Every Wednesday at noon, Food section staff members and guests answer your cooking questions. You can submit a question in advance in the box below. Just remember to return when we’re live, or read the transcript after the chat ends.

This week, we discussed the best treat of summer: ice cream. We were joined by chef and ice-cream maker extraordinaire chef Krista Kern Desjarlais who shared recipes for Mint Chocolate Chip Ice Cream (pictured), Watermelon-Lime Sorbet and Chocolate Shell Ice Cream Topping, and writer Kathy Gunst who wrote a profile on Desjarlais and her ice cream shop, Bresca and the Honeybee in Maine.

Desjarlais shared tips for corn syrup and egg substitutes as well as her recipe for Maple Walnut Ice Cream.

We shared some of our favorite ice cream tips and tricks, including a reminder to check out Becky Krystal’s terrific ice cream primer, which includes a Sweet Cream Ice Cream Base.

Want more recipes and tips from the food team? Check out our past chats or sign up for Voraciously’s Essential Cookbooks Newsletter.