Mango Kulfi

1 pint heavy cream
1 30-ounce can Alphonso mango pulp
1 14-ounce can sweetened condensed milk
Zest of 1 lime
1/4 teaspoon cardamom powder
1 pinch salt

In a large bowl mix all the ingredients until there are no streaks of color, then pour the mixture into a 9- or 10-inch loaf pan lined with plastic wrap (or individual freezer-safe ramekins).

Place in the freezer, and allow to set for at least 10 hours, until frozen.

Dip the outside of the pan in warm water, just long enough to release the kulfi.

Remove plastic wrap. Slice and serve the kulfi immediately. If you’re using ramekins, allow to sit at room temperature for a few minutes, then serve directly in the bowls.

Magic Shell

7 ounces bittersweet chocolate, chopped
2 tablespoons virgin coconut oil

Melt the chocolate in a small metal bowl set over a pan of simmering water.

Stir in the coconut oil and heat until dissolved, about 1 minute.

Keep the liquid lukewarm until ready to pour over the ice cream.

Chocolate will harden into a shell within a few seconds when spooned over ice cream.

Passionfruit Ice Cream Pie with Ginger Crust

One 8-ounce box gingersnaps, lightly crushed
1 dried sweetened pineapple ring (1 1/2 ounces), coarsely chopped
2 tablespoons coarsely chopped candied ginger
4 tablespoons unsalted butter, softened
1 1/4 cups dulce de leche (16-ounce jar)
1/2 cup passion fruit nectar (see Note)
3 pints vanilla ice cream, slightly softened
1/4 cup salted roasted pistachios, coarsely chopped
2 tablespoons shredded sweetened coconut

In a food processor, combine the crushed gingersnaps with the pineapple, candied ginger and butter and process until fine crumbs form. Press the crumbs evenly over the bottom and 1 inch up the side of a 9-inch springform pan. Freeze until firm, about 10 minutes.

In a blender, blend the dulce de leche and passion fruit nectar until smooth.

Spread 1 pint of ice cream in the chilled crust. Using a very small ice cream scoop (2 tablespoons), scoop the remaining 2 pints of ice cream into the crust, leaving some nooks and crannies. Drizzle 3/4 cup of the dulce de leche sauce over the ice cream, allowing it to pool in spots. Sprinkle with the pistachios and coconut and freeze until firm, at least 2 1/2 hours.

Remove the ring and cut the pie into wedges. Serve the extra dulce de leche sauce at the table.

MAKE AHEAD
The pie can be frozen in an airtight container for up to 4 days.

NOTES
Look for passion fruit nectar at supermarkets, preferably the Looza brand.

Icebox Chocolate Cheesecake

70 Nabisco Famous Chocolate Wafers (from 2 packages)
Three 8-ounce packages cream cheese, at room temperature
1 cup chocolate syrup, such as Hershey’s

Put 20 of the chocolate cookies (reserving 50 whole cookies) into a zippered plastic bag and, using a rolling pin, crush them to fine crumbs. Line an 8-inch round cake pan with enough plastic wrap to extend by 4 inches all around.

In a large bowl, using an electric mixer, beat the cream cheese at high speed until fluffy, about 3 minutes. Beat in the chocolate syrup and 1/4 cup of water and beat the chocolate cream for 2 minutes.

Arrange 9 cookies in an overlapping ring on the bottom of the prepared cake pan and place 1 cookie in the center. Spoon one-fourth of the chocolate cream (about 1 1/4 cups) over the cookies, being careful not to disturb them. Repeat with the remaining cookies and chocolate cream, ending with a layer of 10 cookies on top. Fold the plastic wrap over the top of the cake. Lightly tap the pan once or twice on a work surface. Refrigerate the cake for at least 8 hours and preferably overnight.

Peel back the plastic wrap and invert the cake onto a serving plate. Carefully peel off the plastic wrap. Press the cookie crumbs onto the side of the cake to coat evenly. Cut into wedges and serve.

MAKE AHEAD
The plastic-wrapped cake can be refrigerated for up to 3 days.

Basic Icebox Cake (and 7 Variations)

Cookies of choice
Nilla wafers, Graham crackers, animal crackers, chocolate chip cookies, gingersnaps, Oreos, amaretti cookies, Milanos, Biscoff, butter waffles—just avoid “coated” cookies (like frosted animal crackers) that will not be able to absorb the moisture from the whipped cream, as they’ll remain firm

Whipped cream of choice
Coffee- and/or booze-spiked; swirled with jam, peanut butter, tahini, caramel, dulce de leche, lemon curd; folded with cocoa powder, grapefruit zest, a splash of Campari; tangy with crème fraîche or Greek yogurt

Add-ins
Chopped chocolate, nuts, chocolate-covered espresso beans, or Luxardo cherries; cocoa nibs; fresh fruit; pistachio paste

Toppers and garnishes
Chocolate shavings or curls; marshmallows (brûlée them!); chocolate, strawberry, or caramel sauce; sprinkles; the streusel from your freezer

Customize each category to your liking. If you’re hunting for a unifying theme, look for inspiration from classic desserts—like tiramisu or banana cream pie or strawberry shortcake, or choose a color schemes—pink, green, yellow, golden—or a flavor profiles (fruity, chocolatey, nutty, salty-sweet).

Once you’ve picked your materials, arrange a layer of cookies, a layer of whipped cream, a layer of cookies… repeat until you’re finished. You can make a freestanding icebox cake on a round plate or tuck it into a plastic wrap-lined loaf pan for the neatest appearance. Finish with a layer of whipped cream if you want softness throughout, or end on a layer of cookies if you’re looking for more of a top crust sort of situation. Stick it in the fridge for 8 to 12 hours and the next time you see it, the cookies and cream will have joined in a perfect union.

Icebox cakes come in all shapes and sizes. The classic is: Nabisco chocolate wafers, layered with whipped cream, and stacked into a log. You could also build the cake in a circle, or arrange logs next to each other for a more-classic cake shape. You could flavor your whipped cream with peanut butter or coffee or caramel. You could use graham crackers or gingersnaps or thin chocolate chip cookies.

There are 5 Steps

Dump a lot of heavy cream into a bowl, and whip it until it holds a medium-to-stiff peak. If you’re measuring, whip 3 cups of cream for each sleeve of cookies. Before whipping, you can fold in flavorings like splash of vanilla or a big pinch of confectioner’s sugar, but the cream is great as is.

Take a cookie, spread a spoonful of whipped cream on top of it, and top it with another cookie. Repeat until you have a little tower. When the tower gets too high, lay it on its side.

Build another tower of cookies, lay it on its side, and connect your two cookie-logs. Repeat until the sleeve of wafers is finished, reserving some of your whipped cream. You should have one, big, messy log of cookies and cream.

Frost the log with your remaining whipped cream.

Cover your cake with foil, and let it rest in the fridge overnight. Before serving, you can garnish it with chocolate shavings or sprinkles — but I usually just slice it on the bias and dig in.

Tirami-icebox:
Biscoff cookies + whipped cream spiked with 1 tablespoon of espresso power and 1 tablespoon amaretto + cocoa powder and chocolate shavings

Birthday Cake:
Animal crackers + vanilla bean-flecked mascarpone whipped cream + rainbow sprinkles

Spumoni:
Milano cookies + whipped cream mixed with pistachio paste + halved strawberries and chopped chocolate

Matcha Mint:
Thin Mints (but we’d recommend Oreos instead—Thin Mints remain firm because of their chocolate shell) + mint-infused matcha whipped cream + sifted matcha

Cherry Chip:
Tate’s chocolate chip cookies + whipped cream mixed with chopped Luxardo cherries and miniature chocolate chips + additional cherries and chocolate

Berry Shortcake:
Belgian butter waffle cookies + whipped cream folded with raspberry preserves and almond extract + fresh fruit, confectioners’ sugar, and sliced almonds

Lemon Meringue:
Graham crackers + whipped cream folded with lemon curd + marshallow “meringue” topping

Dark Chocolate Pizzelle

3/4 cup all-purpose flour
2 tbsp plus 1 tsp unsweetened dark cocoa powder (I used Hershey’s Special Dark)
1 tsp baking powder
1 egg
1/2 cup brown sugar
5 tbsp unsalted butter, melted
2 tsp vanilla extract

Add flour, cocoa powder, and baking powder in a bowl and stir to combine.

In a separate bowl, add egg and brown sugar and mix on medium speed until mixture is smooth and has thickened, approx. one minute. Change the mixer speed to low and slowly pour in melted butter and vanilla extract until just combined.

Add the dry ingredients to the bowl with the wet ingredients and mix until just combined, approx. 15 seconds, taking care not to overmix.

Heat your pizzelle iron to your desired leve. Brush the top and bottom of the iron with a small amount of cooking spray to ensure there wouldn’t be any sticking.

Add batter to the center of the bottom grid and repeat for the remaining grids in your iron. As the batter will spread when you close the iron, do not completely cover the pizzelle grid with batter. For a 4-inch pizzells, use 1-1/2 – 2 tsp batter. Adjust to less if you’re looking for smaller pizzelle.

Close the iron and cook until the timer light indicates, about a minute to a minute and a half. Remove pizzelle to cool completely on a wire rack. Repeat for the remaining batter, brushing the pizzelle grids with cooking spray if needed throughout.

Double Chocolate Pizelle

1-1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 ounces very finely chopped bittersweet or semisweet chocolate
2 teaspoons baking powder
3 large eggs
1 cup granulated sugar
1/2 cup unsalted butter, melted
1 tablespoon vanilla extract

Preheat the Pizzelle Press on Setting 3 while preparing the batter.

Place flour, cocoa, chopped chocolate, and baking powder in a small bowl and stir with a whisk or fork to combine; reserve.

Place eggs and sugar in a medium bowl and mix on medium speed for 1 minute, until thickened. On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds. Add the flour mixture and mix until just combined, about 10 to 15 seconds; do not overmix. It may be necessary to lightly brush both the top and bottom grids with a flavorless vegetable oil or melted vegetable shortening before baking.

Use the spoon provided to scoop the dough, about 1-1/2 – 2 teaspoons, and drop onto one of the patterned cookie grids; repeat to make a second cookie. Close the lid and lock. The red indicator light will come on. When the red indicator light goes out and the green indicator light comes on, the pizzelle are ready.

Adjust baking times for softer or crispier cookies, according to personal preference.

Remove pizzelle from the press using a heatproof plastic spatula and place on a rack to cool completely. Warm pizzelle may be wrapped around the dowel provided to form cannoli shells. Completely cooled pizzelle may be dusted with powdered sugar before serving.

Variation: Mocha Almond Pizzelle: Dissolve 1 tablespoon instant espresso powder in 2 tablespoons hot water. Add to batter along with 1/3 cup finely ground almonds. Use 1-1/2 teaspoons each of almond and vanilla extracts in place of 1 tablespoon vanilla extract.

Make 36-40 pizelle.

Notes:

If you are rolling pizelle, roll them immediatelynupon removing them from the press.

Hot pizelle can be molded areound a cylinder or a ramekin to create a cup.

Pizelle can be frozen. Stack in small bundles with a paper towel between them and store in an airtight bag.

If pizelle become soft, place on a cookie sheet in a 300 degree oven for 3-5 minutes.

Pizelle batter can be made 24 hours in advance and refrigerated. Warm batter to room temperature before using (about 30 minutes).

Classic Pizzelle

1-3/4 cups all-purpose flour
2 teaspoons baking powder
3 large eggs
3/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 tablespoon vanilla extract or anise extract

Preheat the Pizzelle Press on Setting 3 while preparing the batter.

Place flour and baking powder in a small bowl and stir to combine; reserve.

Place eggs and sugar in a medium bowl and mix on medium speed for 1 minute, until thickened. On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds. Add the flour mixture and mix until just combined, about 10 to 15 seconds; do not over mix.

It may be necessary to lightly brush both the top and bottom grids with a flavorless vegetable oil or melted vegetable shortening before baking. Use the spoon provided to scoop the dough, about 1-1/2 – 2 teaspoons, and drop onto one of the patterned cookie grids; repeat to make a second cookie.

Close the lid and lock. The red indicator light will come on. When the red indicator light goes out and the green indicator light comes on, the pizzelle are ready.

For a lighter colored pizzelle, bake for a shorter time; for darker pizzelle, add a few more seconds. Remove pizzelle from the press using a heatproof plastic spatula and place on a rack to cool completely. Warm pizzelle may be wrapped around the dowel provided to form cannoli shells. Completely cooled pizzelle may be dusted with powdered sugar before serving.

Variations: Marble Pizzelle: Add 2 ounces finely chopped bittersweet or semisweet chocolate to the batter. Bake as directed.

Make 36-40 pizelle.

Notes:

If you are rolling pizelle, roll them immediatelynupon removing them from the press.

Hot pizelle can be molded areound a cylinder or a ramekin to create a cup.

Pizelle can be frozen. Stack in small bundles with a paper towel between them and store in an airtight bag.

If pizelle become soft, place on a cookie sheet in a 300 degree oven for 3-5 minutes.

Pizelle batter can be made 24 hours in advance and refrigerated. Warm batter to room temperature before using (about 30 minutes).

Strawberry Ice Cream

30 ounces (1 quart plus a little extra) fresh strawberries, divided (see note above)
1 1/4 cups sugar, divided
4 tablespoons 80-proof liquor such as vodka or, preferably, Cointreau
2 cups half and half
1/2 cup corn syrup
1/2 teaspoon kosher salt, to taste
Scant drops of lemon juice, if needed

Hull and quarter 6 ounces (about 1 cup) strawberries, then slice quarters crosswise into very thin pieces. In a mixing bowl, combine strawberries with 1/2 cup sugar and alcohol and let stand in refrigerator for at least 2 hours and up to 2 days.

Hull remaining strawberries and purée at high speed in a blender until very smooth, about 30 seconds. Strain through a fine mesh strainer to filter out all seeds and fibers, then measure and reserve 1 1/2 cups purée. Extra purée, if there is any, can be put to another use.

In a clean mixing bowl, whisk together 1 1/2 cups strawberry purée with half and half, corn syrup, and remaining 3/4 cup sugar until fully combined. Add salt to taste, and, if mixture is too sweet, a few drops of lemon juice.

Chill in refrigerator or ice bath until base is very cold, at least 45°F, then churn in ice cream maker according to manufacturer’s instructions. In the last minute of churning, retrieve strawberry mix-ins from the refrigerator, strain off syrup, and add mix-ins to the churn; reserve strawberry syrup for another use (it makes a great daiquiri). Transfer ice cream to airtight container and chill in freezer for at least 4 hours before serving.

Lemon Gelato

2 cups whole milk
Pared or grated zest of just under 1/2 lemon
5 large egg yolks
1/2 cup sugar

In a small saucepan combine milk and lemon zest. Place over medium-low heat just until steaming; do not boil. Remove from heat, cover, and allow mixture to infuse for about 20 minutes.

In a medium bowl, whisk together egg yolks and sugar. Strain infused milk into a pitcher, then whisk it into yolk mixture.
Pour mixture into a clean saucepan, and place over medium-low heat. Stir constantly with a wooden spoon until it forms a custard thick enough to coat back of spoon, about 10 minutes. (Do not overheat or it will curdle.)

Cool mixture by placing bottom of pan in several inches of cold water; give it a stir. Transfer to a bowl and refrigerate until well chilled, about 1 hour.

Freeze in an ice cream maker according to manufacturer’s instructions.

Magic Shell

160 grams good quality chocolate
100 grams coconut oil
Ice cream, for serving

Chop your chocolate and add it to a microwave-safe container with coconut oil. Melt in 30-second intervals until liquid.

Pour over ice cream (or smoothies!), and watch it harden. Then crack it open. Magic! Because of the melting point of the coconut oil, the magic shell will stay liquid in a hot kitchen and solidify after sitting in a cold kitchen or the fridge. If your leftover shell hardens, just re-melt in the microwave.

Preserved Lemon Ice Cream

4 large egg yolks
2 cups heavy cream
1 cup whole milk
1 cup granulated sugar
1/4 cup freshly squeezed lemon juice
3 tablespoons finely chopped preserved lemon rind
1/2 teaspoon salt or to taste
1/4 cup olive oil, plus a bit more to serve
Flaky sea salt, optional to serve

Whisk the egg yolks together in a glass or stainless steel bowl; set aside. Combine the cream, milk, and sugar in a saucepan. Cook over medium heat, stirring occasionally, until the mixture begins to bubble around the edges.

Ladle about 1 cup of the cream mixture into the egg yolks and whisk vigorously to temper. Pour the egg and cream mixture back into the pan and whisk well to combine. Cook the mixture on medium low heat while stirring constantly and being careful not to let the mixture boil, until it thickens enough to coat the back of a spoon, about 7 minutes.

Whisk in the lemon juice and preserved lemon rind. Add the salt to taste. Cool the mixture completely, for at least 4 hours or overnight.

Just before churning, whisk in the olive oil, then freeze in an ice cream machine according to manufacturer’s instructions. Transfer the ice cream to a freezer-safe container, cover, and freeze until firm, about 4 hours or overnight. Serve scoops of ice cream in dishes with a drizzle of fruity olive oil and a sprinkle of salt. Keeps in the freezer for 4 days.

Red Bean Ice Cream

15-ounce can adzuki beans, drained (1 1/2 cups)
One 13.5-ounce can coconut milk (1 2/3 cups)
8 to 9 tablespoons sugar
2 big pinches of salt
1 1/2 tablespoons cornstarch
1/2 teaspoon vanilla extract

Use a blender to puree the beans and coconut milk to a very smooth texture. Aim for a milkshake smoothness. Pass the mixture through a fine mesh strainer. Discard the solids. Briefly set aside.

In a medium saucepan, combine the sugar, salt, and cornstarch. Whisk in the coconut milk and bean mixture.

Cook over medium heat, stirring and scraping the bottom, for 5 to 8 minutes, until thickened. Coat the back of a spoon, run your finger through the mixture and the line should hold well. Remove from the heat and stir in the vanilla.

If you suspect lumps, pass the mixture through the mesh strainer again. Let cool to room temperature, stirring occasionally to avoid a skin from forming at the surface. Cover and refrigerate for 24 to 48 hours to chill well and develop the flavors.

Freeze the mixture in an ice cream machine according to the manufacturer’s directions.

– See more at: http://www.vietworldkitchen.com/blog/2010/10/red-bean-and-coconut-ice-cream-recipe.html#sthash.o8ErIGgE.dpuf

Frozen Chocolate Souffle

9 ounces bittersweet chocolate
2 cups creme fraiche or heavy cream
4 large eggs

Break the chocolate into pieces and process in a food processor until very fine.

Heat the creme fraiche to boiling point and with the processor’s motor running, pour it through the feed tube in a steady stream. Process a few seconds until smooth.

Separate the eggs and add the yolks to the hot chocolate mixture. Process for a few seconds to incorporate. Then transfer the mixture to a bowl and allow it to cool until it has thickened to spreading consistency.

In a large mixing bowl, beat the egg whites until stiff peaks form when the beater is raised slowly. Stir about one-fourth of the whites into the chocolate mixture and then carefully fold in the remaining whites until uniform. Pour the mixture into a prepared six-cup souffle dish with a foil collar and freeze for at least three hours. Store up to three days.

When ready to serve, carefully remove the foil collar and serve at once.

To make the foil collar, fasten a band of aluminum foil around the souffle dish with string or paper clips. The band should be four inches higher than the sides of the dish to create the illusion of a risen mousse.

Basic Chocolate Cookies (for Shaping)

24 Tbs. (3 sticks) unsalted butter, at room temperature
3 cups firmly packed light brown sugar
3 eggs
1 Tbs. vanilla extract
3 1/2 cups all-purpose flour
1 cup plus 2 Tbs. unsweetened cocoa powder
1 1/2 tsp. baking soda
1 1/2 tsp. cream of tartar
1/4 tsp. salt
4 Tbs. coarse sugar, or as needed

In a large bowl, using an electric mixer, beat the butter and brown sugar on medium speed until creamy. Add the eggs and vanilla and beat until smooth. In another bowl, stir together the flour, cocoa powder, baking soda, cream of tartar and salt. Reduce the speed to low, add the flour mixture to the butter mixture and beat until blended.

Turn out the dough onto a floured work surface. Divide the dough into 3 equal pieces, pat each into a flat disk and wrap separately in plastic wrap. Refrigerate 1 disk for at least 1 hour to use now, and store the remaining 2 disks for future use (see note above).

Preheat an oven to 350°F. Line 2 baking sheets with parchment paper.

On a work surface, place the disk between 2 sheets of plastic wrap and roll out about 1/8 inch thick. Using a 2-inch star-shaped (or other) cookie cutter, cut out cookies. Transfer them to the prepared sheets, spacing them 1 1/2 inches apart. Gather the scraps, reroll and cut out more cookies. Sprinkle the cookies with the coarse sugar.

Bake the cookies until the edges are crisp, 8 to 10 minutes. Transfer the baking sheets to wire racks and let the cookies cool briefly on the sheets, then transfer the cookies to the racks and let cool completely. Makes about 40 cookies; makes 3 cookie dough disks total.

Can be used to make star cookies or for ice cream sandwiches.

Bitter Almond Ice Cream

45 to 50 apricot pits (4 1/2 ounces)
2 cups milk
1 1/2 cups heavy cream
1/4 cup plus 3 tablespoons sugar
7 egg yolks

Wrap apricot pits in a heavy dish towel. On the floor or on a sturdy cutting board, crack pits open using a hammer or a meat mallet, exposing kernels. Watch your fingers.

In a medium saucepan, combine apricot kernels and shells with milk and heavy cream. Bring to a boil; turn off heat and let cool. Chill overnight in refrigerator.

The next day, bring the milk mixture to a boil again and strain through a fine sieve.

Meanwhile, in a large bowl, whisk together the sugar and the yolks until light and fluffy. Whisk about 1/2 cup hot milk into the egg mixture, and then whisk the egg mixture into the milk. Pour into a large saucepan, place over medium-low heat and, stirring constantly with a wooden spoon, cook until thick enough to coat the back of the spoon. Remove from heat immediately. Let cool, and then strain.

Pour into an ice cream maker and follow manufacturer’s instructions.

Key Lime Popsicles

INGREDIENTS

Popsicles
Key Lime Simple Syrup

1/2 cup water
1/2 cup key lime juice
1/2 cup sugar (or honey)

Popsicles

2 cups Greek-style plain yogurt
1 cup plus 2 tablespoons key lime simple syrup
1 teaspoon vanilla extract
1/2 cup crushed graham crackers

Make the Simple Syrup
In a medium saucepan heat the water, lime juice, and sugar until the sugar has dissolved. If using honey, heat until the mixture simmers. Remove from the heat and allow to cool.

Make the Popsicles
Mix together the yogurt, 1 cup key lime simple syrup, and the vanilla until smooth. Pour into popsicle molds. In a small bowl, mix the graham cracker crumbs with remaining simple syrup until moistened. Carefully spoon about 1 tablespoon of crumbs onto the bottom of each popsicle mold over the yogurt. Press lightly to secure. Insert sticks or tops to the molds and freeze until stiff.

To unmold, run under warm water for 10-20 seconds, as needed. Serve immediately.

Creme Fraiche Ice Cream

1 cup whole milk
3/4 cup sugar
Pinch of salt
5 large egg yolks
2 cups crème fraîche
Prepare a medium-sized bowl with a mesh strainer over the top and set it in an ice bath.

Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly. Scrape the mixture back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof plastic spatulam scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir to cool over an ice bath. Chill thoroughly in the refrigerator.

Once cool, whisk in the crème fraîche, then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

Lemon Verbena Skyr Ice Cream

3 tbsps. Lemon verbena/balm and/or sweet woodruff, finely chopped
30g sugar
a pinch of salt
2 egg yolks
1 tsp. elderflower liqueur
250ml whipping cream or double
cream
c.100ml skyr or thick unsweetened yogurt
Fresh strawberries, raw licorice and caramelized hazelnuts or
crushed biscuits for sprinkling

Grind the herbs, sugar and salt together using a mortar.

Whisk together herbs sugar, liqueur and egg yolks in one bowl, until pale and airy. Meanwhile whisking the cream in a different bowl, until it is light and fluffy – forming soft peaks. Fold the skyr into the egg yolks until it well combined, then carefully fold in the whipped cream. Pour into dessert glasses (or use and ice cream maker).

Freeze the ice cream for 2-3 hours before serving.

10 minutes before serving, bring the parfaits out of the freezer. Sprinkle with topping and serve.

TIP: Try serving the parfait with fresh strawberries in summer, a sea buckthorn compote or applesauce during the fall.

Elderflower Sherbet

1 cup sugar
1/2 cup water
2 cups buttermilk
3/4 cup milk
1/4 cup elderflower cordial

Prepare an ice-water bath. Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar. Cook until syrupy, about 2 minutes.

Mix buttermilk, milk, and cordial in a medium bowl, and whisk in sugar syrup. Place bowl in ice-water bath. Let cool completely.

Freeze mixture in an ice cream maker according to manufacturers’ directions. Transfer to a large container, and freeze until firm, about 1 hour. (Sherbet can be frozen for up to 5 days.)