Black pepper adds a hint of spice to this very adult ice cream. a waffle cone is the perfect vehicle for it, but all you really need is a dish and spoon. Dry figs-always in season-are a better choice for this recipe, but if fresh figs are available, you could serve them, quartered, in a dish alongside a scoop of the ice cream. Makes 1 quarts 1 cup dry figs, trimmed and cut in half 1 cup dry red wine 1 cinnamon stick 10 black peppercorns, in a tea ball or cheesecloth 1 cup heavy cream 1 cup whole milk 6 large egg yolks ¾ cup sugar teaspoon finely ground black pepper 1. In a medium saucepan, combine figs, wine, cinnamon stick and peppercorns. Bring to a boil. Cook, covered, over medium-low heat, until figs are very soft and wine is mostly absorbed, about 20 to 30 minutes. Remove peppercorns and cinnamon stick, and transfer mixture to a food processor. Pulse until a chunky puree. Transfer to a medium bowl set over ice water. Set aside. 2. In a heavy medium saucepan, combine cream and milk. Bring to a simmer. Remove from heat. 3. In a medium bowl, combine egg yolks and sugar. Whisk until pale yellow and thick. 4. Very gradually whisk the hot cream mixture into the egg mixture, and return to the saucepan. Set over medium-low heat, and cook gently, stirring constantly with a wooden spoon or rubber spatula until custard thickens slightly and evenly coats the back of a spoon (it should hold a line drawn by your finger), 6 to 8 minutes. 5. Pour through a sieve into the bowl containing the fig mixture (still set over ice). Add the pepper. Stir and let sit until chilled, adding more ice if needed. 6. Churn in an ice cream maker according to manufacturer’s instructions. Transfer to a lidded plastic container, and freeze. Serve in cones or in individual dishes with fresh fig slices.

Chocolate and mint are a classic and alluring combination and a great use for the abundant fresh mint you may find in your garden, whether you planted it or not. The semifreddo (or "half-frozen") filling doesn’t require an ice cream machine, and you can make the crust with crushed chocolate wafers from the supermarket. Makes 6 For the Crust 22 very thin chocolate wafers (Famous wafers, if you can find them) 3 tablespoons sugar Pinch of salt 5 tablespoons melted butter For the Filling ¾ cup whole milk 1 cup mint leaves, loosely packed 3 large egg yolks cup sugar 1/4 teaspoon pure mint extract Green food coloring, optional 1 cup heavy cream For Serving ¾ cup heavy cream Chocolate shavings Mint leaves 1. Coat each of 6 individual removable-bottom tart pans with cooking spray. Alternatively, you can use a single 10-inch removable-bottom tart pan. 2. Grind wafers to fine crumbs in a food processor. Add sugar, salt and butter. Pulse until blended. Press a heaping quarter cup of the crumb mixture into each tart pan, patting to an even thickness all over. Freeze until ready to use. 3. Combine milk and mint in a heavy medium saucepan, and bring to a simmer. Turn off heat, cover, and steep for 30 minutes. Strain milk mixture through a sieve into a bowl, pressing down on the mint leaves. Discard mint, and return milk to saucepan. 4. In a medium bowl, combine egg yolks and sugar, and beat with a whisk or hand mixer until pale yellow and thick. Reheat milk until hot. 5. Very gradually whisk the hot milk into the egg mixture, and return to the saucepan. Set over medium-low heat, and cook gently, stirring constantly with a wooden spoon or rubber spatula until custard thickens and evenly coats the back of a spoon (it should hold a line drawn by your finger), 6 to 8 minutes. 6. Pour through a sieve into a bowl set over ice. Stir occasionally until chilled. Stir in mint extract and, if desired, a drop of green food coloring. Whip cream to soft peaks, and fold into custard. Spoon into frozen tart shells, and freeze until firm, at least 1 hour. 7. When ready to serve, whip cream and divide among tarts. Top with chocolate shavings and mint leaves.

Makes 4 to 6 parfaits 2 ounces bittersweet chocolate, chopped 1 cup heavy cream 1 cup whole milk ¾ cup plus 2 tablespoons sugar, divided 6 large egg yolks ¾ cup malted milk powder, such as Ovaltine 1 cup whole almonds, roughly chopped 1 tablespoon butter teaspoon pure vanilla extract ¾ teaspoon flaky sea salt, such as Maldon 1. Place chopped chocolate in a medium bowl. Set aside. 2. In a heavy medium saucepan, combine cream, milk and 2 tablespoons sugar. Bring to a simmer. Remove from heat. 3. In a medium bowl, combine egg yolks and 1/4 cup sugar. Whisk or beat until pale yellow and thick. 4. Very gradually whisk the hot cream mixture into the egg mixture, and return to the saucepan. Set over medium-low heat, and cook gently, stirring constantly with a wooden spoon or rubber spatula until custard thickens slightly and evenly coats the back of a spoon (it should hold a line drawn by your finger), 6 to 8 minutes. 5. Pour the custard over the chopped chocolate. Stir until chocolate is thoroughly melted and combined. Stir in malted milk powder. 6. Pour through a sieve into a medium bowl set over ice water. Stir occasionally until chilled, adding more ice to the ice bath if needed. Churn in an ice cream maker according to manufacturer’s instructions. Transfer to a lidded plastic container, and freeze until the ice cream is firm, 4 hours or overnight. 7. Line a baking sheet with parchment paper or foil, lightly greased with butter or cooking spray. Combine almonds, remaining cup sugar, butter and vanilla in a small skillet. Cook over medium heat, tossing frequently and carefully until nuts are toasted, and the sugar has liquefied and turned a medium caramel color. 8. Spread on the prepared baking sheet. Sprinkle with salt, and cool completely. Once cool, break into pieces and store in an airtight container until ready to use. 9. To serve, layer sugared almonds with ice cream scoops in tall glasses.

Serves 6 to 8 1¾ cups water 1¾ cups sugar Zest of 2 lemons 1 cup cilantro leaves, loosely packed 11/4 cups lemon juice Tropical fruit, such as pineapple, passion fruit, mango and coconut, for serving 1. Combine water, sugar and lemon zest in a small saucepan, and bring to a boil. Simmer until sugar is completely dissolved, 2 to 3 minutes. Strain through a fine sieve, and discard solids. Pour syrup into a bowl, place over a larger bowl of ice water, and stir occasionally until well chilled. 2. Plunge the cilantro into boiling water for about 5 seconds. Drain, and rinse with ice-cold water. Squeeze out excess liquid, and puree in blender with about 1 cup of the syrup. Stir cilantro mixture back into the syrup. Pour off cup of the cilantro syrup, and refrigerate until ready to serve. It will keep for several days. 3. Combine remaining cilantro syrup with the lemon juice, and freeze in an ice cream maker according to the manufacturer’s instructions. Transfer to a lidded container and freeze until firm, about 6 hours or overnight. 4. Serve with tropical fruit and the reserved cilantro syrup.

Makes 8 For the Nectarine Layer 5 nectarines (about 11/4 pounds) 1/4 cup sugar 1/4 cup water For the Strawberry Layer 2 cups strawberries, rinsed and hulled 1/4 cup sugar 1/4 cup water 1. Pit the nectarines and cut into 1-inch chunks. Place in a saucepan with the sugar, and cook, covered, over medium heat, stirring frequently for 20 minutes or until fruit is almost completely softened. Put through a food mill (or puree in a blender and strain), and add the water. Cool completely. 2. Halve the strawberries, and place in blender. Combine sugar and water in a small saucepan and bring to a boil. Simmer until sugar dissolves. Add to strawberries in blender, and puree until smooth. Chill. 3. Pour 1/4 cup nectarine puree into each of 8 Popsicle molds, and top with 1/4 cup of strawberry puree. Jiggle the molds to mix the layers a bit. Place in freezer for 6 hours or overnight. Place the sticks in the molds when the pops are partially frozen.