Adding a scoop of ice cream is one of the kindest things you can do to a dessert. Frozen-treat gurus Bruce Weinstein and Mark Scarborough have a new book out dedicated to the art of topping with all manners of sweet icy goodies — sorbets, custards, gelatos and more. With masterful pairings for your favorite pastries, À La Mode challenges the home cook to discern the main event from its accoutrement.

Reprinted with permission from À La Mode