• 6 large egg yolks
• 1 ½ cups heavy cream
• 1 ½ cups whole milk
• ¾ cup sugar
• ½ teaspoon kosher salt
• ½ teaspoon saffron, finely ground
• ¼ cup pure rosewater, preferably Sadaf brand (see Note)
• ½ teaspoon pure vanilla extract
• Dried roses, for garnish

1. Set a medium bowl in a large bowl of ice water. In another medium bowl, beat the egg yolks until pale, 1 to 2 minutes.

2. In a medium saucepan, whisk the cream with the milk, sugar, salt and saffron. Bring to a simmer over moderate heat, whisking, until the sugar is completely dissolved. Very gradually whisk half of the hot cream mixture into the beaten egg yolks in a thin stream, then whisk this mixture back into the saucepan. Cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is thick enough to lightly coat the back of the spoon, about 12 minutes; don’t let it boil.

3. Strain the custard through a fine-mesh sieve into the bowl set in the ice water. Let the custard cool completely, stirring occasionally. Stir in the rosewater and vanilla extract. Press a piece of plastic wrap directly on the custard and refrigerate until well chilled, at least 4 hours.

4. Pour the custard base into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a chilled 9-by-4-inch metal loaf pan, cover and freeze until firm, at least 4 hours.

5. Serve the ice cream in bowls, garnished with dried roses.

Make Ahead
The ice cream can be frozen for up to 1 week.

Notes
Using a high-quality, pure rosewater is essential here. Look for Sadaf brand, which is available at kalustyans.com.

• 6 large egg yolks
• 1 ½ cups heavy cream
• 1 ½ cups whole milk
• ¾ cup sugar
• ¾ teaspoon kosher salt
• 1 vanilla bean, split lengthwise and seeds scraped
• ½ teaspoon pure almond extract
• ¾ cup fresh cherries, pitted and halved
• ¼ cup shelled pistachios, coarsely chopped

1. Set a medium bowl in a large bowl of ice water. In another medium bowl, beat the egg yolks until pale, 1 to 2 minutes.

2. In a medium saucepan, whisk the cream with the milk, sugar, salt and the vanilla bean and seeds. Bring to a simmer, whisking, until the sugar is completely dissolved. Very gradually whisk half of the hot cream mixture into the beaten egg yolks in a thin stream, then whisk this mixture into the saucepan. Cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is thick enough to lightly coat the back of the spoon, about 12 minutes; don’t let it boil.

3. Strain the custard through a medium-mesh strainer into the bowl set in the ice water; discard the vanilla bean. Let the custard cool completely, stirring occasionally. Stir in the almond extract. Pour into a large resealable freezer bag and seal, pressing out the air. Lay the bag flat in the freezer and freeze until firm, at least 8 hours or overnight.

4. Working quickly, in batches if necessary, transfer the frozen custard to the bowl of a food processor. Pulse at 5-second intervals until smooth. Transfer the custard to a chilled 9-by-4-inch metal loaf pan and fold in the cherries and pistachios. Cover with plastic wrap and freeze until firm, about 6 hours or overnight.

Make Ahead
The ice cream can be frozen for up to 1 week

Notes
Instead of cherries and pistachios, try folding in 1 cup of chopped chocolate-covered pretzels or chopped halvah.

• 4 large egg yolks
• ½ cup whole coffee beans
• 2 cups heavy cream
• 1 cup half-and-half
• ¾ cup packed light brown sugar • ¼ teaspoon kosher salt
• 1 teaspoon pure vanilla extract

1. Set a medium bowl in a large bowl of ice water. In another medium bowl, whisk the egg yolks until pale and slightly thickened, about 2 minutes.

2. In a spice grinder, pulse the coffee beans until coarsely chopped. In a medium saucepan, combine the coffee with the cream, half-and-half, sugar and salt. Bring to a simmer and cook over moderate heat, whisking occasionally, until the sugar is completely dissolved and the cream mixture is steaming, about 7 minutes. Very gradually whisk half of the hot cream mixture into the beaten egg yolks in a thin stream, then whisk this mixture into the saucepan. Cook over moderately low heat, stirring constantly with a rubber spatula, until the custard is thick enough to lightly coat the back of the spoon, about 7 minutes; don't let it boil.

3. Transfer the custard to the bowl set in the ice water, stir in the vanilla and let cool for about 30 minutes, stirring occasionally. Pour the custard through a fine-mesh strainer into another medium bowl and refrigerate until very cold, about 1 hour.

4. Whisk the chilled custard a few times, then scrape it into an ice cream maker. Freeze according to the manufacturer's instructions. Transfer the ice cream to a plastic container, cover and freeze until firm, at least 3 hours.

Make Ahead
The ice cream can be frozen for up to 1 week.

• 1 vanilla bean, split lengthwise
• 3 cups half-and-half
• 3 cups heavy cream
• ½ cup + 2 tablespoons sugar
• 8 egg yolks

1. Scrape out seeds from vanilla bean with a sharp paring knife. Add seeds and pods to a medium, heavy saucepan.

2. Add the half-and-half, cream, and sugar and bring to a simmer over moderate heat, stirring to dissolve the sugar. Cover and let steep off the heat for 30 minutes.

3. Whisk the egg yolks in a large stainless-steel bowl. Very gradually whisk in ½ cup of the hot half-and-half mixture, then gradually whisk in the rest. Pour the mixture into the saucepan and cook over very low heat, stirring constantly, until the custard thickens, about 10 minutes. The custard should be thick enough to coat the back of a spoon.

4. Strain the custard into a large stainless-steel bowl set in an ice water bath and discard the vanilla pod. Stir occasionally until the custard is thoroughly chilled. Pour the custard in an ice cream maker, in batches, according to the manufacturer's instructions. Churn until the ice cream is set but not rock hard. Store the ice cream in airtight containers in the freezer for up to 3 days.

Notes from the Food & Wine Test Kitchen
Vanilla beans add complexity and warmth to the ice cream base. However, they're not always easy to find. If that's the case, you can rely on other vanilla flavoring options, like extracts or pastes that may be more readily accessible. As a rule of thumb, one vanilla bean can be replaced by two teaspoons of vanilla extract or paste.

Make ahead
This recipe can be prepared ahead of time and stored in airtight containers in the freezer for up to three days. However, it's best to hold off adding the toppings until ready to enjoy.

• 1 ½ pounds peaches (about 6 small), plus sliced peaches for serving
• 1 cup farm-fresh buttermilk
• 1 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice
• 6 large egg yolks
• 2 cups heavy cream
• 1 cup sugar
• ⅛ teaspoon kosher salt
• 1 vanilla bean, split lengthwise, seeds scraped

1. Bring a medium saucepan of water to a boil. Fill a large bowl with ice water. Using a sharp paring knife, mark an X on the bottom of each peach. Add the peaches to the saucepan and blanch until the skins start to peel away, 1 to 2 minutes. Transfer the peaches to the ice bath and let cool completely. Wipe out the saucepan.

2. Peel and chop the peaches. Transfer to a food processor and puree until smooth. Scrape into a large bowl and whisk in the buttermilk, lemon zest and lemon juice. Cover and refrigerate until cold.

3. In a heatproof medium bowl, whisk the egg yolks. In the medium saucepan, simmer the cream with the sugar, salt and the vanilla bean and seeds over moderate heat, whisking occasionally, until the sugar has dissolved, about 5 minutes. While whisking constantly, slowly stream half of the hot cream mixture into the egg yolks. Pour the mixture back into the saucepan and cook over moderately low heat, whisking constantly, until the custard is thick enough to coat the back of a spoon, 8 to 10 minutes. Strain the custard through a fine sieve set over a heatproof bowl and let cool to room temperature. Whisk in the chilled buttermilk-peach mixture. Press a sheet of plastic wrap directly onto the surface of the custard and refrigerate until very cold, at least 3 hours.

4. Working in 2 batches, freeze the ice cream base in an ice cream machine according to the manufacturer's instructions. Pack the ice cream into plastic containers and freeze until firm, at least 4 hours or overnight. Serve the ice cream topped with sliced peaches.

Make Ahead
The ice cream can be frozen for up to 2 weeks.

• 6 large egg yolks
• ¾ cup sugar
• 1 ¾ cups heavy cream
• 1 ¼ cups whole milk
• Pinch of salt

1. Set a medium bowl in a large bowl of ice water. In another medium bowl, whisk the egg yolks with ½ cup of the sugar until pale, about 3 minutes.

2. In a medium saucepan, combine the cream, milk, salt and remaining ¼ cup of sugar and bring to a simmer, whisking until the sugar is completely dissolved. Whisk the hot cream mixture into the beaten egg yolks in a thin stream.

3. Transfer the mixture to the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is thick enough to lightly coat the back of the spoon, about 4 minutes; don't let it boil. Pour the custard through a fine-mesh strainer into the medium bowl in the ice water. Let cool completely, stirring frequently. Refrigerate the custard until very cold, at least 1 hour.

4. Pour the custard into an ice cream maker with flavorings, if using, and freeze according to the manufacturer's instructions. Transfer the frozen custard to a plastic container, cover and freeze until firm, at least 3 hours.

Notes
Add flavorings to the ice cream maker at the beginning of the freezing cycle.

Chocolate-Toffee: 1 cup broken chocolate-and-toffee-covered saltines or pretzels

Blackberry-Sage: ¾ cup blackberry preserves mixed with 1 tablespoon minced fresh sage

Salted Caramel: ¾ cup pourable salted- caramel sauce

Strawberry-Jalapeño: 1 cup strawberries macerated in 3 tablespoons sugar with 1 teaspoon minced jalapeño.

• ½ cup granulated sugar
• 2 tablespoons non-fat powdered milk
• ¼ teaspoon xanthan gum
• 1 ⅓ cups whole milk
• 2 tablespoons light corn syrup
• 1 ⅓ cups heavy cream
• ¼ cup grassy extra-virgin olive oil (such as Red Ridge Farm Durant Arbequina), plus more for garnish
• ½ teaspoon kosher salt
• Flaky sea salt (such as Maldon)

1. Stir together sugar, powdered milk, and xanthan gum in a small bowl. Whisk together milk and corn syrup in a medium saucepan. Add sugar mixture, and whisk until smooth. Heat mixture over medium, whisking often, until sugar has fully dissolved, 3 to 4 minutes. (Do not simmer.) Remove from heat, and whisk in cream. Cover and chill at least 6 hours. For even better texture and flavor, chill mixture up to 24 hours. Base can be stored in an airtight container in freezer for up to 3 months; thaw completely before using.

2. Whisk together chilled base, olive oil, and kosher salt until well combined. (There will still be little droplets of oil on the surface.) Pour mixture into freezer bowl of a 1½-quart electric ice cream maker, and proceed according to manufacturer's directions until ice cream has the texture of soft-serve, about 35 minutes. (Instructions and times may vary.)

3. Quickly transfer ice cream to a freezer-safe container; press parchment paper directly onto surface. Cover container, and freeze until firm, at least 6 hours. Ice cream can be stored in freezer up to 3 months. To serve, garnish with olive oil and flaky sea salt.

Make Ahead
Ice cream can be stored in freezer up to 3 months.

Notes
Xanthan gum can be found by the specialty flours or near the baking powder in grocery stores.

• 1 ¼ cups fresh or bottled watermelon juice (such as Tsamma)
• 1 cup granulated sugar
• ¾ teaspoon kosher salt
• 1 (13.66-ounce) can unsweetened coconut milk, well-shaken and stirred
• ½ cup sweetened condensed milk
• ½ cup heavy cream
• 1 ½ teaspoons lime zest plus 1 tablespoon fresh lime juice (from 1 lime), divided, plus more zest for garnish
• Chopped fresh watermelon and flaky sea salt, for garnish

1. Stir together watermelon juice, sugar, and kosher salt in a small saucepan. Cook over medium, whisking often, until sugar has fully dissolved, 3 to 4 minutes. (Do not simmer.) Remove from heat, and whisk in coconut milk, sweetened condensed milk, heavy cream, and lime juice until fully incorporated.

2. Pour mixture into freezer container of a 1 ½-quart ice cream maker, and proceed according to manufacturer's instructions until ice cream has the texture of soft serve, about 1 hour. (Instructions and times may vary.) Stir in lime zest.

3. Quickly transfer ice cream to a freezer-safe container; press parchment paper directly onto surface. Cover container, and freeze until firm, at least 6 hours. Ice cream can be stored in freezer up to 3 months. To serve, garnish with fresh watermelon, flaky sea salt, and lime zest.

11 ounces fresh blueberries (about 2 cups)
¾ cup granulated sugar, divided
1 tablespoon fresh lemon juice
1 pound fresh peaches, peeled and chopped (about 3 cups)
1 ½ cups heavy cream
1 ½ cups whole milk
¼ cup light corn syrup
¼ teaspoon kosher salt
5 large egg yolks
½ teaspoon vanilla extract
¼ cup (2 ounces) bourbon

1. Cook blueberries, ¼ cup sugar, and lemon juice in a medium-size, heavy-bottomed saucepan over medium-high, stirring occasionally, until berries begin to burst and liquid begins to thicken, 8 to 10 minutes. Remove from heat, and let cool 30 minutes. Transfer to a bowl. Cover and chill until completely cool, at least 1 hour or until ready to use (up to 1 week).

2. Process chopped peaches in a food processor until almost smooth (applesauce consistency), leaving a few chunky bits, about 30 seconds. Set aside.

3. Stir together heavy cream, whole milk, corn syrup, salt, and remaining ½ cup sugar in a medium saucepan, and cook over medium, stirring occasionally, just until mixture begins to simmer (bubbles begin to form around the outside edge of pan), 5 to 6 minutes.

4. Meanwhile, whisk together egg yolks and vanilla in a large bowl. While whisking yolk mixture constantly, carefully ladle about 1 cup hot cream mixture into yolk mixture; continue whisking until cream mixture is fully incorporated. Carefully whisk in remaining hot cream mixture.

5. Pour custard mixture back into saucepan, and cook over medium-high, whisking constantly, until mixture begins to thicken and coats the back of a spoon, 6 to 8 minutes. Remove from heat, and let cool 10 minutes.

6. Stir bourbon and pureed peaches into custard. Pour custard mixture into a gallon-size zip-lock plastic freezer bag. Seal bag, and place in an ice bath. Let stand until mixture is completely cool, about 30 minutes.

7. Pour mixture into a 1 ½-quart electric ice cream maker, and proceed according to manufacturer's instructions. (Instructions and times may vary.) Transfer to an airtight, freezer-safe container; freeze until slightly firm, about 30 minutes. Dollop blueberry mixture over ice cream, and swirl with a spoon. Cover and freeze until firm, at least 4 hours or up to overnight.

• 3 ⅓ cups whole milk
• 2 cups heavy cream
• 1 cup granulated sugar
• 6 cups all-natural soft black liquorice chunks (such as Panda), chopped
• 14 large egg yolks
• ¼ teaspoon kosher salt

1. Stir together milk, heavy cream, and sugar in a medium saucepan. Cook over medium, whisking often, until just simmering, 15 to 17 minutes. Remove pan from heat; stir in licorice. Let steep 20 minutes. Pour liquorice mixture through a fine wire-mesh strainer into a medium bowl; discard solids. Whisk together egg yolks in a large bowl. Whisking constantly, gradually pour milk mixture into yolks in a slow, steady stream. Stir in salt; return to saucepan. Cook over low, whisking often, until mixture is slightly thickened and coats back of a spoon, about 9 minutes. Let cool 15 minutes. Pour mixture through a fine wire-mesh strainer into a bowl; cover and refrigerate until completely chilled, at least 8 hours or overnight.

2. Pour liquorice mixture into bowl of an ice cream maker, and proceed according to manufacturer's instructions. Transfer to a freezer-safe container, and freeze until firm, about 5 hours.

Make Ahead
Ice cream can be prepared and frozen up to 2 weeks in advance.

• 10 cups fresh yellow corn kernels (from 12 large ears)
• 1 ¾ cups heavy cream
• 1 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• ¼ teaspoon kosher salt
• Waffle cones (optional)
• Dulce de leche or caramel sauce (optional)

1. Working in batches, process corn kernels in a food processor until very juicy, about 15 seconds. Press processed corn through a fine wire-mesh strainer into a bowl to yield about 2 cups corn juice; discard solids.

2. Transfer corn juice to a large non-stick skillet; bring to a simmer over medium-low, stirring constantly with a heatproof rubber spatula. Simmer, stirring constantly, until thickened to a pudding-like consistency and reduced to about 1 cup, 8 to 12 minutes. (When the spatula is dragged through the corn mixture, it will hold a line for about 2 seconds before flowing to fill the gap.) Remove from heat. Press corn mixture through a fine wire-mesh strainer into a large heatproof bowl; discard any solids. Let corn mixture cool to room temperature, stirring often, about 15 minutes.

3. Beat cream, condensed milk, vanilla, and salt in a stand mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, 1 to 2 minutes. Fold into corn mixture in 2 additions. Pour into a 9- x 5-inch loaf pan; press a piece of plastic wrap directly on surface of corn mixture. Freeze until firm, at least 12 hours. Serve scoops of sweet corn ice cream in waffle cones; drizzle with Dulce de leche or caramel sauce, if desired.

Make Ahead
Ice cream can be made and frozen up 2 weeks ahead.

For the ice cream base
• ½ cup granulated sugar
• 2 tablespoons dry milk powder
• ¼ teaspoon xanthan gum
• 2 tablespoon tapioca syrup or light corn syrup
• 1 ⅓ cups whole milk
• 1 ⅓ cups heavy cream
For the lavender syrup
• ¾ cup water
• ¼ cup wildflower honey
• ½ cup dried lavender buds

• Ice Cream Base
• 10 drops natural purple food coloring, preferably India Tree brand (optional)

Make the ice cream base

1. Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well. Pour the corn syrup into a medium pot and stir in the milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove from the heat.

2. Add the cream and whisk until fully combined. Transfer to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. It can be further stored in the fridge for up to 1 week or the freezer for up to 3 months.

While the ice-cream base is chilling, make the lavender syrup

1. Combine the water and honey in a small saucepan. Bring the mixture to a boil, stirring occasionally, then turn off the heat. Stir in the lavender, cover the saucepan, and let steep at room temperature for at least 4 hours (or overnight). Pour the mixture through a fine-mesh strainer into a container and press or squeeze the flowers to get as much liquid as possible. Use it right away or refrigerate in an airtight container for up to 2 weeks.

2. In a medium bowl, combine 3 cups of the ice cream base, the lavender syrup, and the food coloring (if you're using it). Transfer to an ice cream maker and churn just until it has the texture of soft serve, 30 to 40 minutes, depending on the machine.

3. Transfer the ice cream, scraping every last delicious drop from the machine, into freezer-friendly containers. Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It's OK if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, 6 to 8 hours. It keeps for up to 6 months.

For the Birthday Cake Crumble

• ½ cup all-purpose flour
• .33333 cup granulated sugar
• 4 tablespoons unsalted butter, softened
• 2 tablespoons rainbow sprinkles
• 1 tablespoon brown sugar
• 1 tablespoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon kosher salt

For the Ice Cream Base

• ½ cup granulated sugar
• 2 tablespoons dry milk powder
• ¼ teaspoon xanthan gum
• 2 tablespoons tapioca syrup or light corn syrup
• 1.3333 cups whole milk
• 1.3333 cups heavy cream

For Assembly

• 1 teaspoon kosher salt
• 1 teaspoon Madagascar or other pure vanilla extract
• ¼ teaspoon clear vanilla flavor extract (optional but highly recommended)
• ½ cup blackberry jam (homemade or store-bought), stirred to loosen if needed

Make the birthday cake crumble

1. Preheat the oven to 325°F. Line a baking sheet with parchment paper. In a stand mixer fitted with the paddle attachment, or in a medium bowl using your hands, combine the flour, granulated sugar, butter, sprinkles, brown sugar, vanilla, baking soda, and salt. Mix on medium speed until the butter is mostly incorporated and the batter creates pea-sized pebbles.

2. Use your hands to break up the batter into a gravel onto the baking sheet tray. Bake until the crumble is evenly crisped and a light golden brown, rotating the pan halfway through baking, 12 to 15 minutes. Let the crumble cool completely on the baking sheet.

3. Break up any large chunks so the crumble is a uniform pea-sized gravel. Place crumble on the baking sheet in the freezer until frozen, about 30 minutes. If not using within a few hours, transfer to a freezer-friendly container and freeze for up to 2 months.

Make the ice cream base

1. Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well. Pour the tapioca syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove from the heat.

2. Add the cream and whisk until fully combined. Transfer to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. It can be further stored in the fridge for up to 1 week or the freezer for up to 3 months.

3. Measure out 3 cups of the ice cream base. Stir in the salt and vanilla extract(s) into the ice cream base. Pour the ice cream base into an ice cream maker and turn on the machine. Churn just until the mixture has the texture of soft serve, 30 to 40 minutes, depending on the machine.

4. In one quart or two 1-pint freezer-friendly containers, alternate spoon 8 layers of the ice cream and birthday cake crumble in the quart container or 4 layers in the pint containers, drizzling about 1 tablespoon blackberry jam in a spiral over each layer. The goal is to get the perfect ratio of ice cream, crumbles, and jam in each scoop.

5. Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It's okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, 6 to 8 hours. The ice cream will keep in the freezer for up to 6 months.

• 3 cups unsweetened pea milk (such as Ripple Unsweetened Original), divided
• ¾ cup organic cane sugar
• ¼ cup olive oil
• ¼ cup light corn syrup
• 1 tablespoon vanilla extract
• 1 vanilla bean, split lengthwise and seeds scraped
• ¾ teaspoon fine sea salt
• .50 teaspoon xanthan gum (such as Bob's Red Mill)

1. Process 1 ½ cups pea milk and sugar in a blender until sugar is dissolved, about 45 seconds. With blender running, gradually drizzle in olive oil, processing until well combined. Add corn syrup, vanilla extract, vanilla bean seeds, salt, and remaining 1 ½ cups pea milk. Process until combined, about 20 seconds. Add xanthan gum, and process 1 minute. Transfer mixture to a medium bowl. Cover and refrigerate at least 6 hours or up to 2 days.

2. Whisk chilled ice cream base until smooth and pourable. Transfer mixture to frozen freezer bowl of a 2-quart electric ice cream maker, and proceed according to manufacturer's instructions for soft-serve consistency. (Instructions and times may vary.) Transfer to an airtight freezer-safe container; freeze at least 4 hours.

Note
Freeze ice cream in an airtight container up to 1 month.

For the Cheddar-Cracker Cones

• 1 ¼ cups (about 60 grams) cheddar cheese crackers, such as Pepperidge Farm Goldfish
• 2 large eggs
• 6 ½ tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted and cooled
• ½ cup whole milk

For the ice cream

• 6 large egg yolks
• ½ cup granulated sugar
• 1 cup heavy cream
• 1 cup milk or half-and-half
• 1 teaspoon banana extract
• 2 teaspoons vegetable oil
• 2 bananas, chopped
• ½ cup plus 2 tablespoons light rum

Make the Cheddar Cracker Cones

1. Place crackers in a blender or a food processor, and process into a fine powder, about 1 minute. Using an electric mixer, beat the eggs and sugar until very fluffy and soft ribbons form, about 2 minutes. Mix in butter, then milk. Mix cracker powder into egg mixture and beat until combined.

2. Using a mini or regular waffle cone maker, form into cones following manufacturer's instructions, using about 1 tablespoon for each cone in a mini waffle maker, or a scant ¼ cupful (3 tablespoons) of batter for regular cone. While waffle is still hot, quickly form into cones by wrapping around ice cream cone maker included with machine. If they cool too quickly, just leave them flat. Alternatively, make waffle cones in a nonstick skillet, being sure to spread batter out into a thin layer, and cooking until golden on both sides.

Make ice cream

1. In a medium bowl, whisk egg yolks and sugar to blend; set aside. In a medium saucepan, bring cream and milk to a gentle simmer over medium heat; remove from heat. Whisk about ½ cup of cream mixture into the egg mixture. Repeat with another ½ cup of cream mixture, then gradually whisk egg mixture into remaining cream mixture in saucepan.

2. Return saucepan to medium heat and cook, whisking constantly, until custard is thick enough to coat back of a spoon and an instant-read thermometer registers 160°F, about 3 minutes. Transfer custard to a medium bowl or quart container. Stir in banana extract and let cool slightly, stirring occasionally. Cover the custard and refrigerate until cold, about 4 hours. You can also set bowl (a metal bowl works best) in a large bowl of ice water and stir until cold.

3. In a medium skillet, heat oil over medium-high. Add bananas and cook, stirring occasionally, until deeply browned in spots and caramelized, 3 to 5 minutes. Remove skillet from heat. Add ½ cup rum and carefully stand back while returning skillet to heat - it may briefly ignite. Cook until liquid has evaporated, stirring occasionally, about 1 minute. Transfer flambéed bananas to a small bowl and let cool, then cover and refrigerate until cold.

4. Transfer custard and remaining 2 tablespoons of rum to an ice cream maker and churn following manufacturer's instructions. Mix in flambéed banana a little at a time to prevent it from clumping together as ice cream churns. Continue churning until mixture looks like soft serve ice cream. Transfer to a freezer-safe container and freeze until firm, about 4 hours. Serve scoops of Banana-Rum Ice Cream in the Cheddar-Cracker Cones.

• 6 medium-size dried chipotle chiles (about 1 ¼ ounces)
• 1 cup hot water
• 14 ounces vegan dark chocolate (70% cacao), chopped (about 2 ½ cups)
• 1 ½ cups plain unsweetened oat milk or rice milk
• ¾ cup organic granulated sugar
• ½ cup plus 2 tablespoons unsweetened cocoa (about 2 ounces)
• ¾ teaspoon kosher salt
• ½ cup plain coconut yogurt (such as Anita's)

1. Toast chines in a dry, heavy skillet over medium, turning occasionally, until fragrant, 1 to 2 minutes. Remove from heat. Remove and discard chile stems, seeds, and ribs. Place chilies and 1 cup hot water in a small heatproof bowl; let soak until softened, about 30 minutes. Drain, reserving soaking liquid. Process chilies in a mini food processor or a blender until a smooth paste forms, about 1 minute, adding 2 to 3 tablespoons reserved soaking liquid as needed and stopping to scrape down sides of bowl as needed. Set aside. (Mixture can be stored in an airtight container in refrigerator up to 6 days.)

2. Whisk together chopped chocolate, oat milk, sugar, cocoa, and salt in a medium saucepan. Cook over medium, whisking constantly, until chocolate is melted, about 3 minutes. Remove from heat; let mixture cool to room temperature, about 1 hour. Whisk in yogurt and 2 tablespoons chile paste, or more to taste. (Reserve remaining chile paste in freezer for another use.) Cover and refrigerate chocolate mixture until chilled, at least 3 hours or up to 12 hours.

3. Spoon chilled chocolate mixture into frozen freezer bowl of an ice cream maker, and proceed according to manufacturer's instructions. Transfer ice cream to a container; cover and freeze until firm, about 3 hours. Ice cream can be stored in an airtight container in freezer up to 1 week.

Make Ahead
Chipotle paste can be frozen up to 1 month. Thaw before using.

Roasted Strawberries

• 1 pound fresh strawberries, stemmed and quartered (about 3 ½ cups)
• 2 tablespoons granulated sugar
• 2 tablespoons light corn syrup or golden syrup
• ⅛ teaspoon kosher salt

Ice Cream

• 2 cups heavy cream
• 1 cup whole milk
• 1 vanilla bean pod
• 6 large egg yolks
• ⅓ cup granulated sugar
• ¼ teaspoon kosher salt

Make the roasted strawberries:

1. Preheat oven to 300°F. Toss together strawberries, sugar, corn syrup, and salt in a 13- x 9-inch baking dish. Roast in preheated oven, stirring occasionally, until strawberries are soft and darker in color and juice is thickened, 30 to 40 minutes.

2. Using a potato masher, lightly crush strawberries in baking dish, making sure you have a chunky mixture. Let cool completely, about 1 hour. Transfer to a resealable container, and refrigerate until ready to churn or up to 2 days.

Make the ice cream:

1. Stir together cream and milk in a medium saucepan. Split vanilla bean pod lengthwise; scrape seeds. Add scraped seeds and vanilla pod halves to mixture in saucepan. Cook over medium-low, undisturbed, until mixture just comes to a simmer. Remove from heat. Cover and let steep 45 minutes to 1 hour.

2. Return steeped cream mixture to heat over medium-low; cook, undisturbed, until mixture just comes to a simmer. Meanwhile, whisk together egg yolks, sugar, and salt in a medium-size heatproof bowl.

3. Gradually whisk warm cream mixture into yolk mixture in bowl. Transfer cream-yolk mixture to saucepan. Cook over medium-low, stirring constantly, until mixture thickens and coats the back of a spoon, 6 to 10 minutes, making sure it doesn't bubble. Remove from heat. Pour through a fine wire-mesh strainer into a medium-size heatproof bowl; discard solids. Place bowl in a large bowl filled with ice water. Let stand, stirring often, until mixture reaches room temperature, about 8 minutes. Transfer to a sealable container; seal and refrigerate until cold, at least 6 hours or up to 12 hours.

4. Stir together strawberry mixture and ice cream base in a bowl. Pour mixture into frozen freezer bowl of an ice cream maker; proceed according to manufacturer's instructions. Serve immediately for a soft-serve consistency, or transfer to a shallow container, cover, and freeze until firm, about 2 hours. Store in an airtight container in freezer up to 3 weeks.

Make Ahead
Roasted strawberries can be made up to 2 days in advance and stored in an airtight container in refrigerator.

Note
It's important to slowly add the hot cream mixture to the egg mixture, whisking constantly and never bringing to a boil, to ensure the eggs don't scramble.

Caramel

• 1 cup granulated sugar
• ¼ cup water
• 2 tablespoons light corn syrup
• ¾ cup heavy cream
• ¼ cup unsalted butter, cubed
• ¼ cup (2 ounces) bourbon
• 1 teaspoon fine sea salt

Ice Cream

• 1 to 2 large (5-ounce) lemons
• 1 ½ cups heavy cream
• 2 pounds firm-ripe peaches (about 5 large peaches), peeled and cut into 1-inch chunks (about 4 cups)
• 1 ⅓ cups granulated sugar
• ¾ cups crème fraîche or sour cream
• ⅛ teaspoon kosher salt

Make the caramel:

1. Combine sugar, ¼ cup water, and corn syrup in a small saucepan, making sure to wipe down the sides of the pan so no crystals form. Bring mixture to a low boil over medium. Boil, undisturbed, until golden, 6 to 8 minutes. Continue cooking, gently swirling mixture occasionally in a circular motion (do not stir), until mixture turns a deep amber color, 2 to 4 minutes. Remove from heat. Carefully whisk in cream. (Caramel will seize but then sugar crystals will dissolve.) Add butter; whisk until melted, about 1 minute. Stir in bourbon and salt; whisk again. Let cool to room temperature, about 1 hour. Cooled caramel can be stored in a resealable container in refrigerator up to 2 days; let come to room temperature before using, about 30 minutes.

Make the ice cream:

1. Remove peel from 1 lemon; set peel aside. Juice peeled lemon to yield ¼ cup juice in a small bowl; if needed, juice remaining lemon to reach ¼ cup juice total. Discard seeds. Cover juice, and place in refrigerator until ready to use. Stir together cream and reserved lemon peel in a resealable container. Let steep in refrigerator until flavors meld, at least 24 hours or up to 48 hours.

2. Stir together peaches and sugar in a small saucepan. Let stand, stirring occasionally, until juices release, 10 to 15 minutes. Cook over medium, stirring often, until sugar is dissolved and mixture begins to boil, about 5 minutes. Remove from heat; let cool to room temperature, about 1 hour.

3. Pour lemon peel–cream mixture through a strainer into a medium bowl; discard peel. Transfer infused lemon cream to a blender; add cooled peach mixture, crème fraîche, reserved lemon juice, and salt. Pulse mixture until almost smooth but slightly chunky, about 10 pulses. Transfer mixture to a large resealable container; chill in refrigerator until cold, at least 4 hours or up to 12 hours.

4. Working in batches if needed, pour chilled peach mixture into frozen freezer bowl of an ice cream maker; proceed according to manufacturer's instructions. When mixture reaches soft-serve consistency and with ice cream maker running, gradually add 1 cup caramel to ice cream to create a swirl. Serve immediately for a soft-serve consistency, or transfer to a shallow airtight container, and freeze until firm, about 3 hours. Store ice cream in an airtight container in freezer up to 3 weeks.

Make Ahead
Caramel can be made up to 2 days in advance and stored in an airtight container in refrigerator. Let come to room temperature before using.