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Caramel Ice Cream

Grandpa Roy's Caramel Ice Cream

The deep caramel flavor in this ice cream will hypnotize you. And the optional garnish is actually a must; the combination of salty and sweet is too intriguing to pass up.

Photograph by Romulo Yanes

Basil Ice Cream

Basil Ice Cream

When food editor Shelley Wiseman remarked on the basil ice cream she had at JoJo, Jean-Georges Vongerichten's Manhattan bistro, other editors recalled tasting herb-flavored custards in Milan years ago.

Photograph by George Whiteside

Creamed-Honey Ice Cream

Creamed-Honey Ice Cream

In this recipe we call for creamed honey, another name for the crystallized, or non-liquid, form of this sweetener.

Photograph by Romulo Yanes

Blueberry Ice Cream

Blueberry Ice Cream

This smooth, intensely fruity ice cream takes the season’s sweet berries to new heights of flavor. But why stop at blueberries, when you can have raspberry ice cream too? And sweet-tart cranberry ice cream is perfect any time of year.

Photograph by Romulo Yanes

Dulce de Leche Ice Cream

Dulce de Leche Ice Cream

This is not just the best dulce de leche ice cream we’ve ever had, it’s one of the best ice creams we’ve ever had, period. The most blissful thing about it is that it's not too sweet; the delicate caramel essence isn't obscured by sugar. And since it's not a custard–based ice cream, it’s easy to make.

Photograph by Romulo Yanes

Cinnamon Toast Ice Cream

Cinnamon Toast Ice Cream

We were over the moon at how the little bits of toast retained their crunchy, buttery, and, well, toasty qualities in the midst of all the rich, creamy coolness.

Photograph by Romulo Yanes

Ice Cream with Roasted Grapes and Walnut Oil

Ice Cream with Roasted Grapes and Walnut Oil

In this super–quick weeknight sundae, store–bought vanilla ice cream is enlivened by luscious, aromatic nut oil and warm, juicy grapes.

Photograph by Romulo Yanes

Mexican Chocolate Ice Cream

Mexican Chocolate Ice Cream

The combination of cinnamon and chocolate in Mexican ice creams is classic for good reason, and our version proves it. Serve with Vanilla Bean Ice Cream and Strawberry Ice Cream to create a Neapolitan with a twist.

Photograph by Romulo Yanes

MahÓn Cheese Ice Cream

Mahón Cheese Ice Cream

A Gaudi-like take on the fruit and cheese course—dried figs in red wine with helado de queso (cheese ice cream) as a cool companion and a topping of sweet-and-sour Sherry vinegar syrup—is pure Barcelona.

Photograph by Matthew Hranek

Sour Cream Ice Cream

Downright delicious on its own, this super–creamy ice cream has a tangy flavor that also makes it a perfect foil for ripe summer fruit.
Green Tea Ice Cream

Green Tea Ice Cream

Don't limit green tea ice cream to Japanese-themed meals; it makes a trendy ending to almost any seafood dinner.

Photograph by Romulo Yanes

Star Anise Ice Cream

Star Anise Ice Cream

Star anise’s licorice-like flavor is what sets this ice cream apart. Our version is adapted from the one served at Geordy’s restaurant in San Francisco, where the custard is made with all cream, no milk. And while we’re on the subject of spices, try our Fennel Ice Cream—or go in a more herbal direction with Lemon Verbena Ice Cream.

Photograph by Romulo Yanes

keywords
ice cream
summer
dessert
dairy
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