Slideshow: The Best Sweets We Ate in June

Salted Caramel Pecan Babka Roll from the Sycamore Kitchen, L.A.
Salted Caramel Pecan Babka Roll from the Sycamore Kitchen, L.A.
"The Salted Caramel Pecan Babka Roll from the Sycamore Kitchen in Los Angeles might be the best sticky bun-like thing I've ever tasted. Not too sweet, flaky, moist, light, and just salty enough."—Ed Levine, SE Overlord

[Photograph: Sarah Woo]

Strawberry and Sour Cream Helado from La New Yorkina at New Amsterdam Market
Strawberry and Sour Cream Helado from La New Yorkina at New Amsterdam Market

"La Newyorkina's strawberry helado is some of the most flavorful, fruit-bursting strawberry ice cream I've ever had, made even better with sour cream." —Robyn Lee, AHT editor and staff photographer

[Photograph: Robyn Lee]

Giant Kouign Amann from Dominique Ansel
Giant Kouign Amann from Dominique Ansel
"For my mom's birthday we ordered a giant kouign amann from Dominique Ansel. You'd think some of the crispiness of the original would be lost in the bigification of the pastry, but you'd be wrong. Served with some fresh strawberries and vanilla ice cream, it was damn good."—Ben Fishner, Ad Operations Administrator

[Photograph: Ben Fishner]

Cornbread Ice Cream from Oddfellows in Brooklyn
Cornbread Ice Cream from Oddfellows in Brooklyn
"I was in NYC for the weekend, walking toward Paulie Gee's for a pizza feast, and though a storm was approaching, Max and Ed insisted on a pre-pizza ice cream stop at Sam Mason's Oddfellows Ice Cream in Williamsburg. (Classic Serious Eats behavior, the pre-pizza ice cream stop.) They were totally right to do so: the cone they ordered kind of blew my mind. Cornbread ice cream (that is, the cream base was flavored with cornbread, not filled with chunks of cornbread) and blueberry-buttermilk-honey ice cream, in an awesome handmade cone. This is a place worth checking out for sure."—Maggie Hoffman, Drinks Editor

[Photo: Max Falkowitz]

Horchata Ice Cream
Horchata Ice Cream

"What can I say...apparently rice pudding has always wanted to be ice cream; it just never knew how. There's simply no other possible explanation for Max's horchata ice cream. Notes of cinnamon and almond are united beneath a cool, creamy banner of milky-sweet (r)ice cream. For whatever reason, my first thought was actually carrot cake—there's something of the warm, almost vegetal sweetness of the cake and the balancing buttery tang of its frosting to be found within." —Niki Achitoff-Gray, Associate Editor

"I am both blessed and cursed to work in an office with Max Falkowitz. On the one hand, he brings in a new flavor of homemade ice cream pretty much every day. On the other hand, he brings in a new flavor of homemade ice cream pretty much every day. Such is life. My absolute favorite of June's wide-ranging flavor selection was horchata. Horchata ice cream! Made with real cinnamon! Why is that not a new taste sensation sweeping the nation? It should be. Max's version was subtle and rich, and I am currently campaigning to elect horchata milkshakes our happy hour drink of choice."—Jamie Feldmar, Managing Editor

[Photograph: Max Falkowitz]

Homemade Pavlova
Homemade Pavlova
"Thanks to a near-constant supply of homemade ice cream, I have a near-constant supply of egg whites, so that means I make lots and lots of meringue—pavlova, specifically. I I use Smitten Kitchen's recipe and then top it with whatever comes to mind. I think this is my new favorite: sliced strawberries soaked in red wine, kumquats macerated in sugar, and a syrup made from the leftover wine and kumquat juices, all over a rose water-scented meringue. This is my party dessert."—Max Falkowitz, NY Editor

[Photograph: Max Falkowitz]