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Ice Cream & Sorbet

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Wayne Harley Brachman, pastry chef at New York City's Dos Caminos and author of the cookbook American Desserts, says ...

Plus: More Dessert Recipes and Tips

Whether the meringue is simply layered with ice cream, as here, or formed into the shell for an elaborate ice cream c...

White grapefruits are tangier than pink ones, so they make this granita an especially good palate cleanser. If you'd ...

Marcella Giamundo thinks about her mischievous cousins whenever she makes this fluffy, sweet and tart ice. Once they ...

Plus: More Dessert Recipes and Tips

Plus: More Dessert Recipes and Tips

When pastry chef Jacques Torres was growing up in Provence, he believed the sole reason for his family's evening walk...

Plus: More Dessert Recipes and Tips

Ferran Adrià popularized savory ice creams in flavors like polenta. Here, he shows his inventiveness in a differ...

"I always think of my father when I think of ice cream," Lissa Doumani says. "When we were growing up, we had to have...

Chef Rob Evans creates exalted food at Hugo's in Portland, Maine (where he was named an F&W Best New Chef 2004), ...

Pastry chef Johnny Iuzzini of New York City's Jean Georges describes his home cooking as "lazy." For thes...

If you don't want to make a caramel or fudge sauce, Nancy Silverton suggests using high-quality jarred ones like King...

When Nancy Silverton entertains, she often serves dishes that her guests can personalize. For her simple and homey ic...

Plus: More Dessert Recipes and Tips

While creating this cold, creamy terrine with layers of fluffy coconut mousse and sweet-tart mango sorbet, Lauren Cha...

Plus: More Dessert Recipes and Tips

Profiteroles are decidedly French, but Pichet Ong, the pastry chef at Spice Market and 66 in New york City, adds a Vi...

At Mas Rabell, the private restaurant where the Torres family entertains, chef Sergi Millet cooks homey food with a r...

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