Ice Cream

(GLACES AUX TROIS PARFUMS) These lavender, honey-saffron and nougat ice creams show off true Provençal flavors.

Make these with fresh rhubarb when it is in season, from late winter through midsummer.

This gelato, named after Bernardo Buontalenti, a sixteenth-century Florentine who may have been one of the world's original ice-cream makers, is made with any number of flavorings. The "secret" ingredient is usually a liqueur (such as Di Saronno Amaretto). A delicious alternative would be a pinch of mixed spices such as cinnamon, nutmeg, and allspice.

Be sure to use extra-ripe mangoes when preparing this rich, creamy dessert.

Crème fraîche gives this exceptional ice cream irresistible tang and a silky texture.

Active time: 20 min Start to finish: 8 hr (includes steeping, chilling, and freezing)

This recipe is an accompaniment for Pear-Cranberry Crisp with Cinnamon Ice Cream.

For a quick and easy version, just stir one cup of praline into a one-quart tub of vanilla ice cream that has been softened slightly.

Though perfectly delicious on its own, this ice cream also makes a great accompaniment to spiced apple cake or caramelized apple crêpes. Active time: 25 min Start to finish: 12 hr

Here's a great-tasting, visually stunning treat that can be made up to a week ahead.

At Òran Mór, the ice cream comes in profiteroles surrounded by the sauce, but this lovely duo tastes terrific without that added touch, too.

"One of my favorite restaurants in Providence is Neath's," writes Emily Hughes of Tulsa, Oklahoma. "On my most recent and memorable trip, I had my preferred dessert — chocolate wontons with ginger ice cream. Can you procure this recipe from chef Neath Pal?"