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Summer’s usually a quiet time for me, work-wise, but I kept writing stories throughout most of this one.  In terms of testing, I think my two favorites were DIY soda and this one – because who can complain about having to eat fresh homemade ice cream in July, for work?

There’s a gazillion ice cream books out there, and the fact is that I don’t use many new ice cream recipes myself – I’ve got some tried-and-true favorites I tend to stick to. But I usually learn something from each new book, whether it’s a better technique for cooling the custard or using cream cheese for texture or whatever.

Today’s the first day of school, which is probably the last day of ice cream season.  All my homemade ice cream is long eaten, but I noticed a leftover store pint of something in the freezer.  And nobody here knows about it but me.

Click here to read today’s DIY ice cream story in the Boston Globe.   Hit the paywall?  Click here for the PDF version


Ah, buttermilk!  This has been a buttermilk summer.  We’ve had it in ice cream, panna cotta, dressings, marinades, baked goods, and much more, and I haven’t yet tired of it.

Possibly the only thing better than buttermilk alone is buttermilk plus blueberries, and we’ve gotten plenty of those too–bumper crop this year.  Ah, buttermilk!  Ah, blueberries!  Ah, summer!
Click here to read Buttermilk Makes Everything Taste Better at NPR’s Kitchen Window.

The pictured recipe for Buttermilk Ice Cream comes originally from Sweet Cream and Sugar Cones, the cookbook from the legendary Bi-Rite Creamery in San Francisco.  You can get a full analysis and read a full review of the book on CookShelf, the cookbook-rating app, available for both  iPhone/iPad and Android devices.

Today, adventures on the frontiers of homemade ice cream: black pepper, basil and pine nut, onion-balsamic.  NPR Kitchen Window story here.

My favorite was the black pepper, which was subtle and strange and distinctly its own species.  I liked the basil and pine nut for its herbal impact, while the onion-balsamic was just plain wacky.

If you have a funky ice cream you adore, do share!  I’d love to hear about it.

I brought two kitchen utensils from home to our place in Vermont:  the immersion blender because I can’t live without it, and the popsicle maker, because I don’t want to.

I also brought a new book–Perfect Pops: The 50 Best Classic & Cool Treats–which turned out to be full of beguiling, unconventional popsicle formulae.  The only problem is that now I am being called upon for a repeat performance.

Now cooking

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