Ice cream recipes

Flambeed peaches in a port wine and cherry jelly sauce with cinnamon and lime, spooned over lemon ice cream. A dramatic tableside dessert that goes from chafing dish to plate in 20 minutes.

Poires Belle Helene, the classic French dessert of vanilla-poached pears served with vanilla ice cream and warm dark chocolate sauce. Elegant and timeless.

Baked whole apples glazed in cinnamon-citrus syrup, opened like flower petals, and topped with vanilla ice cream and homemade chocolate liqueur sauce.

Beat the summer heat with this delicious fruit dish that is bound to cool you off.

Three-ingredient orange sherbet made with Orange Crush soda, sweetened condensed milk, and crushed pineapple. No cooking, just mix, chill, and churn.

Frozen amaretto zabaglione with nectarine puree, egg yolk custard, and half-and-half churned into a silky Italian frozen dessert. Served over fresh nectarine slices with chopped almonds.

Peach sundae with vanilla ice cream, cling peach halves, a homemade ginger-walnut sauce, and a splash of Southern Comfort. A grown-up dessert in 15 minutes.

Fresh apricot sundae with dark brown sugar, orange zest, and vanilla or raspberry frozen yogurt. A no-cook summer dessert ready in 5 minutes at just 58 calories.

Kiwifruit sorbet made without an ice cream machine using a freeze-beat-refreeze method. A bright green, tangy frozen dessert with lemon juice and corn syrup for smooth scooping.

An ice cream is topped with a mixture of fresh fruits and orange juice, which gives you the creaminess and sweetness with lots of refreshing taste.

Fruit salsa sundaes scoop vanilla ice cream into crisp tortilla bowls and top with peaches, strawberries, candied ginger, and lime zest. A Tex-Mex inspired summer dessert that takes 25 minutes.

Rhubarb sherbet made with fresh rhubarb, orange juice, and whipped egg whites for a light, tangy frozen treat with no ice cream maker needed.

Elegant French layer cake with genoise, fresh strawberries, buttercream, and crème fraîche whipped cream. This show-stopping dacquoise is soaked with Framboise liqueur.

Jumbleberry pie loaded with fresh blueberries, blackberries, and raspberries in a double-crust pastry with warm cinnamon and nutmeg. A triple-berry showstopper served with ice cream.

Excellent as an ice cream topping or as a filling for Bananas Foster Chimichangas.

Strawberry rice cream with double-boiler vanilla custard rice folded into whipped cream and fresh strawberries. Lighter and more elegant than standard rice pudding, served chilled.