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Let your ice cream thaw to the point of melting before serving; the gelatin will keep it from turning into soup.

Mr. Softee-Style Vanilla Bean Soft-Serve Recipe

cornstarch

gelatin

vanilla

sugar

salt

Scotch whisky

Pour about 1/4 cup half and half in one small bowl and 2 tablespoons in another. Use a fork to whisk cornstarch into the first bowl until no lumps remain, and sprinkle gelatin in second bowl. Add remaining half and half to a saucepan along with vanilla bean, sugar, and salt. Bring to a boil, then turn off heat, cover, and let steep for one hour.

Remove vanilla bean (reserving for another use) and whisk in cornstarch slurry. Heat dairy on medium heat, whisking frequently, until a custard forms and a swiped finger leaves a clean line. Turn off heat, taste for seasoning, then stir in Scotch and gelatin mixture. Whisk until gelatin fully dissolves. Transfer to an airtight container to chill, four hours to overnight. The custard will set into a wobbly gel.

Churn in an ice cream maker until ice cream has the texture of soft serve and is not at all runny. Eat immediately, or chill in freezer in an airtight container. To regain soft serve texture, let ice cream thaw to the verge of melting after freezing.

The quickest, easiest, most intensely flavored strawberry sorbet.

Strawberry Sorbet Recipe

strawberries, washed (about 2 1/2 pounds)

lemon juice,

kosher salt,

Remove tops from strawberries and purée in a blender or food processor until smooth. 2 quarts whole strawberries should yield 1 quart of purée. Add sugar and blend for 30 seconds. Add lemon and salt, blend to incorporate, and adjust to taste.

Strain purée and transfer to refrigerator; chill for 2 to 3 hours until very cold. Churn sorbet in ice cream maker according to manufacturer's instructions. Transfer sorbet to freezer to firm up for 2 to 3 hours before serving.

The title says it all: this is a smooth, sweet-tart sorbet that's perfect for summer. Or dinner.

Rich, Tart Lemon Sorbet Recipe

juice

lemons

water (preferably filtered or distilled bottled), chilled

corn syrup

vodka

Whisk all ingredients except salt together in a bowl until thoroughly combined. Add salt to taste. If water and lemon juice are not chilled, chill in refrigerator until cold.

Churn in ice cream machine according to manufacturer's instructions. Transfer to an airtight container and chill in freezer until firm, 2 to 3 hours.

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