Make Ahead

Freshly shaved coconut makes a lovely garnish; you could also sprinkle some shredded packaged coconut over the top.

Use the highest-quality chocolate you can find.

In Italian gelato shops, stracciatella describes an ice cream that has chocolate mixed into it—as our recipe does.

Wild raspberries, huckleberries, or boysenberries can be used in place of blackberries, if you prefer. Drizzle leftover blackberry puree on top for added flavor.

You can substitute espresso in this recipe with 2 cups very strong brewed coffee, although the flavor will not be as intense.

Fresh mangoes are loaded with vitamins A and C. Whisking the granita as it freezes ensures that it reaches the proper consistency.

This sorbet gets its intense purple hue from Concord grapes, which have a deep blue-black skin. The longer you process it in the ice-cream maker, the lighter and fluffier your final product will be. Sugar cones are ideal containers for serving the sorbet al fresco.

Look for the ripest melon you can find; it should have a sweet fragrance and a firm exterior that yields slightly at the stem end. Granita can be stored in an airtight container in the freezer for up to 2 weeks. We like to serve the granita over wedges of cantaloupe for added melon flavor.

Use the juice of these lemons for the mousse, and use some of the syrup for lemon sauce. Make this recipe a day before the mousse.

Each of this bombe’s layers must freeze solid before the next is added. Don’t rush the freezing time, or the layers will run together.

Each ball, made in two half-moon metal molds, can easily serve two people.