Ice Cream

Invented in the 1800s, the baked Alaska was possibly named to commemorate America's purchase of that northern territory. The dessert was a big hit in the fifties because convenience was a watchword, and for all the showy effect it created at the table, baked Alaska was not difficult to make. Restaurants served ornately decorated versions under flaming cascades of liqueur, while home cooks could just bake it in the oven. Either way, the magic was there—a layer of meringue kept the ice cream inside from melting in the oven. These days, store-bought premium ice creams help baked Alaska taste even better and offer a wide range of flavor options.

This recipe yields about 3/4 cup ice cream per person if serving 8 to 10. If you want to make a larger quantity, we recommend making 2 batches rather than simply doubling the recipe.

Sicily, Italy In Sicily, gelato usually doesn't contain any cream or eggs. The coffee and chocolate-almond flavors here are true to tradition; the zabaglione is enriched with eggs.

A thick puree of fresh peaches is added to the rich custard ice cream base. The ice cream can be made up to three days ahead.

Active time: 5 min Start to finish: 2 1/2 hr (includes freezing)

Crema catalana is a delicious custard covered with caramelized sugar. There are several Catalan chefs who take credit for having transformed this popular dessert into an ice cream. This version is served in glasses or bowls and drizzled with a creamy caramel sauce.

Can be prepared in 45 minutes or less.

Brandysnaps are popular in Scotland, and lemon curd is a British fixture. Here is a double treat of lemon curd: Some goes into the ice cream; the rest is offered as a sauce.

A remarkably easy dessert that doesn't even require an ice cream maker.

Here's an updated version of the ice cream pie — a dessert popular in America for years. It has a parfait filling instead of ice cream and is assembled in a springform pan. The familiar cookie crust and fudgy topping are still part of the recipe, but the dessert is now sophisticated enough for company.

Perfect for the Fourth of July. If you like, garnish the sundaes with maraschino cherries, small American flags and edible sugar stars.