OK! Ice cream social report.
13 guests + Mom and I (yikes.)
Last year, I made a single non-ice cream dessert as a side (peach galette.) This year, I made two: the blueberry tart that @MunchkinRedux told me about here, as well as Smitten Kitchen’s crispy peach cobbler, which I’ve made many times and just love. It makes an enormous cobbler (I baked it in two dishes) which was attractive because of the number of guests.
Ice cream flavors: six total. Overall the offering was similar to last year, because I love seasonal fruit flavors so much, but I did have two new ones: Rose Levy Beranbaum’s salted caramel, and the lemon buttermilk sherbet I stumbled upon a few months ago.
The other four flavors: RLB’s black raspberry, Serious Eats’ best strawberry, David Lebovitz’s chocolate sorbet, and the famous MunchkinRedux/David Lebovitz peach yogurt from @MunchkinRedux .
A LOT more ice cream got eaten this year, plus 2/3 of the blueberry tart and half of the peach cobbler. I still can’t keep the ice cream cold enough when serving (I put it in bins with ice, but it melts anyway) but nobody seemed to mind 
I also cut open an ENORMOUS watermelon that I got in my CSA - it must’ve weighed 30 lbs and is very sweet - but hardly any was eaten. I’m sitting here researching watermelon sorbet recipes, because I don’t know how else I’ll get through it all!
