mango ice

the goods:

1 cup sugar

4 large, ripe mangoes, pitted and cubed

grated zest of 1 orange

In a saucepan over high heat, bring the sugar and 1 cup water to a boil, stirring with a wooden spoon until the sugar dissolves and a light syrup forms. Remove from heat and let cool. Refrigerate until ready to use. In a blender or food processor, puree mango pulp until smooth. Transfer to a bowl and add the sugar syrup and orange zest. Stir well. Cover and refrigerate until chilled, at least 3 hours (or up to 24 hours).

Transfer chilled mixture to an ice cream maker and freeze according to manufacturer's instructions. Cover and freeze until firm, at least 2 hours.

lemon-raspberry semifreddo

 

the goods:

6 ounces raspberries (3/4 cup), thawed if frozen

2 tablespoons sugar

2 cups heavy cream

1 cup lemon curd

10 ladyfingers

 

Line a 4 and 1/2-by 8 and 1/2-inch loaf pan with 2 sheets of plastic wrap, leaving a 3-inch overhang on long sides. In a blender, puree raspberries and sugar, scraping down sides as needed. Strain through a fine-mesh sieve, pressing on solids; discard solids.

In a large bowl, whip cream until soft peaks form. With a rubber spatula, fold in lemon curd. Spoon 2 cups cream mixture into pan and smooth top. Dip ladyfingers in raspberry puree and arrange in pan, parallel to long edges. Pour remaining raspberry puree on ladyfingers. Top with remaining cream mixture and smooth top.

Wrap pan with overhang plastic and freeze 8 hours (or up to 2 weeks). To serve, invert onto a serving platter, remove plastic, and slice.

brownie-ice cream sandwich

 

the goods:

 

1 stick unsalted butter, melted, plus more for pan

1 cup sugar

2 large eggs

1/2 teaspoon fine salt

1/2 cup all-purpose flour

1/2 cup unsweetened cocoa powder

2 pints ice cream, softened

 

Preheat oven to 350 degrees. Butter a 1-by-15-inch jelly-roll pan. Line with parchment, leaving a 2-inch overhang on short sides, then butter paper.

In a medium bowl, whisk together butter and sugar, then whisk in eggs and salt. Add flour and cocoa and mix until just smooth. Spread in pan. Bake until brownie is dry to the touch and edges have begun to pull away from pan, 10 to 12 minutes. Let cool 5 minutes. Using paper overhang, transfer to a wire rack and let cool completely.

Transfer brownie to a work surface and cut in half crosswise. Cover pan with a large sheet of plastic wrap and place one cake half on it. Spread with ice cream, invert remaining brownie half on top, and wrap tightly in plastic. Freeze until firm, about 2 hours.

Unwrap, cut into bars, and serve. To store, wrap each sandwich in plastic and freeze.

fudge bars

 

the goods:

 

2 teaspoons cornstarch

1 and 1/2 cups whole milk, divided

1 and 1/3 cups heavy cream

1/2 cup sugar

1/2 cup unsweetened cocoa powder

1/4 teaspoon fine salt

2 teaspoons pure vanilla extract

 

In a medium saucepan, whisk together cornstarch and 2 tablespoons milk until smooth; whisk in remaining milk, cream, sugar, cocoa, and salt. Bring to a boil over medium-high, stirring constantly, and cook 1 minute.

 

Transfer to a large liquid-measuring cup and stir in vanilla. Pour into ten 3-ounce ice-pop molds and insert ice-pop sticks. Freeze until pops are solid, about 6 hours (or up to 1 week). Just before serving, briefly run molds under hot water to release pops.

fudgy ice cream cake

 

the goods:

 

1/4 cup light corn syrup

1 and 3/4 cups heavy cream, divided

1/2 stick unsalted butter

2/3 cup granulated sugar

1/2 cup unsweetened cocoa powder, plus more for serving

3 pints vanilla ice cream

18 graham crackers

1 tablespoons confectioners' sugar

 

Lightly coat an 8-inch square cake pan with cooking spray; line pan with plastic wrap, leaving a 6-inch overhang on two sides. Freeze pan at least 10 minutes. In a medium pot, combine corn syrup, 1/4 cup cream, butter, granulated sugar, cocoa, and a pinch of salt; bring to a boil, whisking, over medium-high. Remove from heat and let fudge sauce cool. Meanwhile, remove 1 pint of ice cream from freezer and let soften, 15 minutes.

 

Evenly press softened ice cream into pan. Top with a single layer of graham crackers, breaking to fit. Drizzle with 1/4 cup fudge sauce, spread and freeze 15 minutes. Repeat twice, omitting sauce on final layer (so graham crackers will be on top). Wrap in plastic and freeze until firm, 8 hours (or up to 3 days). Cover and refrigerate remaining fudge sauce.

 

To serve, you can either slice individual pieces (flipping so the graham cracker top is now the base), or invert pan onto a platter and remove plastic. Microwave fudge sauce for 30 seconds, or until pourable. Pour over cake and freeze to solidify, 5 minutes. In a large bowl, using a mixer, whip 1 and 1/2 cups cream and confectioners' sugar on high until stiff peaks form, 3 to 5 minutes. Dollop cake with whipped cream and dust with cocoa.

7-layer ice-cream cake

the goods:

1 frozen pound cake in aluminum loaf pan, unthawed

2 cups raspberry sorbet, softened

1 cup vanilla ice cream, softened

1/2 cup coarsely chopped chocolate wafer cookies

cool whip or whipped cream, for serving

Remove cake from pan and cut horizontally into 4 slices. Line pan with plastic wrap, leaving 6-inch overhang on two sides. Build cake layers in pan in this order: bottom cake slice, 1 cup sorbet, cake slice, 1/2 cup ice cream, cookie crumbs, 1/2 cup ice cream, cake slice, 1 cup sorbet, top cake slice. Wrap in plastic and freeze at least 1 hour. Slice cake and serve with a dollop of cool whip or whipped cream.

"i scream" graveyard pie

the goods:

16 graham crackers, broken into large pieces

1/2 cup (1 stick) unsalted butter, melted and cooled

1 pint vanilla ice cream, softened

1 cup roughly chopped Butterfinger "fun size" bars (about 8)

1 pint chocolate ice cream, softened

1 cup roughly chopped Mounds "snack size" bars (about 8)

2 tablespoons chocolate chips, melted

6 Milano cookies, halved crosswise

candy skulls or bones for decorating

20 chocolate wafers, such as Famous

Preheat oven to 325 degrees. In a food processor, process graham crackers until finely ground. With motor running, add butter in a slow stream and pulse until combined. Firmly press crumb mixture into bottom and up sides of a 9 and 1/2-inch pie plate. Bake until crust is dry and set, about 20 minutes. Let cool completely on a wire rack, 45 minutes.

In a medium bowl, stir vanilla ice cream with a wooden spoon until smooth. Fold in Butterfinger. With a small offset spatula, spread ice cream mixture evenly in crust. Freeze until firm, 1 hour and 20 minutes.

Stir chocolate ice cream until smooth. Fold in Mounds and spread evenly on top of vanilla ice cream layer. Freeze until firm, 1 hour.

Meanwhile, with a small spoon, place a dot of melted chocolate at one end of each cookie half. Immediately top with skull or bones and let set.

In a clean food processor, pulse wafers until finely ground. Spread crumbs on top of pie. With a knife, cut slits for "tombstones" and press cookie halves, cut side down, into slits. Serve immediately, or freeze; let sit at room temperature 15 minutes before slicing.

chocolate-berry ice cream cake

the goods:

1/4 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/2 cup sugar

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 large egg yolk

1/4 cup buttermilk

1 tablespoon vegetable oil

1/2 teaspoon vanilla extract

1 cup fresh or thawed frozen blackberries (5 ounces)

1 pint vanilla ice cream, softened

1 pint raspberry sorbet, softened

Preheat oven to 350 degrees, Lightly coat an 8-inch springform cake pan with cooking spray. In a large bowl, whisk together cocoa powder, flour, sugar, baking soda, baking powder, and salt. Whisk in egg yolk, buttermilk, 1/4 cup warm water, oil, and vanilla. Pour batter into pan and bake until cake pulls away from sides and toothpick inserted in center comes out clean, about 15 minutes. Let cool completely in pan on wire rack, 1 and 1/2 hours.

Cut one or two pieces parchment paper 1 inch taller than pan side and place between cake and inside of pan, overlapping if necessary (parchment should fit snugly around entire circumference of cake).

Place blackberries in a medium bowl and lightly mash with a fork. Stir in vanilla ice cream. Working quickly, spread ice cream mixture in an even layer over cooled cake. Freeze until ice cream is very firm, 2 hours. In a small bowl, stir sorbet until spreadable. Spread in an even layer over ice cream and freeze until set, 1 hour.

To serve, unmold cake and peel away parchment.

coconut-lime semifreddo

the goods:

1 can (13.5 ounces) unsweetened coconut milk

1 can (14 ounces) sweetened condensed milk

1 tablespoon finely grated lemon zest

1/4 teaspoon salt

1 and 1/2 cups cold heavy cream

1/2 cup sweetened shredded coconut, toasted

1 rip mango, peeled, and thinly sliced

Line a 4.5-by-8.5-inch loaf pan with parchment, leaving a 4-inch overhang on all sides. Prepare a large bowl of ice water. In a medium saucepan, combine coconut milk and condensed milk and bring to a boil over high. Reduce heat and cook at a rapid simmer, stirring frequently, until thickened, 10 minutes. Remove from heat and stir in lime zest and salt. Place saucepan in bowl of ice water and stir until mixture is cool, 4 minutes.

In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 2 minutes. Gently fold whipped cream into coconut milk mixture. Pour into loaf pan; evenly sprinkle coconut over top.

Freeze until firm, 6 hours.

Let sit 20 minutes at room temperature. Invert onto a serving platter; peel away parchment. Layer mango on top and serve.

frozen honey cream

the goods:

1 and 3/4 cups heavy cream

2/3 cup wildflower or orange blossom honey

4 large egg yolks

In a medium bowl, using an electric mixer, beat cream to stiff peaks, then refrigerate. In a small pot, bring honey to a boil over medium-high and cook 2 minutes. In another medium bowl, using mixer, beat egg yolks until pale yellow. With mixer running, add hot honey in a slow steady stream. Beat on high until mixture has cooled to room temperature, about 5 minutes.

With a rubber spatula, fold in whipped cream.

Transfer mixture to a 5-by-10-inch loaf pan. Cover with plastic wrap. Freeze until set, 2 hours (or up to 1 week).

red, white, and blue pops

the goods:

1/2 pound strawberries, hulled
1/4 cup sugar
1/2 pound blueberries
1 and 1/4 cups plain yogurt

In a food processor, puree strawberries with 1 tablespoon sugar. Transfer to a small bowl. In processor, puree blueberries with 1 tablespoon sugar. In another small bowl, whisk together yogurt and 2 tablespoons sugar.

Spoon the 3 mixtures, alternating into 3-ounce ice-pop molds, making 3 to 5 layers in each. With a skewer, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, 3 hours (or up to 1 week).

Enjoy the happy faces!

peanut butter-chocolate semifreddo

the goods:

2 cups whole milk

1 and 1/2 cups sugar

2 cups creamy peanut butter (not natural)

4 ounces semisweet chocolate chips (3/4 cup)

2 cups heavy cream

1 teaspoon vanilla extract

Line a 5-by-10-inch jumbo loaf pan with parchment paper, leaving an overhang on all sides. In a medium saucepan, combine milk and 1 cup sugar. Bring to a simmer over medium-high, stirring constantly, until sugar dissolves. Remove from heat, add peanut butter, and whisk until smooth. Transfer to a large bowl and let cool to room temperature. In a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil over medium-high, stirring occasionally until sugar dissolves. Remove from heat, add chocolate, and stir until chocolate melts and mixture is smooth. Transfer to a small bowl and let cool to room temperature.

In a large bowl, using an electric mixer, whisk cream and vanilla until soft peaks form. Add half the peanut butter mixture and whisk until combined. With a rubber spatula, add half the remaining peanut butter mixture and gently fold 3 times (mixture will be rippled).

Transfer half the cream mixture to a loaf pan. Top with half the peanut butter mixture and 1/4 cup chocolate mixture. Top with remaining cream mixture, then drizzle with remaining peanut butter mixture and 1/4 cup chocolate mixture.

With a wooden skewer, swirl mixtures together. Freeze until firm, about 5 hours. Serve with extra chocolate sauce.

hot fudge sundaes

the goods:

hot fudge:

1/4 cup sugar

1/2 cup heavy cream

4 tablespoons (1/2 stick) unsalted butter, cut into small pieces

1/3 cup semisweet chocolate chips

1 ounce unsweetened chocolate, finely chopped

1/2 teaspoon pure vanilla extract

pinch of salt

caramel:

1/2 cup light-brown sugar

4 tablespoons (1/2 stick) unsalted butter, cut into small pieces

1/4 cup heavy cream

1/2 teaspoon pure vanilla extract

pinch of salt

whipped cream:

1 cup cold heavy cream

2 tablespoons sugar

vanilla ice cream

Fudge: In a small saucepan, bring sugar and cream to a boil over medium-high. Cook, stirring often, until sugar dissolves, 2 minutes. Add butter and chocolate; stir until chocolate melts and sauce is smooth, 2 minutes. Stir in vanilla and salt.

Caramel: In a small saucepan, bring sugar, butter, and cream to a boil over medium-high. Cook, stirring until butter melts and mixture is smooth. Reduce to a simmer, stirring occasionally, 5 minutes. Stir in vanilla and salt.

Whipped cream: Combine heavy cream and sugar and whisk until soft peaks form.

Refrigerate any leftover sauce and reheat gently to serve.

mint chip ice cream pie

the goods:

8 ounces semisweet chocolate, melted
4 cups rice crispy cereal
2 pints minth chip ice cream, slightly softened




In a large bowl, combine the chocolate and cereal until the cereal is completely coated.



Transfer to a 9-inch springform pan. Press the mixture into the bottom and up the sides of the pan.



Freeze just until firm, 5 to 10 minutes.



Spread the ice cream in the prepared crust and freeze, covered, until firm, at least 2 hours or up to 3 days.

(in case anyone is wondering, that's Ryli's little hand in the background, patiently tapping her fingers while her dad slices the pie)