Peanut Butter-Chocolate Revel Bars--These layered peanut butter and chocolate bars look complicated to make, but all they take is a few simple steps. Lining the pan with foil allows you to easily lift the bars and cut them into tidy squares.
Filled with dried apricots, peaches, and apples and topped with a dusting of powdered sugar, this stovetop dessert is a surefire crowd-pleaser. Serve it with ice cream in the summer and hot chocolate in the winter./
These easy fudge pops, with a mix of cream and milk, combine the fun of an ice cream truck Popsicle with the sophistication of a rich chocolate ice cream touched with salt. The key is making sure the ingredients are well-emulsified in a blender. These will melt quickly so enjoy them right out of the freezer. (Photo: Amber Fouts for The New York Times)
From the perspective of a home cook, egg-free ice creams are simpler than custard-based ones, and more foolproof. You don’t have to worry about tempering the yolks, or fear curdling. A few spoonfuls of bourbon soften the texture of the ice cream, which otherwise would freeze rock solid. (Photo: Andrew Scrivani for The New York Times)
Egg-free ice cream, often called Philadelphia-style or American-style, is a traditional method that can yield phenomenal results if superior ingredients are used and if the ice cream is not pumped full of air (as many cheap store-bought brands are). (Photo: Andrew Scrivani for The New York Times)
Wait to make this until good strawberries are available, because this fool-proof method lets their flavor and texture really shine through. Tangy from the sour cream, this is imbued with a caramel-tinged brown sugar sauce, and the ice cream itself has a soft but not runny texture. Think Mister Softee meets artisanal. (Photo: Andrew Scrivani for The New York Times)