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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Lemon-Olive Oil Semifreddo with Blueberry Compote
Even with rich lemon cream as its base, this tart, sweet semifreddo from famed pastry chef Claudia Fleming retains its light texture and flavor after it is frozen. Semifreddos do not harden when they freeze, so there's no need to let this soften before serving it. You can make the semifreddo up to three days in advance of serving; the compote could be made one day in advance and kept in the fridge.
The F&W Guide to Making Ice Cream at Home
This summer, elevate your homemade ice cream with fresh flavors and smart tips from Fany Gerson.
Raspberry-Hibiscus Sorbet
Rating: Unrated 1
The two main ingredients in sorbet are fruit and sugar—there's no dairy in sight. (In fact, the thing that differentiates a sorbet from a sherbet is that sherbet contains milk or cream.) This sorbet by chef and ice cream maker Fany Gerson has a creamy texture thanks to the addition of corn syrup or honey, which increases the sugar content and helps make the final product richer, less icy, and more scoopable. Bright and airy, with the perfect balance of creamy and tart from the raspberries, this sorbet makes for a great palate cleanser. With just the right amount of a floral hit from the hibiscus, this is a super-refreshing summertime treat.
Peach Ice Cream with Caramel-Bourbon Swirl
Tart, buttery, and sweet, the caramel-bourbon swirl here comes through in the best of ways, balancing the rich notes of the crème fraîche in this silky, swirled ice cream. Fresh, ripe peaches add a great bit of texture in every bite. American-style ice creams are eggless (unlike French-style ice creams, which contain eggs yolks) and usually made with a combination of milk and cream, sometimes containing cornstarch as a thickener. For this recipe, chef and ice cream maker Fany Gerson's version uses cream (no milk) and crème fraîche or sour cream to balance out the flavors and add creaminess to the fluffy texture.
Roasted Strawberry-Vanilla Ice Cream
This sweet, tart, and creamy confection is a beautiful homage to strawberries and cream. It's a French-style ice cream, adding egg yolks to cream and milk to form a custard base, giving rise to a thick, silky ice cream. According to chef and ice cream maker Fany Gerson, the key to French-style ice cream is making a base so good you could eat it without freezing it. In this recipe, Gerson wanted to celebrate the flavors she grew up eating. "My mom would take strawberries and put a little Mexican crema and sugar on top, and that became dessert," she recalls. "For this ice cream, roasting the strawberries gives a new dimension to the fruit."
Pistachio Stracciatella Gelato
Gelato is denser than ice cream, thanks in part to the larger amount of milk versus cream and the slower rate at which it's typically churned. The slower churning pace incorporates less air, yielding a texture that's less fluffy, and the lower percentage of fat makes the flavors taste more intense. "Stracciatella was always my go-to flavor," says chef and ice cream maker Fany Gerson. "In this recipe, I love putting that classic Italian flavor with another traditional Italian ingredient: pistachio. It just works." When the melted chocolate is added at the end of churning, it hardens right away, creating crunchy bits throughout the mixture for a fun take on two classic Italian flavors.
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More Ice Cream

Vegan Chocolate-Chipotle Ice Cream
This recipe is 100% vegan, but you would never know it: It's rich and decadent, like frozen ganache, with a bit of smoky tang from the chipotles. Nondairy ice cream is typically made with alternative milks or nondairy yogurt to achieve the creaminess of regular ice cream. Chef and ice cream maker Fany Gerson opts for a combination of both, calling for unsweetened oat milk or rice milk as well as coconut yogurt. "I don't love chocolate ice cream, but it's my husband's favorite, though he would never order a sorbet," she says. "So the challenge here was to make a chocolaty vegan ice cream that isn't a sorbet, has the creaminess of ice cream, and would appeal to both of us. The finished product is as creamy as it gets for being made without dairy, and the flavor combination of chocolate and chipotle, which is smoky and a bit hot, adds personality."
The Best Ice Cream Scoops, According to Our Tests
We tested seven popular scoops to find the best and found the Zeroll Original is a classic for a reason.
Over-the-Top Ice Cream Sundaes with Homemade Caramel 

Fully loaded with creamy fudge, salty pretzels, crunchy toffee, and chewy, bittersweet candied lemon peel, this over-the-top sundae gets drenched in homemade caramel sauce for a grown-up take on a nostalgic childhood treat served at chef Dan Kluger's Loring Place in New York City. Mix up an extra-large batch for ready-made sundaes all summer long.