Frozen Dessert

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

Scoops of purchased chocolate, vanilla, and coffee ice creams are topped with three different do-ahead sauces.

This is like a frozen mousse, which helps explain its name: semifreddo, or "half-frozen." Start preparation a day ahead.

A simple nut crust and a smooth caramel sauce are all the preparation required for this impressive dessert. Be sure to start making it at least 12 hours before serving.

Rhubarb is a favorite British ingredient, usually showcased in pies and crumbles. Chef Bryan Webb from Hilaire in London turns it into a sorbet and accompanies it with either almond biscotti or lemon and polenta biscuits.

GELATO DI PESCA This recipe was sensational when we made it with ripe, flavorful peaches. If your peaches aren't great, try something similar, like nectarines.

Invented in the 1800s, the baked Alaska was possibly named to commemorate America's purchase of that northern territory. The dessert was a big hit in the fifties because convenience was a watchword, and for all the showy effect it created at the table, baked Alaska was not difficult to make. Restaurants served ornately decorated versions under flaming cascades of liqueur, while home cooks could just bake it in the oven. Either way, the magic was there—a layer of meringue kept the ice cream inside from melting in the oven. These days, store-bought premium ice creams help baked Alaska taste even better and offer a wide range of flavor options.

Colorful boysenberry and mango sorbets team up in a refreshing, guilt-free alterative to traditional ice cream sundaes.

What could be more basic than an ice cream sundae? Our version has a luscious chocolate-caramel sauce spiked with bourbon and studded with macadamia nuts.

You don't need an ice cream maker to prepare this classic frozen treat. Accompany with amaretti or other Italian cookies.