Frozen Dessert

Sweet corn shows up at New York City's Mesa Grill in many guises, including, at meal's end, a memorable ice cream created by pastry chef Wayne H. Brachman. Our version of chef Brachman's dessert differs from the original only in texture (we opted for a smooth ice cream rather than a kernel-studded one).

Here's an updated version of the ice cream pie — a dessert popular in America for years. It has a parfait filling instead of ice cream and is assembled in a springform pan. The familiar cookie crust and fudgy topping are still part of the recipe, but the dessert is now sophisticated enough for company.

Crema catalana is a delicious custard covered with caramelized sugar. There are several Catalan chefs who take credit for having transformed this popular dessert into an ice cream. This version is served in glasses or bowls and drizzled with a creamy caramel sauce.

(Sorbetto al Melone)

Strawberries and rhubarb are just two of the many flavorful produce varieties grown in this region. During fall and winter, the frozen versions stand up surprisingly well, especially in dishes like this compote, which we serve over ice cream or frozen yogurt for dessert or plain breakfast.

This recipe requires some advance preparation: The yogurt needs to drain for 12 hours. This recipe can be prepared in 45 minutes or less but requires additional sitting time.

A common ingredient in Irish baked goods, buttermilk is put to a deliciously different use here in an innovative dessert from Lacken House in Kilkenny, Ireland. The garnish of fried and sugared herb sprigs is a distinctive accent.

This recipe can be prepared in 45 minutes or less.

Though there is only a small amount of cardamom in this recipe, the spice plays a big role in bringing out the subtle flavor and fragrance of the persimmon. Active time: 15 min Start to finish: 4 hr

A thick puree of fresh peaches is added to the rich custard ice cream base. The ice cream can be made up to three days ahead.

A cherry lover's dream: This irresistible dessert has fresh cherries, cherry sauce and cherry ice cream.

A filling of bittersweet chocolate truffles is the surprise in this elegant dessert from Michele Dennis at Zefiro.

The filling is wonderfully creamy, like ice cream, but is made without using an ice cream machine. Be sure to have plenty of extra fruit to go along with the torte.

GELATO DI MELONE