Frozen Dessert

This recipe yields about 3/4 cup ice cream per person if serving 8 to 10. If you want to make a larger quantity, we recommend making 2 batches rather than simply doubling the recipe.

These "patriotic" sundaes with their terrific blueberry-caramel sauce are a lot of fun for a Fourth of July party.

To prepare these without an ice cream maker, pour the sherbet base directly into pop molds. If you don't want to use the molds and you have churned the mixture in an ice cream maker, the sherbet can be transferred to a resealable container, then simply scooped into bowls. Begin making this dessert one day ahead.

Can be prepared in 45 minutes or less but requires additional unattended time.

This granita is not particularly sweet and is best served as a first or intermezzo course. Try it on top of raw oysters or thick tomato slices.

This smooth sorbet can be made without an ice cream machine.

"I started cooking when I was a 'young married' in my twenties and realized I liked it," writes Sheryl Hurd-House of Jupiter, Florida. "But I'm having even more fun cooking now that our three children are grown and it's just me and my husband, Garry." Frozen berries — thawed, of course — can stand in for fresh ones in the winter. Prepare the frozen "baskets" (made from cream cheese that’s lightened with whipped cream) at least two hours and up to three days before serving.

Begin making this one day in advance. For best results, use a rich, premium ice cream, as it will freeze firmly.