Ice Cream Machine

Though there is only a small amount of cardamom in this recipe, the spice plays a big role in bringing out the subtle flavor and fragrance of the persimmon. Active time: 15 min Start to finish: 4 hr

Active time: 1 hr Start to finish: 5 hr If you decide to use fresh pumpkin purée for this cake, be sure you drain it for the full eight hours we recommend in the procedure.

The sorbet can be processed in an ice cream maker or simply frozen in a shallow container (a 13x9-inch metal or glass baking pan works best).

Though this ice cream was delicious made with regular butter and table salt, it was even better with European-style butter (like Plugrá) and fleur de sel. Active time: 15 min Start to finish: 5 hr

Active time: 20 min Start to finish: 1 1/2 hr

This sherbet in waffle cups is the creation of Jorge Rocha Carmona and his wife, Claudia Mendez, owners of Rome Pasteler‭a, Billy Cross's favorite pastry shop in Oaxaca.

This recipe yields about 3/4 cup ice cream per person if serving 8 to 10. If you want to make a larger quantity, we recommend making 2 batches rather than simply doubling the recipe.

Sicily, Italy In Sicily, gelato usually doesn't contain any cream or eggs. The coffee and chocolate-almond flavors here are true to tradition; the zabaglione is enriched with eggs.

Regular oranges work just as well, but they won't impart the same fiery sunset color.

Active time: 5 min Start to finish: 2 1/2 hr (includes freezing)

This recipe makes more honeydew ice than you'll need for the soup, but it's also terrific spooned into our plum limeade. And this dish, like the limeade, is one that you'll want to serve right away so that the soup won't begin to darken.

Crema catalana is a delicious custard covered with caramelized sugar. There are several Catalan chefs who take credit for having transformed this popular dessert into an ice cream. This version is served in glasses or bowls and drizzled with a creamy caramel sauce.

Can be prepared in 45 minutes or less.

Colorful boysenberry and mango sorbets team up in a refreshing, guilt-free alterative to traditional ice cream sundaes.