Melt sugar in a pan.

Add mandarin juice, orange juice, and mandarin zest.

Remove from heat and let cool.

Place in the ice cream machine (or freezer, stirring repeatedly).

Cut the washed, pitted plums into slices.

Boil the red wine with granulated sugar, add the plums, and let marinate.

Purée with a blender and sieve.

Flavor with cinnamon and slivovitz.

Place in the ice cream machine (or freezer, stirring repeatedly).

Boil the water with sugar and add the washed raspberries.

Purée with a blender and sieve.

Flavor with raspberry liqueur and place in the ice cream machine (or freezer, stirring repeatedly).

Purée all the ingredients with a blender and sieve.

Place in the ice cream machine (or freezer, stirring repeatedly).

To make simple syrup, boil water with granulated sugar, remove from heat and add Grand Marnier and orange zest.

Melt the chocolate in a bain-marie and stir into the syrup.

Place in the ice cream machine or freeze in a stainless steel bowl, stirring occasionally.

Remove from the freezer approximately 15 minutes before serving, so that the sorbet is not too hard.

Mix the heavy cream with the confectioner’s sugar and whip halfway, spoon on top of each scoop, and garnish with chocolate shavings and orange peels.

Boil the milk with heavy cream, cinnamon sticks, honey, and sugar.

Remove the cinnamon, beat the egg yolks, mix them in, and remove from heat.

Sieve and place in the ice cream machine or freeze in a shallow pan, stirring occasionally.

Cook the sugar to a light caramel and deglaze with rum.

Mix in the cream, milk, and vanilla bean and let boil until the caramel dissolves.

Cream the eggs, egg yolks, and sugar.

Add the hot caramel milk and stir for 5 minutes in a double boiler.

Sieve and let cool.

Place in the ice cream machine or freeze in a shallow pan, stirring occasionally.

Mix the raisins into the finished ice cream.

Boil the heavy cream and milk and add the lavender juice.

Cream the egg, egg yolks, honey, and sugar and add to the hot lavender milk, stirring constantly.

Whisk in a double boiler, until it begins to thicken.

Remove from heat and stir until cool.

Sieve and place in the ice cream machine or freeze in a shallow pan, stirring occasionally.

Boil heavy cream, granulated sugar, and coconut purée.

Beat the egg whites to soft peaks.

Remove the coconut mixture from heat and fold the egg whites in.

Add water to the gelatin, remove excess, and dissolve in warmed coconut liqueur.

Mix into the ice cream mixture.

Blend everything well with an immersion blender.

Let cool and place the cooled cream in the ice cream machine or freeze in a shallow pan, stirring occasionally.

Cream the egg yolks with honey and sugar in a mixing bowl over steam.

Boil the beer and quickly mix about a ladleful of beer with the egg.

Add this mixture to the rest of the beer and heat over steam again, to about 175 °F (80 °C), whisking the entire time.

Place the mixing bowl in ice water and beat until cold.

Mix in the heavy cream, sieve, and place in the ice cream machine or freeze in a shallow pan, stirring occasionally.