Okay, we wanted David to share this recipe less because of the ice cream, and more because of the chocolate coating. Chocolate sauce is a great thing, but isn't a thin, crackly chocolate shell a hundred times better?
'David Lebovitz week' on Serious Eats
We can't imagine a better summer cooler than this sweet-tart raspberry rosé sorbet. The alcohol in the wine keeps it from freezing too hard in the ice cream maker, but it sets up perfectly after a stint in the freezer.
It takes careful attention to prepare the butterscotch mixture for this ice cream, but it's worth it for the deep, rich flavors of caramelized sugar. Pecans are a buttery, crunchy complement.
We love the tart, fresh flavors of good frozen yogurt, so we had to share David Lebovitz's recipe for lemon frozen yogurt. Lemon juice and zest lend flavor, but it's the magic ingredient—citric acid crystals—that really push this into pucker-tart territory.
It's hard to think of a way to improve upon the sweet, nectarlike flavor of fresh figs—except, perhaps, to churn them into ice cream. These dark, soft fruits, the riper the better, are cooked down with lemon zest and juice (and a bit of sugar) before they're blended with cream and chilled.
To pastry nerds or baking cookbook collectors or Internet recipe-hounds, David Lebovitz needs no introduction. He's an incontestable authority on all things sweet, a renowned pastry chef and author who's written definitive books on chocolate, ice cream, and more. But if you've never tried one of Lebovitz's recipes, this is the week to do so; he's agreed to share a different ice cream recipe with us every day this week (perfect July kitchen projects!).