Ice Cream

"My husband and I recently went to Chez Mimi in nearby Santa Monica," writes Randi Fine of Sherman Oaks, California. "We shared a luscious dessert called caramel chomeur, a cake baked atop caramel sauce and served with vanilla ice cream. I've searched my cookbooks, but I can't find a recipe close to it." Chef Mimi Hebert tells us that this dessert from the Great Depression era was called chomeur (from the French word for "unemployed") because it was inexpensive to make.

From Charleston Grill, Charleston, South Carolina.

Sicily, Italy In Sicily, gelato usually doesn't contain any cream or eggs. The coffee and chocolate-almond flavors here are true to tradition; the zabaglione is enriched with eggs.

Though this ice cream was delicious made with regular butter and table salt, it was even better with European-style butter (like Plugrá) and fleur de sel. Active time: 15 min Start to finish: 5 hr

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.

A classic flavor combination-chocolate and cherries-turns everyday vanilla ice cream into a special dessert. Can be prepared in 45 minutes or less, but requires additional unattended time.

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 twist here is that the praline is made with oats rather than nuts.