Ice Cream

If there’s one thing you should do during the summer, it’s enjoy an ice cream cone. Or, better yet, make a your own at home. Food & Wine’s guide teaches you how to make a batch even if you don’t have an ice cream maker. Plus, we have lessons from ice cream maven Jeni Britton Bauer, recipes with delicious flavoring ideas and techniques that will make your next scoop extra creamy. And if you don’t want to whip up ice cream at home, we point you toward our favorite ice cream shops around the country.

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Licorice Ice Cream

This licorice ice cream is very rich, with a texture more like gelato. Along with the herbal tang of black licorice, a deeply sweet molasses flavor comes through. It pairs perfectly with this sweet potato pie with honeycrisp-kabocha salad.
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The Best Ice Cream Scoop

F&W tested seven popular ice cream scoops to find the best.
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Peach-Blueberry Ice Cream

Ripe and fragrant summer peaches are the hero of this simple homemade ice cream. We love it on its own—or on a slice of toasted pound cake for a dinner party dessert. For an easy do-ahead, make the blueberry jam a week in advance, then stir it in when you’re ready to freeze. If you’re inspired, make a double batch of the jam and keep it around for topping toast or stirring into yogurt.
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Salted Watermelon Ice Cream

Nothing screams summer like slices of salted ripe watermelon, and this simple ice cream takes it to the next level. Coconut milk infuses the ice cream base with its velvety-smooth sweetness; lime provides a gentle flavor lift that subtly intensifies the juicy watermelon flavor. To salt or not to salt—that is the question, and it’s entirely up to you. If you’re skeptical, try it with crunchy flakes of Maldon sea salt; they’ll make you a believer.
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More Ice Cream


Neapolitan Tacos

Valerie Bertinelli loves making these Neapolitan Tacos on a warm summer night. She says, “The end result here are crispy, chocolaty, crunchy cookie shells that make the perfect host for creamy vanilla ice cream and minty macerated strawberries.” Not to mention another delicious use for the pizzelle maker she uses to create the perfect sweet taco shell. Excerpted from Valerie’s Home Cooking by Valerie Bertinelli. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved. Slideshow: More Frozen Dessert Recipes