Ice Cream & Sorbet

A mere one-quarter cup of Riesling gives a lovely flavor to this very rich ice cream.

Ice cream was invented by the French, but it's popular with the Vietnamese, too. To cut its richness, Corinne Trang a...

The cassia buds in the syrup are the dried, unopened flowers from trees that produce cinnamon from their bark. They h...

Tangy ruby-red cranberries offer the perfect counterpoint to these rich frozen mousse pops. The semifreddo mixture ca...

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Gray Kunz's tangy and tart yogurt sorbet makes a refreshing contrast to the sweet Chilled Strawberry Champagne Soup. ...

Pouring balsamic vinegar over fruit is a secret from the kitchens of Modena, the Italian city where the vinegar origi...

Chef Anne Quatrano's refreshing dessert, which can be served along with or instead of the strawberry biscuits, layers...

This is the most deliciously fresh sorbet Marcella Hazan knows. What makes it so is the felicity with which the ingre...

These luxurious gelati are delightful with espresso, but they are also wonderful on their own. They're best eaten on ...

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Look for large, heavy pomegranates to yield dark red juice. Serve the sorbet in shallow bowls in a pool of Champagne ...

Before dinner, put four wineglasses and the blender canister in the freezer to chill and prepare the ingredients for ...

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At Magill Estate, Ali Seedsman makes her own coffee ice cream for this dessert, adding a special touch of spice with ...

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Try this luscious fruit soup as a refreshing alternative to a rich dessert. Serve with your favorite crisp cookies.Pl...

Lightly salted pecans give this ice cream an extra dimension that adding salt can't equal. If you want the nuts to st...