Here's an easy way to make custom flavors in your own kitchen — no expensive machine necessary.

Crumbled Heath bars! Dried cherries soaked in bourbon! Sichuan peppercorn! With Scott Loitsch’s basic recipe, your flavor options are endless. By Sam Sifton Today we have for you: Ice cream A puffy, ...

Plain vanilla has its place, but it gets old when every dessert starts to look the same. This collection covers the ways ice cream can change without getting complicated: sundaes, freezer cakes, ...