Cherimoya-Lime Sorbet

The custardy texture of ripe cherimoyas becomes airy and almost mousse-like in this recipe. It’s fantastic served with crisp shortbread cookies or a slice of buttery pound cake.

• 3/4 cup granulated sugar
• 2 to 3 large ripe cherimoyas (about 3-1/2 lb.)
• 2-1/2 Tbs. fresh lime juice
• 1/2 tsp. finely grated lime zest
• Sea salt

In a 2-quart saucepan, combine 1 cup water with the sugar and bring to a boil over medium-high heat. Stir until the sugar is dissolved. Remove from the heat and let the sugar syrup cool completely, about 15 minutes. Meanwhile, cut the cherimoyas into quarters, scoop out the flesh with a spoon, and discard the seeds. In a food processor, purée the cherimoya flesh until smooth. (You will need 3 cups of purée.) Add the lime juice, zest, sugar syrup, and a generous pinch of salt and pulse to combine. Transfer the sorbet mixture to a medium bowl, cover with plastic wrap, and refrigerate until completely chilled, about 2 hours. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. The sorbet will keep, frozen, for up to 1 month.

Papaya-Tangerine Ice Pops

Tangerine segments add tang to this sunset-hued ice pop. Create your own customized ice pop recipe with the Recipe Maker.

• 1/2 cup granulated sugar
• Pinch of kosher salt
• 4 3-inch strips lime zest (peel with a vegetable peeler and remove any white pith)
• 1 small papaya, peeled, seeded, and cut into chunks
• 1 cup tangerine segments, cut free of their membranes and halved

Combine the sugar, salt, and 1/2  cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the lime zest. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Puree the papaya in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.

Distribute the tangerine segments  among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the tangerine segments. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Strawberry & Champagne Terrine

This lovely terrine is made in a 6-cup loaf pan, but you can vary the look of it by using two or more smaller molds or mini-loaf pans, or by alternating the Champagne and strawberry components in several layers in one pan. Just be sure that each layer is almost completely set before pouring on another. Serve the well-chilled terrine cut in thin slices.

For the champagne layer:

• 1/4 cup cold water  
• 1 Tbs. powdered gelatin (about 1-1/2 packets)
• 1/3 cup sugar 
• 1-1/2 cups Champagne or sparkling wine
• 1/2 cup sliced strawberries

For the strawberry layer:

• 1 Tbs. powdered gelatin (about 1-1/2 packets)  
• 2 Tbs. Champagne or sparkling wine
• 2 pints strawberries, rinsed and hulled
• 2 tsp. fresh lemon juice
• 3 to 6 Tbs. sugar

For the Champagne layer:

Put the water in a small saucepan, sprinkle the gelatin on top, and leave to soften, about 3 minutes. Add the sugar and cook over medium-low heat, stirring to dissolve the sugar and melt the gelatin (don’t let it boil). In a medium bowl, combine the gelatin mixture and Champagne. Set the bowl over ice and chill, stirring often, until it reaches the consistency of unbeaten egg whites. Carefully stir in the sliced strawberries.

Meanwhile, set a loaf pan in the refrigerator so that it’s tilted at a 45-degree angle. (Use a wedge of cheese, sticks of butter, or something similar to prop up the pan.) Pour the Champagne mixture into the pan. Let sit until just set, about 2 hours.

For the strawberry layer:

In a small saucepan, soften the gelatin in the 2 Tbs. Champagne, about 3 minutes. Set the pan over low heat and heat to dissolve the gelatin. Purée the berries with the lemon juice, add the sugar to taste, and then strain the mixture through a fine sieve. Whisk the softened gelatin into the strawberry purée.

Once the Champagne layer has almost set, set the loaf pan on a level surface (preferably in the refrigerator so that it won’t have to be moved) and carefully pour in the strawberry purée. Refrigerate at least 6 hours but preferably overnight. To unmold the terrine, cover a cutting board with waxed paper, dip the loaf pan quickly into hot water, and invert it onto the board. Slice the terrine into 1/2-inch portions; garnish with sliced fresh strawberries, if you like.

Spicy Pineapple-Coconut Ice Pops

A chile-infused syrup adds a little kick of heat to these refreshing pina-colada-on-a-stick ice pops. Create your own customized ice pop recipe with the Recipe Maker.

• 1/2 cup granulated sugar
• Pinch of kosher salt
• 2 dried chiles (chile de arbol or pequin), crumbled
• 1 medium pineapple, peeled, cored, and cut into chunks
• 3/4 cup unsweetened dried coconut, lightly toasted

Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the chiles. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Puree the pineapple in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.

Distribute the coconut among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the coconut. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Lemon-Caramel Icebox Cake

The caramel and the lemon curd can be made ahead and refrigerated for up to 5 days. The caramel needs to be warmed to a pourable consistency before using. 

For the lemon curd:

• 4 large eggs
• 4 large egg yolks (reserve the whites from 2 of the eggs for the meringue topping)
• 3 Tbs. finely grated lemon zest (from about 3 lemons)
• 1/2 cup sugar
• 2/3 cup fresh lemon juice
• 5 oz. (10 Tbs.) unsalted butter, cut in pieces

For the caramel:

• 3/4 cup sugar
• 2 Tbs. light corn syrup
• 1/4 cup water
• 1/4 cup plus 2 Tbs. heavy cream
• 1/4 tsp. vanilla extract

For assembly:

• 5 oz. (about 1-1/2 cups) graham cracker crumbs (from about 10 crackers), lightly toasted in a 350°F oven until they just take on some color,  about 7 minutes
• 2 oz. (4 Tbs.) unsalted butter, melted
• 1-1/2 cups heavy cream
• 2 egg whites
• 5 Tbs. sugar; more for the pan

To make the lemon curd:

Bring a medium pot filled half way with water to a simmer. In a medium stainless-steel bowl that fits over the pot without touching the water, whisk the eggs, yolks, zest, sugar, and lemon juice. Put the bowl over (not touching) the simmering water and whisk until the mixture thickens and becomes smooth and custard-like, about 10 minutes; remove from the heat. Whisk in the butter a piece at a time. Strain the curd through a fine mesh into a bowl. Put plastic wrap directly on its surface and refrigerate.

To make the caramel:

In a medium, heavy-based saucepan, combine the sugar, corn syrup, and water; stir until the sugar dissolves. Cook over high heat until the mixture turns dark amber. Don’t stir the caramel while it cooks; instead, swirl the pan gently to get an even color. Remove from the heat and whisk in the cream (be careful: it will splatter). Return the mixture to the heat, whisk until smooth, and then whisk in the vanilla. Let cool to room temperature.

To assemble the cake:

Spray a 9-inch springform pan with nonstick cooking spray or grease it lightly. Dust the pan with sugar and knock out any excess. Combine the toasted graham cracker crumbs and butter, rubbing them together with your fingertips to combine thoroughly. Sprinkle half of the crumbs over the bottom of the pan and pat down; reserve the rest.

In a large bowl, whisk the cream to firm peaks. Fold in the cooled lemon curd. Spoon half of the lemon cream over the cracker crust and spread it evenly to the edges of the pan. Sprinkle the remaining crumbs over the lemon cream. Spread the remaining lemon cream over the crumbs. Pour a little more than half of the caramel over the lemon cream, reserving the rest in the refrigerator. Put the cake in the freezer while you make the meringue topping.

Whisk the egg whites and sugar in a double boiler over medium-high heat (as you did with the lemon curd) and cook until the mixture is warm and the sugar is dissolved, about 2 minutes. With an electric mixer, whisk the whites to stiff peaks. Spread the meringue on the top of the cake. Freeze the cake, unwrapped, overnight. (For longer storage, wrap it in plastic once the meringue has firmed up; unwrap before defrosting.)

About an hour before serving, transfer the cake to the refrigerator. Just before serving, reheat the remaining caramel sauce if you want to drizzle some on the plate. Brown the meringue by running it under a hot broiler, rotating the cake if necessary, until evenly browned (or brown it with a propane torch). Run a thin knife around the sides of the cake and remove the springform. Cut the cake into slices with a warm knife. If the cake seems very frozen, let the slices soften somewhat before serving. Serve with a drizzle of warm caramel sauce.

Strawberry-Pomegranate Sauce

Pomegranate molasses lends a warm, deep counterpoint to sweet, bright strawberries. Try this sauce over ice cream, garnished with pistachios and mint. It’s also delicious on pound cake or waffles.

• 1 lb. strawberries, hulled (about 4 cups)
• 3 Tbs. agave nectar; more to taste
• 2 Tbs. pomegranate molasses
• 1-1/2 Tbs. lemon juice
• 1 tsp. lemon zest

In a blender or food processor, combine the strawberries, agave nectar, pomegranate molasses, lemon juice, and lemon zest. Blend until smooth, 15 to 30 seconds. Season to taste with more agave if you like. Cover and refrigerate for up to 5 days. Serve chilled or at room temperature.

Frozen Strawberry “Pink Lemonade”

This easy granita makes a light and refreshing dessert.

• 2-1/4 cups water
• 1 cup sugar 
• 1/2 cup fresh lemon juice
• 1/2 pint strawberries, rinsed if necessary, puréed, and strained (to yield about 1/2 cup)
• Crisp cookies for garnish (optional)

In a saucepan, combine the water and sugar and cook over medium heat until the sugar is dissolved. Remove from the heat and add the lemon juice and strawberry purée. Pour the mixture into a shallow pan or dish and put it in the freezer. Stir with a fork every 30 to 40 minutes to create a flaky texture, until all the liquid is frozen. Serve the granita in chilled glasses and garnish with fresh strawberries and crisp cookies, if you like.

Lemon-Vodka Cream Pops

A splash of citron vodka gives the classic creamsicle a decidedly adult kick.And, for more grown-ups-only recipes, browse our drinks page, where you'll find recipes for everything from beer and punch to classic cocktails like Sidecars, Hot Toddies, Cosmos, and Mojitos. You can even use the Menu Maker to plan your entire cocktail party menu.

• 3 or 4 medium lemons
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/8 tsp. table salt
• 2 Tbs. citron vodka

Using a vegetable peeler, remove all of the zest from 3 of the lemons in 3- to 4-inch-long strips. Set the lemons aside.

Combine the lemon zest, cream, milk, sugar, and salt in a large saucepan. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar, about 5 minutes. Remove from the heat. Let steep at room temperature, stirring occasionally, for 20 minutes.

Squeeze 2/3 cup juice from the reserved lemons (juice the fourth lemon, if necessary). Stirring constantly, pour the lemon juice into the cream mixture in a slow stream. Stir in the vodka.

Strain the mixture through a fine sieve into a 4-cup glass measure (or any container with a spout for easy pouring), pressing on the solids to extract as much liquid as possible. Divide the mixture among eight 3-oz. pop molds or wax-lined paper cups. Freeze until just barely set, 5 to 6 hours. Insert craft sticks and freeze until completely set, about 2 hours more. When ready to serve, unmold or peel off the paper cups.

Chilled Fennel and Cucumber Soup

Cucumbers make this soup refreshing, and fennel gives it a full flavor. A touch of cream adds richness, while fresh tarragon contributes lovely herbal notes. Read the article "Chill Out" for tips on giving your soup great flavor and smooth texture.

• 3 lb. fennel bulbs (about 2 large or 3 medium, including stalks)
• 1-1/4 lb. seedless cucumbers (about 2 medium)
• 1 Tbs. plus 1 tsp. chopped fresh tarragon; more as needed
• Kosher salt and freshly ground black pepper
• 1 cup heavy cream

Trim, quarter, core, and cut enough of the fennel bulbs into 1-inch pieces to yield about 6 cups. Reserve some of the fronds for garnish.

In a 6- to 8-quart pot fitted with a steamer basket, bring about 1/2 inch of water to a boil over medium-high heat. Steam the fennel, covered, until very tender, about 8 minutes.

Meanwhile, peel the cucumbers, quarter lengthwise, and cut into 1-inch chunks to yield about 4 cups.

In a blender, purée half of the cucumber, half of the fennel, 1/2 tsp. of the tarragon, 1-1/2 tsp. salt, and 1/2 tsp. pepper until very smooth, about 2 minutes.

Set a medium-mesh strainer over a large bowl and force the purée through it with a silicone spatula. Repeat with the remaining cucumber and fennel, 1/2 tsp. tarragon, 1-1/2 tsp. salt, and 1/2 tsp. pepper.

Whisk in the cream and the remaining 1 Tbs. tarragon. Cover and refrigerate until cold, at least 4 hours.

Just before serving, season the soup to taste with additional tarragon, salt, and pepper. Serve garnished with the reserved fennel fronds.

Pear & Champagne Sorbet

Juniper berries add depth to the otherwise sweet pear flavor, but the sorbet is also delicious without them.

• 1-1/2 cups water
• 1-1/2 cups granulated sugar
• 3/4 cup Champagne or dry white wine
• 5 pears, peeled, halved, cored, and cut into chunks
• 8 juniper berries, crushed with the back of a knife and tied in cheesecloth (optional)
• 1 Tbs. Poire William eau de vie or other pear-flavored liqueur
• 1 vanilla bean
• 1 piece of orange zest, about 1x3 inches
• Juice from 1/2 lemon

In a large, heavy-based saucepan, combine the water and sugar over high heat. Stir occasionally until the sugar is dissolved and the syrup is simmering, about 5 minutes. Remove from the heat. You should have about 2 cups.

To the sugar syrup add the Champagne, pears, juniper berries, Poire William, vanilla bean, and orange zest. Simmer over medium-low heat until the pears are very tender, about 15 minutes.

Take the pan off the heat. Remove the orange zest, vanilla bean, and juniper berries, squeezing the cheesecloth. Purée the pears and liquid in a blender. Add the lemon juice. Strain the purée into a large bowl set over ice to cool. Freeze the purée in an ice-cream maker, following the manufacturer’s instructions.

Kiwi-Strawberry Ice Pops

The kiwi's black seeds not only make this speckled pop gorgeous, they add a little bit of crunch. Create your own customized ice pop recipe with the Recipe Maker.

• 1/2 cup granulated sugar
• Pinch of kosher salt
• 1 tsp. coriander seeds, crushed
• 1-1/2 lb. kiwi, peeled
• 1 cup quartered strawberries (or cut into smaller pieces if large)

Combine the sugar, salt, and 1/2  cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the coriander seeds. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Puree the kiwi in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.

Distribute the strawberries among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the strawberries. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Mango-Cranberry Ice Pops

These pops have a slightly craggy texture from the cranberries and an exotic flavor, reminiscent of a mango lassi, thanks to an infusion of crushed cardamom. Create your own customized ice pop recipe with the Recipe Maker. 

• 1/2 cup granulated sugar
• Pinch of kosher salt
• 1 Tbs. green or white cardamom pods, crushed
• 3 medium mangos, peeled, pitted, and cut into chunks
• 1/2 cup lightly chopped dried cranberries

Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the cardamom.  Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Puree the mangos in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.

Distribute the dried cranberries among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the dried cranberries. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Papaya-Tangerine Ice Pops

Tangerine segments add tang to this sunset-hued ice pop. Create your own customized ice pop recipe with the Recipe Maker.

• 1/2 cup granulated sugar
• Pinch of kosher salt
• 4 3-inch strips lime zest (peel with a vegetable peeler and remove any white pith)
• 1 small papaya, peeled, seeded, and cut into chunks
• 1 cup tangerine segments, cut free of their membranes and halved

Combine the sugar, salt, and 1/2  cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the lime zest. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Puree the papaya in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.

Distribute the tangerine segments  among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the tangerine segments. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Chocolate-Dunked Bananas with Peanuts

My mom always had frozen chocolate-covered bananas in the freezer. Frozen bananas (with or without the chocolate) make a nice snack anytime, so make a big batch and keep them in the
freezer. Kids love the fact that there’s a stick inside—it’s more like a Popsicle® or ice cream treat!

• 1 cup semisweet chocolate morsels
• 4 medium-size firm bananas, peeled and ends trimmed
• 4 Popsicle sticks (sold in the baking or ice cream section of the grocery store)
• 1 cup chopped salted dry-roasted peanuts

Place the chocolate morsels in a large, microwave-safe bowl and cover the bowl with plastic wrap. Microwave on HIGH for 3 to 5 minutes, until the chocolate is melted, stirring every 2 minutes.


Insert a Popsicle stick into one end of each banana and dunk the bananas in the melted chocolate, turning to coat all sides (if necessary, use a pastry brush to brush the chocolate onto the banana). Sprinkle the peanuts evenly over each banana.


Place the bananas on wax paper set on a plate and refrigerate until the chocolate hardens, about 10 minutes (or speed things up by placing the bananas in the freezer!)

Storage Savvy:

Store the bananas in the freezer, where they’ll keep for up to 3 months. Wrap them in plastic wrap, then store in freezer bags. Or line them up in a plastic container. Eat the bananas frozen or set them out at room temperature for about 30 minutes before serving to soften a bit.

Triple Ginger Ice Cream Sandwiches

With ginger incorporated three ways, this spicy dessert packs considerably more punch than any ice cream sandwich you'll find in your market's freezer section. You can add another layer of flavor by rolling the outside edges of the ice cream sandwich in shaved chocolate, mini chocolate chips, crushed peppermint hard candies, chopped and toasted nuts, or colored sprinkles.Want more creamy treats?View our collection of ice cream, sorbet & sherbert recipes, or use our Ice Cream Recipe Maker to create your own one-of-a-kind flavor.

• 1 pint vanilla ice cream
• 2/3 cup crystallized ginger chopped
• 1 tsp. ground ginger
• 8 soft 3-in. ginger cookies

Position a small cookie sheet in the freezer so that it lays flat.

Scoop the ice cream into a medium bowl. Add the crystallized ginger and ground ginger. Using a large spoon, mash the ingredients together until almost blended. If the ice cream is very soft, pop the bowl into the freezer for a few minutes to firm up.

Arrange 4 cookies, flat side up, on the counter. Using a 1/4-cup ice cream scoop, divide the semi-firm ice cream mixture evenly onto the cookies. Top with the remaining cookies, flat side down. Press slightly to spread the ice cream to the edges. Arrange on the cookie sheet in the freezer and chill until firm. Serve immediately or wrap in plastic and store in the freezer until ready to serve, for up to 1 month.

Spicy Pineapple-Coconut Ice Pops

A chile-infused syrup adds a little kick of heat to these refreshing pina-colada-on-a-stick ice pops. Create your own customized ice pop recipe with the Recipe Maker.

• 1/2 cup granulated sugar
• Pinch of kosher salt
• 2 dried chiles (chile de arbol or pequin), crumbled
• 1 medium pineapple, peeled, cored, and cut into chunks
• 3/4 cup unsweetened dried coconut, lightly toasted

Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the chiles. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Puree the pineapple in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.

Distribute the coconut among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the coconut. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Ginger-Mascarpone Icebox Cake

Delicious on its own, this cake is also lovely paired with some bright-flavored fruit, such as blueberries or slices of mango or peach.

• 12 oz. gingersnap crumbs, about 2-1/4 cups (from about 40 Nabisco brand cookies)
• 2-1/2 oz. (5 Tbs.) unsalted butter, melted
• 8 oz. cream cheese, at room temperature
• 1/2 cup plain low-fat yogurt
• 2/3 cup sugar; more for the pan
• 1/2 tsp. vanilla extract
• 1/2 cup minced candied (crystallized) ginger
• 1 lb. mascarpone cheese
• 1/3 cup heavy cream

Spray a 9-inch springform pan with nonstick cooking spray or grease it lightly. Dust the pan with a little sugar and knock out any excess. Combine the gingersnap crumbs and butter, rubbing them together with your fingertips to combine thoroughly. Sprinkle half of the crumbs over the bottom of the pan and pat down evenly; reserve the rest.

With an electric mixer, whip together the cream cheese, yogurt, sugar, vanilla, and candied ginger until smooth, scraping down the sides. Add the mascarpone and cream and whip until the mixture is thoroughly combined and just holds peaks. Don’t overwhip or the mixture may separate. Carefully spoon half of the mascarpone cream over the gingersnap crust, spreading it evenly to the edges of the pan. Sprinkle half of the remaining crumbs over the mascarpone cream in the pan. Top with remaining mascarpone cream and finish with the remaining crumbs. Gently tap the pan on the counter to eliminate any air bubbles. Cover with plastic wrap and refrigerate overnight. To serve, warm a sharp knife under hot water and dry it off. Cut one slice, clean the knife and warm it again before cutting the next slice.

Strawberry & Champagne Terrine

This lovely terrine is made in a 6-cup loaf pan, but you can vary the look of it by using two or more smaller molds or mini-loaf pans, or by alternating the Champagne and strawberry components in several layers in one pan. Just be sure that each layer is almost completely set before pouring on another. Serve the well-chilled terrine cut in thin slices.

For the champagne layer:

• 1/4 cup cold water  
• 1 Tbs. powdered gelatin (about 1-1/2 packets)
• 1/3 cup sugar 
• 1-1/2 cups Champagne or sparkling wine
• 1/2 cup sliced strawberries

For the strawberry layer:

• 1 Tbs. powdered gelatin (about 1-1/2 packets)  
• 2 Tbs. Champagne or sparkling wine
• 2 pints strawberries, rinsed and hulled
• 2 tsp. fresh lemon juice
• 3 to 6 Tbs. sugar

For the Champagne layer:

Put the water in a small saucepan, sprinkle the gelatin on top, and leave to soften, about 3 minutes. Add the sugar and cook over medium-low heat, stirring to dissolve the sugar and melt the gelatin (don’t let it boil). In a medium bowl, combine the gelatin mixture and Champagne. Set the bowl over ice and chill, stirring often, until it reaches the consistency of unbeaten egg whites. Carefully stir in the sliced strawberries.

Meanwhile, set a loaf pan in the refrigerator so that it’s tilted at a 45-degree angle. (Use a wedge of cheese, sticks of butter, or something similar to prop up the pan.) Pour the Champagne mixture into the pan. Let sit until just set, about 2 hours.

For the strawberry layer:

In a small saucepan, soften the gelatin in the 2 Tbs. Champagne, about 3 minutes. Set the pan over low heat and heat to dissolve the gelatin. Purée the berries with the lemon juice, add the sugar to taste, and then strain the mixture through a fine sieve. Whisk the softened gelatin into the strawberry purée.

Once the Champagne layer has almost set, set the loaf pan on a level surface (preferably in the refrigerator so that it won’t have to be moved) and carefully pour in the strawberry purée. Refrigerate at least 6 hours but preferably overnight. To unmold the terrine, cover a cutting board with waxed paper, dip the loaf pan quickly into hot water, and invert it onto the board. Slice the terrine into 1/2-inch portions; garnish with sliced fresh strawberries, if you like.

Orange Sherbet

Sherbet differs from sorbet in that it’s enriched with cream, which gives it a lovely consistency. One taste will instantly take you back to childhood.

• 10 medium navel oranges (about 5 lb.)
• 1 cup granulated sugar
• 1-1/2 Tbs. fresh lemon juice
• 3/4 cup heavy cream

Finely grate enough zest from the oranges to yield 2 Tbs., and then squeeze the oranges to yield 3 cups juice.

In a 2-quart saucepan, bring the zest, 1 cup of the juice, and the sugar to a simmer over medium heat, stirring until the sugar dissolves. Strain though a fine sieve into a medium bowl, pressing on the zest; discard the zest. Strain the remaining orange juice and the lemon juice into the bowl, and then whisk in the heavy cream. Refrigerate until cold, about 2 hours.

Churn the mixture in an ice cream maker according to the manufacturer’s directions. Transfer the sherbet to an airtight container and freeze until firm, at least 4 hours.

Creamy Orange-Vanilla Ice Pops

Think of these pops as the ultimate homemade Creamsicle: creamy Greek yogurt combines with fresh-squeezed orange juice, with flecks of real vanilla bean. Create your own customized ice pop recipe with the Recipe Maker.

• 1/2 cup granulated sugar
• Pinch of kosher salt
• 1/2 vanilla bean (about 3 inches), split lengthwise
• 3 oranges, juiced
• 1 cup plain Greek-style yogurt

Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the vanilla bean. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Measure out 1 cup of the orange juice (if you have extra, save it for another use). Combine it with the syrup. Stir in the yogurt until well-combined.

Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.