(Photo: Kang Kim)

Apricot-Raspberry Creamsicle With Cookie Dough
Sebastien Rouxel, executive pastry chef, Thomas Keller Restaurants
This combo reminds Rouxel of the “coupe glacée”—usually two flavors of ice cream or sorbet, finished with a fruit purée, nuts, and whipped cream—he enjoyed as a kid in France. You can add more texture by dipping your Creamsicle in white chocolate followed by a roll in butter-cookie crumbs.

2 cups vanilla ice cream
2 cups apricot sorbet
RASPBERRY COULIS:
1 cup fresh or frozen raspberries
1 1/2 ounces sugar
Your favorite cookie dough

To make the coulis, process the raspberry and sugar in a blender until smooth. In a separate large bowl, add ice cream and sorbet and mix just enough to marble them together (avoid overmixing, as this can cause the ice cream to become homogeneous in color), then pour in some of the raspberry coulis and gently swirl in chunks of cookie dough. Pour the mixture into a Popsicle mold, and let set in the freezer. When frozen, enjoy as is or dip in chocolate. Makes 10 to 12 servings.

See nymag.com/restaurants/recipes for more exotic Popsicle recipes, plus Sebastien Rouxel’s instructions for making your own ice cream.

Related:

• Archive: “Guides”
• Articles by Alexandra Vallis
• Table of Contents: Jun 30, 2008 issue of New York | Subscribe!