Ice cream isn’t just a warm weather treat—these autumnal flavors, from apple-cinnamon to nutmeg to pumpkin gingersnap pecan, are great as toppers for your favorite pies, or on their own as a refreshing fall dessert.
This white pepper-infused dessert is based on one served at Jean-Georges Vongerichten’s Manhattan restaurant JoJo, where author Josh Ozersky’s father, David, often dined in the 1990s. A creamy custard base is spiked with musky white peppercorns for an addictive balance of sweetness and heat.
A slightly fruity white wine works best in this light, apple-sweetened, boozy granita—we use Chardonnay, but any full-bodied white will do, including Champagne. Get the recipe for White Wine Granita with Apple »
Ripe black mission figs, sweet brown sugar, and just a hint of cinnamon combine beautifully in this swirled ice cream, as lovely to look at as it is to eat.
The combination of rum and raisins has long elevated all kinds of desserts, but when applied to a vanilla custard base, the flavors truly shine: a concentrated burst of dried fruit cut by the boozy kick of rum, all cushioned by creamy dairy. Get the recipe for Rum Raisin Ice Cream »
