So Cool! • The best ice cream flavors come from Chinatown. Make them at home!

2. Ladle half of the hot cream mixture into the egg mixture, whisking, then pour this mixture into the saucepan with the remaining cream mixture, whisking. Cook over medium-low heat, stirring constantly with a rubber spatula, until the mixture thickens slightly and coats the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine-mesh sieve set over a bowl. Let cool, stirring occasionally, then cover and refrigerate until very cold, at least 4 hours. 3. Churn in an ice cream maker according to the manufacturer ’ s directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours.

black sesame

Many Chinatown scoop shops have a version of this flavor on the menu. Black sesame tastes pleasantly earthy, ideal for those who like their desserts a little less sweet.

lychee

This fruit makes for a sweet floral ice cream or sorbet—and it’ s a perfect match for strawberries.

STRAWBERRY-LYCHEE SORBET

ACTIVE: 35 min l TOTAL: 2½ hr (plus 4 hr freezing) MAKES: about 1 quart

1 20-ounce can lychees in syrup, drained, liquid reserved (about 1½ cups) 2 pounds strawberries, hulled 1 cup sugar 2 teaspoons fresh lemon juice ¼ teaspoon salt

1. Put the lychee liquid in a small saucepan and bring to a simmer over medium heat. Reduce the heat to medium low and simmer until reduced to a syrupy consistency (about ½ cup), 8 to 12 minutes. Let cool completely. 2. Combine the lychees, strawberries, sugar, lemon juice, salt and cooled lychee syrup in a blender or food processor. Puree until smooth, then strain through a fine-mesh sieve into a metal bowl; you should have about 5 cups. Refrigerate until cold, at least 1 hour. 3. Churn in an ice cream maker according to the manufacturer ’ s directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours.

party time

Flag It!

Add some red, white and blue to your Fourth of July menu and top a cake or cupcake with patriotic curls. To make them, melt ½ to ¾ cup blue candy melts in the microwave and pour into a foil cupcake liner set on a plate; freeze until firm, about 10 minutes. Repeat with a layer of white candy melts, then red, freezing until firm after each layer. Peel off the liner and let the candy come to room temperature, then shave with a vegetable peeler. Find more summer cookout ideas on page 92! —Anikah Shaokat

KWAME ONWUACHI’S Jerk Chicken “I grew up eating jerk chicken curbside in the Bronx. It’ s as spicy and complex as the people who make it. ”