Simmer

This recipe can be doubled or tripled.

This recipe will also make four 16-ounce servings; divide filling amounts accordingly.

For perfectly smooth slices, cut the layered cake with a hot serrated knife. The cake can be wrapped well in plastic wrap and stored in the freezer for up to 3 weeks.

This easy sherbet has the rich, creamy texture of ice cream; it’s best eaten within a day or two of being made. An ice-cream maker is unnecessary, but if you prefer to use one, just follow the manufacturer’s instructions.

Wild raspberries, huckleberries, or boysenberries can be used in place of blackberries, if you prefer. Drizzle leftover blackberry puree on top for added flavor.

This sorbet gets its intense purple hue from Concord grapes, which have a deep blue-black skin. The longer you process it in the ice-cream maker, the lighter and fluffier your final product will be. Sugar cones are ideal containers for serving the sorbet al fresco.

Unlike many ice cream recipes, this one does not contain eggs.

This dessert relies on the same browning and deglazing techniques used for savory dishes. Many fruits benefit from a quick sauté, and their natural sugars—brought to the surface as juices evaporate—aid in the caramelization process. If you prefer not to use rum, you can substitute more pineapple juice.