt in heavy medium saucepan until blended. Gradually add ¼ cup milk, whisking until cornstarch dissolves. Whisk in remaining 1¾ cups milk. Whisk over medium-high heat until mixture thickens and comes to boil, about 6 minutes. Reduce heat to medium and cook 1 minute longer, whisking occasionally. Remove from heat; add chocolate. Let stand 1 minute, then whisk until melted and smooth.

Transfer gelato mixture to medium bowl. Mix in cream. Place bowl over large bowl filled with ice water and cool, stirring often, about 30 minutes.

Process gelato mixture in ice cream maker according to manufacturer’s instructions, adding toffee during last 1 minute of churning. Transfer to airtight container and freeze.

DO AHEAD: Can be made 2 days ahead. Keep frozen.

The Scoop on Ice-Cream ScoopsFind an ice-cream scoop to match your personality.THE TRADITIONALIST: Looking for perfectly round scoops that drop easily from the scoop to the bowl? Consider buying an ice-cream scoop that has antifreeze sealed right into the handle. The antifreeze begins to melt the ice cream on contact, making it easier to scoop out the frozen dessert—and making it possible to get the ice cream out of the scoop without a release mechanism. This type of scoop is available at many online retailers and at housewares stores. Zeroll, a company that’s been around since the 1930s, makes many sizes of this type of scoop (zeroll.com).THE ICE-CREAM ARTIST: At fancy restaurants, ice cream is sometimes served in egg-shape scoops called quenelles. With some practice, you can learn to create the shape using two spoons, or you can buy an oval-shape ice cream scoop. Matfer Bourgeat makes a nice sturdy version, available at culinarycookware.com.THE CROWD-PLEASER: For scooping mass quantities of ice cream quickly, try an ice-cream spade. The flat, shovel-like contraption won’t make pretty scoops, but it will make serving a hungry crowd quick and easy. Many manufacturers make this type of scoop. Head to your local housewares store and see which one feels most comfortable in your hand.

Hazelnut Gelato Profiteroles with Warm Kahlúa Sauce

In a sophisticated twist on traditional profiteroles—cream puffs filled with custard or vanilla ice cream—these feature hazelnut gelato and a drizzle of Kahlúa-spiked chocolate sauce. If you have any unfilled cream puffs left over, you can freeze them to enjoy later. 12 servings

Hazelnut Gelato

1 cup hazelnuts, toasted, husked

1 quart half and half

¾ cup sugar

3 large egg yolks

1½ teaspoons vanilla extract

Sauce

1 cup half and half

¾ cup sugar

2 tablespoons (¼ stick) unsalted butter

1¼ pounds bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

¼ cup Kahlúa or other coffee liqueur

1 teaspoon vanilla extract

Cream Puffs

1 cup whole milk

½ cup (1 stick) unsalted butter, cut into ½-inch cubes

½ teaspoon salt

1¼ cups unbleached all purpose flour

5 large eggs

HAZELNUT GELATO: Finely grind hazelnuts in processor. Bring half and half to simmer in large saucepan. Whisk sugar and egg yolks in large bowl to blend. Gradually whisk hot half and half into sugar mixture; return to same saucepan. Stir over medium heat until custard thickens slightly, about 3 minutes (do not boil). Strain into large bowl. Stir in ground hazelnuts and vanilla. Refrigerate custard until cold, about 4 hours. Process custard in ice-cream maker according to manufacturer’s instructions. Transfer to airtight container and freeze.

DO AHEAD: Can be made 2 days ahead. Keep frozen.

SAUCE: Bring half and half, sugar, and butter to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat; add chocolate and whisk until melted and smooth. Stir in Kahlúa and vanilla.

DO AHEAD: Can be made 1 day ahead. Cool completely, cover, and refrigerate. Rewarm before serving.

CREAM PUFFS: Preheat oven to 425°F. Line 2 large baking sheets with parchment paper. Bring milk, butter, and salt to boil in heavy medium saucepan. Remove from heat. Stir in flour. Cook over medium heat until mixture is smooth, pulls away from sides of pan, and forms ball, constantly stirring vigorously, about 1½ minutes. Remove from heat. Using electric mixer, mix dough at low speed until dough cools slightly but is still very warm. Beat in eggs 1 at a time at medium speed, blending well after each addition.

Drop walnut-size pieces of dough onto prepared sheets. Bake until puffed and beginning to brown, about 15 minutes. Reduce oven temperature to 375°F; continue baking until puffs are brown and very crisp, about 10 minutes. Cool on baking sheets.

Cut 36 cream puffs in half horizontally. Place scoop of gelato in bottom half of each cream puff; cover with top half.

DO AHEAD: Can be made 1 day ahead. Cover and freeze.

Place 3 profiteroles on each plate. Drizzle with warm sauce.

Coffee Gelato

A classic, pure and simple. Instant espresso powder gives a more intense flavor, but if you can’t find it, you can use instant coffee powder. 6 servings

5 large egg yolks

1 cup sugar

1½ cups whole milk

1 tablespoon instant espresso powder dissolved in ½ cup hot water

Whisk egg yolks and sugar in large bowl to blend. Bring milk to boil in heavy medium saucepan. Gradually whisk hot milk into egg mixture, then whisk in espresso mixture. Return mixture to same saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil). Refrigerate until cold, about 3 hours.

Process custard in ice-cream maker according to manufacturer’s instructions. Transfer to airtight container and freeze.

DO AHEAD: Can be made 2 days ahead. Keep frozen.

Strawberry Sorbato

“Sorbato” is a cross between sorbet and gelato—it is made from a fruit puree like a sorbet, but with the addition of cream. 8 servings

1½ pounds strawberries, hulled, sliced

1 cup sugarPinch of salt

¾ cup heavy whipping cream

1½ tablespoons fresh lemon juice

Toss berries, sugar, and salt in large bowl. Let stand until juices form, about 30 minutes. Puree mixture in batches in blender. Press through fine strainer into medium bowl. Mix cream and lemon juice into puree.

Process mixture in ice-cream maker according to manufacturer’s instructions. Transfer to airtight container and freeze.

DO AHEAD: Can be made 2 days ahead. Keep frozen.

Buttermilk Sorbet with Fresh Strawberries

Just because it’s a sorbet doesn’t mean it has to be sweet and fruity; this one has the refreshing tang of buttermilk and the floral sweetness of strawberries. The sorbet’s texture is best when freshly made, but if you do prepare it ahead, be sure to let it soften before serving. 4 to 6 servings

2 cups chilled buttermilk

¼ cup plus 2 tablespoons sugar

¼ cup light corn syrup

1 pound strawberries, hulled, sliced

½ teaspoon finely grated lemon peel

Stir buttermilk, ¼ cup sugar, and corn syrup in medium bowl until sugar dissolves. Process mixture in ice-cream maker according to manufacturer’s instructions.

DO AHEAD: Sorbet can be made 3 days ahead. Transfer to an airtight container and freeze. Let stand 15 minutes at room temperature to soften before serving.

Toss strawberries, lemon peel, and remaining 2 tablespoons sugar in another medium bowl; let stand until juices form, about 10 minutes. Spoon berries into shallow bowls. Top with scoop of sorbet and serve immediately.Technique Tip: Easy Does ItNot ready to try making the custard needed for homemade ice cream? Then start with a sorbet. This buttermilk version calls for just three ingredients. Mix them together until the sugar dissolves, then let your ice-cream maker do the rest. It really is that easy.

Sparkling Strawberry and Orange Sorbet

Cava, a Spanish sparkling wine, adds a mild effervescence to this refreshing dessert. For a pretty presentation, serve the sorbet in wide-mouth Champagne coupes. 8 servings

¾ cup sugar

¼ cup water

1 12-ounce package frozen strawberries, thawed

1 cup orange juice

1 cup brut cava (Spanish sparkling wine)

Stir sugar and ¼ cup water in small saucepan over medium-low heat until sugar dissolves. Bring to boil. Transfer to large bowl. Puree strawberries in processor. Add to syrup. Mix in orange juice and cava. Refrigerate strawberry mixture until well chilled.

Process mixture in ice-cream maker according to manufacturer’s instructions. Transfer sorbet to airtight container and freeze.

DO AHEAD: Can be made 4 days ahead. Keep frozen.

Plum-Raspberry Sorbet

Serve this light and refreshing dessert with a few crisp, buttery cookies.

Makes about 1 quart

¾ cup plus 2 tablespoons sugar

⅔ cup water

1¼ pounds plums, halved, pitted

2½ ½-pint containers raspberries

¼ to 1 teaspoon fresh lemon juicePinch of saltAdditional sliced plumsAdditional raspberriesFresh mint sprigs

Stir sugar and ⅔ cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat to high; boil syrup 1 minute. Chill until cold, about 1 hour.

Puree plums and raspberries in processor. Strain puree through fine sieve into medium bowl; discard solids in sieve. Add syrup, lemon juice to taste, and salt and blend well.

Process in ice-cream maker according to manufacturer’s instructions. Transfer sorbet to airtight container and freeze.

DO AHEAD: Can be made 2 days ahead. Keep frozen.

Scoop sorbet into bowls. Garnish with additional sliced plums, additional raspberries, and mint sprigs.

Plum Sorbet with Black Currant Liqueur

Sweet, black currant-flavored crème de cassis intensifies the fruitiness of this plum sorbet. It also gives the sorbet a soft, creamy texture. That’s because alcohol freezes at a much colder temperature than the other ingredients, so it prevents hard ice crystals from forming. Makes about 1 quart

1 cup sugar

1 cup water

1½ pounds ripe purple plums, quartered, pitted

¼ cup crème de cassis (black currant liqueur) plus additional for drizzling (optional)

Stir sugar and 1 cup water in small saucepan over medium heat until sugar dissolves. Boil until syrup is reduced to generous 1 cup, about 6 minutes. Chill syrup until cold.

Puree plums in processor until smooth. Pour mixture through medium-mesh strainer set over 4-cup measuring cup, pressing on solids to extract as much pulp and liquid as possible. Discard solids in strainer. Stir chilled syrup and crème de cassis into plum puree.

Process mixture in ice-cream maker according to manufacturer’s instructions. Transfer sorbet to airtight container and freeze until firm.

DO AHEAD: Can be made 4 days ahead. Keep frozen.

Scoop sorbet into dessert glasses or small bowls. Drizzle with additional crème de cassis, if desired.

Rhubarb Sorbet with Gingered Orange Compote

Vibrant red pomegranate juice gives this light, tangy sorbet its pretty pink color. 6 servings

Sorbet

1½ cups sugar

1½ cups water

8 cups ½-inch pieces trimmed fresh rhubarb (about 2 pounds)

½ cup orange juice

½ cup pomegranate juice

2½ tablespoons Grand Marnier or other orange liqueur

⅛ teaspoon salt

Compote

6 large navel oranges

⅔ cup orange juice

½ cup sugar

½ cup thinly sliced peeled fresh ginger (about 2½ ounces)

1 cinnamon stick

SORBET: Bring sugar and 1½ cups water to boil in heavy medium saucepan, stirring until sugar dissolves. Cool syrup.

Stir rhubarb, orange juice, and ¾ cup syrup in large saucepan over medium heat until rhubarb falls apart and mixture thickens slightly, about 15 minutes. Puree in processor. Press through strainer into large bowl; discard solids in strainer. Mix pomegranate juice, Grand Marnier, salt, and ¾ cup syrup into puree (reserve remaining syrup for another use). Chill until cold.

Process rhubarb mixture in ice-cream maker according to manufacturer’s instructions. Transfer sorbet to airtight container and freeze.

DO AHEAD: Can be made 2 days ahead. Keep frozen.

COMPOTE: Cut peel and white pith from oranges. Working over medium bowl and using small sharp knife, cut between membranes to release segments.

Mix orange juice, sugar, ginger, and cinnamon in small saucepan over medium heat. Simmer 3 minutes to blend flavors. Cover; cool 5 minutes. Strain syrup into medium bowl. Drain orange segments; add to syrup and cool completely.

Spoon compote into shallow bowls or wineglasses. Top with sorbet.

Watermelon-Lime Sorbet

Don’t have an ice-cream maker? This sorbet can also be made in a food processor. You simply freeze the watermelon mixture, stirring occasionally, then throw it into the processor to create the lovely smooth texture. 6 servings

½ cup dry white wine

½ cup sugar

¼ cup fresh lime juice

5 cups 1-inch cubes peeled seedless watermelon

2 tablespoons frozen orange juice concentrate, thawedLime slicesWatermelon wedges

Combine wine, sugar, and lime juice in heavy medium saucepan. Bring to simmer, stirring until sugar dissolves. Simmer gently 3 minutes. Cool completely. Puree watermelon in processor. Strain puree through sieve set over large bowl, pressing on solids with back of rubber spatula. Discard solids in sieve. Stir wine mixture and orange juice concentrate into watermelon puree.

To prepare in processor: Pour melon mixture into 8×8×2-inch glass baking dish. Freeze until semi-firm, stirring occasionally, about 2 hours. Cover; freeze until solid, at least 8 hours or overnight. Chill processor work bowl and metal blade. Transfer melon mixture to processor. Using on/off turns and scraping bottom and sides of bowl, process until very smooth.

DO AHEAD: Can be made 1 day ahead. Transfer sorbet to airtight container and freeze.

To prepare in ice-cream maker: Process melon mixture in ice cream maker according to manufacturer’s instructions. Transfer sorbet to airtight container and freeze.

DO AHEAD: Can be made 1 day ahead. Keep frozen.

Freeze 6 small bowls 30 minutes. Scoop sorbet into frozen bowls. Garnish with lime slices and watermelon wedges. Serve immediately.

Cantaloupe Sorbet with Melon Confetti Compote

Essensia, a sweet California dessert wine, heightens the sweetness of cantaloupe. The “confetti” compote is a pretty mix of diced watermelon, honeydew, and cantaloupe—all tossed in a slightly spicy star anise syrup. Look for star anise (brown, star-shaped seedpods) in the spice section of some supermarkets, at specialty foods stores, and at Asian markets. 6 servings

2 pounds cantaloupe, peeled, seeded, cut into large pieces

1¼ cups Essensia or other sweet dessert wine, divided

¾ cup sugar, divided

1 whole star anise (optional)

1 cup ¼-inch-dice peeled seeded watermelon

1 cup ¼-inch-dice peeled seeded cantaloupe

1 cup ¼-inch-dice peeled seeded honeydew melonFresh mint sprigs

Puree large cantaloupe pieces in blender. Add ½ cup Essensia and ½ cup sugar; blend until sugar dissolves. Process mixture in ice-cream maker according to manufacturer’s instructions. Transfer to airtight container and freeze.

DO AHEAD: Can be made 4 days ahead. Keep frozen.

Combine remaining ¾ cup Essensia, remaining ¼ cup sugar, and star anise, if using, in heavy small saucepan. Stir over medium heat until sugar dissolves. Simmer until reduced to ½ cup, about 4 minutes. Chill until cold.

DO AHEAD: Can be made 1 day ahead. Keep chilled.

Discard star anise. Add diced watermelon, cantaloupe, and honeydew to syrup and toss gently. Scoop sorbet into glasses. Spoon compote over. Garnish with mint.Market Tip: CantaloupeAt the market, choose heavy, fragrant cantaloupes with not much of a green tinge. Skip melons with the stems still attached; they were picked too early. If you hear sloshing when you pick up the melon, choose a different one. Keep in mind that once you bring a cantaloupe home, it will soften but will not get any sweeter.Ingredient Tip: EssensiaMuscat, a dessert wine made from Muscat grapes, lends a delicate sweetness to frozen desserts. It goes by a few different names, including Essensia, a California brand made from Orange Muscat grapes, and Italian moscato. You can find Muscat wines at liquor or wine stores, or at some supermarkets.

Gingered Lychee Sorbet

Canned lychees, a Chinese fruit, and moscato give this sorbet a delicate sweetness; grated fresh ginger adds a little kick. Makes about 1 quart

¾ cup water

⅓ cup sugar

1 tablespoon grated fresh ginger

2 20-ounce cans lychees in syrup

½ cup moscato or other sweet white dessert wine

Stir ¾ cup water, sugar, and ginger in heavy small saucepan over low heat until sugar dissolves. Simmer 5 minutes. Strain. Cool ginger syrup completely.

Drain lychees, reserving ½ cup syrup from can. Puree lychees in blender or processor with ½ cup reserved canned syrup until smooth. Strain. Combine pureed lychees, ginger syrup, and wine. Process mixture in ice-cream maker according to manufacturer’s instructions. Transfer sorbet to container and freeze.

DO AHEAD: Can be made 3 days ahead. Keep frozen.Technique Tip: DIY SorbetNo ice-cream maker? No problem. First, transfer the lychee mixture to a shallow 6-cup baking dish. Freeze until the edges are firm and the center is slushy, about three hours. Puree the mixture in a food processor until smooth, then return the mixture to the baking dish and freeze until almost firm, about an hour and a half. Puree the sorbet in the processor once more, then return to the dish and freeze until firm. Using this method, the sorbet can be made one day ahead.

Rich Chocolate Sorbet

This deluxe sorbet is delicious all by itself, but it also makes a great accompaniment to Vanilla Chiffon Cake (page 50). The egg yolks disqualify it as a sorbet in the strictest sense, but it contains neither milk nor cream and is also kosher, so it’s a good choice for Passover. Makes about 3 cups

1 vanilla bean, split lengthwise

2 cups water

1 cup sugar

⅛ teaspoon coarse kosher salt

12 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

3 large egg yolks

2 tablespoons brandy

Scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add 2 cups water, sugar, and coarse salt. Whisk over medium heat until sugar dissolves. Reduce heat to low. Add chocolate; whisk until completely melted and smooth. Remove from heat.

Whisk egg yolks in medium bowl to blend. Gradually whisk in hot chocolate mixture; return to same saucepan. Stir over medium heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain into medium bowl. Chill uncovered until cold, about 2 hours. Mix in brandy.

Process sorbet mixture in ice-cream maker according to manufacturer’s instructions (sorbet will be very soft).

Spoon sorbet into container. Cover and freeze until firm, at least 8 hours.

DO AHEAD: Can be made 4 days ahead. Keep frozen.

Margarita Sorbet

This refreshing treat takes one of our favorite drinks and sends it to the deep freeze. Complete the homage by serving the sorbet in sugar-rimmed Margarita glasses garnished with lime slices. 4 servings

2 cups water

1 cup sugar

⅔ cup fresh lime juice

6 tablespoons triple sec

6 tablespoons tequila

1 teaspoon finely grated lime peel

Stir 2 cups water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Pour into medium bowl. Mix in lime juice, triple sec, tequila, and lime peel. Refrigerate until cold, about 2 hours.

Process sorbet mixture in ice-cream maker according to manufacturer’s instructions. Transfer sorbet to airtight container and freeze until firm, about 2 hours.

DO AHEAD: Can be made 2 days ahead. Keep frozen.

Freeze 4 Margarita glasses 1 hour. Scoop sorbet into frozen glasses and serve immediately.

Granita StyleIt’s easy to turn the Margarita Sorbet into a granita. First, mix an additional 1 cup of water into the sorbet mixture. Freeze the mixture in a bowl until semi-firm, whisking occasionally, about three hours. Cover the bowl and freeze until solid, at least six hours. Using a fork, scrape the surface of the granita to form crystals. Scoop the granita into frozen glasses and serve immediately.

Mai Tai Sorbet

The Mai Tai, a mixture of fruit juices and rum, is a classic tropical drink. This frozen treat would be great at a backyard barbecue—paper umbrellas optional. To turn this into a granita, see Granita Style (below)—but add only half a cup of water to the sorbet mixture. 4 servings

½ cup pineapple juice

½ cup mango-passion fruit nectar

½ cup guava nectar

6 tablespoons dark rum

¼ cup sugar

4 teaspoons grenadine

1 tablespoon fresh lime juice

4 fresh pineapple wedges (optional)

Combine all ingredients except pineapple wedges in medium metal bowl and stir until sugar dissolves. Process sorbet mixture in ice-cream maker according to manufacturer’s instructions. Transfer sorbet to airtight container and freeze until firm, about 2 hours.

DO AHEAD: Can be made 2 days ahead. Keep frozen.

Freeze 4 Martini glasses 1 hour. Scoop sorbet into frozen glasses. Garnish with pineapple wedges, if desired, and serve.

Mint Julep Sorbet

In this recipe, Kentucky’s famous bourbon-based cocktail becomes a dessert. This is a natural for a Kentucky Derby party but would be a fantastic way to beat the heat all summer long. Serve in julep cups or pretty glasses. To turn this into a granita, see Granita Style (page 465)—but mix only an additional half cup of water into the sorbet mixture. 4 servings

1½ cups water

¾ cup (loosely packed) fresh mint leaves (from about 2 small bunches)

½ cup sugar

3 tablespoons bourbon

1 tablespoon green crème de menthe

1 teaspoon minced fresh mint leaves

4 fresh mint sprigs

Combine 1½ cups water, mint leaves, and sugar in heavy large saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Pour into medium bowl. Refrigerate until cold, about 2 hours.

Strain mint syrup through sieve set over bowl, pressing on mint leaves. Discard mint leaves in sieve. Mix bourbon, crème de menthe, and minced mint into mint syrup. Process sorbet mixture in ice-cream maker according to manufacturer’s instructions. Transfer sorbet to airtight container and freeze until firm, about 2 hours.

DO AHEAD: Can be made 2 days ahead. Keep frozen.

Freeze 4 parfait glasses 1 hour. Scoop sorbet into frozen glasses. Garnish with mint sprigs; serve immediately.

White Russian Sorbet

The coffee and cream flavors of a White Russian cocktail make a delicious frozen dessert. Scoop the sorbet into glass coffee mugs and garnish each serving with a coffee bean (plain or chocolate covered). To turn this into a granita, see Granita Style (page 465)—but mix only an additional half cup of water into the sorbet mixture and serve in frozen coffee cups. 4 servings

1¾ cups water

½ cup sugar

3½ teaspoons instant espresso powder

1 tablespoon dark corn syrup

½ cup heavy whipping cream

¼ cup vodka

¼ cup Kahlúa or other coffee liqueurCoffee beans

Stir 1¾ cups water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Remove from heat. Add espresso powder and stir to dissolve. Pour into medium bowl. Mix in corn syrup, then cream, vodka, and Kahlúa. Refrigerate mixture until cold, about 2 hours.

Process sorbet mixture in ice-cream maker according to manufacturer’s instructions. Transfer sorbet to airtight container and freeze until firm, about 2 hours.

DO AHEAD: Can be made 2 days ahead. Keep frozen.

Freeze 4 coffee cups 30 minutes. Scoop sorbet into frozen cups. Garnish with coffee beans and serve immediately.

Strawberry Granita with Whipped Cream

This easy summer ice has a berry sweetness that’s perfectly paired with a dollop of rich whipped cream. 6 to 8 servings

1 pound strawberries, hulled, sliced (about 1⅔ cups)

¾ cup sugarPinch of salt

1½ cups cold water

¼ cup fresh lemon juice

1 cup chilled heavy whipping cream

Puree strawberries, sugar, and salt in processor until smooth. Add 1½ cups cold water and lemon juice and process to blend. Strain into 8×8×2-inch metal baking pan. Cover with foil and place in freezer. Stir with fork every hour until frozen, about 4 hours.

DO AHEAD: Can be made 2 days ahead. Keep frozen.

Using fork, scrape granita until entire mixture is mass of crystals. Return to freezer. Beat cream until firm peaks form. Divide whipped cream among dishes. Spoon granita over and serve immediately.

Great GranitasGranitas are easy to make—no fancy equipment needed, just a pan and a fork. Here’s how to make them perfect every time.THE PAN: A stainless steel, earthenware, plastic, or porcelain pan is fine, but avoid using aluminum (it can discolor certain granitas and leave a metallic taste). The pan should be large enough that the granita can freeze quickly, but not so large that it won’t fit in your freezer.THE PROCESS: To form perfect, fine ice crystals, begin by freezing the granita mixture for about an hour (times will vary from recipe to recipe). If it’s starting to freeze around the edges, break up the frozen bits with a fork and rake them toward the center of the pan. Return the pan to the freezer and repeat this procedure every 30 minutes or so (check the recipe) until it looks like shaved ice. If it gets too hard, leave the pan out at room temperature for a few minutes, then rake the granita again.THE PRESENTATION: Granitas are delicious on their own, but they’re even better served with crisp cookies or biscotti, topped with zabaglione or whipped cream, or spooned over ice cream or sorbet.

Honeydew Bellini Granita with Minted Raspberries

Both the granita and the raspberry topping have a splash of Prosecco, Italian sparkling wine. The recipe calls for using a large baking pan so that the melon mixture will freeze quickly. But if you don’t have room in your freezer, just use a smaller pan and chill it longer. 8 servings

½ large ripe honeydew melon, seeded, peeled, cut into 1½-inch cubes (about 2½ pounds)

½ cup chilled Prosecco, divided

4½ tablespoons (about) sugar, divided

2 5.6-ounce containers raspberries

1 tablespoon minced fresh mint plus 8 fresh mint sprigs

Puree melon in processor until smooth. Strain through fine strainer into large bowl, pressing gently to extract 2½ cups juice; discard solids in strainer. Mix ¼ cup Prosecco into melon juice. Stir 3 tablespoons sugar into juice, 1 tablespoon at a time, to sweeten to taste (mixture should be sweet). Transfer mixture to 13×9×2-inch metal baking pan and freeze until slushy, about 30 minutes. Stir with fork and continue to freeze until set, about 45 minutes longer.

DO AHEAD: Can be made 1 day ahead. Cover and keep frozen.

Gently toss raspberries, minced mint, remaining ¼ cup Prosecco, and remaining 1½ tablespoons sugar in large bowl to coat.

Using fork, scrape granita until entire mixture is mass of crystals. Spoon granita into goblets or glasses and top with raspberry mixture. Garnish with mint sprigs.

Red and Green Grape Granitas with Muscat and Frozen Sugared Grapes

A truly gorgeous dessert: Red and green granitas are spooned over Muscat wine and topped with small clusters of frozen sugared grapes. If you prefer, you can also serve the granitas separately. 6 servings

⅔ cup water

⅔ cup sugar

¼ cup fresh lemon juice

3 cups green seedless grapes, stemmed (about 1 pound)

3 cups red seedless grapes, stemmed (about 1 pound)

6 small grape clusters (about 3 grapes per cluster)

2 tablespoons plus ¾ cup chilled MuscatAdditional sugar

Combine ⅔ cup water and sugar in small saucepan. Bring to boil, stirring until sugar dissolves. Boil 1 minute. Cool syrup. Stir in lemon juice.

Puree green grapes and half of lemon syrup in blender (some bits of grape peel will remain). Transfer to 13×9×2-inch metal baking pan. Puree red grapes and remaining lemon syrup in blender. Transfer to another 13×9×2-inch metal baking pan. Freeze 1 hour. Stir with fork every hour until frozen, about 4 hours.

Meanwhile, dip grape clusters into 2 tablespoons Muscat to moisten, then dip grapes into additional sugar to coat. Place grapes on small tray and freeze until frozen, about 4 hours.

DO AHEAD: Granitas and grapes can be made 1 day ahead. Cover separately and keep frozen.

Using fork, scrape granita until entire mixture is mass of crystals. Pour 2 tablespoons Muscat into each of 6 wide wineglasses. Divide green grape granita among glasses. Spoon red grape granita alongside green grape granita in each glass. Garnish each with sugared grape cluster and serve.

More to TryThe two granita mixtures would be equally lovely as the base for ice pops. Simply fill the molds halfway with the red grape mixture, and freeze until it’s pretty firm. Then top it with the green grape mixture and continue freezing.

Spiced Apple Cider Granita with Ginger Whipped Cream

Apple cider is steeped with allspice and cloves and sweetened with brown sugar before it’s frozen into an icy treat. For the very best flavor, look for fresh apple cider in the fall at your local farmers’ market. 6 servings

4 cups apple cider

⅔ cup (packed) golden brown sugar

20 whole allspice

10 whole clovesGinger Whipped Cream (see recipe)

Stir cider, sugar, allspice, and cloves in saucepan over medium heat until sugar dissolves. Remove from heat, cover, and let steep 1 hour. Strain mixture into 8×8×2-inch metal baking pan. Freeze until edges begin to set, about 1 hour. Whisk; freeze again until mixture is slushy, about 1 hour. Whisk again to blend well. Freeze without stirring until granita is frozen solid, at least 3 hours or overnight. Using fork, scrape granita until entire mixture is mass of crystals. Cover and freeze until ready to serve.

Scoop granita into 6 chilled glasses. Top with Ginger Whipped Cream.Ingredient Tip: Juice vs. CiderThis recipe calls for apple cider—not juice—but do you know the difference? True cider is pure, unfiltered juice with the coarse pulp and sediment included. Apple juice is filtered (so it looks clearer and tastes milder) and usually pasteurized, and it may have added water or sugar. But many commercial brands sell so-called cider that’s really just apple juice made with tangier apple varieties. You can find true cider at orchards, farmstands, farmers’ markets, and some supermarkets in the fall.

Ginger Whipped Cream

Crystallized ginger adds spice to whipped cream. This topping is also nice on pie—especially pumpkin or apple—but you’ll want to double the recipe. Makes about 1 cup

½ cup chilled heavy whipping cream

1 tablespoon (packed) dark brown sugar

2 tablespoons minced crystallized ginger

Beat cream and sugar in medium bowl until peaks form. Fold in ginger.

DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate. Before serving, rewhisk to thicken, if necessary.

Lime Granita with Candied Mint Leaves and Crème Fraîche

For an eye-catching presentation, serve this tart granita in little bowls made out of lime halves. To prepare the “bowls,” cut the limes in half, snip the membranes with kitchen scissors, and scrape out the pulp with a grapefruit spoon (which has serrated edges). The candied mint leaves are a lively garnish. 6 servings

Granita

2 cups water

1 cup sugar

½ cup fresh lime juice

Candied Mint Leaves

¼ cup sugar

12 fresh mint leaves, washed, patted dry

1 large egg white, beaten until foamy

Crème Fraîche

½ cup crème fraîche or sour cream

1½ tablespoons powdered sugar

GRANITA: Bring 2 cups water and sugar to boil in medium saucepan, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Cool syrup. Stir in lime juice. Transfer lime syrup to 11×7×2-inch glass baking dish. Cover and place in freezer. Stir every 45 minutes until frozen, about 3 hours.

DO AHEAD: Can be made 2 days ahead. Cover and keep frozen.

CANDIED MINT LEAVES: Place sugar on small shallow plate. Brush both sides of 1 mint leaf lightly with egg white; dredge in sugar. Transfer mint leaf to rack. Repeat with remaining mint leaves. Let mint stand at room temperature until dry, about 3 hours.

DO AHEAD: Can be made 1 day ahead. Store mint leaves in airtight container at room temperature.

CRÈME FRAÎCHE: Mix crème fraîche and sugar to blend.

DO AHEAD: Can be made 1 day ahead. Cover and chill.

Using fork, scrape granita until entire mixture is mass of crystals. Spoon granita into bowls; drizzle with crème fraîche, garnish with candied mint leaves, and serve immediately.

Cranberry Granita with Orange Whipped Cream

You already know just what to do with that leftover Thanksgiving turkey—but how about the cranberry sauce? With very little effort, you can transform it into a delicious dessert. This granita is tart and nicely spiced; it’s topped with a sweet orange syrup and orange-flavored whipped cream. 6 servings

2 cups cranberry juice cocktail

½ cup plus 2 tablespoons sugar

¼ teaspoon (scant) ground cloves

1½ cups cooked cranberry sauce

½ cup orange juice

1½ teaspoons finely grated orange peel

¾ cup chilled heavy whipping cream

Bring cranberry juice, ½ cup sugar, and cloves to boil in small saucepan, stirring often. Puree cranberry sauce in processor; add juice mixture and blend. Pour mixture into 8×8×2-inch glass baking dish; freeze until firm, at least 4 hours.

Boil orange juice and remaining 2 tablespoons sugar in small saucepan until reduced to ¼ cup, stirring occasionally, about 4 minutes. Mix in orange peel. Cool orange syrup.

Whisk cream and 3 tablespoons orange syrup in medium bowl to soft peaks. Using fork, scrape granita until entire mixture is mass of crystals. Mound generous ½ cup granita to 1 side in each of 6 glasses. Mound ¼ cup whipped cream on opposite side of granita in each glass. Drizzle remaining orange syrup over whipped cream in each.

Watermelon-Lemonade Ice Pops

What could be more refreshing than frozen watermelon-flavored lemonade? For the best-tasting results, wait until prime watermelon season, which lasts only from mid-June through late August. For a fun twist, freeze the mixture in ice cube trays and use the cubes in a pitcher of lemonade. Makes 8

2 cups (packed) finely chopped seeded watermelon

¾ cup frozen lemonade concentrate (half of 12-ounce can), thawed

3 tablespoons sugarPinch of salt

Combine all ingredients in processor. Puree until very smooth. Divide mixture among 8 ice pop molds (each ¼- to ⅓-cup capacity). Insert ice pop covers and sticks. Freeze until firm, at least 4 hours and up to 5 days.

Apple Cider and Rosemary Ice Pops

Ice pops aren’t just for summer. These have intense autumnal flavor, thanks to the whole spices and just a bit of apple cider vinegar. Makes 12

4 cups apple juice

½ cup water

½ cup sugar

2 tablespoons chopped fresh rosemary

1 cinnamon stick, broken in half

2 whole cloves

4 teaspoons apple cider vinegar

¼ teaspoon vanilla extract

Combine apple juice, ½ cup water, sugar, rosemary, cinnamon, and cloves in saucepan. Bring mixture to boil, stirring until sugar dissolves. Reduce heat to medium; simmer until mixture is reduced to 3½ cups, 20 to 25 minutes. Strain into 4-cup measuring cup; cool to room temperature. Stir in vinegar and vanilla. Divide among 12 ice pop molds (each ¼- to ⅓-cup capacity). Insert ice pop covers and sticks. Freeze until firm, overnight or up to 5 days.

Royal Blueberry Ice Pops

Here’s a frozen treat you don’t have to feel guilty about: It’s mostly berries and yogurt, plus some honey and sugar. And that vivd blue color? It’s all natural. Makes 8

2½-pint containers blueberries

1 8-ounce container blueberry yogurt

¼ cup water

¼ cup honey

2 tablespoons sugar

Combine all ingredients in processor and puree until smooth. Divide mixture among 8 ice pop molds (each ¼- to ⅓-cup capacity). Insert ice pop covers and sticks. Freeze until firm, at least 4 hours and up to 5 days.Technique Tip: No Molds?If you don’t have any molds, just use little paper cups. Partially freeze the ice pop mixture in the paper cups before inserting a wooden stick into the center of each. Then freeze overnight. If you have trouble unmolding them, cut a slit in the paper and peel it off.

Oatmeal-Raisin Cookie Ice-Cream Sandwiches

Tender oatmeal cookies form a sweet sandwich with purchased vanilla ice cream. The cookies are so good that you might want to make a double batch and fill up the cookie jar. Makes 12Nonstick vegetable oil spray

1 cup (2 sticks) unsalted butter, room temperature

⅔ cup sugar

⅔ cup (packed) golden brown sugar

2 large eggs

1½ cups unbleached all purpose flour

4 teaspoons baking powder

½ teaspoon salt

2 cups old-fashioned oats

⅔ cup raisins

1 quart vanilla ice cream, slightly softened

Preheat oven to 350°F. Spray 2 large baking sheets with nonstick spray. Using electric mixer, beat butter and both sugars in large bowl until well blended. Beat in eggs 1 at a time. Combine flour, baking powder, and salt in medium bowl. Add to butter mixture and beat just until combined. Stir in oats and raisins.

Using generous 3 tablespoons dough per cookie, place 6 dough mounds on each baking sheet, spacing mounds 3 inches apart. Bake cookies until light golden, about 15 minutes. Cool cookies on baking sheets 5 minutes. Transfer cookies to racks; cool completely. Cool baking sheets and repeat with remaining dough, making 24 cookies total. Freeze cookies 30 minutes.

Place 1 cookie, flat side up, on work surface. Spoon ⅓ cup ice cream onto cookie. Top with another cookie, flat side down; press gently. Wrap sandwich in plastic wrap; freeze until firm. Repeat with remaining cookies and ice cream.

DO AHEAD: Can be made 4 days ahead. Keep frozen.

Let sandwiches stand at room temperature 5 minutes before serving.

Mini S’mores Ice-Cream Sandwiches

When marshmallow s’mores meet ice-cream sandwiches, the results are delectable. Purchased rocky road ice cream and marshmallow crème are sandwiched between graham crackers and frozen until quite firm. Then the sandwiches get a coating of melted bittersweet chocolate before going back into the freezer. Makes 8

1 pint rocky road ice cream

½ cup (about) marshmallow creme

8 whole graham cracker rectangles, broken in half into squares

12 ounces bittersweet or semisweet chocolate, chopped

Line small rimmed baking sheet with parchment paper. Soften ice cream just until spreadable but still firm. Spread 1 tablespoon (about) marshmallow crème over each of 8 graham cracker squares. Working quickly, spread ice cream atop remaining 8 graham cracker squares. Place marshmallow-coated crackers atop ice cream, marshmallow side down, forming sandwiches; press gently to adhere and smooth sides. Set sandwiches on prepared baking sheet and freeze until firm, at least 8 hours.

DO AHEAD: Can be made 3 days ahead. Wrap each sandwich in plastic wrap and keep frozen.

Stir chocolate in small metal bowl set over small saucepan of simmering water until melted and smooth and just warm (not hot) to touch. Remove bowl from over water. Working quickly, dip 1 sandwich halfway into melted chocolate. Return sandwich to same parchment-lined baking sheet. Repeat with remaining sandwiches. Immediately return to freezer and freeze until chocolate is completely set, about 30 minutes. Rewarm remaining chocolate in bowl over saucepan of simmering water, if chocolate has set. Remove sandwiches from freezer and dip second side of sandwiches in melted chocolate to coat. Return to same baking sheet and freeze until firm, at least 1 hour.

DO AHEAD: Can be made 2 days ahead. Cover with plastic; keep frozen.

Chocolate-Peanut Butter Ice-Cream Sandwiches

These ice-cream sandwiches are dipped halfway into melted milk chocolate. Use cookies that are about 2½ inches in diameter. If you’d like to use homemade cookies, the Classic Peanut Butter Cookies (page 538) would be the perfect choice. Makes 6

12 peanut butter cookies (purchased or homemade)

1 pint chocolate-peanut butter swirl ice cream or chocolate ice cream, slightly softened

6 tablespoons creamy (smooth) natural peanut butter (made only with peanuts and salt)

6 ounces high-quality milk chocolate (such as Lindt or Perugina), finely chopped

Line 2 rimmed baking sheets with waxed paper. Place 6 cookies, flat side up, on work surface. Spoon enough ice cream atop each cookie to form ½- to ¾-inch-thick layer. Spoon 1 tablespoon peanut butter atop ice cream on each cookie. Top with another cookie, flat side down, and press gently to adhere. Transfer sandwiches to 1 prepared baking sheet. Cover and freeze until firm, about 30 minutes.

Stir chocolate in small bowl set over saucepan of simmering water until melted and smooth. Dip 1 sandwich halfway into melted chocolate, allowing excess chocolate to drip back into bowl. Place sandwich on second prepared baking sheet. Repeat with remaining sandwiches. Immediately place in freezer; freeze until chocolate is firm, about 10 minutes.

DO AHEAD: Can be made 2 weeks ahead. Wrap each sandwich in plastic wrap and keep frozen.

D.I.Y. Ice-Cream SandwichesGreat homemade ice cream plus delicious cookies or brownies equals the ultimate ice-cream sandwiches. To make them yourself:CHOOSE A COOKIE RECIPE. The cookies shouldn’t be too thick and hard, or too thin and fragile.FREEZE THE COOKIES. They’ll be less likely to break or to absorb any of the ice cream, which can make them soggy.MAKE THE SANDWICH. Spread some ice cream on the flat side of one cookie and top the ice cream with another cookie. Freeze until firm.EVEN BETTER: Dip the ice-cream sandwiches halfway into melted dark, milk, or white chocolate, then roll the dipped side in granola, toffee bits, flaked coconut, or chopped nuts.In this book, you’ll find plenty of ice-cream and cookie recipes to mix and match, but may we suggest …CRANBERRY-ORANGE DROP COOKIES (page 537) with Orange Ice Cream (page 451)CHEWY GINGER COOKIES (page 541) with Lemon Verbena Ice Cream (page 451)DARK AND WHITE CHOCOLATE CHUNK COOKIES WITH GINGER (page 533) with Vanilla Ice Cream (page 446)CHOCOLATE-MINT COOKIES (page 547) with French QuarterChocolate Ice Cream (page 447)CHERRY-CHOCOLATE CHIP OATMEAL COOKIES (page 534) with Buttermilk Sorbet (page 459)OLD-FASHIONED BROWNIES (page 584) with Hazelnut Gelato (page 457)CINNAMON-ALMOND COOKIES (page 546) with Chocolate-Cinnamon Gelato with Toffee Bits (page 456)

Dark Chocolate-Dipped Cherry Ice-Cream Cones

It’s fun (and easy) to make dipped ice-cream cones at home. This version features a winning combination of purchased cherry ice cream and a dark chocolate coating. But feel free to mix it up: Banana, strawberry, or peanut-butter-cup ice cream would also be a great choice. Makes 8

3 pints premium cherry ice cream

8 sugar cones

1 11.5-ounce package bittersweet chocolate chips

¼ cup vegetable oil

2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

1½ cups coarsely chopped toasted almonds

Spoon enough ice cream into 1 cone to fill, packing gently. Dip large (¼ cup) round ice-cream scoop into bowl of hot water. Scoop large mounded ball of ice cream onto filled cone, pressing gently. Stand cone in small glass; place in freezer. Repeat with remaining cones and ice cream, placing each cone in separate glass. Freeze 2 to 8 hours.

Place bittersweet chocolate and oil in small microwave-safe bowl. Microwave on medium-high setting until chocolate is melted, stopping occasionally to stir, about 1½ minutes. Let stand just until cool, about 10 minutes. Place white chocolate in another small microwave-safe bowl; microwave on medium-high setting until chocolate is melted, stopping occasionally to stir, about 1 minute.

Place nuts on plate. Working quickly and tilting bowl of bittersweet chocolate to form deep pool, dip ice-cream end of cone into chocolate, turning to coat. Gently shake cone, allowing excess chocolate to drip back into bowl. Immediately roll bottom half of chocolate-dipped scoop in nuts. Dip fork into white chocolate; drizzle lines over top of cone. Place cone in glass; return to freezer. Repeat with remaining cones. Freeze 1 hour.

DO AHEAD: Can be made 1 day ahead. Wrap cones in foil; keep frozen.

Banana Split Split

An ice-cream dessert shared by two. No ice-cream maker required—this calls for purchased vanilla, strawberry, and chocolate ice creams. If you don’t have a banana split dish, use a shallow bowl or small platter instead. 2 servings

1 cup sliced hulled strawberries

2 teaspoons sugar

1 banana, peeled, halved lengthwise

1 large scoop vanilla ice cream

1 large scoop strawberry ice cream

1 large scoop chocolate or coffee ice creamSticky Fudge Sauce (see recipe)Scotch Butterscotch Sauce (see recipe)Whipped creamChopped nuts

Combine strawberries and sugar in small bowl; toss to coat. Place banana halves in banana split dish. Top banana halves with scoops of ice cream. Top vanilla ice cream with strawberries, strawberry ice cream with Sticky Fudge Sauce, and chocolate ice cream with Scotch Butterscotch Sauce. Top all with whipped cream and nuts. Serve with 2 spoons.

Sticky Fudge Sauce

A rich sauce that really clings to the ice cream. Any leftover sauce will keep in the fridge for up to two weeks. Makes about 1 cup

6 tablespoons heavy whipping cream

⅓ cup sugar

¼ cup natural unsweetened cocoa powder

¼ cup light corn syrup

2 ounces unsweetened chocolate, chopped

2 tablespoons (¼ stick) unsalted butter

1 teaspoon vanilla extract

Bring cream, sugar, cocoa, and corn syrup to simmer in heavy small saucepan over medium heat, stirring constantly. Continue simmering until sugar dissolves, stirring occasionally, about 2 minutes. Add chocolate and butter and stir until melted and smooth. Remove from heat; stir in vanilla.

DO AHEAD: Can be made 2 weeks ahead. Cover and refrigerate. Before serving, stir over low heat until sauce is just hot.

Scotch Butterscotch Sauce

A little bit of whisky jazzes up this sweet sauce. Makes about 1 cup

1 cup (packed) golden brown sugar

⅓ cup heavy whipping cream

¼ cup (½ stick) unsalted butter

2 tablespoons light corn syrup

2 tablespoons Scotch

1 teaspoon vanilla extract

Stir sugar, cream, butter, and corn syrup in heavy large saucepan over low heat until sugar dissolves. Increase heat and simmer until sauce thickens enough to coat spoon, about 4 minutes. Cool slightly. Stir in Scotch and vanilla.

DO AHEAD: Can be made 4 days ahead. Cover and chill. Before serving, stir over low heat until sauce is just hot.

Mexican Hot Fudge Sundaes

Brew some coffee for after dinner, then use half a cup of it to make this quick and easy hot fudge sauce. With its hints of cinnamon and vanilla, the sauce has all the great flavor of Mexican chocolate. Makes 8

¾ cup heavy whipping cream

½ cup freshly brewed coffee

16 ounces semisweet chocolate chips (2⅔ cups)

1 teaspoon ground cinnamon

½ teaspoon vanilla extractVanilla ice creamPine nuts, toastedFresh mint leaves

Bring cream and coffee to simmer in medium saucepan. Remove from heat. Add chocolate chips and cinnamon. Whisk until chocolate is melted and sauce is smooth. Mix in vanilla. Scoop vanilla ice cream into bowls. Top with warm chocolate sauce, pine nuts, and mint.

Sour Cream-Brown Sugar Ice-Cream Sundaes with Peaches

The ice cream gets tangy flavor and rich texture from sour cream. Running short on time? Simply top the ice cream with slices of ripe, fresh peaches. For tips on peeling peaches, see page 35. Makes 6

Ice Cream

2 cups heavy whipping cream

2 cups sour cream

6 large egg yolks

1 cup plus 2 tablespoons (packed) golden brown sugar

¾ teaspoon vanilla extract

Peach Topping

2 pounds peaches, peeled, sliced

6 tablespoons sugar

½ teaspoon finely crushed cardamom seeds

Whipped creamSliced almonds, toasted

ICE CREAM: Bring cream to simmer in heavy medium saucepan over medium heat. Whisk sour cream, egg yolks, and sugar in medium bowl to blend. Gradually whisk in hot cream. Return to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain custard into large bowl. Whisk 1 minute to cool. Stir in vanilla. Refrigerate custard until cold, at least 3 hours.

DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.

Process custard in ice-cream maker according to manufacturer’s instructions. Transfer to container; cover and freeze until firm.

DO AHEAD: Ice cream can be made 4 days ahead. Keep frozen.

PEACH TOPPING: Combine peaches, sugar, and cardamom seeds in large bowl. Let stand until juices form, stirring occasionally, at least 20 minutes and up to 1 hour.

Scoop ice cream into sundae dishes. Spoon peaches and syrup over. Top with dollop of whipped cream. Sprinkle almonds over and serve immediately.

Black and Tan Sundaes

In this case, “black and tan” refers to chocolate sauce and caramel sauce (not the equally appealing Guinness and pale ale combination). These are simple sundaes—feel free to add sliced bananas, some crushed malted milk balls, or a cherry on top. Makes 6

¾ cup chilled heavy whipping cream

1 cup plus 2 tablespoons Chocolate Fudge Sauce (see recipe)

12 scoops vanilla ice cream

¾ cup Caramel Sauce (see recipe)

⅓ cup chopped toasted pecans

Whisk cream in large bowl until soft peaks form. Spoon 1 tablespoon warm Chocolate Fudge Sauce into each of 6 pilsner glasses. Place scoop of ice cream atop sauce in each glass. Spoon 2 tablespoons Caramel Sauce over ice cream in each glass. Top each with second scoop of ice cream, then 2 tablespoons Chocolate Fudge Sauce. Spoon whipped cream atop sundaes. Sprinkle with nuts and serve immediately.

Chocolate Fudge Sauce

The sauce would be excellent with almost any flavor of ice cream—and also makes a great gift presented in a mason jar. Makes about 1⅓ cups

½ cup (packed) golden brown sugar

2 tablespoons natural unsweetened cocoa powder

¼ cup water

½ cup heavy whipping cream

4 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

½ teaspoon vanilla extract

¼ teaspoon salt

Whisk sugar and cocoa in heavy medium saucepan to blend. Gradually whisk in ¼ cup water, then cream. Bring mixture to boil over medium heat, whisking occasionally to dissolve sugar. Remove from heat and add chocolate. Let stand 1 minute. Add vanilla and salt; whisk until chocolate is melted and sauce is smooth.

DO AHEAD: Can be made 1 week ahead. Cool, cover, and chill. Rewarm slightly before using.

Caramel Sauce

This delicious sauce has just a hint of salt to balance the sweetness. Caramel sauce isn’t difficult to make once you get the hang of it; see page 31 for some tips that demystify the process. Makes about 1¼ cups

¾ up sugar

¼ cup water

¾ cup heavy whipping cream

2 tablespoons (¼ stick) unsalted butterPinch of salt

Using wooden spoon, stir sugar and ¼ cup water in heavy medium saucepan over medium-low heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat to medium and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan and swirling pan, about 12 minutes. Remove pan from heat. Immediately add cream (mixture will bubble vigorously). Whisk to blend. Add butter and salt and whisk until sauce is smooth.

DO AHEAD: Can be made 1 week ahead. Cool, cover, and chill. Rewarm slightly before using.

Orange Muscat Ice-Cream Sundaes with Spiced Apricots

Essensia gives the ice cream and the apricot topping a sophisticated flavor If you can’t find Essensia, use another Orange Muscat. Crumbled amaretti cookies add a nice crunch to this dessert. Makes 6

Essensia Ice Cream

1 cup half and half

⅔ cup sugar

6 large egg yolks

2 cups heavy whipping cream

1½ cups Essensia (sweet dessert wine) or other Orange Muscat wine

Apricot Topping

2¼ cups water

¾ cup sugar

3 ¼-inch-thick orange slices with peel

½ cinnamon stick

1½ pounds apricots, halved, pitted, quartered

¼ cup Essensia or other Orange Muscat wine

Amaretti cookies (Italian macaroons), crushedIngredient Tip: Amaretti CookiesAmaretti are light, airy, crunchy Italian almond macaroons; they’re available at some supermarkets and at Italian markets.

ESSENSIA ICE CREAM: Bring half and half and sugar to simmer in heavy medium saucepan over medium heat, stirring until sugar dissolves. Whisk egg yolks in medium bowl to blend. Gradually whisk in hot half and half mixture. Return to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain custard into large bowl. Whisk in cream, then Essensia. Refrigerate custard until cold, at least 3 hours.

DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.

Process custard in ice-cream maker according to manufacturer’s instructions. Transfer to container; cover and freeze until firm.

DO AHEAD: Ice cream can be made 4 days ahead. Keep frozen.

APRICOT TOPPING: Combine water, sugar, orange slices, and cinnamon in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat and simmer 10 minutes. Add apricots. Adjust heat so liquid barely simmers and cook until apricots are just tender, about 1 minute. Using slotted spoon, transfer apricots to medium bowl. Boil syrup, orange slices, and cinnamon until syrup is reduced to 1 cup, returning any juices that accumulate in apricot bowl to saucepan, about 15 minutes. Add Essensia to syrup. Pour syrup with orange slices and cinnamon over apricots. Cover and refrigerate until well chilled.

DO AHEAD: Topping can be made 2 days ahead. Discard orange slices and cinnamon before using.

Scoop ice cream into sundae dishes. Spoon apricots with some syrup over. Sprinkle sundaes with crushed amaretti and serve.

Strawberry Sorbet Sundaes with Prosecco Sabayon

This is no ordinary sundae: Instead of ice cream, there’s cool strawberry sorbet. Instead of sauce, a strawberry compote and sabayon (light, foamy custard) made with Prosecco, the Italian sparkling wine. And on top? No cherry—but crunchy sugary almonds. Makes 6

Sugared AlmondsNonstick vegetable oil spray

1 cup sliced almonds

1 tablespoon light corn syrup

2 tablespoons sugar

Compote

4 cups sliced hulled strawberries (about 16 ounces), divided

4 tablespoons sugar, divided

3 tablespoons Prosecco or other sparkling white wine

Sabayon

½ cup chilled heavy whipping cream

4 large egg yolks

¼ cup sugar

½ cup Prosecco or other sparkling white wine

2 pints strawberry sorbet

SUGARED ALMONDS: Preheat oven to 325°F. Line rimmed baking sheet with parchment paper; spray parchment with nonstick spray. Toss almonds and corn syrup in small bowl to coat, then add sugar and toss to coat evenly (sugar coating will resemble wet sand). Spread almonds in single layer on prepared sheet. Bake until almonds are golden, stirring occasionally, about 20 minutes. Cool slightly on baking sheet, then break up any large clusters of almonds and cool completely.

DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.

COMPOTE: Combine 1 cup strawberries, 2 tablespoons sugar, and Prosecco in processor. Puree until smooth. Pour puree through strainer set over bowl, pressing on solids to extract as much liquid and pulp as possible. Discard solids in strainer. Toss remaining 3 cups strawberries and 2 tablespoons sugar in medium bowl; let stand at room temperature until juices form, tossing occasionally, about 30 minutes. Mix strawberry puree into sliced strawberries.

DO AHEAD: Can be made 8 hours ahead. Cover and chill.

SABAYON: Beat cream in medium bowl until peaks form; refrigerate until ready to use. Fill large bowl halfway with ice water. Whisk egg yolks and sugar to blend in medium metal bowl; add Prosecco and whisk to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk constantly until sabayon is thick, resembles softly beaten whipping cream, and thermometer inserted into center registers 160°F, about 6 minutes. Set bowl with sabayon on ice in bowl of cold water and whisk until sabayon is cool, about 6 minutes. Fold in chilled whipped cream.

DO AHEAD: Sabayon can be made 8 hours ahead. Cover and chill.

Spoon ¼ cup strawberry compote into each of 6 dessert glasses or bowls. Top each with scoop of strawberry sorbet; sprinkle each with 1 tablespoon sugared almonds. Repeat layering with ¼ cup strawberry compote, scoop of sorbet, and 1 tablespoon sugared almonds. Top each sundae with large spoonful of sabayon, then 1 tablespoon sugared almonds, and serve.

Cherry “Pie” à la Mode Sundaes

Is it a deconstructed cherry pie? Or a sundae served on puff pastry? Either way, it’s delicious. The cherry compote calls for two kinds of cherries: the familiar frozen, dark sweet variety as well as sour Morello cherries, sold in jars in a sweet syrup. They can be found at Italian markets and specialty foods stores. Makes 6

Cherry Compote

1 24- to 29-ounce jar dark Morello cherries in light syrup, drained, syrup reserved

1 10- to 12-ounce bag frozen pitted unsweetened dark cherries, thawed, drained, juices reserved

¼ cup sugar

1 cinnamon stick

1 tablespoon cornstarch

Pastries

1 sheet frozen puff pastry (half of 17.3-ounce package), partially thawed, trimmed to 9×6-inch rectangle

1 large egg, beaten to blend

6 teaspoons raw sugar

1 pint vanilla ice cream

CHERRY COMPOTE: Combine reserved syrup from Morello cherries, reserved juices from frozen cherries, sugar, and cinnamon in heavy medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Boil until syrup is reduced to 1 cup, about 20 minutes. Combine all cherries and cornstarch in large bowl; toss to coat. Add cherry mixture to syrup in saucepan and cook until compote thickens and boils, stirring frequently, about 5 minutes. Discard cinnamon stick.

DO AHEAD: Compote can be made 2 days ahead. Cover and refrigerate. Rewarm before using.

PASTRIES: Preheat oven to 400°F. Line large rimmed baking sheet with silicone pan liner or parchment paper. Cut puff pastry into three 6×3-inch rectangles (reserve remaining dough for another use). Cut each rectangle diagonally into 2 triangles. Transfer triangles to prepared baking sheet. Lightly brush pastry triangles with egg and sprinkle with raw sugar. Using fork, pierce entire surface of dough. Bake until pastries are golden brown, about 12 minutes.

DO AHEAD: Can be made 2 days ahead. Cool completely. Store in resealable plastic bag at room temperature. Rewarm pastries in 350°F oven 8 to 10 minutes before continuing.

Spoon warm cherry compote into 6 shallow bowls. Top each with 1 pastry. Spoon vanilla ice cream alongside and serve immediately.

Lemon and Honey Ice-Cream Sundaes

For a delicately flavored ice cream, use a mild honey (such as orange blossom). Candied violets, which are available at specialty foods stores and cookware shops, are a nice finishing touch. Or top the sundaes with edible flowers, which are available at farmers’ markets and in the produce section of many supermarkets. Makes 6

Ice Cream

2 cups heavy whipping cream

2 cups half and half

6 large egg yolks

1 cup plus 2 tablespoons honey

3 tablespoons finely grated lemon peel

¾ cup fresh lemon juice

¼ teaspoon vanilla extract

Sauce

¾ cup honey

¼ cup fresh lemon juice

3 tablespoons orange marmalade, melted

¼ teaspoon (scant) ground cloves

Lightly toasted slivered almondsCandied violets (optional)

ICE CREAM: Bring cream and half and half to simmer in heavy medium saucepan over medium heat. Whisk egg yolks in medium bowl to blend. Gradually whisk in hot cream mixture. Return to same saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Strain custard into large bowl. Mix in honey and lemon peel. Let steep 10 minutes. Mix in lemon juice and vanilla. Refrigerate until custard is cold, at least 3 hours.

DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.

Process custard in ice-cream maker according to manufacturer’s instructions. Transfer to container; cover and freeze until firm.

DO AHEAD: Ice cream can be made 4 days ahead. Keep frozen.

SAUCE: Whisk honey, lemon juice, marmalade, and cloves in small bowl.

Scoop ice cream into sundae dishes. Top with sauce, then nuts. Garnish with candied violets, if desired, and serve.

Caramelized Blood Orange and Almond Sundaes

Blood oranges are small, sweet oranges with an attractive scarlet hue. Their peels are thinner and less bitter than navel orange peels, so they’re good to eat. You’ll see for yourself when you try the caramel orange sauce, which needs no more accompaniment than some good vanilla ice cream and a sprinkling of almonds and fleur de sel, a sea salt that provides a lovely finishing touch. Look for the salt at the supermarket or specialty foods stores. Makes 6

3 blood oranges, divided

⅔ cup (packed) golden brown sugar

3 tablespoons unsalted butter, diced

1 quart vanilla ice cream

½ cup sliced almonds, toastedFleur de sel (optional)

Squeeze juice from 1 orange (about ¼ cup) into small bowl. Cut ends off remaining 2 oranges to expose flesh. Cut oranges lengthwise into quarters; pull out and discard white center pith. Cut orange quarters crosswise into ⅛-inch-thick slices. Place orange slices and any accumulated juices in another bowl.

Sprinkle sugar evenly over bottom of heavy 10-inch-diameter skillet; scatter butter pieces over and drizzle with 2 tablespoons orange juice. Stir over medium heat until mixture begins to melt and bubble, then swirl pan to blend. Cook until syrup is dark amber color, occasionally scraping down sides of skillet with heatproof spatula, about 6 minutes. Stir in remaining 2 tablespoons orange juice and cook until sauce is smooth and thick, about 2 minutes. Add orange slices with juices to sauce in skillet and stir to coat, about 1 minute. Cool.

DO AHEAD: Caramelized orange sauce can be made up to 3 hours ahead. Let stand at room temperature.

Scoop ice cream into bowls and spoon caramelized orange sauce over. Top sundaes with toasted almonds and sprinkle with fleur de sel, if desired.

Iced Maple Cream with Berries

No ice-cream maker required: Whipped cream lightens a maple custard base, turning this frozen treat into something smooth and creamy. Serve it with crisp butter cookies and whatever berries are in season. 6 servings

¾ cup chilled heavy whipping cream, divided

3 large egg yolks

⅓ cup pure maple syrup

¼ teaspoon maple extract

2 tablespoons raspberry jam

3 cups mixed berries (such as blackberries, raspberries, and blueberries)

Whisk ¼ cup cream, egg yolks, and maple syrup in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk constantly until thermometer inserted into center registers 175°F, about 3 minutes. Remove bowl from over water. Using electric mixer, beat custard until cool and thick, about 3 minutes.

Whisk remaining ½ cup cream and maple extract in large bowl until soft peaks form. Fold whipped cream into custard. Cover and freeze maple cream until firm, at least 6 hours and up to 1 day.

Whisk jam in medium bowl to loosen. Add berries; toss to coat and let stand 15 minutes. Spoon berry mixture into dishes; top with maple cream.

Vanilla Ice Cream with Sesame Candy and Halvah

This ridiculously simple dessert is as delicious as any elaborate treat. If you prefer to make your own ice cream, try the classic Vanilla Ice Cream (page 446). Sesame candies, sometimes called “sesame crunch,” are thin crisp bars crammed with tiny sesame seeds. Halvah is a Middle Eastern sweet made from crushed sesame seeds, honey, and (sometimes) dried fruit or pistachios. You can find them at some super-markets and at many delicatessens and Middle Eastern markets. 6 servings

3½ ounces sesame candies

1½ pints vanilla ice creamHalvah, coarsely crumbledHoney

Place sesame candies in large resealable plastic bag; crush candies with rolling pin or mallet until broken into small pieces. Divide ice cream among 6 bowls. Top with crushed candies and crumbled halvah. Drizzle with honey and serve.

Coupe Marron with Coffee Ice Cream

This dessert is a riff on a classic French sundae (called coupe glacée) made with vanilla ice cream, marrons glacés (candied chestnuts), and Chantilly cream (softly whipped cream). Here, purchased coffee ice cream is topped with the chestnuts and a coffee-brandy cream. Look for marrons glacés (also labeled chestnuts in vanilla syrup, at some supermarkets and at specialty foods stores. 6 servings

1 cup chilled heavy whipping cream

¼ cup powdered sugar

1 tablespoon instant coffee powder

2 teaspoons brandy

1 teaspoon vanilla extract

3 pints coffee ice cream, divided

1 cup chopped marrons glacés (chestnuts in vanilla syrup)

Using electric mixer, beat cream, sugar, coffee powder, brandy, and vanilla in large bowl until peaks form. Scoop half of ice cream into 6 large wineglasses or bowls. Top each with 1 tablespoon chestnuts. Scoop remaining ice cream over, dividing equally. Spoon whipped cream into pastry bag fitted with large star tip. Pipe border of whipped cream around ice cream. Fill center of cream with remaining chestnuts.

Pear Ice Cream with Spiced Pear Compote

This delicious fall treat would be great with a few gingersnaps. Gewürztraminer is an aromatic white wine that works beautifully with the pears and cloves. 8 servings

Ice Cream

2¼ pounds ripe Anjou or Comice pears, peeled, halved, cored, thinly sliced (about 4 cups)

1 cup pear nectar

1 tablespoon fresh lemon juice

6 large egg yolks

¾ cup sugar

2 cups heavy whipping cream, divided

1 2-inch piece vanilla bean, split lengthwise

½ cup light corn syrup

Pear Compote

2 cups Gewürztraminer

½ cup sugar

2 whole cloves

1 4½-inch piece vanilla bean, split lengthwise

2½ pounds firm but ripe Anjou or slightly underripe Comice pears (about 6 small), peeled, halved, cored, sliced crosswise into ⅓-inch-thick slices

ICE CREAM: Combine pears, pear nectar, and lemon juice in heavy medium saucepan. Bring to boil over medium-high heat. Transfer to processor; puree until smooth. Chill until cold.

Whisk egg yolks and sugar in medium bowl to blend. Bring 1 cup cream to simmer in heavy medium saucepan. Gradually whisk hot cream into yolk mixture. Return to same saucepan. Scrape in seeds from vanilla bean; add bean. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Pour custard through strainer into large bowl. Mix in remaining 1 cup cream. Cool custard 15 minutes.

Add corn syrup and 3 cups pear puree to custard and whisk until blended (reserve any remaining pear puree for another use). Chill custard until cold, at least 4 hours and up to 1 day.

Process custard in ice-cream maker according to manufacturer’s instructions. Transfer to container; cover and freeze.

DO AHEAD: Can be made 2 days ahead. Keep frozen.

PEAR COMPOTE: Combine wine, sugar, and cloves in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Bring to boil. Add pears; simmer until tender, about 5 minutes. Using slotted spoon, transfer pears to medium bowl. Boil syrup in saucepan until slightly thickened, adding any accumulated juices from bowl of pears, about 12 minutes. Pour over pears. Chill compote until cold, at least 4 hours and up to 1 day.

DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.

Discard vanilla bean and cloves from compote. Scoop ice cream into goblets. Spoon pears and syrup over and serve.Market Tip: Anjou and Comice PearsThis recipe calls for Anjou or Comice pears, two varieties that are excellent for cooking and eating fresh. Anjou pears, large and bell shaped (heavy on the bottom) with thick greenish yellow skins, are in season from October through June. Comice pears, which have a softer texture than Anjou, are medium yellow with areas of light green when ripe. Look for Comice pears in the market from August through March.

Macadamia Crunch Ice Cream with Mango Sauce

In this tropical treat, bits of sweet-salty macadamia nut toffee are stirred into homemade vanilla ice cream. For a fun touch, serve in sundae glasses and garnish with paper umbrellas. 6 servings

Toffee

⅔ cup roasted salted macadamia nuts, coarsely chopped

¼ teaspoon baking soda

⅓ cup sugar

2 tablespoons water

2 tablespoons (¼ stick) unsalted butter

Ice Cream

1½ cups heavy whipping cream

1½ cups whole milk

½ cup sugar

6 large egg yolks

2 teaspoons vanilla extract

Mango Sauce (see recipe)Mango slices (optional)Fresh mint (optional)

TOFFEE: Butter small rimmed baking sheet. Combine nuts and baking soda in small bowl. Stir sugar, 2 tablespoons water, and butter in heavy small saucepan over medium heat until sugar dissolves and butter melts, about 2 minutes. Increase heat to medium-high. Boil until candy thermometer inserted into mixture registers 290°F, tilting pan to submerge thermometer bulb and stirring constantly, about 3 minutes. Mix in nut mixture. Immediately pour toffee onto prepared baking sheet, spreading with back of spoon. Cool completely. Break toffee into small pieces.

DO AHEAD: Can be made 1 month ahead. Store in airtight container at room temperature up to 1 day or freeze up to 1 month.

ICE CREAM: Bring cream and milk to simmer in heavy large saucepan. Whisk sugar and egg yolks to blend in medium bowl. Gradually whisk hot cream mixture into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Transfer to bowl; stir in vanilla. Refrigerate until cold.

Process custard in ice-cream maker according to manufacturer’s instructions. Add toffee during last 5 minutes of churning. Transfer ice cream to container, cover, and freeze until firm.

DO AHEAD: Can be made 4 days ahead. Keep frozen.

Scoop ice cream into bowls. Top with Mango Sauce. Garnish with mango slices and mint, if desired, and serve.

Mango Sauce

This simple sauce is packed with fresh mango flavor. It would also be delicious over coconut ice cream, topped with a little shredded coconut. Because mango is a fairly fibrous fruit, it’s important to strain the sauce. Makes about 1½ cups

1½ pounds ripe mangoes (about 3), peeled, pitted, chopped

2 tablespoons fresh orange juice

1 tablespoon fresh lemon juice

1 tablespoon sugar

Puree mangoes, orange juice, lemon juice, and sugar in processor or blender until smooth. Strain sauce into medium bowl, cover, and chill until cold.

DO AHEAD: Can be made 2 days ahead. Keep chilled.

Frozen Plum Soufflés with Cardamom-Plum Sauce

Aluminum foil collars help these dramatic soufflés keep their shape. Any leftover sauce would be delicious on waffles or pancakes. Makes 4

Soufflés

2¼ cups chopped pitted purple-fleshed plums (such as Santa Rosa; about 1 pound)

¾ cup sugar, divided

4 large egg yolks

⅓ cup light corn syrup

3 tablespoons unsalted butter

¼ teaspoon ground cardamom

1 cup chilled heavy whipping cream

1 teaspoon vanilla extract

Sauce

2¼ cups chopped pitted purple-fleshed plums (such as Santa Rosa; about 1 pound)

⅓ cup sugar

6 tablespoons water

⅛ teaspoon ground cardamom

2 plums, halved, pitted, sliced

SOUFFLÉS: Cut four 14×6-inch foil strips. Fold each in half lengthwise. Wrap 1 foil strip around each of four ¾-cup soufflé dishes, forming collars that extend from base to above rim. Fold and crimp ends to secure or secure ends with paper clips.

Combine plums and ¼ cup sugar in heavy medium saucepan. Simmer over medium heat until mixture turns bright red and is reduced to 1½ cups, stirring often, about 8 minutes. Transfer mixture to processor; puree until smooth. Cover; chill until cold.

Whisk egg yolks, corn syrup, butter, and ¼ cup sugar in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk constantly until thermometer inserted into center registers 170°F, about 5 minutes. Remove bowl from over water. Whisk in cardamom. Using electric mixer, beat egg mixture until cool and thick, about 5 minutes.

Beat cream, vanilla, and remaining ¼ cup sugar in large bowl until stiff peaks form. Gradually fold cold plum puree into cream, then fold in egg mixture. Spoon soufflé mixture into prepared dishes, dividing equally (soufflé will extend above rim of dishes). Cover tops with plastic wrap. Freeze overnight.

DO AHEAD: Can be made 1 week ahead. Keep frozen.

SAUCE: Combine chopped plums and sugar in heavy medium saucepan. Simmer over medium heat until mixture turns bright red and is reduced to 1⅓ cups, stirring often, about 10 minutes. Mix in 6 tablespoons water and cardamom. Transfer to processor and puree. Transfer sauce to bowl. Cover; chill until cold, at least 3 hours and up to 1 day.

Carefully remove foil from soufflés. Drizzle some sauce over each. Top with plum slices. Serve with remaining sauce.

Brandy Snaps with Lemon Curd Ice Cream and Blackberries

A treat from across the pond: Brandy snaps are thin wafer cookies popular in Great Britain. Here they are transformed into edible cookie bowls filled with lemony ice cream and a lemon curd topping. 6 servings

Lemon Curd

1 cup plus 2 tablespoons sugar

⅔ cup fresh lemon juice

½ cup (1 stick) unsalted butter, cut into pieces

3 tablespoons finely grated lemon peel

3 large eggs

1 cup heavy whipping cream

½ cup whole milk

Cookies

3 tablespoons dark corn syrup

2 tablespoons (packed) dark brown sugar

2 tablespoons (¼ stick) unsalted butter

1 tablespoon brandy

⅓ cup unbleached all purpose flour

2½-pint containers blackberries

LEMON CURD: Bring 1 cup sugar, lemon juice, butter, and lemon peel to boil in heavy large saucepan, stirring until sugar dissolves. Whisk eggs in large bowl to blend. Gradually whisk in hot butter mixture. Return to same saucepan and stir over low heat until curd thickens and leaves path on back of spoon when finger is drawn across, about 2 minutes (do not boil).

Divide curd equally between 2 medium bowls. Add remaining 2 tablespoons sugar, then cream and milk to 1 bowl and whisk to combine for lemon cream. Cover and chill lemon curd and lemon cream until cold, at least 2 hours and up to 1 day.

Process lemon cream in ice-cream maker according to manufacturer’s instructions. Transfer to container; cover and freeze.

DO AHEAD: Can be made 3 days ahead. Keep curd refrigerated. Keep ice cream frozen.

COOKIES: Preheat oven to 350°F. Butter nonstick rimmed baking sheet. Combine corn syrup, sugar, butter, and brandy in heavy small saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat; whisk in flour.

Form 2 cookies by spooning 1 tablespoon batter for each onto prepared sheet, spacing 4 to 5 inches apart. Bake until cookies are lacy and golden, about 10 minutes. Cool cookies on sheet just until firm enough to lift without breaking, about 30 seconds. Working quickly and using spatula, lift 1 cookie from sheet. Drape over inverted ¾-cup custard dish. Gently flatten cookies on dish bottom; mold and crimp sides to form cup, and let stand until cool and crisp. Repeat with remaining cookie, returning baking sheet to oven briefly to soften cookie if hardened.

Repeat baking and molding of remaining batter. Cool all cookie cups. Gently remove cookie cups from dishes.

DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.

Stir lemon curd over low heat just until slightly warm. Place 1 cookie cup on each plate. Fill with scoops of ice cream. Spoon some lemon curd over. Sprinkle with berries.Technique Tip: Creamy CurdFor smooth, creamy lemon curd, keep stirring. This action prevents the protein in the eggs from bonding, giving you a creamy sauce rather than a curdled one. As you stir, pay special attention to the corners where the sides and bottom of the pan meet. That’s a prime location for sticking.

Boysenberry-Grand Marnier Ice-Cream Bonbons

These attractive ice-cream treats are decorated five different ways. You’ll have some leftover ice cream—pack it into a container and freeze it to enjoy after the bonbons are gone. Begin this recipe at least a day ahead (or up to a week ahead). Once you’ve mastered the technique here, create all kinds of delicious bonbons of your own using other flavors of homemade or purchased ice cream. Makes 30

Boysenberry Ice Cream

⅔ cup sugar

12 ounces frozen boysenberries or raspberries (about 2½ cups), thawed

1⅓ cups heavy whipping cream

3 large egg yolks

Grand Marnier Ice Cream

2 oranges

2 cups heavy whipping cream, divided

1 cup half and half

¾ cup sugar

6 large egg yolks

1½ teaspoons finely grated orange peel

2 tablespoons Grand Marnier or other orange liqueur

Dipping

1¼ pounds bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

¼ cup plus 1 tablespoon non-hydrogenated solid vegetable shortening

6 ounces high-quality white chocolate (such as Lindt or Perugina), choppedMilk chocolate shavings

5 walnut halvesNatural unsweetened cocoa powder

BOYSENBERRY ICE CREAM: Sprinkle sugar over berries in small bowl. Let stand 45 minutes at room temperature. Puree berries in processor. Strain through sieve into large bowl, pressing on solids with back of spoon. Bring cream to simmer in heavy medium saucepan. Whisk egg yolks in medium bowl to blend. Gradually whisk in hot cream. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 2 minutes. Strain custard into berry puree. Chill until cold, about 2 hours.

Place 13×9×2-inch baking dish in freezer. Transfer berry custard to ice-cream maker and process according to manufacturer’s instructions. Spread ice cream in bottom of chilled dish. Freeze.

GRAND MARNIER ICE CREAM: Using vegetable peeler, remove peel (orange part only) from oranges in long wide strips. Place in heavy medium saucepan. Add 1 cup cream, half and half, and sugar. Bring to boil, stirring occasionally. Remove from heat. Cover and let steep 30 minutes.

Using slotted spoon, remove peel from cream and discard. Bring cream mixture to simmer. Whisk egg yolks in medium bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 2 minutes. Strain into large bowl. Mix in grated orange peel, then remaining 1 cup cream. Chill until cold, about 2 hours. Mix in Grand Marnier.

Transfer custard to ice-cream maker and process according to manufacturer’s instructions. Spoon over boysenberry ice cream in dish; smooth top. Cover with waxed paper. Freeze until very firm, at least 6 hours or overnight.

Line 4 small baking sheets with foil. Place in freezer for 20 minutes. Remove 1 sheet. Dip 1½-inch-diameter ice-cream scoop into cup of hot water. Working quickly, scoop up layered ice cream. Round off edges with index finger. Release ice-cream ball onto frozen sheet. Repeat, forming 15 ice-cream balls. Insert 1 toothpick into center of each ball. Return sheet to freezer. Remove second sheet from freezer. Repeat process to form 15 more ice-cream balls. Return sheet to freezer. Pack remaining ice cream into container and freeze. Freeze ice-cream balls until very firm, at least 6 hours or overnight. Using metal icing spatula, loosen ice-cream balls from foil; refreeze.

DIPPING: Melt bittersweet chocolate with ¼ cup shortening in heavy medium saucepan over very low heat, stirring until smooth. Cool to lukewarm. Remove 1 sheet of ice-cream balls and 1 foil-lined frozen sheet from freezer. Fill ¼-cup measuring cup with melted chocolate. Working quickly, hold 1 ice-cream ball by toothpick over saucepan of chocolate; pour chocolate in cup over ball, turning to coat. Allow excess chocolate to drip off into saucepan. Place bonbon on foil-lined sheet. Repeat with remaining ice-cream balls. Twist and turn toothpicks to loosen; remove from bonbons. Freeze. Repeat dipping process with remaining ice-cream balls and frozen baking sheet. Freeze 30 minutes.

Melt white chocolate with remaining 1 tablespoon shortening in heavy small saucepan over very low heat, stirring constantly. Cool to lukewarm. Rewarm bittersweet chocolate to lukewarm over very low heat, stirring constantly. Remove 1 sheet of bonbons from freezer. Dip 1 bonbon halfway into white chocolate, covering 1 side and hole left from toothpick. Place on same frozen sheet. Repeat with 4 more bonbons. Dip spoon into melted bittersweet chocolate and quickly move from side to side over double-dipped bonbons, allowing chocolate to fall in zigzag lines. Dip another spoon into melted white chocolate and wave from side to side over 5 solid chocolate bonbons, allowing chocolate to fall in zigzag lines. Dip finger into melted bittersweet chocolate and dab over tops of remaining bonbons on sheet 1 at a time, covering holes left from toothpicks. Sprinkle chocolate shavings over each. Return bonbons to freezer.

Remove second sheet of bonbons from freezer. Dip half of one walnut half into bittersweet chocolate. Place atop 1 bonbon. Repeat with 4 more walnuts and bonbons. Roll remaining 10 bonbons in bowl of cocoa. Brush off excess and place on same sheet. Freeze at least 4 hours or overnight.

DO AHEAD: Can be made 1 week ahead. Keep bonbons frozen in single layer in airtight container.

Pistachio Ice Cream in Phyllo Nests with Rose Water-Splashed Strawberries

Here’s a good choice for a springtime brunch or party. The recipe is easily doubled (or even tripled). If you can’t find 17×12-inch sheets of phyllo, use about 6 smaller sheets. Butter and sugar one sheet; fold lengthwise in half, then lengthwise in half again. Cut crosswise into 4-inch-long strips. Repeat buttering and folding with enough phyllo to make a total of sixteen 4-inch-long strips, then proceed with recipe. 8 servings

4 17×12-inch sheets fresh or thawed frozen phyllo pastry

½ cup (1 stick) unsalted butter, melted

5 tablespoons sugar (or more), divided

2 half-pint containers strawberries, hulled, sliced

1 teaspoon (or more) rose water

1 pint pistachio ice cream

½ cup chopped unsalted natural pistachios, toastedOrganic rose petals (optional)Ingredient Tips: Rose Water and Rose PetalsThis recipe gets its lovely fragrance from two special ingredients. Rose water is essentially distilled rose petals; it’s an intensely perfumed liquid—so a little goes a long way. You can find it at some supermarkets, specialty foods stores, and Middle Eastern markets or order it from adrianascaravan.com. Organic rose petals are those that haven’t been sprayed with pesticides. If you don’t have any in your own garden, ask your friends. Or check out the flower stand at your favorite farmers’ market.

Preheat oven to 400°F. Butter 8 standard (⅓-cup) muffin cups. Place 1 phyllo sheet on work surface with long side facing you (keep remaining phyllo covered with plastic wrap and damp kitchen towel to prevent drying). Brush phyllo sheet with melted butter and sprinkle with 1 teaspoon sugar. Fold phyllo sheet in half lengthwise. Brush with more butter and sprinkle with ½ teaspoon sugar. Fold phyllo sheet in half lengthwise again, creating strip. Cut strip into 4 equal pieces. Press 1 piece of phyllo into buttered muffin pan (ends will come up higher than sides). Brush with butter. Place another piece of phyllo crosswise atop phyllo in muffin pan [1]. Brush with butter. Repeat, forming another cup. Repeat entire process with remaining phyllo sheets, forming 8 cups total. Bake until golden brown, about 12 minutes. Cool completely in pan on rack.

Toss strawberries, 1 teaspoon rose water, and remaining 3 tablespoons sugar in large bowl to coat. Let stand until juices form, tossing occasionally, about 15 minutes. Add more rose water and sugar to taste, if desired.

Place 1 phyllo nest in center of each of 8 dessert plates. Place scoop of ice cream in each nest. Spoon strawberries and juices around nests. Sprinkle with pistachios, garnish with rose petals, if desired, and serve immediately.

Frozen Milky Way Mousse with Chocolate Sauce

Some people swear by frozen Milky Way bars. This grown-up dessert takes the popular candy bar and incorporates it into a light and airy mousse that’s simply frozen in a loaf pan. An intense chocolate sauce is the perfect finishing touch. 12 servings

Chocolate Sauce

1 cup heavy whipping cream

½ cup sugar

⅓ cup natural unsweetened cocoa powder

3 tablespoons unsalted butter

1 teaspoon vanilla extract

½ teaspoon instant coffee powder

Mousse

1½ cups ½-inch pieces Milky Way bars (about 8¼ ounces)

6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

3 ounces unsweetened chocolate, chopped

¼ cup (½ stick) unsalted butter

½ cup sugar

3 tablespoons water

3 large egg whites, room temperature

¼ teaspoon cream of tartar

1¼ cups chilled heavy whipping cream

1 teaspoon vanilla extract

CHOCOLATE SAUCE: Combine cream, sugar, cocoa, and butter in heavy medium saucepan. Bring to simmer over medium-low heat, whisking constantly until butter melts and sugar and cocoa dissolve. Remove from heat and whisk in vanilla and coffee powder. Cool sauce.

DO AHEAD: Can be made 1 week ahead. Cover and refrigerate.

MOUSSE: Line 9×5×3-inch metal loaf pan with parchment paper. Combine Milky Way pieces, semisweet chocolate, unsweetened chocolate, and butter in large metal bowl set over saucepan of simmering water. Stir constantly until melted (mixture will look grainy). Remove bowl from over water and cool mixture slightly.

Combine sugar and 3 tablespoons water in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat to high and boil syrup until candy thermometer inserted into mixture registers 230°F, tilting pan to submerge thermometer bulb.

Meanwhile, beat egg whites and cream of tartar to soft peaks in medium bowl. Gradually pour boiling syrup into egg whites, beating until stiff peaks form and whites are cool, about 5 minutes. Using rubber spatula, fold whites into chocolate mixture in 2 additions. Beat cream and vanilla in medium bowl to soft peaks. Using rubber spatula, fold cream into chocolate mixture in 2 additions. Spoon mousse into prepared pan. Cover with plastic wrap and freeze until firm, at least 6 hours.

DO AHEAD: Can be made 1 week ahead. Keep frozen.

Heat sauce to lukewarm over low heat. Remove plastic wrap from top of mousse. Invert mousse onto platter. Remove pan and peel off parchment. Slice mousse crosswise into 12 slices. Cut each slice diagonally into 2 triangles. Arrange 2 mousse triangles on each plate; spoon warm chocolate sauce over and around mousse and serve.

Pera Bella Helena

This is an Italian take on the French dish poire Belle-Hélène, poached pears with vanilla ice cream and chocolate sauce. Here, the poached pears are served with a hazelnut-orange semifreddo and a chocolate sauce spiked with Frangelico, the Italian hazelnut liqueur. 4 servings

Semifreddo

¾ cup chilled heavy whipping cream

1 pint vanilla ice cream, slightly softened

½ cup chopped husked toasted hazelnuts

3 tablespoons Frangelico (hazelnut liqueur) or other nut liqueur

1 ounce bittersweet or semisweet chocolate, finely grated

½ teaspoon finely grated orange peel

Sauce

¼ cup heavy whipping cream

¼ cup Frangelico or other nut liqueurPinch of salt

6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

¼ cup light corn syrup

Pears

6 cups water

1½ cups sugar

8 3×1-inch orange peel strips

2 teaspoons vanilla extract

4 small firm but ripe Anjou, Bartlett, or Comice pears, peeled

¼ cup chopped husked toasted hazelnuts

4 orange slices

SEMIFREDDO: Line 8×8×2-inch metal baking pan with plastic wrap. Whip cream to soft peaks in medium bowl. Mix ice cream, hazelnuts, liqueur, chocolate, and orange peel in large bowl just until blended. Gently fold in whipped cream. Transfer mixture to prepared pan; smooth top. Cover and freeze until firm, at least 4 hours.

DO AHEAD: Can be made 4 days ahead. Keep frozen.

SAUCE: Bring cream, liqueur, and salt to boil in heavy small saucepan. Remove from heat and add chocolate. Let stand 3 minutes. Whisk until chocolate is melted and sauce is smooth. Whisk in corn syrup.

DO AHEAD: Can be made 3 days ahead. Cover and refrigerate.

PEARS: Stir 6 cups water, sugar, orange peel, and vanilla in heavy medium saucepan over medium heat until sugar dissolves. Bring to boil. Reduce heat; add pears and simmer until pears are just tender, about 20 minutes. Remove pears from poaching liquid. Cool pears and poaching liquid separately. Return pears to poaching liquid and refrigerate until cold.

DO AHEAD: Can be made 8 hours ahead. Keep chilled.

Stir chocolate sauce over low heat until warm. Cut semifreddo into 4 squares. Place 1 square in each of 4 bowls. Using slotted spoon, remove pears from poaching liquid. Place pears atop semifreddo. Spoon chocolate sauce over pears to coat, allowing extra sauce to drizzle onto semifreddo and plate. Sprinkle with nuts. Garnish with orange slices and serve.

Coffee-Caramel Parfaits

You won’t need an ice-cream machine for this rich and decadent frozen custard. It’s layered with homemade caramel sauce and crunchy toasted walnuts, then topped with whipped cream. These are pretty generous portions; if you like, divide the parfait mixture among six small glasses instead of four large ones. Makes 4

Sauce

¾ cup sugar

¼ cup water

¼ cup light corn syrup

¼ cup plus 2 tablespoons heavy whipping cream

5 tablespoons unsalted butter

⅓ cup sour cream

4 teaspoons chopped toasted walnuts

Parfaits

1 cup chilled heavy whipping cream, divided

⅓ cup sugar

6 large egg yolks

2 tablespoons instant espresso powder or instant coffee powder

2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

2 tablespoons Kahlúa or other coffee liqueur

½ cup sour cream

½ cup chopped toasted walnutsWhipped cream

4 walnut halves or chocolate-covered coffee beans

SAUCE: Stir sugar, ¼ cup water, and corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep golden brown, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Add cream and butter (mixture will bubble vigorously); whisk until smooth. Remove from heat and whisk in sour cream.

Spoon scant 1 tablespoon sauce into each of 4 Margarita glasses or wine glasses. Sprinkle each with 1 teaspoon nuts. Place glasses in freezer.

PARFAITS: Whisk ¼ cup cream, sugar, egg yolks, and espresso powder in small metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk mixture constantly until thermometer inserted into center registers 160°F, about 3 minutes. Remove bowl from over water. Add white chocolate and Kahlúa and whisk until smooth. Using electric mixer, beat custard until cool and thick, about 5 minutes.

Combine remaining ¾ cup cream and sour cream in large bowl; whisk until stiff peaks form. Gradually fold yolk mixture into cream.

Pour ⅓ cup parfait mixture into each glass. Chill remaining parfait mixture. Freeze parfaits in glasses 1 hour.

If necessary, stir remaining sauce over low heat just until pourable. Spoon 2 tablespoons sauce over each parfait, tilting glasses slightly to cover parfait. Sprinkle each with 2 tablespoons chopped walnuts. Place in freezer until sauce sets, about 20 minutes. Divide remaining parfait mixture among glasses. Freeze 1 hour. Drizzle 1 tablespoon sauce over each parfait in zigzag lines. Cover and freeze overnight.

DO AHEAD: Can be made 1 week ahead. Keep frozen.

Let parfaits stand 10 minutes at room temperature. Spoon whipped cream into pastry bag fitted with medium star tip. Pipe 1 rosette of whipped cream atop each parfait. Garnish each parfait with walnut half and serve.

Limoncello Parfaits

A simple but sophisticated treat, these parfaits feature purchased vanilla ice cream and lemon sorbet, topped with sweet, fresh raspberries, then drizzled with limoncello, the Italian lemon liqueur. Storing limoncello in the freezer will make it icy cold; because of the high alcohol content, it won’t freeze solid. Look for it at liquor stores and some supermarkets. Makes 8

1 pint vanilla ice cream

1 pint lemon sorbet

4 cups raspberries

16 tablespoons frozen limoncello or other lemon liqueur

Scoop ice cream into 8 parfait glasses, dividing equally. Scoop lemon sorbet atop ice cream, dividing equally. Sprinkle ½ cup raspberries into each glass. Drizzle 2 tablespoons limoncello over each and serve immediately.

Italian Semifreddo

This shortcut semifreddo (made without whipped cream) starts with purchased vanilla ice cream, which gets triple-almond flavor from toasted sliced almonds, amaretti cookies, and amaretto. It is then served with an intense amaretto-chocolate syrup. 6 servings

Semifreddo

1 pint vanilla ice cream, slightly softened

2 tablespoons amaretto

2 ounces (about 9) amaretti cookies (Italian macaroons), coarsely chopped (about 1 cup)

⅓ cup sliced almonds, toasted

Chocolate Syrup

¼ cup water

3 ounces bittersweet or semisweet chocolate, chopped

1 tablespoon amaretto

Additional sliced almonds, toasted

SEMIFREDDO: Line 8×4½×2½-inch loaf pan with waxed paper. Mix ice cream and amaretto in medium bowl. Stir in cookies and almonds. Transfer mixture to prepared pan; smooth top. Cover and freeze until firm, about 2 hours.

CHOCOLATE SYRUP: Bring ¼ cup water to simmer in heavy small saucepan over high heat. Remove from heat and add chocolate. Whisk until sauce is smooth. Stir in amaretto.

DO AHEAD: Semifreddo and sauce can be made 3 days ahead. Keep semifreddo frozen. Cool, cover, and refrigerate sauce. Rewarm sauce slightly before using.

Remove semifreddo from pan and discard waxed paper. Dip heavy large knife in hot water; cut semifreddo into 6 slices. Place 1 slice on each of 6 plates. Let stand about 5 minutes to soften slightly. Drizzle warm chocolate syrup atop semifreddo. Sprinkle with additional almonds and serve.

Why Alcohol?Quite a few of the ice cream, sorbet, and frozen dessert recipes in this chapter include some sort of alcohol. In a few cases, we’re re-creating the flavor of a classic drink, as in the Mai Tai Sorbet. In other recipes, alcohol helps create a smoother, more palatable texture. How it does this is basic chemistry: Alcohol freezes at a much colder temperature than the rest of the ingredients, so it prevents unappealing ice crystals from forming. And of course, liqueurs such as amaretto, limoncello, and Frangelico infuse frozen desserts with intense flavor.

Meyer Lemon Semifreddo with Summer Berries

This dessert is much like a frozen mousse with a softer and denser mouthfeel than ice cream. The lemony custard is aerated with an electric mixer—not in an ice-cream maker—and then it’s lightened with some freshly whipped cream and simply placed in the freezer. 8 to 10 servings

½ cup sliced almonds, toasted

1¾ cups chilled heavy whipping cream

1¼ cups plus 2 tablespoons sugar

7 large egg yolks

½ cup fresh Meyer lemon juice or regular lemon juice

1 tablespoon plus 2 teaspoons finely grated Meyer lemon peel or regular lemon peel

¼ teaspoon salt

4 cups mixed berries (such as raspberries, blackberries, blueberries, and quartered hulled strawberries)

Line 9×5×3-inch metal loaf pan with plastic wrap, leaving generous overhang. Sprinkle almonds evenly over bottom of pan. Using electric mixer, beat cream in large bowl until soft peaks form. Refrigerate whipped cream while making custard.

Whisk 1¼ cups sugar, egg yolks, lemon juice, lemon peel, and salt in large metal bowl to blend. Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixture registers 170°F, about 4 minutes. Remove bowl from over water. Using electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled whipped cream. Transfer mixture to prepared loaf pan and smooth top. Tap loaf pan lightly on work surface to remove air pockets. Fold plastic wrap overhang over top to cover. Freeze semifreddo until firm, at least 8 hours or overnight.

DO AHEAD: Semifreddo can be made 3 days ahead. Keep frozen.

Gently mix all berries and remaining 2 tablespoons sugar in large bowl.

DO AHEAD: Can be made 3 hours ahead. Cover and refrigerate.

Unfold plastic wrap from top of semifreddo and invert dessert onto platter; remove plastic wrap. Dip heavy large knife into hot water; cut semifreddo crosswise into 1-inch-thick slices. Transfer to plates; spoon berries alongside and serve.

Boysenberry Sorbet and Lemon Ice-Cream Bombe

Ice-cream bombes date back to the Victorian era and got their name (French for—what else—“bomb”) because they were often made in spherical molds. In this version, alternating scoops of berry sorbet and lemon ice cream in a ring mold give the dessert a modern, striped look. A berry sauce and fresh berries make a pretty, simple garnish. 12 servings

Ice Cream

2¼ cups heavy whipping cream, divided

1 cup half and half

¾ cup sugar

6 egg yolks

½ cup fresh lemon juice

2 tablespoons finely grated lemon peel

Sorbet

1¼ cups sugar

½ cup water

8 cups frozen boysenberries or blackberries (about 32 ounces), thawed

Sauce

4 cups frozen boysenberries or blackberries (about 16 ounces), thawed

⅓ cup sugar

¼ cup water

4 cups fresh boysenberries, blackberries, and/or raspberriesFresh mint leavesAssorted cookies (optional)

ICE CREAM: Bring 1¼ cups cream, half and half, and sugar to simmer in heavy large saucepan, stirring occasionally. Whisk egg yolks in large bowl to blend. Gradually whisk in cream mixture. Return mixture to same saucepan. Stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain mixture into bowl. Mix in remaining 1 cup cream, lemon juice, and lemon peel. Refrigerate until cold. Process mixture in ice-cream maker according to manufacturer’s instructions. Transfer ice cream to container and freeze.

SORBET: Stir sugar and ½ cup water in heavy medium saucepan over low heat until sugar dissolves. Puree berries with sugar syrup in processor. Strain through coarse sieve into bowl, pressing firmly on seeds. Discard solids in sieve. Chill until cold. Process mixture in ice-cream maker according to manufacturer’s instructions.

Carefully line 12-cup ring mold with foil, pressing as smoothly as possible to eliminate wrinkles and extending over sides. Fill prepared ring mold alternately with ⅓ -cup scoops of sorbet and ⅓-cup scoops of ice cream. Freeze 1 hour. Cover bombe with plastic wrap. Press down firmly to pack. Freeze bombe overnight.

DO AHEAD: Can be made 1 week ahead. Keep frozen.

SAUCE: Puree thawed berries with sugar and ¼ cup water in processor. Strain through coarse sieve into bowl, pressing firmly on seeds. Discard solids in sieve. Cover sauce and chill until cold.

DO AHEAD: Can be made 2 days ahead. Keep chilled.

Place round platter in freezer 30 minutes. Using foil as aid, lift bombe from mold. Invert bombe onto platter; peel off foil. Mound some fresh berries in center of bombe. Arrange more berries around sides. Garnish top and sides with mint. Cut into slices and arrange on plates. Spoon sauce and berries around each. Serve with cookies, if desired.

Frozen Nougat Terrine with Bittersweet Chocolate and Raspberry-Fig Sauces

This impressive dessert was inspired by nougat, a French confection made of egg whites, honey, and nuts. The nougat mousse is frozen in a loaf pan (no ice-cream maker necessary) and needs to stay in the freezer overnight, so plan accordingly. The terrine is the ideal dessert for the busy cook: It can be made up to one week in advance. 8 servings

5 tablespoons cold water, divided

1 teaspoon unflavored gelatin

6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

5 large eggs, separated, room temperature

6 tablespoons honey, divided

1 tablespoon Grand Marnier or other orange liqueur

¾ cup chilled heavy whipping cream

1 teaspoon vanilla extract

3 tablespoons almonds, toasted, finely chopped

3 tablespoons walnuts, toasted, finely chopped

Bittersweet Chocolate Sauce with Honey (see recipe)Raspberry-Fig Sauce (see recipe)

Line 9×5×2¾-inch metal loaf pan with plastic wrap, leaving overhang. Pour 1 tablespoon cold water into small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir white chocolate in top of double boiler set over simmering water until melted (do not allow bottom of pan to touch water). Remove chocolate from over water.

Whisk egg yolks, 2 tablespoons honey, Grand Marnier, and 3 tablespoons cold water in large metal bowl to blend. Set over saucepan of gently boiling water (do not allow bottom of bowl to touch water) and whisk until mixture thickens and thermometer registers 160°F, about 3 minutes. Remove bowl from over water; add gelatin mixture and whisk until dissolved.

Stir remaining 1 tablespoon cold water and 4 tablespoons honey in small saucepan over low heat until honey dissolves. Increase heat and boil until candy thermometer inserted into mixture registers 220°F, tilting pan to submerge thermometer bulb, about 2 minutes.

Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat hot honey syrup into whites. Continue beating until whites are cool and very stiff, about 4 minutes. Fold barely lukewarm white chocolate into yolk mixture; then fold whites into yolk mixture in 3 additions.

Beat cream and vanilla in medium bowl until medium-firm peaks form. Fold cream and nuts into mousse. Transfer mixture to prepared pan; smooth top. Cover with plastic; freeze overnight.

DO AHEAD: Can be made 1 week ahead. Keep frozen.

Freeze oval platter 15 minutes. Uncover terrine. Place platter on pan. Invert terrine onto platter; peel off plastic. Spoon Bittersweet Chocolate Sauce onto center of plates. Slice terrine; place atop sauce. Spoon Raspberry-Fig Sauce over center of terrine slices and serve immediately.

Bittersweet Chocolate Sauce with Honey

A little bit of honey and a shot of brandy amp up the flavor of this sauce. Makes about 1¾ cups

1 cup heavy whipping cream

2 tablespoons honey

1 tablespoon brandyPinch of salt

8 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

2 teaspoons vanilla extract

Combine cream, honey, brandy, and salt in medium saucepan. Stir over high heat until mixture comes to boil. Remove from heat. Add chocolate and whisk until melted. Whisk in vanilla. Let stand until cool but still pourable, about 1 hour.

DO AHEAD: Can be made 3 days ahead. Cover and chill. Before serving, stir over low heat until just liquid but not warm.

Raspberry-Fig Sauce

Dried figs and frozen raspberries make this a dessert sauce for all seasons. Makes about 2 cups

5 ounces dried Calimyrna figs, stemmed, quartered (about 1 cup)

1 cup water

3 tablespoons honey

½ vanilla bean, split lengthwise

1 12-ounce package frozen raspberries, thawed

¼ cup sugar

Combine figs, 1 cup water, honey, and vanilla bean in heavy small saucepan. Stir over low heat until honey dissolves. Increase heat to medium and simmer until figs are tender and liquid is reduced to thick syrup, stirring frequently, about 20 minutes. Add raspberries and sugar and simmer until thickened to sauce consistency, stirring occasionally, about 5 minutes. Cool.

DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.

Mint Truffle Ice-Cream Terrine with Mint and Chocolate Sauces

The chocolate, peppermint, and cream mixture here does double duty: First, it’s rolled into truffles, which become mint chocolate polka dots when pressed into the vanilla ice cream terrine. The remaining chocolate mixture is then melted into a decadent sauce that’s drizzled around the terrine, along with a mint sauce, before serving. 12 servings

Truffles and Chocolate Sauce

1½ cups heavy whipping cream

16 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

2 teaspoons pure peppermint extractNatural unsweetened cocoa powder

2½ pints vanilla ice cream, slightly softened

Mint Sauce

¾ cup sugar

⅓ cup water

2 cups (loosely packed) fresh mint leaves

TRUFFLES AND CHOCOLATE SAUCE: Bring cream to simmer in heavy large saucepan; remove from heat. Add chocolate; let stand 1 minute. Whisk until mixture is smooth. Whisk in peppermint extract. Freeze until firm, about 4 hours, or chill overnight.

Line baking sheet with foil. Drop scant 1 tablespoon chocolate mixture for each of 16 truffles onto prepared sheet. Dust hands with cocoa; roll chocolate mounds into rounds. Cover and freeze truffles. Cover and chill remaining chocolate mixture for sauce.

DO AHEAD: Truffles and sauce can be made 2 days ahead. Keep truffles frozen; keep chocolate mixture chilled.

Line 8½×4½×2½-inch metal loaf pan with plastic wrap, leaving generous overhang. Spread ⅓ of ice cream (about 1⅔ cups) over bottom of prepared pan. Press 8 truffles in random pattern (and spaced apart) into ice-cream layer. Spread ½ of remaining ice cream over. Press remaining 8 truffles in random pattern (and spaced apart) into second ice-cream layer. Spread remaining ice cream over. Cover terrine with plastic wrap overhang. Freeze at least 6 hours and up to 2 days.

MINT SAUCE: Bring sugar and ½ cup water to boil in small saucepan, stirring until sugar dissolves. Pour syrup into blender; cool 10 minutes. Add mint leaves to syrup and puree until smooth. Transfer sauce to bowl; cool.

DO AHEAD: Mint sauce can be made 1 day ahead. Cover and chill. Whisk to blend before using.

Stir remaining chocolate mixture over low heat until warm. Transfer to pitcher. Turn ice cream terrine out onto platter; peel off plastic. Cut terrine crosswise into slices; arrange on plates. Drizzle chocolate sauce and mint sauce around slices.

Rocky Road Sundae Pie

Ice-cream pies are ideal for summer entertaining: There’s little or no baking required, they’re easy to prepare, they can be made well in advance, and they’re guaranteed crowd-pleasers. In this pie, rocky road ice cream is deconstructed into its essential elements: chocolate, marshmallow, vanilla, and nuts. It all starts with a chocolate crust, which is topped with purchased chocolate ice cream, dotted with a rich milk chocolate fudge sauce, drizzled with melted marshmallow cream, and sprinkled with toasted walnut pieces. 12 servings

Fudge Sauce

⅔ cup heavy whipping cream

8 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped

½ teaspoon vanilla extract

Marshmallow Sauce

4 cups mini marshmallows (about 7½ ounces)

⅓ cup heavy whipping cream

1 teaspoon vanilla extract

Pie

2 quarts chocolate ice cream, slightly softened, dividedChocolate Crumb Crust (see recipe)

1 cup walnuts, toasted, coarsely chopped, divided

FUDGE SAUCE: Bring cream just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; let stand 1 minute. Whisk until chocolate is melted and smooth. Whisk in vanilla. Let stand at room temperature until sauce cools and thickens slightly, stirring occasionally, about 20 minutes.

MARSHMALLOW SAUCE: Combine marshmallows and cream in large metal bowl. Set bowl over saucepan of barely simmering water. Stir until marshmallows melt and sauce is smooth, about 3 minutes. Remove bowl from over water; stir in vanilla. Let stand until slightly cooled but still pourable, about 10 minutes.

PIE: Spread 1 quart ice cream evenly in prepared crust. Drop half of fudge sauce by tablespoonfuls over ice cream, spacing drops apart. Sprinkle half of walnuts over sauce. Drizzle half of marshmallow sauce over walnuts. Freeze until sauces are set, about 10 minutes. Spread second quart of ice cream evenly over. Drop remaining fudge sauce by tablespoonfuls over ice cream. Drizzle remaining marshmallow sauce over, allowing some fudge sauce to show through. Sprinkle with remaining walnuts. Freeze until pie is firm, about 4 hours.

DO AHEAD: Can be prepared 5 days ahead. Cover tightly with foil. Keep frozen.

Let pie soften slightly at room temperature, about 10 minutes. Cut around pan sides to loosen pie. Remove pan sides. Cut pie into wedges and serve.Technique Tip: CrumbsCrushing the chocolate wafer cookies to crumbs takes seconds in a food processor. If you don’t have one, just put the cookies in a resealable plastic bag and run a rolling pin over them.

Chocolate Crumb Crust

This two-ingredient crust couldn’t be easier—or more delicious. Try it as the base for an ice-cream pie of your own invention, using your favorite flavors of ice cream and a chocolate or caramel sauce on the side. Makes one 9-inch crust

1 9-ounce package chocolate wafer cookies, crushed to crumbs

6 tablespoons (¾ stick) unsalted butter, melted

Position rack in center of oven and preheat to 325°F. Butter 9-inch-diameter springform pan with 2¾-inch high sides. Mix crumbs and melted butter in medium bowl until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan. Bake crust 10 minutes. Cool crust completely on rack.

Chocolate-Peppermint Crunch Ice-Cream Pie

Feel free to experiment with the ice cream in this pie. Almost any flavor of purchased ice cream—strawberry, coffee, dulce de leche—would be delicious. Note to busy cooks: The chocolate crunch topping will keep for a week in the freezer. The pie must freeze overnight, so begin preparing it a day ahead. 10 to 12 servings

Chocolate Crunch

6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

1½ tablespoons vegetable oil

1 9-ounce package chocolate wafer cookies, crushed to crumbs

Pie

2 quarts peppermint or mint chocolate chip ice cream, slightly softened, dividedChocolate Crumb Crust (see recipe on page 500)Chocolate Truffle Sauce (see recipe)

CHOCOLATE CRUNCH: Line large baking sheet with waxed paper. Stir chocolate and oil in medium metal bowl set over saucepan of simmering water until chocolate is melted and smooth. Remove bowl from over water. Mix in cookie crumbs. Spread chocolate mixture thinly over waxed paper on sheet. Freeze until chocolate mixture is firm, about 10 minutes. Chop chocolate crunch into pea-size pieces.

DO AHEAD: Can be made 1 week ahead. Store airtight in freezer.

PIE: Spread half of ice cream in prepared crust. Sprinkle half of chocolate crunch over. Top with remaining ice cream. Sprinkle remaining chocolate crunch over. Freeze pie until just firm, about 1 hour. Wrap pie and freeze overnight.

DO AHEAD: Can be made 1 week ahead. Keep frozen.

Unwrap pie and let stand at room temperature 10 minutes. Cut around pan sides to loosen crust. Remove pan sides. Warm Chocolate Truffle Sauce. Cut pie into wedges and serve, passing sauce separately.

Chocolate Truffle Sauce

A rich, thick sauce that really clings to ice cream. Any leftover sauce will keep in the fridge for two weeks and would be great drizzled over ice cream or as a dip for banana chunks or strawberries. Makes about 2 cups

½ cup plus 1 tablespoon heavy whipping cream

¼ cup (½ stick) unsalted butter, diced

12 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

1 teaspoon vanilla extract

Bring cream and butter to simmer in heavy medium saucepan. Remove from heat. Add chocolate and vanilla and whisk until chocolate is melted and sauce is smooth.

DO AHEAD: Can be made 2 weeks ahead. Cool, cover, and chill. Before using, rewarm over medium-low heat, stirring frequently.

Raspberry Brownie Ice-Cream Pie

The rich, fudgy brownies are perfect in this dessert because they keep their soft texture even when frozen. And they’re delicious in combination with the purchased raspberry sherbet and vanilla ice cream. Be sure to make the brownies (and try not to eat them all) a day before you make the pie. 10 to 12 servings

Brownies

½ cup (1 stick) unsalted butter, diced

2 tablespoons freshly brewed strong coffee

8 ounces bittersweet or semisweet chocolate, chopped

2 large eggs

¾ cup sugar

1 teaspoon vanilla extract

¼ cup unbleached all purpose flourLarge pinch of salt

Pie

1 quart raspberry sherbet or sorbet, slightly softenedChocolate Crumb Crust (see recipe on page 500)Chocolate Truffle Sauce (see recipe on page 501)

1 quart vanilla ice cream, slightly softenedTechnique Tip: Even EasierFor a fast variation, try a brownie sundae: Just make and cool the brownies and cut them into squares. Then top with either vanilla ice cream or raspberry sorbet (or small scoops of both). Finish with a drizzle of Chocolate Truffle Sauce (page 501).

BROWNIES: Position rack in center of oven and preheat to 375°F. Line 8×8×2-inch metal baking pan with foil, leaving overhang. Butter foil. Stir ½ up butter and coffee in heavy medium saucepan over medium heat until butter melts and mixture comes to simmer. Remove from heat. Add chocolate and stir until melted and smooth. Cool 5 minutes.

Using electric mixer, beat eggs, sugar, and vanilla in large bowl until thick, about 2 minutes. Stir in chocolate mixture, then flour and salt. Transfer batter to prepared pan.

Bake brownies until cracked around edges, about 25 minutes. Cool. Cover and chill overnight. Cut brownies into ⅓-inch pieces.

PIE: Spread raspberry sherbet in prepared crust. Sprinkle half of brownie pieces over. Stir 1 cup Chocolate Truffle Sauce in heavy medium saucepan over low heat until just warm. Drizzle ½ cup warm sauce over brownies. Spread vanilla ice cream over. Sprinkle remaining brownie pieces over, then drizzle ½ cup warm sauce over. Freeze pie until just firm, about 1 hour. Wrap and freeze pie overnight.

DO AHEAD: Can be made 2 days ahead. Keep frozen. Cover and refrigerate remaining sauce.

Let pie stand at room temperature 10 minutes. Cut around pan sides to loosen pie. Remove pan sides. Stir remaining chocolate sauce in medium saucepan over low heat until just warm. Cut pie into wedges and serve, passing warm sauce separately.

Peach-Pecan Ice-Cream Pie with Caramel Sauce

This pie features a winning southern influence, with purchased peach ice cream and a pecan-caramel combination that’s reminiscent of Louisiana pecan pralines. 12 servings

Crust

2½ cups finely ground or crushed pecan shortbread cookies (such as pecan Sandies; about 11 ounces)

¼ cup (½ stick) unsalted butter, melted

Caramel Sauce

2 cups sugar

½ cup water

1¼ cups heavy whipping cream

¾ teaspoon vanilla extract

Pie

2 quarts peach ice cream, slightly softened, divided

1 cup pecans, toasted, coarsely chopped

1 cup (about) pecan halves, toasted

CRUST: Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2¾-inch-high sides. Mix cookie crumbs and melted butter in medium bowl until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan. Bake until crust is set and pale golden, about 15 minutes. Cool completely.

CARAMEL SAUCE: Combine sugar and ½ cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium-high and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Gradually add cream (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve and sauce is smooth, about 1 minute. Stir in vanilla. Let stand until caramel sauce is cool but still pourable, about 1 hour.

PIE: Drizzle ¼ cup cooled caramel sauce over bottom of crust. Freeze until caramel sets, about 10 minutes. Spread 1 quart ice cream over caramel in crust. Sprinkle chopped pecans over. Drizzle ½ cup caramel sauce over ice cream. Freeze until caramel sets, about 10 minutes. Spread remaining 1 quart ice cream over. Freeze until top of pie is firm, about 1 hour. Arrange pecan halves in 3 concentric circles on top of pie. Drizzle ¼ cup caramel sauce over. Freeze pie until frozen, at least 4 hours.

DO AHEAD: Can be made 5 days ahead. Cover tightly with foil; keep frozen. Cover and chill remaining caramel sauce.

Rewarm remaining caramel sauce over low heat, stirring often. Let pie stand at room temperature 10 minutes. Cut around pan sides to loosen pie. Remove pan sides. Serve pie with warm caramel sauce.

Lemon Meringue Ice-Cream Pie in Toasted Pecan Crust

It doesn’t get much better than a sweet-tart lemon meringue pie. That is, unless you add a crunchy pecan crust and two layers of creamy vanilla ice cream. Incredible. You can also make this beautiful pie in a tart pan, if you prefer. Just be sure to place the tart pan on a baking sheet before putting it in the oven; this will catch any butter that might seep from the crust. 8 servings

Lemon Curd

2 large eggs

2 large egg yolks

6 tablespoons (¾ stick) unsalted butter

1 cup sugar

6 tablespoons fresh lemon juice

2 teaspoons finely grated lemon peelPinch of salt

Crust

1½ cups finely chopped pecans

¼ cup sugar

¼ cup (½ stick) unsalted butter, melted

3 cups vanilla ice cream, slightly softened, divided

Meringue

4 large egg whites, room temperaturePinch of cream of tartar

6 tablespoons sugar

LEMON CURD: Whisk eggs and egg yolks in medium bowl to blend. Melt butter in medium metal bowl set over large saucepan of simmering water. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture. Whisk until curd is thick and thermometer inserted into center registers 178°F to 180°F, about 8 minutes. Transfer to small bowl. Press plastic wrap directly onto surface of curd; chill 4 hours.

DO AHEAD: Can be made 2 days ahead. Keep chilled.

CRUST: Preheat oven to 400°F. Mix pecans, sugar, and melted butter in medium bowl until evenly moistened. Press pecan mixture onto bottom and up sides of 9-inch-diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish). Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes.

Spoon 1½ cups ice cream into crust; spread to even layer. Spread lemon curd over ice cream; freeze until firm, about 2 hours. Spoon remaining 1½ cups ice cream over lemon curd; spread to even layer. Cover and freeze pie until firm, about 2 hours.

MERINGUE: Using electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. Gradually add sugar, beating until stiff but not dry. Spoon meringue over pie, spreading to seal at edges and swirling decoratively. Freeze pie 1 hour.

DO AHEAD: Can be made 1 day ahead. Keep frozen.

Using kitchen torch, toast meringue until golden in spots or place pie in a preheated 500°F oven until meringue is golden in spots, watching closely to avoid burning, about 3 minutes. Cut pie into wedges; serve immediately.

Coconut-Rum Pie with Pineapple

Sweetened cream of coconut, which is available in the liquor or mixers section of most supermarkets, gives this icebox pie an intense coconut flavor. The filling is simply frozen in a mixing bowl for a few hours before being spooned into the crust, so the recipe doesn’t require an ice-cream maker. 8 servings

Crust

1 cup (packed) sweetened flaked coconut, toasted

1 cup graham cracker crumbs

3 tablespoons unsalted butter, melted

1 large egg white

Filling

1 15-ounce can sweetened cream of coconut (such as Coco Reál or Coco López), divided

6 large egg yolks

2 tablespoons fresh lemon juice

2 cups chilled heavy whipping cream

½ teaspoon coconut extract

3 tablespoons dark rum

1 cup plus 1 tablespoon sweetened flaked coconut, toasted

1 pineapple, peeled, quartered lengthwise, cored, thinly sliced crosswise

¼ cup apricot preserves, stirred to loosen

CRUST: Preheat oven to 350°F. Blend toasted coconut, graham cracker crumbs, melted butter, and egg white in processor until sticky crumbs form. Press crumbs onto bottom and up sides of 9-inch-diameter metal pie pan. Freeze 10 minutes.

Bake crust until golden brown, about 10 minutes. Cool crust to room temperature, then freeze.

FILLING: Whisk 1 cup cream of coconut, egg yolks, and lemon juice in large metal bowl to blend. Set bowl over saucepan of simmering water; whisk constantly until thermometer inserted into center registers 160°F, about 3 minutes. Remove bowl from over water. Using electric mixer, beat mixture until cool and thick, about 5 minutes.

Combine cream, coconut extract, and remaining cream of coconut in another large bowl. Beat until soft peaks form. Add rum and beat until stiff peaks form. Fold whipped cream mixture and 1 cup toasted coconut into egg mixture. Freeze until filling is softly set, stirring occasionally, about 3 hours.

Spoon filling into frozen crust, mounding slightly in center. Cover and freeze pie overnight.

DO AHEAD: Can be made 1 week ahead. Keep frozen.

Cut around pan sides to loosen crust. Arrange enough pineapple slices atop pie in overlapping circles to cover. Brush pineapple with preserves. Sprinkle with remaining 1 tablespoon toasted coconut.

More to TrySliced papaya or mango—or a combination of pineapple, mango, and papaya-Would also be great on top of this pie.

Peanut Brittle and Caramel Crunch Ice-Cream Pie

Nothing beats the enticing combination of sweet and salty flavors. Here, salted peanuts add a savory hint to the pie crust, and the homemade caramel sauce includes a generous sprinkling of sea salt. A freshly opened and stirred jar of natural peanut butter (made with just peanuts and salt) is soft enough to drizzle over the ice cream when assembling the pie. 8 to 10 servings

Caramel Sauce

¾ cup heavy whipping cream

½ vanilla bean, split lengthwise

2 tablespoons (¼ stick) unsalted butter

¼ teaspoon fine sea salt

¾ cup sugar

⅓ cup water

¼ cup light corn syrup

Crust

9 whole graham crackers

¼ cup (packed) dark brown sugar

5 tablespoons unsalted butter, melted, hot

1½ teaspoons vanilla extract

½ cup salted roasted cocktail peanuts

Pie

3 pints premium vanilla ice cream, slightly softened, divided

5 tablespoons creamy (smooth) natural peanut butter (made only with peanuts and salt), divided

1 cup coarsely chopped purchased peanut brittle, divided

CARAMEL SAUCE: Place cream in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring cream to simmer. Add butter and sea salt; stir until butter melts and salt dissolves. Set vanilla cream aside.

Stir sugar, ⅓ cup water, and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 12 minutes. Remove from heat. Whisk in vanilla cream (mixture will bubble vigorously). Set sauce aside.

CRUST: Preheat oven to 375°F. Line 9-inch-diameter glass pie dish with foil. Finely grind graham crackers and brown sugar in processor. Add melted butter and vanilla; blend until moist crumbs form. Add nuts; blend just until finely chopped. Using plastic wrap as aid, press crumbs firmly onto bottom and up sides of prepared dish. Freeze 15 minutes. Bake crust until brown, about 15 minutes, then place in freezer for 1 hour. Using foil as aid, lift crust from dish; carefully peel off foil. Return frozen crust to same dish.

PIE: Drizzle ½ cup caramel sauce over bottom of crust. Freeze 30 minutes. Spoon 1½ pints ice cream evenly over caramel sauce; smooth top. Drizzle 3 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle with ½ cup brittle. Freeze 1 hour. Spoon remaining 1½ pints ice cream evenly over; smooth top. Drizzle remaining 2 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle remaining ½ cup brittle around edge of pie. Freeze 4 hours.

DO AHEAD: Pie can be made 3 days ahead. Tent with foil and keep frozen. Cover and chill remaining sauce.

Rewarm sauce; discard vanilla bean. Cut pie into wedges and serve, passing sauce separately.

Pumpkin Swirl Ice-Cream Pie with Chocolate-Almond Bark and Toffee Sauce

Here’s a fun alternative for Thanksgiving dessert: a frozen pumpkin pie. The filling has the expected pure pumpkin and spices, but they’re swirled into purchased vanilla ice cream. And the best part? You can make most of the elements up to two days ahead. Then all that’s left to do is add the whipped cream topping, decorate the top with pieces of chocolate bark, and warm up the toffee sauce. 8 servings

Crust

12 whole graham crackers

¼ cup sugar

7 tablespoons unsalted butter, melted

Filling

1 cup canned pure pumpkin

¾ cup (packed) golden brown sugar

¼ cup heavy whipping cream

1 teaspoon vanilla extract

½ teaspoon ground ginger

½ teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

¼ teaspoon ground allspice

¼ teaspoon salt

2 quarts premium vanilla ice cream, divided

BarkNonstick vegetable oil spray

6 ounces bittersweet or semisweet chocolate, chopped

½ cup slivered almonds, toasted, coarsely chopped

Sauce

1 cup (packed) golden brown sugar

¼ cup dark corn syrup

3 tablespoons water

3 tablespoons unsalted butter

½ cup chilled heavy whipping cream

1 teaspoon vanilla extract

⅛ teaspoon salt

Whipped Cream

1½ cups chilled heavy whipping cream

2 tablespoons sugar

CRUST: Preheat oven to 350°F. Finely grind graham crackers in processor. Mix in sugar. Add melted butter; process to blend. Press crumb mixture onto bottom and up sides of 10-inch-diameter glass pie dish. Bake crust until light brown around edges, about 12 minutes. Cool completely.

FILLING: Whisk pumpkin, sugar, cream, vanilla, ginger, cinnamon, nutmeg, allspice, and salt in medium bowl. Slightly soften ice cream in microwave on low setting in 10-second intervals. Measure 1 cup ice cream; cover and freeze (reserve for another use). Place remaining ice cream in large bowl. Working quickly, add pumpkin mixture and fold just until swirled into ice cream (do not blend completely). If ice cream begins to melt, place in freezer until almost firm again. Spoon ice cream filling into cooled crust, cover with plastic wrap, and freeze until firm, at least 6 hours.

DO AHEAD: Can be made 2 days ahead. Keep frozen.

BARK: Line large rimmed baking sheet with parchment paper; spray parchment with nonstick spray. Stir chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Pour onto prepared sheet. Using offset spatula, spread chocolate in even layer into 12×9-inch rectangle. Sprinkle chocolate with nuts. Place in freezer until hard, at least 30 minutes. Invert onto work surface. Peel off parchment. Chop coarsely. Place bark in airtight container and freeze.

DO AHEAD: Bark can be made 2 days ahead. Keep frozen.

SAUCE: Bring brown sugar, corn syrup, 3 tablespoons water, and butter to boil in heavy medium saucepan over medium-high heat, stirring until butter melts and sugar dissolves. Reduce heat to medium and boil until mixture is dark brown, stirring occasionally, about 5 minutes. Carefully stir in cream, vanilla, and salt (mixture will bubble vigorously). Boil 1 minute longer. Cool slightly, whisking occasionally.

DO AHEAD: Sauce can be made 2 days ahead. Cool, cover, and chill. Rewarm before serving.

WHIPPED CREAM: Using electric mixer, beat cream and sugar in medium bowl until peaks form.

Spoon whipped cream decoratively over pie. Sprinkle chocolate-almond bark over. Cut pie into wedges and serve, passing warm sauce separately.

The Perfect SliceYou’ve created a beautiful frozen torte, terrine, or pie—don’t let all your hard work go to waste by serving messy portions. To cut the cleanest slice, dip a chef’s knife into hot water, wipe it dry, and then cut a piece of the pie. Continue dipping and wiping the knife between each slice.

Heavenly Haystack Ice-Cream Pie

An eye-catching dessert that’s super-easy to make—it’s prepared with purchased ice cream and just a few other ingredients. The crispy “haystacks” are a mixture of white chocolate and toasted coconut, nestled in the middle of the ice-cream pie. The “heavenly” part will be evident after the first bite. 10 to 12 servings

6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

4 teaspoons vegetable oil

2 cups shredded sweetened coconut, toasted, divided

2 quarts chocolate ice cream, slightly softened, dividedChocolate Crumb Crust (see recipe on page 500)

Stir white chocolate and oil in medium metal bowl set over saucepan of simmering water until chocolate is melted and smooth. Mix in 1 cup coconut. Remove bowl from over water. Cool 10 minutes.

Spread half of chocolate ice cream evenly in prepared crust. Drop all of white chocolate mixture by teaspoonfuls over ice cream. Freeze until haystacks are firm, about 10 minutes. Spread remaining ice cream over. Sprinkle remaining 1 cup coconut evenly over. Freeze pie until just firm, about 1 hour. Wrap pie and freeze overnight.

DO AHEAD: Can be made 2 days ahead. Keep frozen.

Let pie stand at room temperature 10 minutes. Cut around pan sides to loosen pie. Remove pan sides. Cut pie into wedges and serve.

Frozen Italian Zabaglione Tart with Marsala-Lemon Sauce

You won’t need an ice-cream maker here; the zabaglione filling is simply frozen in a mixing bowl before being spooned into a crunchy crust made from amaretti cookies. Marsala, a sweet fortified wine from Italy, is the base for a pretty and delicious sauce. 8 servings

Crust

1 5.5-ounce package amaretti cookies (Italian macaroons) 5 tablespoons unsalted butter, melted, hot

Filling

1½ cups Marsala, divided

½ cup dried currants

¾ cup sugar

10 large egg yolks

2 tablespoons dark corn syrup