Ice Cream

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.

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

Here's a great idea for a summer dessert. To make preparation even easier, use your favorite cherry or pecan ice cream.

Any favorite ice cream can be used in these treats. Both the walnut cookies and the "sandwiches" themselves can be prepared several days in advance.

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.

Active time: 1 hr Start to finish: 5 hr If you decide to use fresh pumpkin purée for this cake, be sure you drain it for the full eight hours we recommend in the procedure.

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

Active time: 20 min Start to finish: 4 hr

(GELATO AL CIOCCOLATO) We tested this recipe with both regular and Dutch-process cocoa powders and loved both versions. The Dutch-process cocoa powder yields a slightly more intense flavor.