Classic French Buttercream is light, fluffy and not too sweet. This frosting is a dream to work with and will take on any flavor you'd like.

This comforting dessert is made with dark cocoa and a hint of rum. You can adjust the cocoa and rum to taste.

I think you'll be surprised how easy it is to make this versatile recipe. When it's time to use up those extra egg yolks, this is what you'll want to make!

A Classic creme brulee should be creamy and silky with a glass thin coating of caramelized sugar. This recipe uses 12 yolks and no whites.

Crème Anglaise, the classic custard sauce, is versatile and can be flavored a million different ways. This is a great basic recipe to have on hand. It can elevate an ordinary dessert into a special presentation. This recipe uses 6 yolks and no whites.

Perfectly tender and buttery vanilla cake layers. Super soft, yet strong enough for sculpted or wedding cakes. This recipe uses 6 yolks and 3 whites.

Baileys Pot de Creme looks sophisticated, but they're kind of like a grown up version of pudding cups with an Irish Cream flavor. Easy to make with just 5 ingredients, and so tasty. This recipe uses 5 yolks and no whites.

Classic chocolate mousse never goes out of style. This dessert is the perfect marriage of light-as-air texture and rich, chocolate-y flavor. It just melts in your mouth. This recipe uses 5 yolks and 2 whites.

Vanilla Pastry Cream is an essential baking recipe. Use it to fill cream puffs or eclairs. Add chocolate or bananas for a cream pie filling. Put it under fresh fruit in a tart shell, or between layers of puff pastry for napoleons. One essential recipe, so many possibilities. This recipe uses 2 yolks plus 1 whole egg.

Key Lime Pie meets your favorite classic margarita in this luscious dessert. This recipe uses 6 yolks and no whites.

Old fashioned butterscotch pudding made with real butterscotch flavors and a hint of (optional) bourbon. This recipe uses 5 yolks and no whites.

Peaches have an affinity with almonds since the middle of the peach pit has that bitter almond flavor. The batter has almond meal for tenderness and almond extract for flavor. This cake is delicious still slightly warm from the oven, but the flavor of the cake gets even better the second day. This recipe uses 2 yolks plus 1 egg.

A really great pound cake should have an even crumb with a melt-in-your-mouth texture and buttery, vanilla flavor. This is a really great pound cake! This recipe uses 3 yolks plus 4 eggs.

My Peanut Butter Mousse Pie is made with a crunchy graham cracker-peanut crust filled with light and luscious peanut butter mousse. You can add optional jelly or chocolate for another layer of flavor. Me, I'm partial to hot-pepper jelly for a sweet-heat treat. This recipe uses 5 yolks and no whites.

Delicious and creamy homemade ice cream flavored with fragrant vanilla bean. Rich with egg yolks, it's a real treat. This recipe uses 6 egg yolks and no whites.

Homemade Cookie Dough Ice Cream is sooo worth the effort. Molasses in the brown sugar makes the ice cream soft and luscious. Clumps of buttery, edible cookie dough are folded into the ice cream.

Delicious and creamy homemade ice cream flavored with fragrant vanilla bean and malted milk powder. Rich with egg yolks and it tastes like "cereal milk". It's a real treat.

Deliciously creamy! Made with malted milk powder and cocoa for an extra special flavor. The malted barley syrup makes the ice cream soft, luscious and scoopable texture, straight from the freezer. This recipe uses 6 egg yolks and no whites.

A dark chocolate cookie crust is filled with homemade fresh mint chocolate chip ice cream. Top the pie with a mound of lightly sweetened cream for a luscious treat. This recipe uses 5 egg yolks and no whites.

An ice cream cake version of everyone's favorite Italian dessert made with homemade ice cream. This recipe uses 6 yolks and no whites.

Everyone loves cheesecake and everyone loves ice cream, so of course everyone will love Cheesecake Ice Cream. This recipe uses 5 yolks and no whites.

Super sweet summer corn is the perfect base for ice cream. Sweet with just a hint of savory. This recipe uses 5 yolks and no whites.

Buttermilk Ice Cream has a tangy and luscious flavor that is unforgettable. This recipe uses 5 yolks and no whites.

Creme Fraiche Ice Cream has a lovely, earthy flavor that goes well with fresh fruit, cooked fruit desserts and any type of ice cream sauce. This recipe uses 6 yolks and no whites.

Delicious and creamy ice cream made with brown sugar for an extra special flavor. The molasses in the brown sugar makes the ice cream soft and luscious. The molasses also helps the ice cream stay nice and scoopable texture, straight from the freezer. This recipe uses 5 yolks and no whites.

Ginger, ginger, ginger! Try these Triple Ginger Ice Cream Sandwiches if you just can’t get enough ginger. Spicy ginger cookies filled with homemade ginger ice cream with a hint of Ceyenne spice. This recipe uses 5 yolks and no whites.

Lavender Honey gives this frozen custard a full-bodied, smooth texture and hauntingly lovely flavor. This recipe uses 5 yolks and no whites.

If you love peanut butter ice cream, you'll love the nutty and complex flavor of this ice cream made with black sesame paste ripple. This recipe uses 5 yolks and no whites.

Luscious White Chocolate Ice Cream with Chocolate Truffles is a chocoholics dream come true. This is not an ice cream flavor you'll find in the supermarket! This recipe uses 5 yolks and no whites.

This Homemade Strawberry Ice Cream is super creamy and full of bright strawberry flavor. I use a secret ingredient for the best flavor and texture

Roasted Peach Ice Cream is a delicious and creamy homemade ice cream flavored with roasted peaches and fragrant vanilla bean. Roasting the peaches intensifies the flavor and reduces moisture for a creamier texture.