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Ice Cream Machine

Vanilla Bean Ice Cream with Maple Caramel Sauce

From L'Etoile, Madison, Wisconsin.

Cranberry Sorbet

Move over, cranberry sauce! This sorbet is an alternate way of bringing that tangy flavor to the table.

Lemon Ice Cream

This recipe was created to accompany Gingersnap and Lemon Ice Cream Sandwiches .

Star Anise Ice Cream

Star anise's licorice-like flavor is what sets this ice cream apart. Our version is adapted from the one served at Geordy's restaurant in San Francisco, where the custard is made with all cream, no milk.

Strawberry Gelato

(GELATO DI FRAGOLLA)

Gazpacho Sorbet with Apple Aspic

Sorbete de Gazpacho Sobre
Gelée de Manzana
Many of Spain's celebrated chefs have tinkered with traditional gazpachos, transforming them into dishes worthy of the most creative kitchens. A favorite variation is gazpachos (both red and white) made into sorbets and included as part of a tasting menu. This luscious coral-colored sorbet, adapted from a recipe by chef Sergio López Domínguez, of Tragabuches restaurant, in Ronda, looks stunning served over a bed of diced apple aspic and drizzled with caramelized balsamic vinegar. López likes to sprinkle the sorbet with a garnish of finely chopped mojama, a salt-cured tuna. The blend of flavors in the dish works sensationally well, with or without the extra garnish.

Mango-Lemongrass Ice Cream and Blood Orange Sorbet

Three very trendy ingredients — mango, lemongrass, and blood oranges — all come together in this unique dessert.

Watermelon Sorbet

Seedless watermelons are on the market these days, but I prefer the old-fashioned ones with big black seeds — easy to see and remove. Then proceed with the recipe.

Vanilla Bean Ice Cream

This ice cream explodes with twice the vanilla flavor of store-bought varieties.

Maple Walnut Ice Cream

(Adapted from The Keeper's House)

Frozen Lemon Gingersnap Pie

This dessert was inspired by the time-honored tradition of serving gingerbread with lemon sauce — the tang of lemon cuts the richness of molasses.
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