ICE CREAM TRUFFLES
MAHON CHEESE ICE CREAM
SPICED BANANA ICE CREAM
BASIL ICE CREAM
MOCHA ICE CREAM SUNDAES WITH COFFEE-CARAMEL SAUCE
WINTER-SPICED MOLTEN CHOCOLATE CAKES WITH RUM-GINGER ICE CREAM
ORANGE MARMALADE ICE CREAM SANDWICHES WITH ALMOND FLORENTINES
DULCE DE LECHE ICE CREAM SUNDAES
MALTED MILK ICE CREAM CAKE WITH BLACKBERRY TOPPING

ICE CREAM TRUFFLES
These adorable sweets are festive, fun - and so easy to make. Just be
sure to freeze the scoops of ice cream overnight before dipping and
coating them.

1/2 pint (about) vanilla ice cream
1/2 pint (about) coffee ice cream
1/2 pint (about) chocolate ice cream

20 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/2 tablespoons vegetable oil

2 cups sliced almonds, toasted
2 cups sweetened flaked coconut (about 5 ounces), lightly toasted
1 1/2 cups shelled natural pistachios, chopped

Line large rimmed baking sheet with waxed paper. Using 1 1/2-inch round
ice cream scoop or round 1 tablespoon measuring spoon and working
quickly, scoop out 8 round balls each of vanilla, coffee, and chocolate
ice cream, placing ice cream on prepared baking sheet. Freeze ice cream
overnight.

Combine chopped chocolate and vegetable oil in large metal bowl. Place
bowl over saucepan of barely simmering water; stir until chocolate is
melted and smooth. Remove bowl from over water. Cool chocolate until
barely lukewarm.

Place almonds, coconut, and pistachios in 3 separate medium bowls. Line
3 pie dishes or plates with waxed paper. Working with 1 vanilla ice
cream ball at a time and working quickly, drop into lukewarm melted
chocolate. Using fork, turn to coat and lift out chocolate-coated ball.
Drop ball off fork into bowl with almonds, using hands to turn to coat.
Place truffle in 1 prepared pie dish. Repeat with remaining vanilla ice
cream balls, melted chocolate, and almonds; place in freezer. Repeat
same procedure, dropping coffee ice cream balls into melted chocolate,
then coconut, and dropping chocolate ice cream balls into melted
chocolate, then pistachios. Freeze all ice cream truffles until firm,
about 2 hours, then cover and keep frozen. (Can be made 3 days ahead.
Keep frozen.)

Place 1 almond-coated ice cream truffle, 1 coconut-coated truffle, and
1 pistachio-coated truffle on each of 8 plates and serve.

Makes 24.

MAHON CHEESE ICE CREAM

3 cups whole milk
3 large eggs
1/2 cup sugar
4 oz cream cheese, softened
4 oz Spanish Mah=F3n or Danish Fontina cheese, rind discarded and cheese
coarsely grated (1 cup)
1/2 teaspoon vanilla

Special equipment: an instant-read thermometer; an ice cream maker

Bring milk just to a boil in a 1 1/2- to 2-quart heavy saucepan. Whisk
together eggs, sugar, and a pinch of salt in a bowl, then add hot milk
in a slow stream, whisking. Pour custard back into saucepan and cook
over moderately low heat, stirring with a wooden spoon, until it
registers 170 to 175=B0F on thermometer, 2 to 3 minutes. Immediately
pour custard through a fine-mesh sieve into a clean bowl, then add
cheeses and vanilla, stirring until cheeses are completely melted and
incorporated. Cover surface of custard with a round of wax paper and
chill until very cold, about 4 hours.

Freeze custard in ice cream maker. Transfer ice cream to an airtight
container and put in freezer to harden, at least 2 hours.

Let soften at room temperature 20 minutes before serving.

Cooks' note:
Ice cream can be made 1 week ahead.

Makes about 1 quart.

SPICED BANANA ICE CREAM
Missy Johnson of Fairway, Kansas, writes: "My husband and i had a
wonderful spiced banana ice cream at bluestem, in Kansas City,
Missouri. Do you think the pastry chef would share the recipe?"

2 cups heavy cream
1 cup whole milk
1/2 cup packed light brown sugar
1 (3-inch) cinnamon stick
1 whole star anise or 1/2 teaspoon star anise pieces
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cardamom
1/8 teaspoon white pepper
1/4 vanilla bean, halved lengthwise
1/2 cup coarsely mashed ripe banana (1 medium)
6 large egg yolks

Special equipment: an instant-read thermometer; an ice cream maker

Stir together cream, milk, brown sugar, cinnamon stick, star anise,
nutmeg, cardamom, white pepper, and a pinch of salt in a 2- to 3-quart
heavy saucepan. Scrape seeds from vanilla bean into cream mixture, then
add pod. Pur=E9e banana in a food processor, then whisk into cream
mixture. Bring just to a boil, stirring occasionally. Remove from heat
and let stand, covered, 30 minutes.

Return to a boil, uncovered. Meanwhile, whisk together yolks in a large
metal bowl. Add boiling-hot cream mixture in a slow stream, whisking
constantly, then pour into saucepan. Cook over moderately low heat,
stirring constantly with a wooden spoon, until custard is thick enough
to coat back of spoon and registers 170 to 175=B0F on thermometer (do
not let boil). Remove from heat and force custard through a fine-mesh
sieve into a clean metal bowl, discarding solids. Set bowl in a larger
bowl of ice water and let stand, stirring occasionally, until cold,
about 30 minutes.

Freeze custard in ice cream maker, then transfer to an airtight
container and harden in freezer, about 1 hour. Let soften in
refrigerator 1 to 1 1/2 hours and then at room temperature 10 minutes.

Cooks' notes:
=B7 Custard can be chilled in refrigerator up to 24 hours.
=B7 Ice cream keeps 1 week.

Makes 1 quart.

BASIL ICE CREAM
When food editor Shelley Wiseman remarked on the basil ice cream she
had at JoJo, Jean-Georges Vongerichten's Manhattan bistro, other
editors recalled tasting herb-flavored custards in Milan years ago.

2 cups whole milk
3 tablespoons chopped fresh basil
1/2 cup sugar
4 large egg yolks
1/2 cup well-chilled heavy cream

Special equipment: an instant-read thermometer; an ice cream maker

Bring milk, basil, 1/4 cup sugar, and a pinch of salt to a boil in a
2-quart heavy saucepan, stirring, then remove from heat and let steep
30 minutes. Transfer to a blender (reserve saucepan) and blend until
basil is finely ground, about 1 minute.

Beat together yolks and remaining 1/4 cup sugar in a medium bowl with
an electric mixer until thick and pale, about 1 minute. Add milk
mixture in a stream, beating until combined well. Pour mixture into
reserved saucepan and cook over moderate heat, stirring constantly with
a wooden spoon, until mixture coats back of spoon and registers 175=B0F
on thermometer (do not let boil). Immediately remove from heat and pour
through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl
of ice water and stir until cold, 10 to 15 minutes.

Stir in cream and freeze in ice cream maker. Transfer ice cream to an
airtight container and put in freezer to harden, at least 2 hours.

Cooks' note:
Ice cream can be made 2 days ahead.

Makes about 3 cups.

MOCHA ICE CREAM SUNDAES WITH COFFEE-CARAMEL SAUCE
The caramel sauce adds a grown-up edge to these summer treats.

1 pint vanilla ice cream
1 pint coffee ice cream
1 pint chocolate ice cream
1 cup fresh raspberries
Coffee-Caramel Sauce
1 cup chilled whipping cream, beaten to peaks
1 tablespoon finely ground roasted coffee beans

Arrange 1 scoop of each ice cream in each of 6 stemmed glasses.
Sprinkle raspberries over ice cream. Pour about 3 tablespoons warm
Coffee-Caramel Sauce over ice cream in each glass. Top with whipped
cream. Sprinkle with ground coffee beans.

Makes 6 servings.

COFFEE-CARAMEL SAUCE

1 1/4 cups water
1 tablespoon instant espresso powder or instant coffee powder
2 cups sugar

3 tablespoons unsalted butter
1/2 cup whipping cream

Bring 1 cup water to simmer in small saucepan; stir in 1 tablespoon
instant espresso powder. Remove from heat. Set espresso mixture aside.

Combine sugar and remaining 1/4 cup water in medium saucepan. Stir over
medium heat until sugar dissolves. Increase heat to medium-high and
boil without stirring until caramel is deep amber color, occasionally
swirling pan and brushing down sides with wet pastry brush, about 10
minutes.

Stir espresso mixture into saucepan with caramel (mixture will bubble
vigorously). Stir until caramel bits dissolve, about 2 minutes. Stir in
butter. Cool slightly. Stir in cream. Serve warm. (Can be made 1 week
ahead. Cover and refrigerate. Rewarm over low heat just until warm and
pourable, stirring frequently.)

Makes scant 2 cups.

WINTER-SPICED MOLTEN CHOCOLATE CAKES WITH RUM-GINGER ICE CREAM
These cakes are great for parties because they can be completely
assembled the day before and then quickly baked before serving, for the
all-important "ooze" factor.

Ice cream
1 pint vanilla ice cream, softened
2 tablespoons chopped crystallized ginger
1 tablespoon dark rum

Cakes
14 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/4 cups (2 1/2 sticks) unsalted butter
2 teaspoons ground coriander
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground white pepper
6 large eggs
6 large egg yolks
2 teaspoons vanilla extract
3 cups powdered sugar
1 cup all purpose flour

Additional powdered sugar
Crystallized ginger strips

For ice cream:
Place softened ice cream in medium bowl. Using plastic spatula, fold
ginger and rum into ice cream. Transfer to airtight container. Freeze
ice cream mixture until firm, about 4 hours. (Can be made 1 day ahead.
Keep frozen.)

For cakes:
Generously butter eight 3/4-cup souffl=E9 dishes. Stir chocolate,
butter, coriander, cardamom, cinnamon, cloves, and white pepper in
heavy medium saucepan over low heat until melted and smooth. Cool
slightly. Whisk eggs, egg yolks, and vanilla in large bowl to blend.
Whisk in 3 cups powdered sugar, then chocolate mixture, then flour.
Transfer batter to prepared dishes, filling to top and dividing
equally. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 425=B0F. Bake cakes until batter has risen above dish,
top edges are dark brown, and centers are still soft and runny, about
15 minutes, or about 18 minutes for refrigerated batter. Run small
knife around cakes to loosen. Allow cakes to rest in dishes 5 minutes.
Using hot pad and holding dish very firmly, place plate gently atop 1
cake and invert onto plate. Repeat with remaining cakes. Dust with
powdered sugar. Top with crystallized ginger. Serve cakes with
rum-ginger ice cream.

Makes 8.

ORANGE MARMALADE ICE CREAM SANDWICHES WITH ALMOND FLORENTINES
We call for English-style bitter orange marmalade (made with Seville
oranges and often called Dundee) because other types made the ice cream
too sweet and too soft. It's available at specialty foods shops and
some supermarkets. This recipe makes about a dozen more florentines
than you'll need for the sandwiches, but it's a good idea to have extra
in case one or two break - and the cookies are delicious even without
the ice cream.

Active time: 1 1/2 hr Start to finish: 7 hr (includes freezing)

For ice cream
3 navel oranges
5 tablespoons sugar
1/2 cup English-style bitter orange marmalade
2 cups half-and-half
1 cup heavy cream
5 large egg yolks
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1/4 teaspoon salt
Vegetable oil for pan

For florentines
1 cup slivered blanched almonds (4 1/2 oz)
1/2 cup sugar
31/2 tablespoons unsalted butter, softened
2 tablespoons light corn syrup
2 tablespoons heavy cream
1/4 teaspoon vanilla extract
1/8 teaspoon salt
2 teaspoons all-purpose flour
5 oz fine-quality bittersweet chocolate (not unsweetened), finely
chopped

Special equipment: an instant-read thermometer; an ice cream maker;
parchment paper; a 2 1/2-inch fluted round cookie cutter; a pastry
brush: an offset metal spatula

Make ice cream:
Finely grate zest from 2 oranges and cover zest with plastic wrap.
Squeeze enough juice from all 3 oranges to measure 1 1/2 cups. Bring
juice and 3 tablespoons sugar to a boil in a 1-quart saucepan and
simmer until reduced to about 3/4 cup, about 10 minutes. Add marmalade
and simmer, stirring, until melted, about 1 minute. Remove from heat
and cool.

Bring half-and-half, cream, remaining 2 tablespoons sugar, and grated
zest to a boil in a 2-quart heavy saucepan, stirring until sugar is
dissolved. Whisk yolks in a bowl until blended, then add 1/2 cup hot
cream mixture in a slow stream, whisking. Stir custard into cream
mixture in saucepan and cook over moderately low heat, stirring
constantly with a wooden spoon, until thick enough to coat back of
spoon and registers 175 to 180=B0F on thermometer (do not let boil).

Pour custard through a fine-mesh sieve into a (clean) metal bowl and
stir in marmalade mixture, vanilla, almond extract, and salt. Cool to
room temperature, stirring occasionally, then chill, covered, until
cold, at least 2 hours.

Freeze custard in ice cream maker. While ice cream is freezing, oil
bottom and sides of a 13- by 9-inch baking pan, then line bottom
lengthwise with a sheet of plastic wrap, leaving a 2-inch overhang on
each short end. Spread ice cream in pan, smoothing top, then wrap pan
in plastic wrap and freeze until ice cream is hardened, about 4 hours.

Make florentines while ice cream hardens:
Put oven rack in middle position and preheat oven to 350=B0F. Line 2
baking sheets with parchment.

Pulse almonds with sugar in a food processor until finely ground. Cook
almond mixture, butter, corn syrup, cream, vanilla, and salt in cleaned
1-quart saucepan over moderate heat, stirring until butter is melted
and sugar is dissolved, 2 minutes. Remove from heat and stir in flour,
then transfer batter to a bowl and chill until firm, about 1 hour.

Roll level teaspoons of batter into balls and arrange about 3 inches
apart on baking sheets. Gently flatten balls to about 1 1/4 inches in
diameter with a fingertip.

Bake cookies in batches until golden brown, 7 to 9 minutes. Slide
parchment with cookies from sheet onto a rack to cool completely.

Melt chocolate in a double boiler or a metal bowl set over a saucepan
of barely simmering water, stirring occasionally, then remove top of
double boiler or bowl from heat.

Working with 1 cookie at a time, lightly brush undersides of cookies
with chocolate and put, chocolate sides up, on rack. Chill cookies in 1
layer until chocolate sets, about 5 minutes.

Assemble sandwiches:
Unwrap pan of ice cream and cut out 12 (2 1/2-inch) ice cream rounds
with cookie cutter. Lift out rounds with offset spatula and sandwich
each between 2 chilled florentines, chocolate sides in.

Cooks' notes:
=B7 Florentine cookies (brushed with chocolate but not filled with ice
cream) can be made 2 days ahead and chilled, layered between sheets of
wax paper, in an airtight container.
=B7 Ice cream sandwiches can be assembled 3 days ahead and frozen,
individually wrapped well in plastic wrap. Let soften in refrigerator 5
to 10 minutes before serving.

Makes 12 sandwiches.

DULCE DE LECHE ICE CREAM SUNDAES
Caramel ice cream, chocolate chip "blondies," and a crunchy streusel
sweeten the deal.

Chocolate sauce
1 1/2 cups whipping cream
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Streusel
1/2 cup all purpose flour
1/4 cup sugar
3 tablespoons unsalted butter, room temperature
1/8 teaspoon salt

Blondies
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup sugar
1/4 cup (packed) dark brown sugar
1 large egg
1/4 teaspoon vanilla extract
3/4 cup all purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup semisweet chocolate chips

2 pints dulce de leche ice cream

For chocolate sauce:
Bring cream to simmer in medium saucepan. Remove from heat. Add
chocolate. Whisk until smooth.

For streusel:
Preheat oven to 350=B0F. Mix all ingredients in bowl. Rub together with
fingertips until small clumps form. Spread on rimmed baking sheet. Bake
until golden, stirring occasionally, about 18 minutes. Cool streusel on
sheet.

For blondies:
Preheat oven to 350=B0F. Butter 8x8x2-inch metal baking pan. Using
electric mixer, beat butter and both sugars in bowl to blend. Beat in
egg, then vanilla. Sift flour, baking soda, and salt over; beat just
until combined. Stir in chocolate chips. Spread batter in pan. Bake
until golden around edges and tester inserted into center comes out
clean, about 23 minutes. Cool in pan on rack.

Cut blondies into 1-inch squares. Arrange 5 squares in bottom of each
dish. Rewarm sauce; spoon over. Top with ice cream, more sauce, then
streusel.

Makes 8.

MALTED MILK ICE CREAM CAKE WITH BLACKBERRY TOPPING
Look for malted milk powder alongside the dry milk products in the
supermarket.

Cake
Nonstick vegetable oil spray
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
1/3 cup whole milk

Ice cream
11 large egg yolks
3/4 cup (packed) golden brown sugar
3/4 cup malted milk powder
6 tablespoons bourbon
1 1/2 tablespoons vanilla extract
2 1/4 cups whipping cream
2 1/4 cups whole milk
1 cup plus 2 tablespoons sugar

Topping
1/2 cup water
6 tablespoons sugar
4 1/2-pint containers blackberries, divided

For cake:
Preheat oven to 375=B0F. Spray 9-inch-diameter springform pan with
nonstick spray. Sift flour, baking powder, and salt 3 times into medium
bowl. Using electric mixer, beat sugar and butter in another medium
bowl until blended. Add egg and vanilla; beat until thick, about 3
minutes. Beat in dry ingredients in 3 additions alternately with milk.
Spread batter in pan (layer will be thin).

Bake cake until tester inserted into center comes out clean, about 15
minutes. Cool cake in pan on rack. Remove pan sides. Cut enough off top
of cake to make 1/2-inch-thick layer. Reattach pan sides, leaving cake
layer in pan.

For ice cream:
Whisk first 5 ingredients in large bowl to blend. Stir cream, milk, and
1 cup plus 2 tablespoons sugar in heavy large saucepan over medium heat
until mixture comes to simmer. Gradually whisk hot cream mixture into
yolk mixture. Return to pan and cook over medium heat until custard
thickens enough to coat spoon, stirring constantly, about 3 minutes (do
not boil).

Strain custard into large bowl; set over pot of ice and water. Cool 1
hour, stirring often, then chill 1 hour. Process custard in ice cream
maker according to manufacturer's instructions. Spread ice cream over
cake in pan. Cover and freeze until firm, at least 4 hours and up to 2
days.

For topping:
Stir 1/2 cup water and sugar in heavy large saucepan. Add half of
berries and bring to boil. Reduce heat and simmer until syrup thickens,
mashing berries with back of fork, about 12 minutes. Pour into medium
bowl; gently stir in remaining berries. Cover and chill until cold, at
least 3 hours and up to 1 day.

Using hot knife, cut around pan sides to loosen ice cream cake. Remove
pan sides. Transfer cake to platter. Spoon half of berry topping onto
center of cake. Cut cake into wedges and serve, passing remaining
topping separately.

Test-kitchen tip: To get a neat slice when cutting an ice cream cake,
dip a knife or cake server in a glass of hot water, then wipe it dry
with a kitchen towel before slicing. Repeat with each serving.

Makes 10 to 12 servings.