Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth.

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes. Meanwhile, in a medium bowl whip the egg yolks with the …

Place the pistachios and 2/3 cup sugar in a blender or food processor. Pulse until the pistachios are a fine powder. Add 1/2 cup milk and pulse until the mixture is thick and smooth like a paste.

In a blender combine the strawberries, sugar and whole milk and puree until smooth. Add in the heavy cream and mix just enough to combine (you do not want to whip the cream).

Finely grate the zest from the oranges and squeeze the juice. There should be about 3 tablespoons zest and 2/3 cup juice. In a medium saucepan, combine the water and the sugar.

Whisk the sugar, salt and yolks in a heavy medium stainless steel or enamel saucepan. Gradually whisk in the cream. Then whisk in the milk, buttermilk and citrus zests.

To make the milk chocolate sauce: Combine the cream and honey in a small heavy saucepan and bring to a simmer over medium heat. Remove from the heat and add the chocolate.

Combine 1/2 cup milk and the cornstarch in a medium bowl; whisk until smooth. Combine the remaining 2 cups milk, the heavy cream, sugar and salt in a medium high-sided saucepan.