Frozen Dessert

Bill Gross, who was executive sous chef at Café Gray in New York City, was kind enough to create this recipe for me—and it is simply delicious. The technique is fascinating, but it does require some careful watching while the sugar caramelizes. The oranges are prepared two days ahead, and the ice cream one day ahead—and the waiting is well worth it!

Put out several flavors of ice cream and let guests help you by making their own desserts!

For the perfect ending, a not-too-sweet gelato is drizzled with limoncello, a lemon liqueur from Italy. Round out dessert with purchased cookies.

Pretty sundaes that have tons of mint flavor—in the fudge sauce, sugar topping, ice cream, and crumbled cookies.

Layer store-bought vanilla ice cream with peanut butter, caramel sauce, and a peanut–graham cracker crust for the ultimate summer dessert indulgence.

The decadent chocolate-dipped ice cream cones are easy—and a lot offun—to make at home.

Before the storm of desserts comes the palate-cleansing calm. This playful, snowy mound of savory celery with hints of green apple and tarragon refreshes after the preceding spread. Counterintuitive as it may seem, taking a break before dessert¿to eat a pre-dessert¿will help you enjoy the sweet abundance that awaits.

Rum and apples go hand in hand, especially when the rum is in a scoop of ice cream melting over the apples in a pie.

The combination of condensed milk and lime gives this dessert a bit of tropical flair.

An incredible frozen treat that doesn't require an ice cream maker. Serve with crisp butter cookies.

Think of this marvelous first course as a savory sundae, with a pretty salad of crunchy julienned vegetables topping the icy granita. Cream Sherry adds a sweet base note to the granita, while the sharpness of Sherry vinegar accentuates the tomatoes' acidity.

We were enchanted by Segovia-Welsh’s idea of cold ice cream flavored with "warming" spices such as those found in the fragrant Chinese blend called five-spice powder. It turns the honest little caramel pecan cakes into something suave.

A little black pepper heightens the subtle spiciness of the persimmons.

Not your average sundae: Strawberry sorbet takes the place of ice cream; Prosecco sabayon (an airy, foamy custard) is the sauce; and sugared almonds add crunch.