Thai Tea Ice Cream

This ice cream tastes just like a cup of Thai iced tea, but with a stronger tea kick. Serve with a slurp (or two) of sweetened condensed milk. If you want to remove all tea particles from the ice cream, strain the custard through a cheesecloth.

Lemon Mint Sherbet

This Lemon Mint Sherbet is a shining example of Medrich's way with the processor. Instead of breaking out the ice cream maker, she's come up with an innovative method to make smooth, lemony sherbet by freezing the base and then whizzing it in the bowl of the food processor, aerating it, and then returning to the freezer to firm it up a bit more. It's bright, fresh, and even a little sparkly, and the best part is there's no need to dust off the ice cream maker.

Iced Coffee and Almond Sherbet

This sherbet is only as good as the iced coffee that goes into it, so use the best you can get or make. Once you've managed that, this recipe comes together in less than ten minutes and is churned in another twenty.

Root Beer Sherbet

Root beer plus vanilla ice cream all in one scoop.

Orange Buttermilk Sherbet

The recipe may look like it calls for a lot of sugar, but it's worth it. This sherbet is lush, velvety and, if I say so myself, better than any I've had from a scoop shop.

Teh Tarik (Sweet and Frothy Malaysian Milk Tea)

Teh Tarik (Sweet and Frothy Malaysian milk tea) consists of boiled black tea, evaporated creamer and condensed milk that is "pulled" until frothy and well combined. The result is a rich, sweet, and slightly tannic hot tea drink.

Chai Ice Cream

Masala chai in ice cream form, with strong notes of black pepper, ginger, and star anise.

Classic Vanilla Ice Milk

Like sorbet, ice milk is light and refreshing on a hot summer's day, but with the creamy, soft consistency you'll find in the best ice cream.

Hong Kong Milk Tea: An Authentic Recipe - The Woks of Life

Hong Kong Milk Tea is a very strong, perfectly sweet cup of tea enjoyed in bakeries, cafes and restaurants across Hong Kong. Here's how to make it at home!

Scooped: Jasmine Tea and Rose Petal Sorbet

After my Thanksgiving excesses, I needed to atone. I also needed to shake my head clear of the pumpkin-spiced everything clouding my culinary imagination. This sorbet was as easy to make as a pitcher of iced tea, but much more refreshing.