Frozen Dessert

I adore lychee juice, which tastes very much like the fresh fruit. You can buy aseptic packages of the juice in Asian markets, and I've seen them in many supermarkets. This sorbet is not only delicious, it's fun.

Some of us remember clamoring for a fudge pop as soon as we heard the jingle of the ice cream truck. Others reminisce about walking down to the corner store on a sultry August afternoon, reaching into the frosty ice chest for one of these frozen treats, and then peeling back the thin paper wrapper for that first cool bite. These homemade fudge pops, which call for just five ingredients you may already have on hand, will bring your memories to life: They taste smooth, deeply chocolaty, just right.

This is also known as "poor man's praline ice cream" because it gives a similar texture but uses cheaper ingredients. This is a great way to use up brown soda or whole-wheat bread crumbs that would otherwise be wasted.

Really good cream makes really good ice cream. This recipe is made on an egg-mousse base with softly whipped cream. It produces a deliciously rich ice cream with a smooth texture that does not need further whisking during the freezing period. This ice cream should not be served frozen hard; remove it from the freezer at least 10 minutes before serving. You can add other flavorings to the basic recipe: liquid ingredients such as melted chocolate or coffee should be folded into the mousse before adding the cream. For chunkier ingredients such as chocolate chips or muscatel raisins soaked in rum, finish the ice cream, semi-freeze it, and then stir them through, otherwise they will sink to the bottom.

A combination of fresh grapefruit juice and Campari (the bitter Italian aperitif) gives the granita a refreshing bite. A dollop of whipped cream brings everything into balance.

Kate makes the chocolate sauce with homemade liqueur.

This light, pretty dessert can be made up to three days ahead.

The custard needs to be refrigerated overnight before it's processed in the ice cream maker, so plan accordingly.

Wrap the piloncillo, Mexican brown sugar cones, in a kitchen towel and crush with a hammer to fine crumbs. If you can't find piloncillo, feel free to substitute packed dark brown sugar. Because coconut milk is not a dairy product, this delicious dessert is pareve.

Fresh ginger amps up the flavor of the sorbet.

Guess whose is whose. Yogurt and sorbet with fresh fruit is a luscious and healthful way to get your sundae fix. Or you can go whole hog and pile on the ice cream, peanut butter, fudge, and cookies! As kids growing up, we always got single scoops at the Dairy Queen; we couldn’t ask for the banana split—it was the most expensive thing on the menu. It’s safe to say we’ve made up for lost time on that one, though!

Here's a clean, bright dessert that makes a great finish to any meal and can be prepared days ahead. Plus, who knew that mellow vanilla would go so beautifully with tangy cranberries?

Blend and freeze four ingredients and, minutes later, you've got this creamy, frozen confection of plump, purple blueberries and cream. This egg-free version of ice cream demands the sweetest gems of summer for maximum flavor and color. Don't expect this to last too long. You'll be making your next batch before you know it. Rinse the berries just before using, no sooner.

Time to dust off that bottle of cream Sherry lurking in the back of your liquor cabinet: Its nutty, plummy nature rounds out the flavor of the melon, and its alcohol content helps produce a granita that feels smoother, less icy, on the tongue.

Although uva means "grape" in Italian, Concords are native to North America. A velvety sorbet brings out their inky, foxy intensity. It will, in fact, swing you right into autumn.

Nearly all of chef Kyle Caporicci's sweets come with their very own ice cream pairings: carrot cake with root beer ice cream; mango-kiwi cheesecake with mint. And in the case of this exotic fruit salad, the topping is a refreshing sake granita and pear sorbet.