It’s official, we’re all miserable with this winter cold. Good news! This ice cream truly is a taste of summer. The fresh raspberries are delightful and the dark chocolate turns it into an indulgent, sophisticated dessert.

I was a bit hesitant with the lack of fat in this recipe. But the ice cream turned out surprisingly creamy and froze well (without ice crystals) despite the addition of raspberry juice. Read the rest of this entry →

Here’s a real treat for ya!

I have a certain criteria for any ice cream recipe I try: It must start with an egg-custard base. I know it’s the French-style of making ice cream, but I’m a snob. I have tried the American/Philadelphia style, and though they may be lighter (with sugar, milk, and cream), it forms ice crystals and is like skim milk compared to the full fat flavor of the French way. Read the rest of this entry →

This has got to be the most decadent, richest, best-tasting ice cream I have ever made. I think it has something to do with the butter and brown sugar that just fill up the house with their delicious scents. So make this – it’s delicious and a wonderful autumn ice cream!

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