Ice Cream Machine

It's hard to believe that a Michelin-starred establishment would serve a dessert that's this simple, but good cooking is about knowing when to leave well enough alone. Steve prefers Irish whiskey for the ice-cream, but you can use Scotch.

You can decorate all the cones the same way or do each one differently. If time is short, simply use purchased ice cream.

Homemade malted vanilla-bean ice cream is layered with a bittersweet chocolate sauce and drunken dried cherries.

Star anise's licorice-like flavor is what sets this ice cream apart. Our version is adapted from the one served at Geordy's restaurant in San Francisco, where the custard is made with all cream, no milk.

Giving a nod to tropical fruit, this irresistible treat combines rich ice cream with a nut crust and thick fudge sauce.

The cactus pears (also known as prickly pears or cactus fruits) grown in the United States usually have mottled green-and-red skin and beautiful magenta-colored flesh. (The Mexican varieties tend to be smaller, and skin and flesh can be red or green.)

The reader who requested a recipe for buttermilk sherbet the way his mother used to make it was moved by more than nostalgia. This preparation is so light and so refreshing that it deserves a new vogue in the nineties.

Sopaipillas are crisp fried breads traditionally topped with honey; cinnamon and sugar are sometimes added to make a great dessert. In this recipe, fried tortillas approximate the texture of true sopaipillas.

This refreshing seasonal sorbet is a wonderful mid-meal palate cleanser.

This recipe is an accompaniment for Meringue Napoleons with Lime Ice Cream and Blackberries .

This ice cream explodes with twice the vanilla flavor of store-bought varieties.

Can be prepared in 45 minutes or less.