Slideshow: The Best Sweets We Ate in April

Tin Roof Sundae from Humphry Slocombe, SF
Tin Roof Sundae from Humphry Slocombe, SF

Not every ice cream shop can make great sundaes, but I think Humphry Slocombe knocks them out of the park. It was hard to choose between the four I tried on my last visit, but the Tin Roof was pretty stellar. A vanilla ice cream base is covered with hot fudge and frosted peanuts then given a sprinkle of Maldon sea salt. It's crunchy, salty-sweet, creamy, and chocolatey all at once.—Carrie Vasios Mullins, Sweets Editor

[Photograph: Carrie Vasios Mullins]

Max's Frozen Custard
Max's Frozen Custard

I don't always eat sweets, but when I do, I want them to be Max's sweets, in particular the awesome frozen custard recipe he's been working on, which tastes kind of like the world's most intensely rich and creamy soft serve.—J. Kenji Lopez-Alt, Chief Creative Officer

[Photograph: Robyn Lee]

Cafe au Lait Doughnut from Dough
Cafe au Lait Doughnut from Dough

Is there a greater yeast doughnut in New York than Dough's? I don't think so, especially when it comes to their tangy blood orange, hibiscus, and passion fruit varieties. But for a moody should-be-spring-but-it's-still-cold-and-grey morning, this cafe au lait number is just the thing—Max Falkowitz, NY Editor

[Photograph: Kathy YL Chan]

Steam Milk Pudding From Indessert
Steam Milk Pudding From Indessert

For a long time I thought I'd have to go back to Hong Kong for awesome steamed milk pudding, but I recently found out all I have to do is go to Indessert, just a short walk from SEHQ. Their version is great: a silky smooth, mildly sweet, milky custard bound by egg whites. —Robyn Lee, AHT Editor/Art Director

[Photograph: Robyn Lee]

Olive Oil Cake at Orto, NY
Olive Oil Cake at Orto, NY

On a recent trip out to Long Island, I had a remarkably excellent, if decidedly heavy, dinner at an unpretentious Italian restaurant called Orto. Skeptical that I'd have the space for any dessert at all, I was surprised to find myself scraping my plate for the last crumbs of an orange olive oil cake. Moist, citrusy, and just a little grassy, it was light enough to leave me feeling refreshed instead of weighed down. I'm looking forward to adding our own recipe to my repertoire. —Niki Achitoff-Gray

[Photograph: Carrie Vasios]

Banana Bread Pudding at Beautique, NYC
Banana Bread Pudding at Beautique, NYC

I normally think of banana bread as comfort food, not the stuff that fine-dining desserts are made of, but this Modernist take on the down-home classic totally proved me wrong. The cylinder on the left is a rich mild chocolate, macadamia, and banana bread pudding, topped with crunchy bits of dehydrated banana bread; clockwise from there are floating orbs of crème fraiche mousse, milk chocolate banana mousses, and milk chocolate sorbet. I may never look at my loaf pan the same way.—Jamie Feldmar, Managing Editor

[Photograph: Jamie Feldmar]