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Ice Cream and Frozen Desserts

  • Magazine

    Book Review: Hello, My Name Is Ice Cream

    Hello, My Name Is Ice Cream The Art of the Scoop By Dana Cree (Clarkson Potter; $25) Readers of Fine Cooking who geek out on our Food Science column will…

  • Recipe

    Chocolate, Beer, and Chile Ice Cream with Hot Chocolate Sauce

    Using amber lager in ice cream may sound odd, but it adds lovely malty, caramel notes. Drizzling the ice cream with the Hot Chocolate Sauce gives you a delicious, double…

  • Recipe

    Rhubarb Ice Cream Shortcake with Strawberry-Rhubarb Compote

    Rhubarb, with its sweet-tart tang and rosy hue, is the pastry chef’s asparagus—one of the early but certain signs that spring has arrived. Unapologetically astringent in its raw form, rhubarb…

  • Recipe

    Lemon Ice Cream

    This simple ice cream is a pure expression of lemon, perfect for pairing with Blueberry Crostata.

  • Recipe

    Vanilla Malt Ice Cream

    A classic vanilla ice cream enhanced with the distinctive toasty-sweet notes of malted milk powder goes great with Red Berry Summer Pudding.

  • Recipe

    Blackberry Ice Cream

    Blackberry jam ups the intensity of this vibrant ice cream, enhancing the sweetness of fresh blackberries. It's the perfect pairing for Coconut Lime Curd Bars.

  • Recipe

    Caramel Fudge Ripple Ice Cream

    This ice cream is a perfect pairing for the Honey-Roasted Peanut Blondies. In fact, you'll have a bit of leftover fudge sauce after you ripple it through the ice cream;…

  • Recipe

    Cream Cheese & Guava Swirl Ice Cream

    Guava and cream cheese is a classic Cuban combination. Guava’s pear-strawberry personality pairs so well with the tangy cheese that it’s easy to see why. Here, the cream cheese is…

  • Recipe

    Strawberry Baked Alaska with Tarragon Meringue

    Tarragon infuses the cloud-like meringue in this layered ice cream cake with subtle flavor. If you want to give the meringue those beautiful peaks that brown so well, simply use…

  • Recipe

    Poached Plum Sundaes

    Poaching plums in dry white wine and vanilla makes them deliciously complex and even more succulent and juicy than they naturally are. Stop cooking the plums as soon as they’re…