The Fourth of July is coming up soon. If you’re in charge of making dessert for the festivities, I have a great suggestion: Make ice cream. Or gelato. Or sorbet. It’s easy, especially if you make it using the recipes from the new cookbook by Salt & Straw’s Tyler Malek and JJ Goode, authors of “America’s Most Iconic Ice Creams: A Salt & Straw Cookbook” (Clarkson Potter, $28). I’ve already made two and friends and family ate it up. You can start with three recipes in my new story for The San Diego Union-Tribune Food section: Chocolate Cinnamon Ancho Ice Cream, Strawberry Gelato, and Coffee Chamomile Sorbet. Sooo good!