Fanciful and a touch froufrou, these islands of fluffy poached meringues practically float on a sea of cool custard that’s tinged with a tart black currant puree.
No regular bread pudding, this refined affair melds brioche and creme Anglaise to truly sophisticated, pinkie-in-the-air effect.
The gingery bite of the cookies is a delicious contrast to the caramel sweetness of the dulce de leche ice cream.
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.
Get a load of this stunning scoop! This silken ice cream has a vibrant sea-green shade that’s as distinctive as its nuanced, vaguely tea-y taste.
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.
A cousin to ice cream, this pale dessert belies a vibrant richness that’s deserving of any dinner party.
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.
Seeing as blueberries are so darn good for you, one could argue that this rich, creamy ice cream ought to be a summer staple.
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.
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