Collection: Dessert Recipes

Cinnamon, nutmeg, ginger, cloves, cardamom, and vanilla are the classics, and they pair with almost any fruit, chocolate, or custard. For something less expected, try black pepper or chiles with chocolate, saffron in panna cotta or ice cream, or chai spices in cookies and cakes. A little salt in any dessert makes the sweetness taste brighter.

Yes. For no-churn ice cream, whip cold heavy cream to stiff peaks, then gently fold it into sweetened condensed milk along with your flavorings and spices. Spread it in a loaf pan, cover, and freeze for at least 6 hours, or until firm enough to scoop.

Start with very cold heavy cream and a chilled bowl, and stop whipping at soft to medium peaks, since overwhipped cream turns grainy. Powdered sugar helps it hold its shape longer, and folding in a spoonful of mascarpone or cream cheese makes it sturdy enough to pipe or make ahead. Keep it refrigerated until serving.

Stray sugar crystals on the sides of the pan or stirring after the sugar dissolves can cause the whole batch to turn grainy. Swirl the pan instead of stirring, brush down the sides with a wet pastry brush, and add a little corn syrup or lemon juice to help prevent crystals. Pull it from the heat at a deep amber color, then add warm cream slowly, since it will bubble up.

Many desserts are better made ahead. Cheesecakes and puddings set best when chilled overnight and keep 2 to 3 days in the refrigerator. Fruit pies can be baked a day ahead, cookie dough can be frozen for up to 3 months, and ice cream can be made up to a week early. Whip cream and add fresh toppings just before serving.