Frozen Dessert

Use red-fleshed papayas, such as Sunrise Solo or Maradol. Be sure to ask your grocer which ones will have flesh with a rosy hue since a papaya’s skin and shape may not be a good indication of its interior color.

For perfectly smooth slices, cut the layered cake with a hot serrated knife. The cake can be wrapped well in plastic wrap and stored in the freezer for up to 3 weeks.

This easy sherbet has the rich, creamy texture of ice cream; it’s best eaten within a day or two of being made. An ice-cream maker is unnecessary, but if you prefer to use one, just follow the manufacturer’s instructions.

Profiteroles, like éclairs, are made from pâte à choux, a delicate, airy pastry that is surprisingly easy to make.

Freshly shaved coconut makes a lovely garnish; you could also sprinkle some shredded packaged coconut over the top.

Use the highest-quality chocolate you can find.

In Italian gelato shops, stracciatella describes an ice cream that has chocolate mixed into it—as our recipe does.

Wild raspberries, huckleberries, or boysenberries can be used in place of blackberries, if you prefer. Drizzle leftover blackberry puree on top for added flavor.

You can substitute espresso in this recipe with 2 cups very strong brewed coffee, although the flavor will not be as intense.

Fresh mangoes are loaded with vitamins A and C. Whisking the granita as it freezes ensures that it reaches the proper consistency.