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. 

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.

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.