Ice Cream

Imagine mini bites of Key lime pie, but with opposite proportions of salty graham cracker crust and tangy lime custard.

This easy no-churn ice cream relies on whipped cream and sweetened condensed milk for its creamy texture, and is flavored with rich espresso and toasted hazelnuts.

Classically French, prune‐Armagnac ice cream is one of the most graceful ways to serve a prune. Whereas most fruits become hard and icy when frozen, these prunes remain chewy and soft.

I prepare Nutterbuddies—small crispy peanut-butter-and-chocolate squares—as a confection for many of the restaurants I’ve worked for, in Seattle and Chicago, and they’ve garnered quite a cult following.

Creamy, nutmeg-spiced eggnog is one of my favorite holiday indulgences, and has been since I was a child. Now I’ve turned my favorite holiday cheer into a compelling ice cream.

We think of this flavor as old-fashioned—in the best way possible. It evokes an earlier time, when butter was churned at home by hand. Buttermilk enhances any kind of fruit, creating an interplay of tartness and richness.

Buttery brown sugar caramel flavors this ice cream, with an added boost from bourbon.

For this easy summer dessert, you’ll use rimmed baking sheets to make a giant cookie filled with store-bought ice cream. Swap out the peanut butter for any creamy nut butter you like.