You’re killing me here. I suppose you get boysenberries too.
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One of my favorite farmers market stands has had black raspberries for the last two weeks. I’m so happy. I love black raspberries and I haven’t seen the for sale in many years.
I made this black raspberry ice cream. It is incredible. It tastes just like black raspberries. I may have to make another batch next week.
A word of warning. Wear a shirt that’s already stained when making this ice cream.
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Thanks to David Lebovitz, I made Fany Gerson’s Coffee Cajeta Chocolate Chip Ice Cream. It is delicious.
I used dulce de leche instead of cajeta. I am a big fan of cajeta, but my husband doesn’t like the strong goatiness. I wanted him to enjoy the ice cream too. As I have a Brazilian grocery store a mile from my house that sells several brands of dulce de leche, I use store bought.
I melted bittersweet chocolate, spread it on a parchment lined rimmed baking sheet and froze it. I then broke it into chunks.
I like the texture of coffee grounds in ice cream so I didn’t strain the mixture a second time.
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This sounds amazing
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I’ve actually never see nor eaten one !
Finally bit the bullet and bought a used copy of this book. The first successful ice cream I ever made was a Jeni’s recipe that was widely avail online, and I liked it so much (brambleberry crisp) that I hyper-fixated on it and failed to try any of her others. But now I will! Eyeing the goat cheese with roasted red cherries ….
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Y’ALL.
Goat cheese ice cream with roasted red cherries from Jeni’s Splendid Ice Creams at Home. The best cheesecake you ever scooped into a cone and devoured.
This is so good I nearly made myself sick eating the base before I even churned it. It isn’t “goaty” at all - just tastes like a delicious cheesecake. I told Mom it was cheesecake ice cream and she was none the wiser (and loved it.)
One small complaint: the recipe calls for baking the cherries in sugar (and a smidge of cornstarch) at 400 degrees. That’s too hot. They threatened to boil out of the deep baking dish several times, so I lowered the temp quite a bit to finish them. You chill the resulting slurry, then spoon it in layers/ribbons over the churned ice cream as you pack it to freeze.
This is really exceedingly good. Even without the fruit, the goat cheese ice cream is spectacular.
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Luscious
Luxurious
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That’s a looker 
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Four days until the second annual ice cream social.
Made and frozen: black raspberry, strawberry, peach, lemon.
Churning now: chocolate sorbet from DL.
New flavor up next: salted caramel.
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Near-disaster tonight making the final ice cream for Saturday’s ice cream party: RLB’s salted caramel.
I’ve never made caramel before, so predictably I screwed it up. Not in the way it seems many people do, though; I simply added the wrong dairy product to my bubbling, amber sugar (was supposed to be warmed heavy cream, but I grabbed the measure of milk by mistake.) So I tossed the milk and the sugar, grabbed a fresh pan, and started over. Fortunately, I had enough milk in-house that I didn’t need to run out for more (it was already nearly 11 PM.)
She casually says the saucepan would be “ideally non-stick.” I don’t have a nonstick saucepan, so I just used my regular one. I think I got really lucky that I could manage this process in a regular pan (I say that having read dozens of accounts of people failing at making caramel.) I was also very close to ruining my Thermapen in the boiling sugar. I think it’s OK; I’ll know soon enough.
Anyway, the base is classic RLB: a pint of heavy cream, a cup of milk, 6 egg yolks, sugar cooked into caramel, vanilla, a splash of glucose (I just sub regular corn syrup), a bit of cream of tartar, and salt. As usual, it’s insanely delicious even before churning.
Can’t wait to taste it.
For the party, I’m ditching some of the components I offered last year, because nobody ate them. Specifically: no cones (zero people took one) and no mix-ins or toppings (they went largely untouched). I’m still planning to bake a seasonal fruit something-or-other to go with the ice cream (last year it was a peach galette) and I’ll have some pretzels out too, as many people like them with ice cream, and there needs to be something noshy for the gab session that follows the food 
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Sounds fun and delicious! Smart tweaks this go-around.
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RLB’s salted caramel ice cream right out of the machine. This is an instant favorite; even with my clumsiness making the caramel, it’s crazy delicious.
It’s incredibly hot here so even with the A/C on, I had to really boogie to get this out of the machine and into the pre-chilled container without it melting.
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Now I’m intrigued
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Cannot wait to hear the report! Have fun!
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Photos, please! 
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Today’s the day!
All the ice cream is made, and the tart crust for the blueberry tart is baked. I’m heading to the gym for a mental health infusion; meanwhile mom will mop the kitchen floor, a task that has to wait til close to any event because of how, uh, forcefully I abuse it when I cook.
After the gym, I’ll assemble the tart and bake a peach crisp, then we will set the tables and wait for the guests 
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Yay! Have fun!!
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What’s that one?
