Grasshopper pie, the minty ice cream pie, is reworked. This version of the pie is made with homemade ice cream, less creme de menthe, and chocolate crust. You have to love it.

Two slices of banana bread are filled with caramel ice cream and pecan brittle. The banana bread, caramel ice cream, and brittle can be served separately.

Toasted coconut is swirled through vanilla ice cream rich with egg custard. The coconut, deepened because it’s toasted, beats anything from Good Humor.

Chocolate, cinnamon, and chipotle peppers–dried, smoked jalapenos–give this milkshake a distinctive kick and a bit of heat. Great for burgers, hot dogs.

Coolness personified. A creamy vanilla-honeydew shake is topped with an icy cucumber-lime granita. A must-make recipe for summer entertaining.

For this milkshake recipe, caramel ice cream is blended with malted milk powder for a mellow, sweet treat everyone will love. Especially the kids.

Fresh pears are poached in Amaretto then churned into a creamy gelato, or ice cream. Poached pear halves and chopped hazelnuts accompany the gelato.

Long grain rice features in this silky gelato, similar to a gelato in Florence. It’s part rice pudding, part gelato, and all lick-your-fingers goodness.

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 is a frozen apricot mousse made airy thanks to the folding in of whipped cream. When sliced it’s beautifully flecked with golden bits of apricot.

This frozen granita dessert is made from tequila, lime juice, orange juice, and Cointreau. It’s a refreshing light end to a summer meal.

This is a winner. Islands of fluffy poached meringue float on a sea of cool custard trickled with a sharp black currant fruit puree.

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.

The gingery bite of the cookies is a delicious contrast to the caramel sweetness of the dulce de leche ice cream.

by Eric Gower
from The Breakaway Cook
(William Morrow, 2007)
Makes slightly less than 1 quart
This lemony, aromatic sorbet never fails to elicit requests for the recipe. The bouquet of the star anise pairs nicely with the lemon and tempers the sweetness of the sorbet.
Note: Thoroughly chill the lemon mixture before pouring it into the ice-cream maker. Serve [...]

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.

Green tea powder, called matcha, is what give this silky ice cream its distinctive flavor and vivid green color.

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.