In a Mold

Ice cream and sorbets molded into pans make dramatic desserts. I make them often when company comes over, as they serve a good number of people and can be assembled in advance. I can get the mechanics of the dessert done ahead of time, know that it is ready to serve, and be able to focus on other aspects of the party. Some recipes in this chapter use more than one flavor of ice cream or sorbet, so they take a little more time to prepare. They are not more difficult, but they are twice as delicious. Maple Walnut Ice Cream and Coffee Sherbet Bombe, Brown Sugar Ice Cream Chocolate Roulade, Pumpkin-Caramel Lode Ice Cream Pie, and Frozen Crème Caramels are some of the wide variety of molded desserts that can be created.