Ice Cream, Sorbet, and Gelato Recipes

Grand Marnier–blueberry ice cream

Keep cool this summer with some of our favorite frozen treats. (But let's be honest, we'd lick up these delectable delights any season of the year.) Lemon Verbena Ice Cream This flavorful recipe from Ben Batterbury combines the bright, aromatic zip of lemon verbena with the lusciously thick texture of frozen custard. Cool and creamy, it strikes a perfect balance between refreshment and indulgence. Champagne Sorbet Celebrate summer with this light and tasty favorite of James Beard. Orange juice and zest give the sorbet a sweet, citrusy punch.

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Recipe: Geoffroy Deconinck's Maple Ice Cream

Maple Ice Cream A good quality, extra dark maple syrup stars in this this ice cream from Maine chef Geoffroy Deconinck. Mound a scoop atop Belgian waffles, build a Québécois-style float, or drop a bit in your coffee.

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October's Best Recipes

Scott Conant's Roasted Pumpkin Soup with Shrimp, Farro, and Leeks Now that we've settled into fall, we can't get enough of the season's satisfying ingredients and warming flavors. Here are our favorite recipes from the past month: Roasted Pumpkin Soup with Shrimp, Farro, and Leeks JBF Award winner Scott Conant elevates a comforting squash purée to something worthy of a dinner party. Brunswick Stew Thanks to Justin Keith of Atlanta's Food 101, we have this convenient one-pot-wonder that delivers big flavor.

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Recipe: La Condesa's Rosemary–Brown Butter Ice Cream

rosemary–brown butter ice cream We're loving this soulfully sweet ice cream from the team at Austin's La Condesa. Made with brown sugar and nutty beurre noisette, it's the perfect candidate for stewed or baked fall fruits à la mode.

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As the Frozen Custard Churns



Where I grew up there were two seasons: frozen-custard season and no-frozen-custard season. Maine summers were all about our semi-weekly trips to Hodgman’s, which is open for business only from Mother’s Day to Labor Day. Sitting in the back of my parents’ Subaru, I knew we were halfway there when we passed the peeling wooden church.

Fast-forward to last summer, when I visited Hodgman’s for the first time in years, this time accompanied by friends and fellow New Yorkers. Not much had changed. The stand still bears a sagging awning that shelters dogged customers on rainy evenings. The menu is the same, too. It features parlor standards with sprinklings of Northern parlance (jimmies) and regional specialties (like the “tin roof.”)

My expectant friends plied me with questions: What’s the best flavor? How are the sugar cones? What the heck is a tin roof? (A sundae topped with chocolate syrup and peanuts.) Oh, and what is frozen custard, anyway?

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