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Entries tagged with 'frozen dessert'

The Best Ice Cream, Gelato, and Soft Serve in NYC

Max Falkowitz 29 comments

Do you want a chunky Ben & Jerry's-like scoop full of candy bars? How about pristine gelato? Or creamy frozen custard, so rich it can barely support its own weight? Whatever your ice cream vice, you can find it here. More

5 Fruity Frozen Yogurt Variations

Max Falkowitz Post a comment

Come summertime, nothing brightens up yogurt like fruit, and frozen yogurt takes well to all kinds. From mango to strawberry to raspberry and Campari, here are five ways to up your frozen yogurt game. More

Blackberry Brown Sugar Frozen Yogurt

Serious Eats Max Falkowitz 2 comments

A sweet, deceptively complex frozen yogurt that layers rich blackberries with brown sugar and a touch of clove. More

Raspberry Campari Frozen Yogurt

Serious Eats Max Falkowitz Post a comment

Campari and orange zest emphasize raspberry's subtleties for a sweet-tart frozen yogurt with a slight bitter finish. More

Orange Creamsicle Frozen Yogurt

Serious Eats Max Falkowitz Post a comment

The classic creamsicle gets an upgrade with tangy yogurt and a big jolt of orange zest to bolster the fruit's bittersweet citrus edge. More

The Best Frozen Yogurt Is the One You Make Yourself

Max Falkowitz 23 comments

Homemade frozen yogurt tastes better than anything you can buy at a fro-yo shop, and all it takes is two ingredients. More

The Best (and Easiest) Frozen Yogurt

Serious Eats Max Falkowitz 8 comments

The best frozen yogurt is also the easiest to make. It's just full-fat yogurt and sugar, and churns up into a creamy yet fresh-tasting frozen dessert that does justice to all of yogurt's natural tangy flavors. More

The Science of the Best Sorbet

Max Falkowitz 30 comments

Sorbet has a science like anything else, and once you learn a few things you'll be ready to turn any fruit into fresh, full-flavored, and creamy sorbet—something so creamy you might confuse it for ice cream. More

Jeni Britton Bauer's Crème Sans Lait

Serious Eats Emma Kobolakis 7 comments

Behold, a totally vegan, totally delicious vanilla ice cream, courtesy of Jeni's Splendid Ice Cream Desserts. The secret? Pulverized cashews and coconut oil for fatty richness, and tapioca starch for thickness. Try it today. More

Bake the Book: Moonshine & Corn Syrup Custard with Pecans Ice Cream

Emma Kobolakis 5 comments

In this recipe from Jeni's Splendid Ice Cream Desserts, a super-sweet custard is stirred into a white whiskey-flavored ice cream base and beefed up with salty, toasted pecans. More

Moonshine & Corn Syrup Custard with Pecans Ice Cream

Serious Eats Emma Kobolakis Post a comment

In this recipe from Jeni's Splendid Ice Cream Desserts, a super-sweet custard is stirred into a white whiskey-flavored ice cream base and beefed up with salty, toasted pecans. More

How to Make Real-Deal Soft Frozen Custard at Home

Max Falkowitz 11 comments

What would you get if you took the dense, plush texture of Italian gelato, added the creamy body of American ice cream, and served it fresh from the machine like soft serve? You'd have one of the greatest desserts born on American soil: frozen custard. Here's how to make it at home. More

Soft and Rich Chocolate Frozen Custard

Serious Eats Max Falkowitz 2 comments

This recipe makes rich, soft frozen custard like you'll find at Shake Shack, Kopp's, Leon's, and all sorts of custard shops around the South and Midwest. More

Soft and Rich Vanilla Frozen Custard

Serious Eats Max Falkowitz 3 comments

This recipe makes rich, soft frozen custard like you'll find at Shake Shack, Kopp's, Leon's, and all sorts of custard shops around the South and Midwest. More

Here's an Ice Cream That Tastes Like Ice Cream Cones

Sweets Max Falkowitz 6 comments

You know what I love? Ice cream cones. And I'll take them however I can get them. Fresh waffle cones, standard-issue sugar cones, hell even the papery wafer cones that cradle my Mr. Softee—they're all good. So wouldn't it be great if we could have an ice cream that tastes just like a cone? More

Sugar Cone Ice Cream

Serious Eats Max Falkowitz 8 comments

For die hard lovers of the ice cream cone, here's an ice cream that tastes just like one. More

Balsamic Roasted Strawberry Sherbet

Serious Eats Alexandra Penfold 4 comments

In this sherbet, the balsamic and strawberries are up front and center on the initial taste but it finishes with the tang of buttermilk. More

From the Pastry Dungeon: Pickled Blueberry Sorbet

Sweets Anna Markow 2 comments

The natural pectin in blueberries helps keep this pickled blueberry smooth, and the vinegar helps balance the sweetness of both the berries and the maple syrup. The combination of spices adds a complex punch to the senses. More

Pickled Blueberry Sorbet

Serious Eats Anna Markow Post a comment

The natural pectin in blueberries helps keep this pickled blueberry smooth, and the vinegar helps balance the sweetness of both the berries and the maple syrup. The combination of spices adds a complex punch to the senses. More

Peanut and Coke Sorbet

Serious Eats Max Falkowitz 1 comment

A rich but clean take on the southern classic of salted peanuts and sweet, fizzy cola. More

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