Here’s the scoop: You can make delicious ice cream at home

Makes 3 cups

Straight out of the machine, the ice cream will be very soft, but it will firm to a scoopable consistency after several hours in the freezer.

The eggs in this recipe are not fully cooked. If you avoid undercooked eggs, follow these instructions: After whisking the hot half-and-half into the eggs, return the mixture to the saucepan and cook over medium heat, stirring constantly, until slightly thickened and the mixture reaches 165 degrees, 1 to 2 minutes. Pour through a mesh strainer into a bowl, then continue with the recipe.

The vodka is essential for the ice cream’s smooth, silky texture.

We love the honey version of this ice cream, but also created two flavor variations: orange-clove and chocolate-candied ginger.

1 large egg plus 1 large egg yolk

1⁄3 cup white sugar

1⁄8 teaspoon kosher salt

1 cup half-and-half

¼ cup honey

1 cup crème fraîche

1 teaspoon vanilla extract

1 tablespoon vodka

In a large bowl, whisk together the egg, yolk, sugar, and salt until pale and thick, about 2 minutes. Set aside.

In a small saucepan set over medium-high heat, bring the half-and-half and honey to a simmer, stirring to combine. While whisking, slowly pour the hot milk mixture into the egg mixture. Add the crème fraîche, vanilla, and vodka, then whisk until smooth. Cover and refrigerate until cold, at least 4 hours or up to 24 hours.

Freeze in an ice cream machine according to the manufacturer’s instructions. Remove the ice cream from the machine and transfer to a 1-quart container. Press a sheet of plastic wrap directly against the surface of the ice cream and freeze for at least 8 hours or up to 1 week. It will firm up in the freezer.

Using a vegetable peeler, remove 6 strips of zest from 1 orange. Add the zest strips and 1 teaspoon whole cloves to the half-and-half and honey mixture before heating, then proceed with the recipe. Substitute bourbon for the vodka. Just before churning, strain the chilled ice-cream base, discarding the zest and cloves.

Substitute dark rum for the vodka. Add ½ cup finely chopped bittersweet chocolate and ¼ cup chopped crystalized ginger to the ice cream during the last few minutes of churning.

Makes 4 to 6 servings

This compote is only lightly sweetened so the focus is on the surprisingly delicious combination of fruity, floral strawberries and spicy, savory chili powder (or garam masala) and cracked black pepper. Grated citrus zest nicely ties together the disparate flavors. We briefly cook then mash only a portion of the berries, then pour them while still hot over the remaining berries. The residual heat softens the fresh fruit ever so slightly.

Serve the topping over ice cream or yogurt.

1 pound strawberries, hulled and quartered

2 tablespoons white sugar, divided

Grated zest of 1 lime or 1 lemon or ½ medium orange

1 teaspoon chili powder or garam masala

¼ teaspoon coarsely ground black pepper

Pinch of kosher salt

In a medium bowl, toss two-thirds of the berries with 1 tablespoon of the sugar and the zest; set aside.

In a small saucepan, toast the chili powder, stirring, until fragrant; add the remaining berries, the remaining 1 tablespoon sugar, the pepper, salt, and ¼ cup water. Simmer, stirring, for 5 minutes, then mash the berries to break them down. Cook, stirring, until jammy. Immediately pour over the berries in the bowl and stir. Let stand for 10 minutes.

Makes 1½ cups

Dulce de leche, traditionally prepared by simmering and stirring milk and sugar for hours on the stovetop until the mixture is thick, jammy, and caramelized, can be made hands-off and in less time by starting with sweetened condensed milk and pressure cooking it in an Instant Pot. For a pourable sauce, perfect for dipping or drizzling, use the optional whole milk or coconut milk. Alternatively, omit the milk for a rich, thick, peanut butter-like spread that’s ideal for filling cakes and sandwich cookies. The potential for customization doesn’t end there: For a little “spirited” complexity, stir in 2 teaspoons orange liqueur, bourbon, or brandy alongside the condensed milk and salt. Or, if you prefer to go the spice route, add one small cinnamon stick or two star anise pods before cooking, then remove and discard before whisking the finished sauce.

The dulce de leche will keep in an airtight container in the refrigerator for up to a month; bring to room temperature before using.

14-ounce can sweetened condensed milk

½ cup whole milk or coconut milk (optional; see headnote)

1⁄8 teaspoon table salt

2 teaspoons orange liqueur, bourbon, or brandy (optional; see headnote)

1 small cinnamon stick or 2 star anise pods (optional; see headnote)

Place the steam rack in a 6-quart Instant Pot, then add 1 cup water. In a 3-cup stainless-steel bowl with a diameter of 7 inches or less, whisk together the condensed milk, whole milk (if using), salt, and spirit and/or spice (if using). Cover the bowl tightly with foil and place it on the rack.

Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 1 hour.

When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot. Using potholders, carefully lift out the rack and bowl and set on a heatproof surface.

Let the bowl stand until cool to the touch, about 20 minutes, before removing the foil. Remove and discard the spice (if used). Whisk the mixture vigorously until very smooth. Serve warm or at room temperature to top the ice cream.

Christopher Kimball is the founder of Milk Street, home to a magazine, school, and radio and television shows. Globe readers get 12 weeks of complete digital access, plus two issues of Milk Street print magazine, for just $1. Go to 177milkstreet.com/globe. Send comments to [email protected].