We scream, you scream, we all scream for....
Ice cream -- and other ultra-cool, creamy desserts
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10 minutes, plus chilling and freezing times.
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10 minutes, plus freezing time.
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Recipe: candied almonds
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Total time: 40 minutes Servings: Makes 18 to 20 clusters Note: Cooking sugar to make these nuts is hot and can be dangerous, so take care.
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Mango granita Total time: 15 minutes, plus freezing time Servings: 6 to 8 1 pound mangoes 1 cup sugar Zest and juice of 2 limes 2 tablespoons grated ginger 3 cups water 1.
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Green tea granita Total time: 20 minutes, plus freezing time Servings: 4 to 6 1 quart water Juice of 1 lemon 1/2 cup sugar 4 tea bags of unsweetened and unflavored green tea 2 sprigs mint, crushed 1/2 teaspoon crushed pink peppercorns, optional 1.
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Cherry granita Total time: 15 minutes, plus macerating and freezing times Servings: 4 to 6 2 pounds red cherries, preferably Bing 1 cup sugar 3 tablespoons orange liqueur, preferably Grand Marnier 1/4 cup cherry liqueur, such as Kirsch 1 1/2 cups water 1 teaspoon almond extract 1.
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Cucumber chile granita Total time: 20 minutes, plus freezing time Servings: 4 to 6 2 pounds cucumber 1/3 cup lime juice 1/2 cup sugar 1 dried New Mexico chile pepper 2 dried chipotle peppers 1 teaspoon salt 1.
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Rose water granita Total time: 15 minutes, plus freezing time Servings: 6 to 8 1 (750-milliliter) bottle Prosecco 1 cup sugar 1/2 cup raspberries 1 tablespoon rose water 1.
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Olive oil gelato 1 hour, plus refrigerating and freezing times.
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Cinnamon ice cream 1 cup milk 1 tablespoon ground cinnamon 1 cup half and half 2 cups whipping cream 1/2 cup plus 1 tablespoon sugar In bowl combine milk and cinnamon.
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Ginger ice cream 1 cup milk 1 (1/4-inch) chunk ginger root, grated 1 cup half and half 2 cups whipping cream 1/2 cup plus 1 tablespoon sugar Scald milk over medium heat in saucepan.
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Total Time: 30 minutes, plus freezing time Servings: 9 (3-ounce) paletas Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Frozen chocolate zabaglione Total time: About 25 minutes, plus freezing time Servings: 8 1 pint heavy cream 8 ounces semisweet or bittersweet chocolate, broken into small pieces 6 egg yolks 1/2 cup sugar 1/2 cup Port 1.
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Frozen zabaglione Total time: 20 minutes, plus freezing time Servings: 8 6 egg yolks 1/2 cup sugar 1/2 cup sweet Marsala, or another desired liquor or liqueur 1 pint cold heavy cream, whipped to medium peaks in a large bowl 1.
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Ricotta-honey gelato with orange Total time: 20 minutes, plus freezing time Servings: 8 (Makes 1 quart gelato) Note: This is terrific served with lightly sweetened fresh berries or other fruit. 2 cups homemade ricotta 1 cup whipping cream 1 cup whole milk 1/3 cup sugar 1 tablespoon orange liqueur, such as Grand Marnier 2/3 cup honey 1.
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Strawberry gelato (milk-based) Total time: 25 minutes, plus cooling time and 11/2 hours freezing time Servings: 8 (Makes about 1 quart gelato) 1 1/2 cups milk 2 tablespoons skim milk powder 1/4 cup heavy cream 1 3/4 cups sugar, divided 2 to 3 cups cleaned strawberries (fresh or frozen) 1 1/2 pounds ice 1 pound rock salt 1.
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Lemon gelato (water-based) Total time: 20 minutes plus 1½ hours freezing time Servings: 8 (Makes about 1 quart gelato) 1 cup lemon juice, from about 6 lemons 1 cup plus 2 tablespoons sugar 2 cups water 1 cup (3 1/2 ounces) diced apple (about 1 apple), cut into 1/4- to 1/2-inch pieces 1 1/2 pounds ice 1 pound rock salt 1.
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Parmesan gelato Total time: 30 minutes plus cooling time and 1 ½ hours freezing time Servings: 8 (Makes about 1 quart gelato) Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Strawberry gelato (water-based) Total time: 20 minutes plus about 1½ hours freezing time Servings: 8 (Makes about 1 quart gelato) 1 pound cleaned strawberries (fresh or frozen) 1 cup sugar 1 1/4 cups water 1 1/2 pounds ice 1 pound rock salt 1.
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Chocolate gelato Total time: 40 minutes plus cooling time and about 1 1/2 hours freezing time Servings: 8 (Makes about 1 quart gelato) 2 cups plus 2 tablespoons milk 3/4 cup sugar 2 tablespoons honey 2 tablespoons skim milk powder 1 tablespoon cocoa powder 3 1/2 ounces chocolate, preferably 70% cocoa 1 1/2 pounds ice 1 pound rock salt 1.
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Spicy cantaloupe and ginger pops Total time: 20 minutes, plus freezing time Servings: Makes about 6 to 8 popsicles, depending on the size of the mold Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Creamy coconut and banana pops Total time: 20 minutes, plus freezing time Servings: Makes about 6 to 8 popsicles, depending on the size of the mold 1 1/2 cups full-fat Greek yogurt 2 bananas, very ripe 1/2 cup whole milk 1/2 cup coconut milk 3 tablespoons honey 3/4 cup unsweetened coconut flakes 1.
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Dark chocolate, date and sesame pops Total time: About 20 minutes, plus freezing time Servings: Makes about 6 to 8 popsicles, depending on the size of the mold Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Blueberry and lavender pops Total time: 20 minutes, plus freezing time Servings: Makes 6 to 8 popsicles, depending on the mold Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Peach and orange blossom honey pops Total time: 15 minutes, plus freezing time Servings: Makes about 6 to 8 popsicles, depending on the size of the mold 1 1/2 cups full-fat Greek yogurt 1/2 cup whole milk 1/4 cup sweetened condensed milk 1/4 cup honey (preferably orange blossom) 4 cups sliced peaches (4 to 5 peaches) 2 tablespoons apricot preserves 1.
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Orange, buttermilk and mint pops Total time: 15 minutes, plus freezing time Servings: Makes about 6 to 8 popsicles, depending on the size of the mold Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Berries jubilee with peach sorbet and salted candied almonds Total time: 35 minutes, plus freezing and marinating time Servings: 6 Note: An easy way to peel peaches is to submerge them in boiling water for 30 seconds, drain them, and the skins will slip right off.
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Mom’s Cuisinart chocolate mousse Total time: 20 minutes, plus chilling time Servings: 6 Note: Adapted from Sherry Yard’s “Desserts by the Yard.”
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Beer ice cream Total time: 20 minutes, plus freezing time Servings: 2 to 4 Note: Adapted from Matt Schreiber, who adapted it from Antoine Westermann at the restaurant Beurheisel in Strasbourg, France.
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These tartlets may be small in diameter, but they’re big on deliciousness.
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Total time: 30 minutes, plus cooling and freezing times Servings: This makes a generous 3 cups frozen yogurt Note: From Jenn Garbee.
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Vanilla panna cotta with seasonal fruit Total time: 30 minutes, plus overnight chilling time Servings: 8 4 cups (1 quart) whole milk, divided 1 tablespoon powdered gelatin 1/2 vanilla pod, split lengthwise 5 tablespoons sugar Pinch of salt 1 to 2 pounds of your favorite seasonal fruit, chopped 1.
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Total time: 20 minutes, plus 2 1/2 hours freezing time Servings: 6 to 8 Note: I learned this technique, which skips the ice-cream machine, from Sicilian chef Ciccio Sultano, singled out by Gambero Rosso as one of Italy’s great young chefs, when he cooked at Valentino last year as part of their 30th anniversary celebration.
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Frozen blackberry souffle Total time: 55 minutes, plus freezing and optional softening time Servings: 8 to 10 Note: If the sugar crystallizes while cooking in step 3, try the step again in a clean saucepan and add one-fourth teaspoon corn syrup before cooking the sugar, but proceed with the rest of the step as written. 1 1/2 pounds fresh or frozen blackberries 1 cup sugar, divided 1/3 cup blackberry or raspberry liqueur 1/4 cup water 4 egg whites 2 cups whipping cream 1.
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Total time: 55 minutes, plus freezing and optional softening time Servings: 8 to 10 Raspberry sauce 3/4 pound fresh or frozen raspberries 1/3 cup sugar Juice of 1/2 lemon 1.
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Serves: 10 For the almond cake: Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Total time: 45 minutes Servings: 8 Note: Adapted from the book “From the Dining Car” by James D.
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Total time: 1 hour, plus chilling and assembly time Servings: Makes about 18 medium ice cream sandwiches (or 36 cookies) Note: The sea salt can be omitted, but it balances the sweetness of the ice cream.
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Total time: About 2 hours, plus chilling and assembly time Servings: Makes about 35 medium ice cream sandwiches (or 70 cookies) Note: Sandwiches are best assembled one day ahead to allow the cookies to soften slightly. 3/4 cup (1 1/2 sticks) butter, at room temperature, plus extra for rolling 1/2 cup plus 1 tablespoon sugar, plus 2/3 cup for rolling, divided 2 eggs 2 teaspoons vanilla 2 cups loosely packed sweetened shredded coconut 2 cups (8 1/2 ounces) flour 3/4 teaspoon salt 1/4 teaspoon baking soda About 3 quarts premium ice cream such as vanilla, coconut or lemon 1.
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Total time: 1 hour, 20 minutes, plus chilling and assembly time Servings: Makes about 18 large ice cream sandwiches (or 36 cookies) Note: Adapted from “Sunday Suppers at Lucques” by Suzanne Goin.
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Active Work Time: 10 minutes Total Preparation Time: 25 minutes plus 3 hours chilling One of the gourmet Jell-O desserts once served at the New American bistro Bambara in Salt Lake City.
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Total time: 40 minutes plus chilling time Servings: 6 Note: This recipe works beautifully with Satsumas.
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Total time: About 50 minutes, plus drying time and freezing time Servings: 8 Note: Make the kumquat zest the day before you plan to make the semifreddo.
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Tangy frozen lemon yogurt Total time: 10 minutes, plus chilling and freezing time Servings: Makes 1 quart Note: (This recipe is from David Lebovitz.
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Total time: 25 minutes, plus freezing time Servings: 6 to 8 Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Courtesy of Gordon Ramsay of the London in West Hollywood.
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Total time: 25 minutes, plus chilling and freezing time Servings: Makes 1 1/2 quarts ice cream Note: Save the egg whites for another use, such as meringues.
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Carrot cake ice cream Total time: 1 hour, plus chilling and freezing time Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Total time: 30 minutes, plus infusing, chilling and freezing time Servings: Makes 1 quart Note: Buckwheat kernels (sometimes called kasha) can be found at well-stocked grocery stores, cooking stores and health food markets.
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Total time: 25 minutes, plus freezing time Servings: Makes about 1 quart 1 1/2 cups heavy cream 1 1/2 cups milk 1/8 teaspoon salt 2 tablespoons green tea powder 5 eggs 1/3 cup sugar 1.
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Total time: 15 minutes, plus several hours macerating time Servings: 4 Note: From 25 Degrees.
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Total time: 50 minutes, plus 2 hours steeping, plus 2 to 3 hours chilling Servings: 6 1/2 cup almonds, unblanched 2 cups cream 1 cup milk 1/2 cup honey 4 egg yolks 1/2 teaspoon almond extract 1.
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Total time: 35 minutes, plus chilling time Servings: 10 Note: Adapted from a recipe by Lucques pastry chef Breanne Varela.
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Total time: 15 minutes, plus overnight macerating and freezing time Servings: 8 Note: Adapted from “The Perfect Scoop” by David Lebovitz.
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Total time: 2 hours, plus 1 hour chilling time for dough plus overnight chilling for ice cream Serves: 8 Notes: From executive chef Joshua Skenes of Stonehill Tavern.
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Total time: 45 minutes Servings: 8 Note: Adapted from “Desserts by the Yard.”
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Total time: 30 minutes plus chilling time Servings: 4 to 6 1 1/2 cups milk 1 1/2cups whipping cream 1 1/2 cups lightly packed small lemon verbena leaves 4 egg yolks 1/2 cup sugar 1 teaspoon lemon juice 1.
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Total time: 20 minutes, plus several hours chilling and freezing time Servings: 4 Note: From Pazzo Gelato in Silver Lake.
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Meyer lemon cardamom ice cream Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Total time: 1 1/2 hours, plus 2 hours drying time for the meringues Servings: Makes 21 small ice cream sandwiches Note: From test kitchen director Donna Deane.
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Rhubarb-strawberry sorbet Note: Rhubarb and strawberries unite in a delicious sorbet with results that yield a refreshing treat for a warm summer’s night.
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Total time: 20 minutes, plus chilling time Servings: 4 Note: The rosé jelly can be prepared up to three days in advance, and the desserts can be assembled and chilled up to 4 hours in advance. 1/4 cup red grape juice 3 tablespoons plus 2 teaspoons sugar, divided 1 1/2 cups rosé wine ( 1/2 bottle), divided 1 ( 1/4 -ounce) envelope unflavored gelatin 2 ripe nectarines, sliced 1 cup blueberries 1.
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Blue Velvet’s goat cheese ice cream Total time: 20 minutes, plus freezing time Our recipes, your kitchen: If you try this or any other recipe from the L.A.
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Total time: 50 minutes, plus overnight jelling time Servings: 12 Note: Adapted from Brix@1601 executive pastry chef Renee Ward.
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Total time: 20 minutes, plus freezing time Servings: 4 Note: From 25 Degrees in Hollywood. 1 quart half-and-half 1 vanilla bean, sliced lengthwise, seeds scraped 3/4 cup plus 2 tablespoons sugar 12 egg yolks 1.
