With our nation celebrating its 250th birthday this weekend, I’m betting that ice cream sales will spike. We could say we’re honoring Thomas Jefferson, the original ice-cream influencer. But, really, what’s a summer celebration without ice cream? You can grab a carton at the store, or you can make your own and be the talk of the party. Cannoli ice cream, mascarpone ice cream, maple crème fraîche ice cream…you’re not going to find those at the supermarket. Whatever else is on your Independence Day menu, I hope the ice cream will be homemade.

Cannoli Ice Cream

Homemade cannoli ice cream incorporates everything I love most about cannoli (the creamy ricotta filling) and nothing I don’t (the refrigerator-cold fried shell). The ricotta ice cream is super easy. As soon as it has finished churning, you fold in candied orange, chopped pistachios and chopped chocolate—as much as you like.

Strawberry Mascarpone Ice Cream Sundae

Mascarpone gives ice cream a hint of a cheesecake flavor. I love it in an ice cream sundae, layered with strawberries, strawberries sauce and toasted almonds. Or serve scoops alongside slices of warm berry pie.

Maple Crème Fraîche Ice Cream with Blueberry Sauce

I never make plain vanilla ice cream anymore. Crème fraîche ice cream is much more compelling, with its subtle sour-cream flavor. This tasty variation—shared with me years ago by Vermont Creamery—adds the appealing caramel note of maple syrup. Serve it on its own with apple or peach pie or in a parfait glass with blueberry sauce and candied walnuts.