Ice Cream

No custard stands in the way of the peach flavor in this simple-to-make ice cream, so only the sweetest fresh peaches will do.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Considered a luxury in the nineteenth century, this ice cream has flourished in the past decade and has become a modern classic in Irish restaurants. But it is easy to prepare at home, too, because the recipe does not require an ice cream maker. In this version of the ice cream, the breadcrumbs are turned into a praline.

(GELATO AL PISTACCHIO) Gelato is made from whole milk, egg yolks, sugar and natural flavoring. This version calls for pistachio nuts. Softer in texture and more intense in taste and color than typical ice cream, gelato is one of Italy's great culinary creations.

The tart cherries brighten the classic flavor of almond in this tortoni.

This recipe is an accompaniment for Apple Crisp with Prune Tequila Ice Cream . Active time: 30 min Start to finish: 2 days (includes macerating and freezing)

One of the most popular flavors in gelaterie in Italy is crema, a simple frozen custard unenhanced by any flavoring. It has a rich, yellow color due to the brightness of the yolks of Italian corn-fed chickens.

This recipe makes more ice cream than you'll need to fill the cones (see Coconut Tuile Cones with Passion-Fruit Ice Cream recipe), but it's so delicious you'll have no trouble getting rid of the leftovers. Active time: 15 min Start to finish: 3 1/4 hr

Don't let the unexciting name of the recipe fool you—this ice cream is unusually good. Active time: 40 min Start to finish: 4 hr

(Adapted from The Keeper's House)

Active time: 25 min Start to finish: 45 min