Frozen Dessert

Because the oil in the pistachio paste separates from the solids, it is necessary to blend the contents of the entire can of paste in a food processor until it is creamy and light in texture.

The classic dessert goes tropical in this luscious rendition featuring pineapple and coconut.

Here's an ultra-rich ice cream that's loaded with pecans and chocolate chunks.

A new take on a classic. For an exotic touch, sprinkle with chopped crystallized ginger before serving.

This impressive frozen dessert has a crisp gingersnap crust, cool mango and lime sorbet filling, and refreshing fruit topping.

Active time: 1 1/2 hr Start to finish: 9 hr

Vanilla ice cream surrounds a soft lemon-cream and raspberry-sorbet center.

We used 2 spoons to form the ice cream into the traditional egglike shape of a quenelle, which enables it to sit snugly in a curved tuile.

Because watermelons vary in size and shape, your yield from the following recipe may differ from ours. We began with a fourth of a large watermelon. When slicing the watermelon, aim for a minimum of four slices but be aware that you could have as many as six, depending on the configuration of your melon; a long, narrow watermelon will give more slices than a fatter, rounded one.

The twist to these sundaes is a simple ginger-flavored sauce sparked with lime. It can be made ahead and rewarmed before you assemble the sundaes.

A rich, decadent frozen dessert that can be made ahead for a party.

There are times when I am inspired to make a new dessert after eating something I’ve loved. But, there are also times when my inspiration comes from eating something I didn’t even like. In that case, the impetus shifts from "how can I do something as wonderful as this," to "how can I make this better?" This sweet corn ice cream came from the latter impulse. The original dessert, sampled in a small Mexican restaurant, sounded unusual and intriguing, but turned out to be riddled with distracting icy bits of corn kernels. Still, I love the corn, and was taken with the idea of doing my own, perfectly smooth and silky corn ice cream. This is the result. It is creamy-textured and luscious, with a subtle corn taste. Since the flavor of the ice cream is wholly dependent on the sweetness of the corn, make this ice cream with the freshest corn you can find.