Need a dessert that can feed a crowd without keeping you in the kitchen all day? Look no further than this incredibly easy and versatile plum slab pie. It’s the perfect centerpiece for large events, bustling parties, or joyful family reunions, offering a taste of late summer in every slice.
There is a quiet alchemy that occurs when fruit meets heat. While many are content with the bright, fresh notes of a raw puree, I hold that some fruits only reveal their deepest secrets after a spell in the oven’s embrace. The process of roasting concentrates their sugars, caramelizes their edges, and coaxes forth a profound, almost wine-like complexity that raw fruit can only hint at. This is certainly the case for sturdy, sugar-rich specimens like plums, pears, and figs—fruits whose true potential is unlocked by fire. Once transformed, this roasted puree becomes the very soul of a dish. It lends a spectacular depth to marmalades, a rich, velvety foundation for mousses, and an unparalleled intensity to ice creams. My roasted greengage plum ice cream proves just that. The high heat tames the greengage’s sometimes shy sweetness, transforming it into a deep, honeyed nectar with a haunting, aromatic finish. Churned into a custard base, it becomes a frozen testament to the power of this simple technique: a sophisticated, complex ice cream that tastes not just of fruit, but of the very essence of the orchard at the end of a warm summer day.
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The world of professional ice cream-making is far more intricate than it seems. Behind every scoop of velvety, scoopable fruit ice cream lies a delicate balance of science and artistry. Each fruit carries its own genetic code—a unique profile of sweetness, acidity, pectin, hydration, and more. Mastering these variables is the key to crafting a flawless frozen dessert. At home, the struggle is real: 90% of the time, our ice creams and sorbets emerge from the freezer rock-hard, requiring a chisel rather than a spoon. But professionals know the secret—ingredients like stabilizers, glucose, and sucrose aren’t just additives; they’re essential tools to ensure your ice cream stays supple, never turning into an icy brick. In this recipe, we’ll unveil the techniques glacier experts use to achieve that perfect, creamy consistency—because frozen desserts should always be a pleasure, not a challenge.
Here’s my latest to-die-for creation I just had to share with you: Blueberry & Blackberry Ice Cream Pie. Imagine this—a buttery, crumbly sable breton base, rich with almond cream and studded with juicy wild blackberries, baked until golden perfection. Then, just before serving, it’s crowned with a stunning bicolor swirl of velvety blueberry ice cream. It’s summer in a slice—cool, creamy, and utterly irresistible.
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Here’s my latest blueberry ice cream recipe—velvety and rich, this frozen dessert will definitely make the show at your next outdoor event. Bursting with the sweet flavor of blueberries, each spoonful is pure indulgence. The creamy custard base balances the fruit’s brightness, creating a dessert that’s both refreshing and decadent. Serve it in waffle cones or turned into a blueberry and blackberry ice cream swirl pie under the summer sun or as an elegant finale to a garden dinner—it’s guaranteed to impress.
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This apricot entremet is the ultimate harmony of texture and flavor. At its base lies a delicate pistachio dacquoise reminiscent of a perfect macaron. Above it, a layer of pistachio crunch adds a satisfying bite, contrasting beautifully with the tender apricot jelly that melts on the tongue. Encasing it all is a cloud-like rosemary-vanilla mousse, its subtle herbal sweetness elevating the bright, fruity notes of apricot. Each spoonful is a symphony of contrasts—crunchy, creamy, and fragrant—making this dessert an unforgettable experience.
This is the ultimate chocolate sauce—rich, velvety, and perfect for elevating any dessert. Drizzle it over profiteroles, poached pears, or over sundaes and ice cream. The best part? It’s incredibly easy to make—no tedious melting or constant stirring required! With just a few simple ingredients and a food processor, you can whip up this decadent sauce in minutes. Smooth, glossy, and irresistibly chocolatey with a touch of honey, it’s a must-have for every dessert lover’s repertoire.
Today, we’re embarking on a delicious journey to create an exquisite walnut ice cream—one that’s rich, nutty, and luxuriously smooth. The process begins from scratch, with homemade black walnut milk. Next, we’ll transform this walnut milk into a luscious crème Anglaise with a hint of maple syrup and coffee. Once the custard is perfectly velvety, it’s time for the magic of the ice cream maker—watching it churn into a creamy, dreamy consistency. But we’re not done yet. For the finishing touch, we’ll fold in generous handfuls of chopped walnuts and dark chocolate shavings, adding delightful crunch and bursts of bittersweet richness. The result? A walnut ice cream so decadent, so perfectly balanced, it’s bound to become an instant favorite.
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There’s something wonderfully indulgent about transforming humble leftovers into a dessert that feels both nostalgic and elegant. Take that forgotten scraps of pie crust, almond cream, and a mix of ripe summer stone fruits—peaches, plums, nectarines, apricots—and you’ve got the makings of a stunning Orchard Pie. This is the kind of dessert that requires little effort but delivers big on flavor. Press the leftover crust into a rough, free-form tart, slather it with velvety almond cream, and pile high with sliced fruits, their juices caramelizing as they bake. Serve it warm, just as it is, for a rustic treat with a dollop of whipped cream. Or take it further: plate a slice with a glossy quenelle of apricot ice cream, the tangy sweetness balancing the nutty richness of the filling. For a playful twist, crumble leftover apricot pie into a glass, layer it with luscious roasted apricot ice cream, and drizzle with apricot coulis for a sophisticated sundae that tastes like summer in a spoon. Simple, versatile, and utterly delicious—this pie is proof that the best desserts often come from what’s already on hand.
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A sundae is a classic ice cream dessert made with scoops of ice cream topped with sweet sauces, syrups, and various toppings like whipped cream, nuts and sprinkles. Unlike a simple bowl of ice cream, a sundae is all about indulgence—layering flavors and textures for a richer treat. Today, sundaes come in countless variations—from the classic hot fudge sundae to extravagant creations with caramel, fruit, cookies and so on. Whether served in a glass dish or a waffle cone, the sundae remains a beloved symbol of ice cream creativity. Indulge in an exquisite twist on the classic sundae, crafted with my latest artisanal ice creams like the roasted apricot. These vibrant flavors intertwine in harmony, elevated by layers of flaky leftovers pie, a swirl of apricot marmalade, red fruit coulis and toasted nuts!
Today we’re diving into a timeless favorite—strawberry ice cream! Beloved by kids (and adults alike), this creamy, fruity delight captures the essence of summer with every spoonful.
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Today, let’s dive into this fabulous banana-lime ice cream—a creamy, tangy, and refreshing treat that’s perfect for summer (or anytime you need a tropical escape!). The sweetness of ripe bananas pairs magically with the bright zing of fresh lime, creating a flavor that’s both rich and invigorating. Imagine the smoothest, creamiest texture with just the right balance—luscious banana undertones, and a hint of lime to tie it all together. Plus, it’s a fantastic way to use up those overripe bananas sitting on your counter!
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Today, I’m going to show you how to make a luxurious blackcurrant ice cream—rich, velvety, and bursting with deep, tangy-sweet berry flavor. This decadent frozen treat is perfect scooped into crisp waffle cones, elegantly quenelled atop a plated dessert, or piled high in your next extravagant sundae creation. With a custard base infused with blackcurrant purée and a hint of citrus, this ice cream strikes the perfect balance between indulgence and vibrant freshness. Follow along, and soon you’ll have a showstopping dessert that’s as versatile as it is delicious.
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When it comes to ice cream, the possibilities are endless. This Roasted Apricot Ice Cream with a Hint of Rosemary is the perfect example of how creative your imagination can go. Velvety and rich, the caramelized sweetness of roasted apricots melds seamlessly with the subtle, pine-like aroma of fresh rosemary. Each spoonful is a balance of bright fruitiness and earthy sophistication, making it an elegant choice for high-end desserts. Drizzle it with honey, pair it with almond tuiles, or layer it into an exceptional sundae with crushed amaretti cookies and a whisper of whipped mascarpone. However you serve it, this ice cream transforms the ordinary into the extraordinary—one luxurious bite at a time.
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Sorbet is a light, refreshing frozen dessert made primarily from fruit purée, sugar, and water. Unlike ice cream, it contains no dairy, giving it a vibrant, fruit-forward flavor and a smooth, icy texture. Often served as a palate cleanser between courses or as a dairy-free treat, sorbet comes in a variety of flavors, from classic citrus like lemon and raspberry to more exotic options such as mango or passionfruit. Its simplicity and bright taste make it a popular choice for hot summer days or as a lighter alternative to richer desserts. In this step-by-step recipe, I’ll guide you in crafting the French sorbet of your dreams using an array of vibrant fruits. Whether you opt for professional-grade fruit purées or prepare your own from scratch, sunshine-filled flavor awaits.
The first bite was like stepping into an Italian summer—cool, creamy, and alive with the bright freshness of mint. The gelato melted luxuriously on the tongue, its sweetness perfectly balanced by the herbaceous sharpness of real peppermint leaves. Then came the surprise: delicate paper thin dark chocolate, scattered like shattered glass through the velvety base. Each sliver snapped between the teeth, releasing a bittersweet cocoa depth that played against the gelato’s icy sweetness.
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There’s nothing quite like the bold, tangy-sweet burst of cassis (blackcurrant) on a sweltering summer day. Revered as one of the most fragrant and flavorful fruits, its deep, wine-like richness makes it the perfect star for an irresistibly refreshing sorbet. To craft this icy indulgence, you’ll need just three essentials: a perfectly balanced sorbet syrup (trust the pros for that ideal sugar-to-acid ratio), an intensely vibrant cassis purée, and, of course, an ice cream maker to churn it into silky, scoopable perfection.
There’s nothing quite like the rich, velvety smoothness of authentic chocolate gelato. Unlike traditional ice cream, gelato is made with an eggless base, resulting in a denser, silkier texture that melts luxuriously on the tongue. The secret lies in the perfect balance of high-quality cocoa, fresh whole milk, and just the right amount of sugar to enhance the deep chocolate flavor without overwhelming it. In this step-by-step recipe, I will guide you through each stage to ensure your homemade chocolate gelato is nothing short of perfection. Buon appetito!
Beat the heat with this irresistibly refreshing Limoncello Sorbet—a zesty, sparkling delight straight from the Amalfi Coast! Made with a sorbet syrup base—bright lemons, and limoncello liquor—this vibrant dessert is the perfect balance of tart and sweet for hot days at the beach!
Let’s dive into the sun-kissed world of sorbet with my latest creation: peach-verbena sorbet—the frozen dessert you’ll crave after a day at the beach. Bright, refreshing, and bursting with the essence of summer, this sorbet blends the sweetness of ripe white and yellow peaches with the delicate citrusy notes of verbena. The secret? A fragrant verbena-infused syrup that elevates the fruit’s natural flavors into something truly magical.
Best of all, you can prepare it ahead of time, so a scoop of this vibrant delight is always ready when you are. Smooth, icy, and irresistibly fruity, it’s the perfect way to cool down on a hot day—or simply indulge in a taste of sunshine whenever the mood strikes.
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In this recipe, you will learn how to make vibrant, flavorful fruit puree—perfect for your sorbets, ice creams, coulis, and mousses. While professional-grade fruit purees are available for purchase, crafting your own allows you to highlight the freshest seasonal fruits at their peak.
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At first glance, gelato and French ice cream (crème glacée) may seem similar, but they offer distinct textures, flavors, and culinary traditions. Gelato, Italy’s beloved frozen dessert, is churned slower and contains less butterfat (typically 4-9%) than French ice cream, resulting in a denser, silkier texture. It’s served slightly warmer, allowing its vibrant flavors—like pistachio, stracciatella, or fresh fruit—to shine.
French ice cream, on the other hand, is richer and creamier. This decadence comes from its custard base, which includes egg yolks, giving it a velvety smoothness. Classics like vanilla bean or chocolate are staples, often served in elegant quenelle or as part of sophisticated desserts.
While gelato emphasizes purity and intensity of flavor, French ice cream luxuriates in its indulgent, creamy mouthfeel. Which one wins? It all depends on whether you crave the bold freshness of gelato or the sumptuous richness de la glace Française. This gelato recipe is courtesy of Chef Mario Bacherini
There’s something undeniably magical about a decorated waffle cone—crispy, golden, and dressed up with all sorts of delightful toppings. In this How To recipe, I’ll show you how to take your plain cones to the next level with endless customization options. Think crushed toasted nuts, chocolate vermicelli, sprinkles, or even crushed cookies—the possibilities are as limitless as your imagination!
The trick? Just like bartenders rim cocktail glasses with syrup and colored sugar for that sparkling crystal effect, we’ll dip the top edge of our waffle cones in melted chocolate, then roll them in your favorite toppings.
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Sun-drenched and bursting with rustic charm, Spaghetti alla Nerano is a celebration of Campania’s simplest yet most sublime flavors. Born in the tiny fishing village of Nerano, this dish transforms humble ingredients—golden-fried zucchini, creamy Provolone del Monaco and Parmigiano-Reggiano, and al dente spaghetti—into a velvety, herb-kissed masterpiece. The magic lies in the emulsion of cheese and starchy pasta water, cloaking each strand in richness without a drop of cream.
In my version of Spaghetti alla Nerano, I take a fresher, lighter approach—ditching the classic fried zucchini rounds in favor of delicate blanched zucchini linguine, folded into the pasta at the last moment. The result? A brighter, more vibrant dish where the zucchini retains its crisp-tender bite, weaving through the spaghetti like ribbons of summer. The rest stays true to Nerano’s soul with a drizzle of basil oil at the end! Recipe inspired by Michelin star chef Frabrizio Mellino.
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