Instead of blending flavorless, out of season berries into this strawbery shake, Adam Ried recommends a much for punchy combo of strawberry ice cream and sorbet, strawberry jam, and a teaspoon of lemon juice. This multilayered approach to shake-making packs in far more strawberry flavor than the berries themselves could. More

[Photograph: Carrie Vasios] Check out other recipes from our "Simple Supper for St. Patrick's Day" menu »... More

If this sounds like something up your alley, you can look forward to what may be the richest caramel you will ever eat. Besides adding complex flavor, the duck fat lets the caramel linger on the tongue long after the ice cream is gone. Soy sauce works surprisingly well with caramel, drawing out its buttery qualities. More

I have long resented the use of the word "vanilla" to mean bland, blah, and boring. Real vanilla is deep and complex. Anyone who thinks vanilla is boring hasn't tasted this ice cream. More

The sauce is sweet, but it stings your tongue like little black pepper pop rocks. Poured over the sweet cream ice cream, this 5-minute dessert becomes unusual and sophisticated. More

Beets may sound like an unlikely candidate for an ice cream, but they share chocolate's earthy, fruity sweetness, enhanced all the more so by roasting them first. Mixing beets with chocolate and churning them into ice cream dampens their funky qualities; this ice cream tastes more of marshmallow than vegetable, with only the subtle aftertaste of chocolate. More

The key to a great Valentine's Day dessert is lightness. The lush, raspberry base is balanced beautifully with tart hibiscus, light rose sweetness and a hint of lavender at the finish. Sweet and clean with an underlying complexity, it's incredibly easy to make and the final product is a bright and beautiful pink. More

Oil doesn't hit you over the head in this ice cream—that's the rosemary's job. Its alpine punch recedes as the ice cream melts on the tongue, giving way to the sweet, resinous honey. More

Jewish and Chinese holidays, despite some obvious differences, actually have many important features in common. Nothing puts a Jew at ease like a holiday characterized by ancient traditions, delicious foods that represent those traditions, and the widespread exchange of cash. As good Jews, Max and I decided this week to honor Chinese New Years with an ice cream recipe that pays homage to the tradition of using gold-colored ingredients for a rich year. Golden persimmons, golden honey, golden yolks, a touch of golden ginger; you get the picture. More

A friend who tasted an earlier batch of this ice cream compared its flavor (very happily) to cigarettes. Needless to say, the recipe has been adjusted. Post adjustments, it's sweet and smoky with a slight black pepper kick, and deep spice aroma—but if you're looking to make cigarette-flavored ice cream, simply double the amount of black cardamom. Delish. More