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2. Pour the mixture through a sieve. Stir in the vanilla extract. Cover the surface with plastic wrap to prevent a skin from forming and cool to room temperature, then chill until completely cold, about 6 hours. Freeze in your ice cream maker following the manufacturer's instructions. Transfer to an airtight container and freeze until firm, 8 hours or overnight.

To serve, scoop 2 balls of ice cream into each cone and top with your favorite toppings.

Makes about 5 cups

If the ice cream is rock hard after freezing, allow it to soften at room temperature for 15 minutes before serving. Homemade ice cream keeps for about a week. Also, to keep the cones from leaking, pour melted bittersweet chocolate into the bottom of each one before filling with the ice cream.

Triple Power Icy Lemon Pops

The Dursleys don't want to buy Harry chocolate ice cream when they take him to the zoo on Dudley's birthday, but when the lady asks him what he'll have, they at least have the decency to be embarrassed to not buy him anything. They compromise by buying him a lemon pop, which Harry enjoys anyway (see Harry Potter and the Sorcerer's Stone, Chapter 2).

Who doesn't like a nice frozen pop on a hot day? Slushies and other frozen treats have been around for thousands of years. The famous conqueror Alexander the Great had fresh snow brought to him from the mountains to chill his wine, and the evil Roman emperor Nero used to mix snow with honey and fruit for dessert, which he had to eat right away before it melted. Fortunately, thanks to modern technology, we don't have to go to such lengths to enjoy these treats.

Grated zest of 1 lemon

3 tablespoons lemon juice

7 tablespoons granulated sugar

1¾ cups water

½ teaspoon lemon extract

Place the lemon zest, lemon juice, sugar, and water in a saucepan and heat, stirring frequently, just until beginning to simmer. Remove from the heat and stir in the lemon extract. Pour into ice pop molds.

2. Freeze until solid, about 5 hours.

Makes approximately 4 (4-ounce) pops

These lemon pops get their bright lemon flavor from three sources — grated lemon zest, lemon juice, and lemon extract — hence the name “Triple Power.”

Knickerbocker Glory

Dudley pretends to cry when he discovers that Harry will have to come along with him on his birthday trip. Aunt Petunia, fooled by his antics, assures Dudley that she won't let Harry spoil his special day. Little does she know! But before the day ends in disaster, Harry enjoys the knicker-bocker glory he has been allowed to finish when Dudley complains his doesn't have enough ice cream (see Harry Potter and the Sorcerer's Stone, Chapter 2).

This is a terrific summer treat and easy to prepare. It's time to revive the knickerbocker glory in America. This parfait-like dessert was first recorded in the United States in the 1930s, but instead of taking off here, it found its way across the ocean and became popular in England. How did it get its curious name? Some say from striped knickerbockers: the layers of ice cream, jelly, custard, fruit, and whipped cream look like striped knee breeches. However, “knickerbockers” was also a term used to refer to New Yorkers, so that might be a connection too.

2 cups custard (recipe follows)

Whipped cream (recipe follows)

2 cups any flavor Jell-O (prepared in advance)

Chopped toasted nuts, such as peanuts

2 cups chopped fresh fruit (such as peaches or berries)

1 pint vanilla ice cream

Chocolate syrup

Prepare the custard, whipped cream, and Jell-O in advance; chop and toast the nuts ahead as well.

Wash, and if necessary, peel and chop the fruit you are using.

Set out six tall sundae glasses. Divide ½ pint of the ice cream into the bottom of the six glasses. Evenly divide 1 cup of the fruit into the glasses. Then evenly divide 1 cup of the Jell-O over the fruit and 1 cup of the custard over the Jell-O. Repeat the layering once with the remaining ice cream, fruit, Jell-O, and custard.

Top with the whipped cream, toasted nuts, and chocolate