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.

by Tom Colicchio with Sisha Ortúzar
from ‘Wichcraft
(Clarkson Potter, 2009)
Makes 4 ice cream sandwiches
Here, the pecan brittle adds the excitement to the caramel ice cream sandwiched between the banana bread by providing the crunch. But don’t …

by David Lebovitz
from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
(Ten Speed Press, 2007)
Makes 1 quart
I’ll admit that my favorite selection from the shiny white Good Humor jalopy that cruised our neighborhood was …

by Adam Ried
from Thoroughly Modern Milkshakes
(W.W. Norton, 2009)
Makes about 3 1/2 cups
In this classic Mexican combination of chocolate, almond, cinnamon, and chile I use powdered chipotles, which are dried, smoked jalapeños. The chipotle powder imparts …

by Adam Ried
from Thoroughly Modern Milkshakes
(W.W. Norton, 2009)
Makes about 3 1/2 cups

So pale is this shake’s green shade that you could almost call it silver. A cap of luminous, icy, cucumber-flavored granita, even paler …

by Adam Ried
from Thoroughly Modern Milkshakes
(W.W. Norton, 2009)
Makes about 3 1/2 cups

Okay, I’ll admit it. When push comes to shove, I’m not really a caramel guy. I know I’m in the minority, though, because most …

by Pamela Sheldon Johns
from Gelato! Italian Ice Creams, Sorbetti & Granite
(Ten Speed Press, 2008)
Makes 1 1/2 quarts; serves 6
Serve this creamy pear gelato with a little glass of delicate but nutty amaretto liqueur.
If you don’t …

by Pamela Sheldon Johns
from Gelato! Italian Ice Creams, Sorbetti & Granite
(Ten Speed Press, 2008)
Makes 2 quarts; serves 8
The best gelato di riso I tasted was from Gelateria Il Fantino in Camp Bisenzio, near Florence. Since …

by Pamela Sheldon Johns
from Gelato! Italian Ice Creams, Sorbetti & Granite
(Ten Speed Press, 2008)
Makes 1 1/2 quarts; serves 6
One of the most popular flavors in gelaterie in Italy is crema, a simple frozen custard unenhanced …

by Domenica Marchetti
from Big Night In
(Chronicle, 2008)
Makes 10 servings
The word semifreddo I literally translates to “half-cold” and refers to a variety of chilled or partially frozen Italian confections including Bavarian creams, cakes, and frozen mousses and …

by Joey Altman with Jennie Schacht
from Without Reservations
(John Wiley & Sons, Inc., 2008)
Makes 8 servings
This icy dessert is all about fun. Is it a cocktail or a dessert? Chefs love to play tricks on food …