Every time I pass through a Chinese grocery I take a glance of longing at the sugar cane leaning against a bin of lychees or dragon fruit. They're so cheap! I tell myself. But what would you really do with them? the more rational me asks in return. More

The Mr. Softee truck is how I learned the phrase "bat out of hell." As in, "Max, don't run out there like a bat out of hell. It's just ice cream and I want to see you live to your 11th birthday." Sorry, Dad, but this isn't ice cream. This is Mr. Softee. It's bigger than me—it's bigger than both of us. More

This ice cream is light and tart, as any good frozen yogurt should be, but with a deep, floral richness from the honey and a bright, herbaceous finish. The thyme leaves are this frozen yogurt's answer to cookie dough chunks, or chocolate chips—bittersweet and slightly crunchy, they provide a burst of a different and unexpected flavor and texture. More

Among all the other reasons I'm grateful to have grown up in in a big city, I'd be remiss to not thank the bubble tea shops. I lived close to Flushing, Queens and most of my childhood friends were Asian, so bubble tea became a fact of life. The bubble tea parlor is the soda fountain of our time. And while I wouldn't trust one to make a proper egg cream, they do one better: Thai iced tea, that orange, condensed milk-spiked elixir like no other drink around. More

Disappointed by the meager snowfall we've seen in New York City this winter, I decided that if I can't enjoy snow on the ground, I might as well enjoy it (or a better-tasting lookalike, at least) on my plate. More

This isn't to say I don't enjoy innovation with my Oreos; I just prefer to do the innovating myself. After spending a recent afternoon dipping Oreos into a mug of milky coffee, and going through yet another caffeine and sugar high rant about how coffee and chocolate combined ARE THE BEST THING EVER, I decided to try the mix as ice cream. Well, first I took a nap. Then ice cream. Long story short: it's a keeper. More

One of my favorite tofu dishes is a Chinese dessert, a light, creamy tofu pudding topped with honey, sometimes flavored with bitter almond. I decided to try it as a dairy-free ice cream, swirled with honey and topped with orange zest—not because I have any objection to dairy-based ice creams, but because I wanted a frozen dessert that highlighted the flavor of the tofu itself. More

This recipe was supposed to come out much sooner. I developed it nearly a month ago, and it was good. Really good. So good, in fact, that in a fit of white chocolate lust I downed the whole batch in a sitting, the thought of pausing for a moment to take a photo about the farthest thing from my mind. So here we are, now in 2012, and writing this paragraph is slow going because I keep stopping to scrape the last edges of ice cream from my tupperware. Suffice it to say, I like this recipe. A lot. More

Giving an ice cream-related gift to a friend or loved one is really a good investment—you just know you're going to get thanked with a homemade frozen treat. Here are our favorite ice cream gifts for any ice cream-making enthusiast, whether they're beginners or they already have a few gallons under their belt. More

In the days after Thanksgiving's excesses, I find myself craving the sweet simplicity of apple cider. Good apple cider is tart and spicy, with a texture reminiscent not just of the apple but also of the branch it grew on, the tree, the soil, a chilly breeze. Frozen into a solid block and then scraped with a spoon, it becomes snowy and light, the flavor of the fall with the texture of winter. More