Orange sherbet

Crisp and refreshingly light, but add more sugar to taste.

* Makes 1 pint

• 1 cup whole or low-fat milk
• 2/3 cup superfine sugar
• finely grated zest of 2 large oranges
• 1 cup orange juice
• 4 tbsp. marmalade
• juice and grated zest of 1 small orange

Iced apricot soufflés

The perfect end to a special dinner — these individual soufflés are almost frozen but yet soft enough to just spoon into. Serve them with a hot black currant sauce.

* Serves 4

• juice and finely grated zest of 1 orange
• 2 (1/4-oz.) envelopes unflavored gelatin
• 3 medium eggs, separated, plus 2 more whites
• 1/2 cup superfine sugar
• 1 tsp. pure vanilla extract
• 1 cup whipping cream
• 4 tbsp. Amaretto liqueur
• 1 cup apricot purée
• 3/4 cup black currants (fresh or frozen)
• 2 to 3 tbsp. superfine sugar

Peach & passion fruit swirl ice cream

This delicious soft peach ice cream has a swirl of passion fruit running through it.

* Makes 1 1/2 pints

• 1 1/4 cups heavy cream
• 1 tsp. pure vanilla extract
• 2 large eggs
• 1/4 cup superfine sugar or to taste
• 2 tsp. cornstarch
• 1 tbsp. water
• 4 large very ripe peaches
• juice and finely grated zest of 1 orange
• 4 ripe passion fruit

Iced blackberry & pear romanoff

A delicious fall family dessert of blackberries, pears, whipped cream, thick yogurt, and crunchy meringues takes on a new light when slightly frozen.

* Makes 2 pints

• 1 cup sweet pear purée
• 1 cup heavy cream, whipped
• 1 cup thick Greek-style yogurt
• finely grated zest of 1 lemon
• 1 cup roughly crumbled small meringues
• 1 cup sweet ripe blackberries

Summer berry semifreddo

Semifreddo, as it sounds, is only partly frozen. Here you have a fabulously creamy and smooth ice-cold dessert richly flavored with fruits and liqueur.

* Serves 4–6

• 4 large egg yolks
• 1 tsp. pure vanilla extract
• 1/2 cup superfine sugar
• 2 cups heavy cream
• 4 to 6 tbsp. brandy or kirsch
• 4 cups mixed small berries
• 3 tbsp. toasted sliced almonds confectioners’ sugar