Frozen Dessert

We love this cool vehicle for fennel seed on its own, and we venture it would also boost any other fruit-based dessert as beautifully as it does the pear crisps.

Editor's note: Isaac Mizrahi shared his recipe for Mint Chocolate Chip Ice Cream exclusively with Epicurious. To read more about Mizrahi and take a peek inside his kitchen, click here. This classic ice cream is made more interesting by using a combination of bittersweet and semisweet chocolate chunks. Be sure to dry the mint leaves well; any water left clinging to the leaves will affect the texture of the finished dish.

This gorgeously scented, lush dessert radiates the tropics: As the guanabana—otherwise known as soursop—sherbet melts on the tongue, it releases notes of exotic fruits and flowers that are beautifully complemented by the other fresh fruits served with it.

This dessert honors two good friends of the tomato—basil and cheese. Garnishes of candied cherry tomatoes and fried basil make it extra-special.

The combination of plums and red wine gives this sorbet a stunning fuchsia color and a deep, fruit-filled flavor. Think of it as fruity mulled wine that's been frozen into a refreshing dessert.

For a fun presentation, serve the granita in hollowed-out lime halves. To prepare the limes, snip the membranes with scissors, then scrape clean with a grapefruit spoon.

Once you've tried ice cream made with fresh mint leaves — a far cry from the neon-green stuff — you'll never go back. Here, it's enclosed in a thick robe of rich bittersweet chocolate.

The best desserts are those that manage to be sweetly satisfying while also containing an element of surprise, and this unique granita certainly fits the bill. We first had a version of it at Manhattan's Wallsé, and were stunned by the interplay among the bright, verdant mix of apple and celery with the richness of olive oil and the heat of grated horseradish. (Here, we've substituted wasabi for the horseradish.) It's a truly sophisticated way to end a meal.

If you're searching for a showstopping dessert (that is secretly easy to make) to serve company, look no further. Each gorgeous — and delicious — tricolored slice is a canvas of decorative swirls: vibrant orange, deep purple, and creamy white.

This chilly treat may well make your freezer more popular than the neighborhood ice cream truck. The lemony ice cream center is a bright contrast to the surrounding chewy coconut macaroons — and the sandwiches are easily held by eager little hands.

This creamy semifreddo captures the heady flavor of ripe summer peaches. It's also a gorgeous showpiece that's perfect for entertaining, since it can be made well in advance of a dinner party.

Although chocolate and raspberry are a luxurious combination, these beautifully layered ice pops are surprisingly light. They're a refreshing dessert after an alfresco meal, or a perfect treat on a hot afternoon.

Heady lemon verbena lends an herbal, floral note to our summer pudding. Be sure to save this recipe for when you've found fresh verbena — dried just won't be the same.

Make this pie the night before — it takes just minutes to put together. If you don't want to think that far ahead, serve the sauce over scoops of ice cream.

Editor's note: The recipe and introductory text below are from < by Lauren Chattman. It's simple to doctor plain vanilla ice cream, transforming it into layers of fresh-tasting lemon and blueberry ice cream. Crushed creme-filled sugar wafer cookies add crunch. Dollops of softly whipped cream alongside each slice are a simple and pretty finish.

Editor's note: The recipe and introductory text below are from Icebox Desserts by Lauren Chattman. This cake has all of the components of a classic trifle, but because it is contained by a ring of ladyfingers it has a tailored, formal look. Be aware that the cake is very soft, and pieces will be a little messy-looking on serving plates. So give your guests a chance to admire your handiwork before you serve it up.