Ice Cream & Sorbet

"My passion for halvah (the sesame-seed candy) is no secret. I love its crunchy, gritty, nutty flavor. I first starte...

For a fun yet elegant dessert, Daniel Boulud tops an easy, creamy ginger-mascarpone mousse with chopped mangoes and p...

 Dessert Tips from F&W Editors

Sophie Dahl's coconut frozen yogurt with a swirl of mango is like a tropical take on the classic orange Creamsicle. T...

F&W's Grace Parisi experiments with ever-versatile caramel in making this sticky sauce.

The Vietnamese love drinking superstrong iced coffee combined with copious amounts of sweetened condensed milk. Joann...

This isn't the kind of ice cream pie you'd make for a kiddie birthday party. Instead of a plain cookie crust, Grace P...

"This is a like a compact sundae," says Katie Lee about the vanilla ice cream that she scoops into tennis-ball-size s...

Invite friends to make the toppings for an indulgent ice-cream potluck party—peanut brittle mixed with crispy rice ce...

This is an excellent grown-up version of an ice cream sundae, made with lush nectarines cooked in bourbon. The best p...

"Every house has an herb garden," says Daniel Humm of Ticino, the southern region of Switzerland. Accordingly, he inf...

Dale Gartland's moist cake, subtly flavored with ground almonds, candied orange peel and orange extract, has a creamy...

Meringata—Italian for "meringue cake"—is an elegant yet homey frozen dessert of whipped cream sandwiched between meri...

Pastry chef Deanie Fox makes this fluffy granita with buttermilk, which is low in fat, high in calcium and easy to di...

Chef Tom Colicchio, the head judge of Bravo's Top Chef, has made his restaurant Craft into a huge brand, which has he...