Ice cream recipes

New Year's Eve chocolate clock cake stacks three layers of egg-white sponge with stovetop chocolate cream filling and Hungarian chocolate frosting, then iced with a clock face for the midnight countdown.

Flourless chestnut and pecan torte with a bourbon-coffee-chocolate filling, bittersweet chocolate ganache icing, and bourbon chantilly cream. Rich, nutty, and deeply warming. The kind of torte that ends a dinner party with a standing ovation.

Outstanding, the light herb and cheese enriched batter sealed in the juices and kept the chicken breast cutlets super moist.

One master cream soup recipe with a butter-flour roux and half-and-half, plus six variations: cauliflower, broccoli, cucumber, lima bean, spinach, and asparagus. Serve hot or cold.

Classic lobster Thermidor: tail meat folded into a sherry cream sauce with cheddar and mushrooms, piled back into the shell and broiled with Parmesan and paprika.

A rich French duck liver terrine blended with speck, armagnac, cream, and quatre-epices, studded with diced roasted duck breast. Served chilled with hot toast and warm flambeed grapes.

Mango-coconut pie layers a graham cracker and toasted coconut crust with a vanilla bean coconut custard, diced fresh mango, and whipped cream. A bright mango coulis poured over each slice doubles down on the fruit.

Gratineed oysters on the half shell with diced apples and a Calvados sabayon broiled golden. An elegant French appetizer pairing briny oysters with apple brandy cream.

A rustic French chicken stew from Normandy's Auge Valley with golden apples, mushrooms, creme fraiche, and a splash of calvados. Slow simmered comfort food at its finest.