Ice Cream Machine

Marsala, a Sicilian fortified wine, is traditionally used to flavor zabaglione, a light dessert custard. In this recipe, rum is added for a more intense flavor.

This sherbet is the perfect ending to an Asian-themed meal.

This fabulous sorbet is a twist on the classic prune Armagnac ice cream. The prunes can macerate in the Armagnac indefinitely if kept in an airtight container in a cool, dark place.

An elegant terrine with pretty layers of walnut praline and homemade white chocolate ice cream. Do-aheads: praline, 3 days; sauce, 1 day; entire terrine, 3 days.

Our food editors find the texture of pineapple sherbet so much lighter and fluffier than that of other sherbets and sorbets — it practically has the weightlessness of granita. It provides a wonderful, tangy balance to the rich ambrosia cake and is delicious on its own, too.

When food editor Shelley Wiseman remarked on the basil ice cream she had at JoJo, Jean-Georges Vongerichten's Manhattan bistro, other editors recalled tasting herb-flavored custards in Milan years ago.

This recipe sponsored by Black Swan Vineyards

It's really worth seeking out the cane syrup for this recipe — it makes for a much more complex-flavored ice cream. Look for cane syrup that is labeled "100 percent pure;" some brands are cut with corn syrup. Cane syrup is available at some southern supermarkets and by mail order for Steen's (800-725-1654). This recipe is an accompaniment for Peaches "Foster" with Cane Syrup Pecan Ice Cream. Active time: 20 min Start to finish: 5 hr (includes freezing)

This sorbet can be prepared with or without an ice cream maker; either way, it has a deep, dark and intense cocoa flavor.

We used an empty 1/2-gallon cardboard milk carton as a mold for this cake to keep the checkerboard pattern even.

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.