Ice Cream Machine

The satiny hazelnut-flavored chocolate called gianduia—named for the masked character Gianduia of the centuries-old Italian commedia dell'arte—makes for a gelato that is suave and intense.

Americans have learned to appreciate plain whole-milk "Greek-style" yogurt in all its thick, rich, creamy glory, and those attributes are played up here. Buttermilk and lemon juice bolster its pleasing tartness, and light corn syrup adds body.

An amazing mix of textures and flavors—nutty, sweet, salty, plus a touch of heat from the peppercorns.

French pastry chefs dedicated this classic dessert to the Russian royal family. In this version, Grand Marnier-soaked berries are served with a tangy homemade ice cream (in place of the usual whipped cream). If you'd like, serve some sweet, crisp cookies alongside.

This tartlet is complex, but well worth the effort. It sprang from the mind of our bakery's apple-obsessed chef, Eric Wolitzky (he is from the apple heartland of upstate New York), who was attempting to wring more flavor from the traditional apple pie. We’re still huge fans of the classic, but this version—with its perfect ratio of caramel to apple to buttery crust and crunchy topping—is now our must have apple dessert. At the bakery, we put the tartlets out at noon, and they are gone by 12:30 p.m., so we feel fairly confident that people share our new obsession.

This recipe comes from Katrina and Carmelo Turillo, owners of La Divina Gelateria in New Orleans.

In this grown-up float, "sorbato" (a cross between sorbet and gelato) stands in for the ice cream, and bubbly Prosecco is used in place of soda.

In Korea, dessert often means a simple piece of fruit. This ice cream, though more complex, rings so clearly of mandarin oranges that we think an exception may be made. Sesame seeds, valued in Korean cooking for their medicinal properties, thread their way through the frozen custard as nuggets of honey-sweetened brittle. When making a large amount of ice cream, as this recipe does, it's imperative to churn the mixture in two batches, so ice crystals don’t form.

Spumoni trumps all others as the ideal frozen treat: It's richer than gelato, lighter than ice cream, and smoother than frozen custard. The inspiration for this classic flavor combination came from L & B Spumoni Gardens, in Brooklyn, a favorite spot for this tricolor treat.

For the perfect ending, a not-too-sweet gelato is drizzled with limoncello, a lemon liqueur from Italy. Round out dessert with purchased cookies.

Rum and apples go hand in hand, especially when the rum is in a scoop of ice cream melting over the apples in a pie.

We love to make sorbet when local berries are in season. The Simple Sugar Syrup keeps in your fridge for weeks.

We love this cool vehicle for fennel seed on its own, and we venture it would also boost any other fruit-based dessert as beautifully as it does the pear crisps.

Editor's note: Isaac Mizrahi shared his recipe for Mint Chocolate Chip Ice Cream exclusively with Epicurious. To read more about Mizrahi and take a peek inside his kitchen, click here. This classic ice cream is made more interesting by using a combination of bittersweet and semisweet chocolate chunks. Be sure to dry the mint leaves well; any water left clinging to the leaves will affect the texture of the finished dish.

This gorgeously scented, lush dessert radiates the tropics: As the guanabana—otherwise known as soursop—sherbet melts on the tongue, it releases notes of exotic fruits and flowers that are beautifully complemented by the other fresh fruits served with it.

This dessert honors two good friends of the tomato—basil and cheese. Garnishes of candied cherry tomatoes and fried basil make it extra-special.

The combination of plums and red wine gives this sorbet a stunning fuchsia color and a deep, fruit-filled flavor. Think of it as fruity mulled wine that's been frozen into a refreshing dessert.

This is not just the best dulce de leche ice cream we've ever had, it's one of the best ice creams we've ever had, period. The most blissful thing about it is that it's not too sweet; the delicate caramel essence isn't obscured by sugar. And since it's not a custard-based ice cream, it's easy to make.