This white pepper-infused dessert is based on one served at Jean-Georges Vongerichten’s Manhattan restaurant JoJo, where author Josh Ozersky’s father, David, often dined in the 1990s. A creamy custard base is spiked with musky white peppercorns for an addictive balance of sweetness and heat.

A slightly fruity white wine works best in this light, apple-sweetened, boozy granita—we use Chardonnay, but any full-bodied white will do, including Champagne. Get the recipe for White Wine Granita with Apple »

Layered with gingersnap cookies and pecans, this refreshing ice cream has all the spicy sweet flavors of pumpkin pie.

Ripe black mission figs, sweet brown sugar, and just a hint of cinnamon combine beautifully in this swirled ice cream, as lovely to look at as it is to eat.

Ice cream sweetened with honey rather than sugar is a great alternative to traditional vanilla ice cream with apple, pear, or pecan pie.

A spiced, autumnal ice cream that tastes like the essence of apple season. Get the recipe for Apple Cider-Cinnamon Ice Cream »

You can use fresh or canned pumpkin in this autumnal recipe for custard-style ice cream.

The combination of rum and raisins has long elevated all kinds of desserts, but when applied to a vanilla custard base, the flavors truly shine: a concentrated burst of dried fruit cut by the boozy kick of rum, all cushioned by creamy dairy. Get the recipe for Rum Raisin Ice Cream »

Serve this spiced ice cream on its own or scooped on top of warm fruit crisps, cobblers, or pies. Get the recipe for Nutmeg Ice Cream »

A combination of finely chopped preserved ginger and ginger syrup give this ice cream its mellow bite. Try it with apple or pumpkin pie.