Frozen Dessert

Can be prepared in 45 minutes or less but requires additional unattended preparation time.

(GRANITA DI LIMONE) This Sicilian classic is churned on the eastern part of the island and stirred instead in the west. We have included instructions for both methods. The granita is (authentically) very tart. Most of us thought it was refreshing, but a couple of sweet-tooth types found it a bit too puckery. If you like your dessert on the sweeter side, increase the sugar to 1/2 cup.

At Òran Mór, the ice cream comes in profiteroles surrounded by the sauce, but this lovely duo tastes terrific without that added touch, too.

Active time: 20 min Start to finish: 8 hr (includes steeping, chilling, and freezing)

Active time: 20 min Start to finish: 1 1/2 hr

Frozen desserts seem especially festive — and no less refreshing — in the cooler months.

This recipe is an accompaniment for Rhubarb Crisp with Buttermilk Ice Cream.

This sherbet in waffle cups is the creation of Jorge Rocha Carmona and his wife, Claudia Mendez, owners of Rome Pasteler‭a, Billy Cross's favorite pastry shop in Oaxaca.

Zabaglione, the Italian custard made of egg yolks, Marsala and sugar, is used as a frozen filling for a crunchy macaroon crust.

Here is a delicious interpretation of a campfire classic.

Here we take two of the best treats from days gone by and combine them in one dessert. The cookies are also superb on their own.

You'll find halvah—Middle Eastern sesame seed candy—in the refrigerated deli case at the supermarket.

Cardamom and nutmeg are lovely notes of spice in these super sundaes. Caramel ice cream would be good here, too.