Ice Cream

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.

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.

Despite their name, pink peppercorns aren't really peppercorns, but rather dried berries from a rose plant. They add a hint of color and a spicy floral note to this delicious ice cream. Grind a few of the peppercorns over the top for a pretty garnish. This recipe is an accompaniment for Warm Chocolate Tarts .

This recipe is an accompaniment for Peanut Butter Beignets with Caramelized Bananas . Make this up to one week ahead.

This cross between a fizz and a float  — a new take on an old-fashioned treat is lovely warm-weather refreshment.

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 recipe can be prepared in 45 minutes or less.

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.

Jazz up the vanilla ice cream in your freezer with this rich, delicious — and easy-to-make — sauce. The recipe uses a bit of melted ice cream rather than whipping cream, so there's one less ingredient to worry about.