Recipes from Ice Cream & Sorbets: Cool Recipes

Ice Creams & Sorbet by Lou Seibert Pappas

Nothing beats homemade ice cream, and making it from scratch is a charming summertime tradition whose time has come again. Ice Creams & Sorbets offers nearly 50 recipes for simple and sophisticated frozen desserts: old-fashioned classics such as vanilla bean, strawberry, and bittersweet chocolate; contemporary delights such as Lavender-Honey Ice Cream and Lemongrass-Wine Ice; and sinfully exquisite treats like White Chocolate-Framboise Truffle Gelato. With handy ingredient guides, serving tips, and the rundown on how to select and use ice cream makers, this fabulous book is a recipe for delicious new-fashioned fun.

Three scoops of mango gelato in a bowl with a silver spoon and a whole mango beside it.

Mango Gelato

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Got a mere 20 minutes? If so, you’ve got all it takes to merge the vibrant sweetness of mango with all the indulgence of gelato. 

  • (3)
  • 20 M
  • 55 M
  • 12
Two bowls of blueberry ice cream with two spoons on a checked tablecloth

Blueberry Ice Cream

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Seeing as blueberries are so darn good for you, one could argue that this rich, creamy ice cream ought to be a summer staple.

  • (1)
  • 20 M
  • 3 H, 30 M
  • 2
Glass of lavender honey ice cream, in a purple cloth with lavender sprigs

Lavender Honey Ice Cream

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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.

  • (1)
  • 30 M
  • 3 H, 30 M
  • 1