Frozen Dessert

On a recent visit to London, Knauer overheard a local in a pub ordering a "Guinness and Black" — which turned out to be the famous Irish stout plus a shot of blackberry brandy. That combination is also the genius behind these floats; the brandy's luscious fruitiness bridges the gap between the sweet ice cream and bitter beer.

A dollop of cream gives rich contrast to this pink summer ice.

This is not just the best dulce de leche ice cream we've ever had, it's one of the best ice creams we've ever had, period. The most blissful thing about it is that it's not too sweet; the delicate caramel essence isn't obscured by sugar. And since it's not a custard-based ice cream, it's easy to make.

Editor's note: The recipe and introductory text below are from A Passion for Ice Cream by Emily Luchetti, Executive Pastry Chef at Farallon Restaurant in San Francisco. The black cow, also known as a root beer float, is simply a catchy name for a classic treat. This purple and yellow cow builds on the original idea but uses pineapple juice and cassis-berry sherbet. The addition of shaved ice makes it very refreshing. It is as good as the original, but has a more vivid presentation and sophisticated taste.

These ice cream sandwiches are made with baked puff pastry squares instead of cookies. Make them at least an hour ahead so the ice cream has time to firm up.

Editor's note: The recipe and introductory text below are from David Lebovitz's The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments. To read Epicurious's review of the cookbook, go to Summer Cooking Guides. This is the perfect chocolate sorbet — very rich and full of bittersweet chocolate flavor. Use a top-quality cocoa powder; it will make a huge difference. And be sure to use a large saucepan, since the mixture will bubble up as it boils.

A semifreddo is a frozen, molded mousse. Here, we combine it with a walnut-shortbread crust for a tart that celebrates the coming of spring fruit.

The perfect ending to a springtime brunch. Use the best strawberries you can find for that "real berry" flavor.

This dessert has it all — a pecan crust is filled with a layer of vanilla ice cream, topped with lemon curd, and then frozen. And the finishing touch? A golden brown crown of meringue.

Meyer lemons lend a fragrant citrus note to the silky frozen cream, which needs about four hours' freezing time.

This ice cream doesn't hit you over the head with the flavor of chestnuts. Mellow and creamy, it's great on its own — though when we're not having it with the Tarte Tatin, we like to serve it with a delicate butter cookie.

At Caffè Sicilia, this granita is served for breakfast along with a brioche and a shot of espresso—a wonderful way to start the day. Unlike most other granitas, it has an almost creamy texture. (The Caffè Sicilia almond paste, though pricey, is worth it: Incredibly moist and possessing a delicate floral quality, it tastes so pure that we actually eat it by the spoonful.)

The sugared herb sprig is a super-easy, sophisticated garnish.

Doughnuts meet bananas Foster in this playful dessert.

Gussy up two store-bought items for an original homemade treat.

This recipe comes exclusively to Epicurious from Suzanne Tracht of Los Angeles's Jar restaurant.