Ice cream

I’ve been making a lot of ice cream lately. Thanks to my friend Shaima, I’ve become a fan of David Lebovitz’s blog, and when the weather turned hot I finally broke down and bought his ice cream cookbook.

Holy crap, y’all. This man knows how to make ice cream.

So far we’ve made vanilla, chocolate, chocolate peanut butter, and an experimental pomegranate sorbetto based on a different recipe from the book. That last one needs work, but the ones where we actually followed the recipe? Stellar. Next up: chocolate raspberry, and then either fig or green tea, depending on what I find at the farmer’s market on Saturday.

There are recipes for tons more flavors on the blog, including absinthe, agave-sweetened chocolate, no-machine-required chocolate and banana, and candied bacon (really).

Also of interest: how to make ice cream without a machine. And a tip from the book: if your ice cream freezes too hard, add a little alcohol to the mixture.

With the afternoon highs coming close to 100°F this week, it’s been great knowing that I have homemade ice cream waiting in my freezer, and that I can make another quart for less than the cost of a scoop at Ben & Jerry’s.