Purée the strawberries in a food processor. Stir in the remaining ingredients. Pour the mixture into the bowl of the machine and freeze. Makes about ...

Slice strawberries, coat with 1/4 sugar and lemon juice. Stir and let sit for at least 1 hour. Beat egg yolks; beat in sugar. Heat creams together ...

Soak the saffron in a very small amount of brandy (enough to cover it) for one hour. Boil the egg for exactly 45 seconds. Combine all ingredients and ...

Pour rum over raisins, cover, let stand overnight. Warm the milk in a small pan. Whisk the eggs with the sugar in a separate bowl. Slowly add warm ...

Combine heavy cream, rose water, salt, sugar and food coloring. Freeze. Makes 1/2 gallon ...

Toss the raspberries, 3/4 cup sugar, and the lemon juice together in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes. Whisk the ...

Beat eggs. Beat in sugar. Heat cream until steaming. Stir into egg/sugar mix. Cool. Mash raspberries, add to cream/egg/sugar mix. Freeze in ice cream ...

Lightly crush the raspberries while still in the bag. Pour into the bowl of the machine and add the cream and freeze. Makes about 1 quart. ...

Shell the pistachio. Blanch the nuts by placing them in a bowl and pouring boiling water over it. Let stand for 1 minute. Drain, and peel the ...

Heat cream until it starts steaming (or until bubbles appear). Remove from heat and stir in sugar until dissolved. Add pureed blueberries and ...