Corn ice cream is a pretty delicious alternative to picking fresh corn and eating it as fast as you can.

Ben Van Leeuwen’s insistence on the best ingredients means that ice cream on a summer night in New York never tasted so good.

Depending on the capacity of your ice-cream maker, you may have to freeze the custard in 2 batches.

Star anise's licorice-like flavor is what sets this ice cream apart.

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....

Heady lemon verbena lends an herbal, floral note to our summer pudding. Be sure to save this recipe for when you've found fresh verbena—dried just won't be the same.

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.

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....