One of Italy’s most popular gelati, or ice cream, the unadorned custard gelato is rich with cream and eggs. The purity of the gelato is utterly refreshing.
This bread pudding a refined affair that uses brioche and a custardy sauce, called creme Anglaise. On the side is a maple-and-licorice-flavored ice cream.
- Quick Glance
This lemony, aromatic sorbet with Asian overtones never fails to impress. The star anise pairs nicely with the lemon and tempers the sweetness of the sorbet.
This rosy nectarine sorbet can be made even more special by the addition of a tipple of red wine and scoops of fresh berries and just sliced nectarines.
Fresh hot fudge sauce, old-timey malted milk balls, and fresh ice cream come together in a wallop of a sundae that will bring you back to your childhood.
Tangy mangos enliven this gelato–a cousin to ice cream. Serve it with a pretty edible blossom, such as a nasturtium or violet tucked on top.
Lavender blossoms are steeped in half-and-half until fully flavored. The mixture is stirred with eggs to make a custard and churned for a cool, mellow treat.
Summer wouldn’t be the same without this rich, creamy ice cream bursting with fresh antioxidant blueberries and just a hint of lemon.
A frozen version of your favorite chai drink. It’s flavored with black tea, ginger, cardamom, cloves, and cinnamon. On top and bottom are discs of chocolate.
Vanilla ice cream is topped with glazed banana slices and toasted pecans. An orange liqueur syrup flavored with cinnamon and coconut is drizzled over it all.
Brown-sugar ice cream is spiraled between a bittersweet chocolate cake like a jelly roll. Ladled on top is a sumptuous coffee-caramel sauce.
Nothing but fresh pears, sugar, water, and a bit of grappa is what makes this sorbet so refreshing and pure.