Ice Cream

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.

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.

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.

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.

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

The pomegranate is a fall and winter fruit, so this gelato is appropriate for the season. Refreshing without being heavy, it has a beautiful blush-pink color, and the tanginess of the fruit cuts the richness of the dairy. The result is an irresistible autumnal dessert you won't soon forget.

The deep caramel flavor in this ice cream will hypnotize you. And the optional garnish is actually a must; the combination of salty and sweet is too intriguing to pass up.

Graham crackers make a fun garnish.

For a berry swirl, add some sweetened crushed raspberries during the last minute of churning. The swirl may become icy after the ice cream is frozen, so soften slightly before serving.

Cinnamon and a dash of cayenne give the sauce a south-of-the-border vibe.

If you can't find white peaches and nectarines, this dessert would also be lovely made with the yellow varieties.

(Nieve de Aguacate) Editor's note: The recipe and introductory text below are excerpted from Zarela Martinez's book The Food and Life of Oaxaca. Martinez also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Martinez and Oaxacan cuisine, click here. The idea of making ice cream from avocados is not strange or outlandish to Oaxacans. In many Latin American countries, avocados are eaten as dessert. (Brazilians make them into a sweet mousse.) Nieve de Aguacate is one of the perennial favorites at Oaxaca City ice-cream stands. It is naturally creamier than the usual fruit-based nieves; but some acid is necessary to offset the blandness of the avocado. Fresh lime juice is the perfect complement.

This is really a fun dessert. Form this into a mold and serve it with a cookie on the side. If you don't have time to prepare the mango sorbet, Häagen-Dazs makes a good one, and believe me, your friends will have just as much fun. The good news is that you can make this ahead of time. I serve it with fresh raspberries and raspberry sauce.

This recipe was inspired by an unforgettable blood-orange ice cream made by chef Greg Malouf of Mo Mo restaurant in Melbourne, Australia. We've used navel oranges, available all year long.