Ice Cream Machine

You'll need a candy thermometer to monitor the fudge sauce and the marshmallows.

In Thailand, mangoes often appear on the table for dessert — served both on their own and incorporated into a sweetened sticky rice. If you can't get your hands on really good mangoes, you'll find that canned mango purée delivers the best flavor for this ice cream. However, many canned brands taste like peaches, so we recommend Ratna brand, which uses Alphonso mangoes, an Indian cultivar renowned for its bright orange flesh and very intense flavor. Ka-Me brand is a runner-up — the recipe will work fine, but the color and flavor will not be as intense. Active time: 45 min Start to finish: 17 3/4 hr (includes chilling and freezing)

This recipe originally accompanied Prune Kumquat Sticky Pudding with Amagnac Toffee Sauce .

Sweet corn shows up at New York City's Mesa Grill in many guises, including, at meal's end, a memorable ice cream created by pastry chef Wayne H. Brachman. Our version of chef Brachman's dessert differs from the original only in texture (we opted for a smooth ice cream rather than a kernel-studded one).

(GELATO AL CIOCCOLATO) We tested this recipe with both regular and Dutch-process cocoa powders and loved both versions. The Dutch-process cocoa powder yields a slightly more intense flavor.

The tart-sweet flavor of this sorbet is particularly refreshing after a rich dinner.

This ice cream is served with a hazelnut torte at Die Quadriga in the Hotel Brandenburger Hof.

At fenix restaurant in The Argyle hotel in Los Angeles, chef Ken Frank layers the ice cream with spice cake, then tops it with the rum-spiked bananas.

Rhubarb is a favorite British ingredient, usually showcased in pies and crumbles. Chef Bryan Webb from Hilaire in London turns it into a sorbet and accompanies it with either almond biscotti or lemon and polenta biscuits.