For added decadence, top this ultra-peanutty ice cream with chocolate sauce or hot fudge. Christopher Hirsheimer
SAVEUR magazine gives you the recipes for cool and creamy desserts. The refreshing frozen treats include ice cream, gelato, pies, and granita.
Fermented Banana Chocolate Pudding
Though this recipe takes some advanced planning (you need to allow around 2 weeks for the bananas to ferment), it’s well worth the wait. The fermented, sweet tang of bananas blends with bitter chocolate for a tropical spin on the classic pudding. It’s easier, too, as the pudding is set with gelatin rather than egg yolks, which also lets the banana flavor shine through. Get the recipe for Fermented Banana Chocolate Pudding »
Sea Salt Ice Cream
If you’re tired of wintery cakes and cookies by March, it might be time to break out the ice cream.
Cooking the rhubarb quickly is the secret to this compote from pastry chef Michael Laiskonis. By peeling the rhubarb before dicing and tossing it into a hot sugar syrup, he minimizes the cook time, preserving the rhubarb’s bright flavor. Get the recipe for Rhubarb Compote »
Steep it for Killer Custard and Ice Cream
Often used in southeast Asian curries and Indian rice dishes, pandan leaf lends a subtly exotic savory note to this coconut ice cream.