Phyllo Chips with Vanilla Ice Cream & Strawberry Mash Dip

Forget about nachos and salsa—for dessert lovers like me, this is the ultimate take on chips and dip. We used phyllo from a 1-lb. twin pack to test this recipe. Twin-pack sheets are 9 by 14 inches, smaller than those from a single pack. If you can find only larger, single-pack phyllo, either cut the sheets to size or use the larger sheets as they are, sprinkling 2 Tbs. sugar instead of 1-1/2 Tbs. between each layer.

• 3 9x14-inch sheets frozen phyllo dough, thawed overnight in the refrigerator (see tip at right)
• 2 oz. (4 Tbs.) unsalted butter, melted
• 6-1/2 Tbs. granulated sugar; more as needed
• 1 pint strawberries, rinsed and hulled
• 1 pint good-quality vanilla ice cream, slightly softened

Position a rack in the center of the oven and heat the oven to 375°F. Line a 13x17-inch baking sheet with parchment. Put one sheet of phyllo on the pan and brush with some of the melted butter. Sprinkle evenly with 1-1/2 Tbs. sugar and lay another sheet of phyllo on top. Brush with the melted butter and sprinkle with 1-1/2 Tbs. sugar. Lay the last sheet of phyllo on top, brush with more melted butter, and sprinkle with 1-1/2 Tbs. sugar.

With the tip of a sharp knife, cut the phyllo lengthwise into 4 even strips. Then cut each strip on the diagonal, alternating the direction of the knife to form little triangles (see photo below). Cover with parchment and set another baking sheet on top. This will keep the phyllo from buckling during baking.

Bake until the phyllo is golden brown (lift the pan and top piece of parchment to check the color), about 15 minutes. To keep the phyllo chips extra flat, let them cool before unstacking the pans and removing the chips. They are best served the same day but will stay crisp for 2 days if stored in an airtight container.

While the chips are baking, make the strawberry mash. With a pastry cutter or a potato masher, smash the strawberries in a medium bowl with the remaining 2 Tbs. sugar until pulverized but still a bit chunky. Taste; I like it on the tart side since the phyllo chips and ice cream are quite sweet. Cover with plastic wrap and keep chilled.

Put two scoops of vanilla ice cream in eight individual dessert bowls and spoon about an eighth of the strawberry mash over each portion. Tuck some phyllo chips in the ice cream or serve the chips on the side. If the ice cream is soft enough, you can use the chips to scoop it like a dip.

Lavender Vanilla Ice Cream

Dried lavender adds a soft, floral note to classic vanilla ice cream. You can also create your own ice cream flavor with the Recipe Maker.

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• Table salt
• 2 Tbs. dried lavender flowers 
• 5 large egg yolks
• 2 tsp. pure vanilla extract

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.

Stir in the lavender. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger flavor.

Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.

Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the lavender in the strainer with the spatula to extract as much flavor as possible.

Cool the custard to below 70°F by stirring it over the ice bath. Stir the vanilla extract into the cooled custard.

Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions. Transfer the just-churned ice cream to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.

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.

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.

Ice Cream Parfaits with Strawberries and Balsamic Syrup

Sweet strawberries, tart balsamic, and vanilla ice cream make one great dessert.

• 1/2 cup balsamic vinegar
• 1 pint (12 oz.) strawberries, hulled and thinly sliced
• 3 Tbs. granulated sugar
• 1/2 tsp. freshly ground black pepper (optional)
• 1-1/2 pints vanilla ice cream, gelato, or frozen yogurt
• 1/4 cup pine nuts, toasted

Bring the vinegar to a simmer in a 2-quart nonreactive saucepan over medium heat. Simmer until glossy and reduced to 3 Tbs., about 10 minutes. Pour the reduced vinegar into a small bowl and let cool to room temperature.


Meanwhile, in a medium bowl, sprinkle the strawberries with the sugar and pepper (if using) and toss gently until combined. Let stand, stirring once or twice, until the sugar dissolves and the berries release some juice, 10 to 15 minutes.


Put a scoop of ice cream in each of 4 parfait glasses or bowls. Top each with about 1/4 cup strawberries and their juices, drizzle with about 1 tsp. balsamic syrup, and sprinkle with about 1/2 Tbs. pine nuts. Repeat with the remaining ingredients. Serve immediately.

Lavender Vanilla Ice Cream

Dried lavender adds a soft, floral note to classic vanilla ice cream. You can also create your own ice cream flavor with the Recipe Maker.

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• Table salt
• 2 Tbs. dried lavender flowers 
• 5 large egg yolks
• 2 tsp. pure vanilla extract

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.

Stir in the lavender. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger flavor.

Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.

Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the lavender in the strainer with the spatula to extract as much flavor as possible.

Cool the custard to below 70°F by stirring it over the ice bath. Stir the vanilla extract into the cooled custard.

Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions. Transfer the just-churned ice cream to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.

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.

Passionfruit Macadamia Ice Cream

Take a virtual tropical vacation with this sunny flavored ice cream, which uses David Lebovitz's simple formula to create your own custom ice-cream  flavor with flavor infusions and add-ins. You can find frozen passionfruit concentrate in many supermarkets with other Latin American frozen foods.

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• Table salt
• 5 large egg yolks
• 1/4 cup passionfruit concentrate
• 1 cup toasted chopped macadamia nuts

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes. 

Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.

In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath.

Cool the custard to below 70°F by stirring it over the ice bath. Stir the passionfruit concentrate into the cooled custard.

Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions.

Fold the macadamia nuts into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.

Olive Oil Pine Nut Ice Cream

Olive oil ice cream? Believe it or not, a fruity, good-quality olive oil gives the ice cream luxurious texture and a delicate flavor, punctuated here with the crunch of pine nuts.

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• Table salt
• 5 large egg yolks
• 1/4 cup fruity extra-virgin olive oil 
• 1 cup toasted pine nuts

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes. 

Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.

In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath.

Cool the custard to below 70°F by stirring it over the ice bath. Stir the olive oil into the cooled custard.

Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions.  Fold the pine nuts into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.

Raspberry Chambord Ice Cream

This ice cream recipe uses David Lebovitz's simple formula to create your own custom ice-creamflavor. Here, puréed raspberries and a touch of Chambord combine to create an intense raspberry flavor.

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• Table salt
• 5 large egg yolks
• 12 oz. fresh or frozen raspberries, puréed, strained, and mixed with 1/3 cup sugar
• 3 to 4 Tbs. Chambord

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.

Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top.

Whisk the egg yolks in a medium bowl. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heat-proof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath.

Cool the custard to below 70°F by stirring it over the ice bath. Stir the raspberry purée and Chambord into the cooled custard.

Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions. Transfer the just-churned ice cream to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.

Sugar-Roasted Peach and Cornbread Sundaes with Bacon Syrup

In this dessert, cakey cornbread is paired with the smoky-sweet peaches, salty bacon-studded maple syrup, and rich vanilla gelato. A sprinkle of fruity Aleppo pepper and minced fresh sage completes the sweet-salty-spicy-herbal equation.

For the cornbread:

• 4 oz. (8 Tbs.) unsalted butter, softened; more for the baking dish
• 9 oz. (2 cups) unbleached all-purpose flour; more for the baking dish
• 3 oz. (1/2 cup) fine yellow cornmeal
• 2 tsp. baking powder
• 3/4 tsp. kosher salt
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup sour cream

For the bacon syrup:

• 6 slices thick-cut bacon, preferably applewood-smoked
• 3/4 cup pure maple syrup
• 1/4 cup honey

For serving:

• 8 Sugar-Roasted Peach halves, warmed
• Vanilla gelato or ice cream
• Minced fresh sage, for garnish
• Aleppo pepper flakes, for garnish (optional)

Make the cornbread:

Position a rack in the center of the oven and heat the oven to 375°F. Butter and flour an 8-inch square baking dish.

In a large bowl, whisk the flour, cornmeal, baking powder, and salt. Set aside.

In a stand mixer fitted with the paddle attachment or in a large bowl with a hand-held electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Gradually beat in the eggs, one at a time, until well combined. Adjust the mixer speed to low and add the cream, milk, and sour cream; mix until combined. The batter may look curdled at this point. Add the dry ingredients, mixing until just combined and scraping down the sides as needed. Pour the batter into the prepared baking dish, smooth the top, and firmly tap the dish on the counter to break any air bubbles.

Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let the cornbread cool in its dish on a rack until warm.

Make the bacon syrup:

In a 12-inch skillet, cook the bacon over medium heat, flipping occasionally, until crisp, 5 to 8 minutes. Transfer to paper towels to drain and then coarsely chop. Pour off all but 1 Tbs. of the fat from the skillet.

Add the maple syrup and honey to the skillet and heat over medium heat, stirring to combine. Return the bacon to the skillet and stir to combine and heat through, about 5 minutes. Remove the skillet from the heat and let the syrup cool to warm.

Serve:

Cut eight 2-inch cubes from the cornbread (you’ll have leftover cornbread). If made ahead, warm the cubes in a 250°F oven for 10 minutes, or lightly toast them in a toaster oven. Put a cube of cornbread on each of 8 plates. Arrange the peaches and scoops of gelato near the cornbread. Top with the bacon syrup, sage, and a tiny pinch of Aleppo pepper, if using.

Vanilla Ice Cream

• 1 cup whole milk
• 1 cup heavy cream
• 1 vanilla bean, split, or 1-1/2 tsp. pure vanilla extract
• 6 large egg yolks
• 1/3 cup granulated sugar
• 1/8 teaspoon table salt

Fill a large bowl with a few inches of ice water and have ready a medium metal bowl that will fit in the larger bowl. In a medium saucepan, bring the milk, cream, and vanilla bean (if using) to a simmer over medium heat. Meanwhile, in a medium bowl, whisk the yolks, sugar, and salt until thick and pale, about 2 minutes. Take the pan off the heat. Whisking constantly, slowly pour the hot liquid into the yolk mixture; whisk until well blended.

Return the mixture to the saucepan and set the pan over medium-low heat. Cook, stirring constantly with a wooden spoon, until the custard thickens slightly, enough that if you draw a line with a fingertip through the sauce on the back of the spoon, it should hold the shape of the line; an instant-read thermometer will register 175°F. This can take 2 to 10 min., depending on your pan and your stove.

Don't let the custard simmer or boil. Immediately strain the custard through a medium sieve into the medium metal bowl and set the bowl in the ice-water bath. Stir occasionally until very cold (at least below 50°F), about 45 min. Fish out the vanilla bean, if using, and use your fingers to scrape any remaining seeds into the custard; stir to distribute the seeds. Or, if using vanilla extract, stir it in now.

Freeze the custard in an ice-cream maker following the manufacturer's instructions. Meanwhile, put a medium bowl in the freezer to chill. When the ice cream is ready, scrape it into the frozen bowl. Serve immediately (it will be soft) or freeze for up to two days. Let the ice cream soften slightly before serving from the freezer.

Triple Chocolate Ice Cream Pie

This pie features a chocolate crust, chocolate ice cream, and chocolate sauce, with a few scoops of coffee and vanilla added for contrast.

• 6 oz. (about 30) chocolate wafer cookies
• 5 Tbs. unsalted butter, melted; more for greasing the pan
• 2 pints chocolate ice cream, slightly softened
• Quick Hot Fudge Sauce, at room temperature
• 1 pint coffee ice cream, slightly softened
• 1 pint vanilla ice cream, slightly softened

Position a rack in the middle of the oven and heat the oven to 350°F. Butter a 9-inch Pyrex or metal pie plate.

Put the cookies in a zip-top bag and crush them with a rolling pin (or process in a food processor) until you have fine crumbs. Measure 1-1/2 cups of crumbs (crush more cookies, if necessary) and put them in a bowl. Add the melted butter and stir until the crumbs are evenly moistened. Transfer to the pie plate and, using your fingers, press the mixture evenly into the bottom and sides (but not on the rim). Bake for 10 min. Let cool completely on a wire rack.

Scoop 1 pint of the chocolate ice cream into the cooled crust and spread it evenly with a rubber spatula. Place in the freezer to firm up for about 30 min. Remove the pie from the freezer and, working quickly, drizzle 1/2 cup of the room-temperature fudge sauce over the ice cream. Using a small ice cream scoop (I use a 1-1/2-inch diameter Vollrath #40, available from Ace Mart Restaurant Supply), scoop round balls of the chocolate, coffee, and vanilla ice creams and arrange them over the fudge sauce layer (you may not need all of the ice cream). Drizzle with about 1/4 cup of the remaining fudge sauce, using a squirt bottle if you have one (try Chef Revival's "drizzlers," from Chefrevival.com). Freeze until the ice cream is firm, about 2 hours. If not serving right away, loosely cover the pie with waxed paper and then wrap with aluminum foil. Freeze for up to two weeks.

To serve, let the pie soften in the refrigerator for 15 to 30 min. (premium ice cream brands need more time to soften). Meanwhile, gently reheat the remaining fudge sauce in a small saucepan over medium-low heat. Pry the pie out of the pan with a thin metal spatula. (If the pie doesn’t pop out, set the pan in a shallow amount of hot water for a minute or two to help the crust release.) Set the pie on a board, cut into wedges, and serve drizzled with more hot fudge sauce, if you like.

Ice Cream with Cherry Caramel Sauce

This simple dessert hinges on the bittersweet caramel sauce. The trick is to make sure that the caramel gets dark enough that it takes on a slightly bitter edge and isn’t too sweet. Once it begins to color, it will darken quickly and continue to do so even after leaving the heat, so work fast to avoid burning.

• 1 cup granulated sugar
• 1 Tbs. light corn syrup
• Kosher salt
• 2 cups fresh sweet cherries, pitted and halved
• 5 Tbs. heavy cream
• 2 pints vanilla or pistachio ice cream

Combine the sugar, corn syrup, a pinch of salt, and 1/4 cup water in a heavy-duty 4-quart saucepan. Cook over medium heat, whisking frequently, until the sugar is dissolved, 4 to 5 minutes. Raise the heat to high and bring to a boil, brushing down the sides of the pan with a damp pastry brush to dissolve any sugar crystals. Boil, without whisking, until the mixture begins to color. Continue to cook, swirling the pan for even caramelization, until the caramel turns dark brown, about 7 minutes.

Immediately remove the saucepan from the heat. Quickly add the cherries and cream—be careful, the mixture will spatter. Set the saucepan over low heat and cook, whisking constantly, until the caramel is completely fluid with no lumps, about 2 minutes. Remove the pan from the heat and whisk to cool for a couple of minutes.

Scoop the ice cream into bowls, top with the sauce, and serve immediately.

Ice-Cream Sandwiches

You can design your own sandwich combinations by choosing the ice cream, adding flavor to the chocolate cookie (see Variations below), and picking your favorite garnish.

For the soft chocolate cookie:

• 5-2/3 oz. (1-1/4 cups) all-purpose flour
• 1-1/2 oz. (1/2 cup) unsweetened, natural cocoa powder
• 1/2 tsp. baking soda
• 1/4 tsp. table salt
• 3 oz. (6 Tbs.) unsalted butter, softened at room temperature
• 3/4 cup granulated sugar
• 1-1/2 tsp. pure vanilla extract
• 2/3 cup cold milk

For assembly:

• 1 quart or 2 pints ice cream
• 1-1/2 cups press-on garnish

Tip:

Garnish ideas: finely crushed peppermint candies, finely chopped or grated bittersweet chocolate, minced crystallized ginger, finely chopped toasted pecans, crushed toffee chips, toasted sweetened coconut flakes, crushed amaretti cookies.

Make a soft cookie

Position a rack on the center rung of the oven. Heat the oven to 350°F. Lightly grease the bottom of an 18x13-inch rimmed baking sheet. Line the pan with parchment to cover the bottom and the edges of the pan’s longer sides. Combine the flour, cocoa, baking soda, and salt in a medium bowl; whisk to blend. In a large bowl, beat the butter and sugar with a hand-held electric mixer on medium high until well blended and lightened in color, about 3 minutes. Beat in the vanilla. Add about a third of the flour mixture and beat on medium low until just blended. Pour in half the milk and beat until just blended. Add another third of the flour and blend. Pour in the remaining milk and blend, and then beat in the remaining flour.

Distribute the dough evenly over the prepared pan in small dollops. Using one hand to anchor the parchment, spread the dough with a spoon or spatula. Drag a rectangular offset spatula (I like my burger flipper) over the dough to smooth it into an even layer, rotating the pan as you work. Brush or spray a sheet of parchment the same size as the pan with oil, and lay it, oiled side down, on the dough. Roll a straight rolling pin or a straight-sided wine bottle over the paper (or swipe it with a dough scraper) to level the batter. Carefully peel away the parchment. Bake until a pick inserted in the center comes out clean, 10 to 12 minutes. Set the pan on a wire rack and let cool to room temperature.

Layer the cookie with ice cream, then chill

Lay two long pieces of plastic wrap in a cross shape on a baking sheet. Slide a knife along the inside edge of the pan containing the cookie to loosen it. Invert the cookie onto a large cutting board. Peel off the parchment. Using a ruler as a guide, cut the cookie crosswise into two equal pieces. Place one layer, top side down, in the middle of the plastic wrap (a wide, sturdy spatula will help the transfer).

Remove the ice cream from the freezer and take off the lid. It’s important to work quickly from this point on. (If the ice cream gets too soft, pop it onto a plate and back into the freezer to harden up.) Using scissors or a sharp knife, cut the container lengthwise in two places and tear away the container, as shown below.

Set the ice cream on its side. Cut the ice cream into even slices, 1/2 to 3/4 inch thick, and arrange them on top of the cookie layer in the pan, pairing the smallest piece next to the largest. Using a rubber spatula, gently yet firmly smear the ice cream to spread it evenly, as shown below. (It helps to put a piece of plastic wrap on the ice cream and smear with your hands; remove the plastic before proceeding.)

Position the remaining cookie layer, top side up, over the ice cream, as shown below. Press gently to spread the ice cream to the edges. Put a clean piece of plastic on top and wrap the long ends of the bottom sheet of plastic up and over the cookie layers and ice cream. Put the baking sheet in the freezer and chill until the sandwich is hard, about four hours and up to two days.

Cut and garnish the sandwiches:

Take the baking sheet out of the freezer. Lift the package from the pan, transfer it to a cutting board, and line the pan with a fresh piece of plastic. Peel the top layer of plastic off the sandwich (you can leave on the bottom layer.)

Working quickly, use a ruler and a long, sharp chef’s knife to score the cookie, dividing it into twelve: three across the the short side and four across the long side. Cut the sandwiches as shown below, wiping the blade clean as needed. (If your kitchen is very warm, put the pieces back into the freezer to firm, or work with one strip at a time, keeping the rest in the freezer).

Garnish the sandwiches, if you like: Fill a small, shallow bowl with your chosen garnish and set it next to your work surface. Press some of the garnish onto some or all of the sides of the sandwich. Set the sandwiches back on the baking sheet and return to the freezer immediately. (If your kitchen is warm, keep the sandwiches in the freezer and garnish one at a time.) Once the sandwiches are hard, wrap them individually in plastic and store in the freezer.

Strawberry Pound Cake Ice Cream

This ice cream recipe uses David Lebovitz's simple formula to create your own custom ice-cream flavor. Here, chunks of pound cake add texture to a sweet strawberry ice cream.

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• Table salt
• 5 large egg yolks
• 1 lb. fresh or frozen strawberries, trimmed, pureed, strained, and mixed with 1/2 cup sugar
• 1 cup crumbled pound cake

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.

Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.

In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath.

Cool the custard to below 70°F by stirring it over the ice bath. Stir the strawberry puree into the cooled custard.

Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions. 

Fold the pound cake chunks into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.

Strawberry Basil Ice Cream

This recipe uses David Lebovitz's simple formula to create your own custom ice-cream flavor with flavor infusions and add-ins. The pairing of strawberry and basil is the quintessential flavor of summer.

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• Table salt
• 1 cup tightly packed, coarsely torn basil leaves
• 5 large egg yolks
• 1 lb. fresh or frozen strawberries, trimmed, pureed, strained, and mixed with 1/2 cup sugar

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.

Stir in the basil leaves. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger basil flavor.

Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.

Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the basil leaves in the strainer with the spatula to extract as much flavor as possible.

Cool the custard to below 70°F by stirring it over the ice bath. Stir the strawberry puree into the cooled custard.

Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions. Transfer the just-churned ice cream to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.

Rum Raisin Ice Cream

Who says ice cream is for kids? Rum-soaked raisins and an additional shot of spicy dark rum in the custard make this ice cream a decidedly grown-up treat.

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• Table salt
• 5 large egg yolks
• 3 to 4 Tbs. dark rum
• 1 cup raisins, soaked in warm rum until plumped

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes. 

Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.

In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath.

Cool the custard to below 70°F by stirring it over the ice bath. Stir the rum into the cooled custard.

Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions.

Fold the rum-soaked raisins into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.

Chocolate Ice Cream with Cinnamon & Dulce de Leche

This chocolate ice cream has a distinctive, almost roasty flavor. You can substitute semisweet chocolate for the Mexican chocolate, increasing the sugar to 3/4 cup and adding a scant 1/2 tsp. ground cinnamon (preferably Ceylon) along with the chocolate. If you can’t find dulce de leche, make your own as described below.

• 1/2 cup granulated sugar
• 2-1/2 tsp. cornstarch
• Pinch salt
• 1-3/4 cups whole milk
• 7 oz. Mexican chocolate, coarsely chopped (I use Ibarra)
• 1/4 cup dulce de leche
• 3 large egg yolks
• 1/2 cup chilled evaporated milk
• 3/4 cup chilled whipping or heavy cream
• 1/2 cup coarsely chopped pecans (optional)

Tip:

To make your own dulce de leche: In a saucepan, combine one 14- or 14-1/2-oz. can of sweetened condensed milk with 1/4 tsp. pure vanilla extract. Simmer very gently, stirring frequently, until very thick and golden brown (it may get lumpy but will eventually smooth out), about 20 minutes. The caramel keeps in the refrigerator for at least a week.

In a medium saucepan, combine the sugar, cornstarch, and salt. Gradually stir in the milk over medium heat and add the chocolate, whisking often until the chocolate has melted and the milk is hot and just about to simmer, about 5 minutes. Add the dulce de leche and whisk until it melts, 1 to 2 minutes. Remove the pan from the heat.

In a large bowl, beat the egg yolks until blended, about 30 seconds. Whisk about 1/2 cup of the hot milk-chocolate mixture into the yolks and then beat in another 1/2 cup. Slowly whisk in the remaining hot liquid and then pour the mixture back into the pan. Heat the mixture over medium to medium-high heat, stirring constantly, until it reaches 180°F and just begins to thicken; it will look like it’s about to boil. Remove from the heat and whisk in the evaporated milk and cream, whisking until the mixture begins to cool. Strain to remove any cooked pieces of egg and refrigerate until it’s colder than about 60°F, at least 2 hours or as long as 24 hours, stirring occasionally.

Add the pecans, if using, and freeze the mixture in an ice-cream machine (following the maker’s instructions) until the ice cream is very thick and cold. Transfer to a resealable plastic or stainless-steel container and freeze until it’s firm enough to scoop, at least 3 hours.

Red Currant and Ginger Sorbet

A splash of ruby port helps deepen this sorbet’s beautiful bright pink color and adds some sweetness to complement the tart berries. The pectin in the currants makes the sorbet exceptionally smooth.

• 18 oz. (4 cups) red currants, unstemmed
• 1-3/4 cups granulated sugar
• 2 Tbs. ruby port, such as Sandeman
• 1 Tbs. finely chopped fresh ginger
• 1/4 tsp. kosher salt

In a 5- to 6-quart pot, combine the currants, sugar, port, ginger, and salt. Add 2 cups of water and bring to a boil over medium heat; cook, stirring occasionally, until most of the berries have burst, about 8 minutes. Take the pot off the heat and crush the berries with a potato masher. Pour the mixture into a large, fine sieve set over a large bowl and press on the solids with the back of a large spoon to obtain as much liquid as possible. Discard the solids.

Refrigerate the liquid for at least 2 hours and up to 24 (or quick-chill in a larger bowl of ice water). Pour the liquid into an ice cream maker and churn according to the manufacturer’s directions. Transfer to an airtight container and chill in the freezer until firmed up, at least 4 hours.