Horchata Ice Cream
Probably the most beloved ice cream I made this year, the quickest to disappear, and the one I made for some catering gigs on the side. It's more labor-intensive than your average ice cream, but the super-creamy texture that rice lends to the finished scoop is well worth it, especially with delicate notes of almond and cinnamon.
Chai Ice Cream
Really good chai balances sweet and savory spices with dark, not too tannic tea for a spicy kick, not a vanilla nap. This recipe calls on coriander, allspice, cloves, star anise, cardamom, cinnamon, ginger, and black pepper to do the job.
Buttered Popcorn Ice Cream
Yes, buttered popcorn ice cream, made with real fake butter from the popcorn packet. You'll either love this or hate it, and you probably already know which camp you fall into. But let me say that freshly popped popcorn steeped in cream is one of the best things to happen to me this year.
Mocha Cashew Ice Cream
Every ice cream fan should know how to make a good mocha, and this one's mine. The trick to making it even better? Add buttery cashews, the perfect foil for all that chocolate and coffee.
Raspberry Campari Sorbet
Love tart berry sorbets but wish they had a little more going on? Herbal, bitter Campari can get you there. It doesn't overwhelm the raspberries—it makes them taste even more like themselves.
Coffee and Cardamom Ice Cream
Almond Joy Ice Cream
While we're talking coconut, here's everyone's favorite candy bar to hate—minus the chewy texture that gives it a bad rep. I love this super-coconutty ice cream loaded with almonds and dark chocolate.
We're heading into winter citrus season, and this sorbet is one of the best things you can do with clementines after you've plowed through your first box. Blend the segments whole with sugar for a rich but light sorbet that has all the vanilla notes of a creamsicle, minus the dairy.