Vegetarian

This easy sherbet has the rich, creamy texture of ice cream; it’s best eaten within a day or two of being made. An ice-cream maker is unnecessary, but if you prefer to use one, just follow the manufacturer’s instructions.

The tuile batter can be made 1 day in advance. Refrigerate it in an airtight container until you’re ready to bake.

Extra sauce may be refrigerated in an airtight container for up to 2 weeks.

Profiteroles, like éclairs, are made from pâte à choux, a delicate, airy pastry that is surprisingly easy to make.

Freshly shaved coconut makes a lovely garnish; you could also sprinkle some shredded packaged coconut over the top.

Use the highest-quality chocolate you can find.

In Italian gelato shops, stracciatella describes an ice cream that has chocolate mixed into it—as our recipe does.