ice cream

Some of these recipes are about making ice cream from scratch, starting with fresh summer fruit, a simple cream base, and an ice cream maker that does most of the heavy lifting.

Others are about what you do with ice cream once you have it: a homemade magic shell that snaps on contact with the cold, warm fruit crisps that are made better by a melting scoop on top, shortbread sandwiches you can pull straight from the freezer, or individual ice cream cakes built around a rum caramel sauce.

Summer is the obvious season for all of this, but the warm desserts keep it relevant well into fall.