Karsten Moran for The New York Times Editors’ Collection More Ice Cream Recipes EmailShare on PinterestShare on FacebookShare on Twitter
Philadelphia-Style Ice Cream Base Melissa Clark 15 minutes, plus at least 4 1/2 hours' chilling and freezing
Salted Caramel Ice Cream Melissa Clark 30 minutes, plus several hours’ cooling, chilling and freezing
Rhubarb Ice Cream With a Caramel Swirl Melissa Clark 1 hour 15 minutes plus chilling and freezing time
Healthy Winter Strawberry Gelato Martha Rose Shulman 20 minutes, plus 2 hours 30 minutes' freezing and refrigeration
Healthy Fig Sorbet Martha Rose Shulman 15 minutes, plus 4 hours 30 minutes' freezing and refrigeration
Healthy Tangerine Sorbet Martha Rose Shulman 1 hour, plus at least 4 hours' freezing and refrigeration
Healthy Melon Sorbet Martha Rose Shulman 10 minutes, plus 4 hours 30 minutes' freezing and refrigeration
Mango Lime Sorbet Martha Rose Shulman 10 minutes, plus overnight rest and about 25 minutes in ice cream maker
Healthy Raspberry Rose Sorbet Martha Rose Shulman 10 minutes, plus 4 hours 30 minutes' freezing and refrigeration
Healthy Pear Vanilla Sorbet Martha Rose Shulman 30 minutes, plus at least 4 hours' freezing and refrigeration
Healthy Plum Sorbet or Granita Martha Rose Shulman 15 minutes, plus 3 hours 15 minutes' freezing and refrigeration
Black-Plum Sorbet With Honey and Thyme Jonathan Hayes 15 minutes, plus 1 hour's steeping and at least 2 hours' refrigeration
Chocolate Chip Cookie Ice Cream Sandwiches Melissa Clark 1 hour, plus at least 3 hours’ cooling and freezing