Frozen Dessert

To make this borscht into a full meal, serve the butter-braised oysters as a starter, or vice versa.

This ice cream treat is based on the classic combination of toasted marshmallows, graham crackers and chocolate.

Refreshing in looks and taste, these light fruit sorbets served in a colorful raspberry sauce are perfect after a filling seder meal. There will be leftovers of each sorbet to enjoy later.

A light dessert that is made extra easy by the use of purchased fruit juice. No ice cream maker required.

It's a snap to make this delicious low-fat dessert-you don't even need an ice cream maker. The ice has a refreshing texture with an appealing crunch.

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.