We have an excellent key lime pie on this site, and a super-easy, sweet and salty icebox lime pie for those pressed for time. This pie is a hybrid of both: a real graham cracker crust filled with sweet-tart condensed milk-flavored custard, but even easier, cooler, and more refreshing than your standard pie.
'scooped' on Serious Eats
Why does one recipe for ice cream melt fast and loose, while another stays cool and scoopable after resting on the counter for 15 minutes? Why are some ice creams so dense and rich that you almost have to chew them? And why do some ice creams taste full-bodied and almost warm while others are dead-ringers for frozen cream The answer, at least a partial one: eggs.
If you've only ever had lemon sorbet, give lemon ice cream a chance. Sweet and tart, light and creamy, more than a little like lemon meringue pie, it's a beautiful expression of citrus with greater substance than a watery sorbet.
When recipe writers call for corn syrup, they do so with good reason. Here's your primer on what corn syrup is used for in ice cream and sorbet, and how it can make your homemade scoops even better.
The perfect thing to do with less than perfect apricots. The ice cream gets a double dose of almonds: some chopped up into the final scoop, but also some steeped into cream, which adds a deep, nutty flavor to the base.
The Mexican beverage in ice cream form. Refreshing, comforting, creamy—serve this to end your summer taco night or to top that pineapple you just took off the grill.
Next to masala chai, there's no greater beverage ambassador to India than a mango lassi. And while it's not my favorite lassi variation out there, I can't deny that it's a pretty smart thing to do with mangoes and yogurt. It's also a good basis for getting more frozen yogurt into your life.
So what if you could take the best qualities of a root beer float—its deep root beer flavor, its mellow notes of cream and vanilla, and its subtle effervescence—and make it into a scoopable dessert all on its own? One that's everything good about a root beer float with none of the downsides? Enter root beer sherbet.
Movie theater buttered popcorn fans, buttered popcorn jelly bean enthusiasts—you know who you are. This ice cream is for you.
As far as desserts go, ice cream's incredibly easy to make. To prove it, I've laid out what I think is the easiest way to make vanilla ice cream* at home, step by step, ingredient by ingredient. You'll need less than 30 minutes of active prep time, a few hours to an overnight wait, and half an hour of effortless churn time. And that's it: start this recipe in the morning and you can have fresh ice cream for dessert that night.
This is as loaded as green tea ice cream gets. That doesn't mean it's inedibly bitter, though—just that it's giving green tea its due: grassy and robust, but with sweet vanilla undertones.
Last weekend, two of my dearest friends got married. And because I love them very much and don't think before I speak, I offered to make ice cream for their reception. For 110 people. Should you too decide to share your love of homemade ice cream with 100 of your closest friends, it's not too hard once you plan out all the steps. To help you on along the way, here are some tips on making ice cream for a crowd.
I became obsessed with combining peanut butter and bananas. Enter the banana peanut butter ice cream sandwich: banana ice cream smooshed between soft but rich peanut butter and oat cookies.
This sorbet is the next-easiest thing to eating straight-up fruit: puréed mango, sugar, lime juice, and salt. There's some water to get the blender going, but otherwise nothing standing in the way between you and the mango. The result is an impressively creamy sorbet with an elasticity verging on ice cream.
The ice cream is richer, more chocolatey, and way more hazelnutty than plain Nutella.
If imitation is the sincerest form of flattery, hopefully outright theft is more so. Because there's no mystery about where this ice cream came from: after tasting the blend of cardamom and coffee in ice cream at Big Gay Ice Cream last week, I knew I had to make it my own.
Carrots and sugar give this ice cream a complex caramel profile that's cut just enough by a cream cheese twang. It tastes a lot like a carrot cake blitzed in a blender—in a good way.
Tart and sweet with a tequila kick: the classic Mexican cocktail in sorbet form.
If you're looking to brighten the flavor of coconut, there's no better addition than lime. It gives the ice cream the tropical lift it needs to accompany anything from fresh pineapple to dark rum cake. Should you be seeking ways to brighten up a deary late-winter evening, look no further.