I aspire to be one of those people who can pull off a fun dessert on a whim. We keep ice cream on hand at all times, and when I serve it on its own, I often want to zhuzh it up a bit. Alas, I almost ...

I believe ice cream is at its best when there’s an element of contrast. A shot of espresso that melts some of my scoop into a velvety puddle at the bottom of the bowl. A shower of candied nuts. A bite ...

Microwave the chocolate and oil in a 2-cup measuring cup or small bowl at 50% power until completely melted, stirring every 30 seconds. Allow to cool to room temperature before using. The magic shell ...