Serious Eats strawberry and RLB’s black raspberry 
In a waffle bowl (those are delicious.)
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Did you make waffle bowls?
No, they are made by the cone manufacturer Joy.
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!
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Well done! It all looks and sounds delicious.
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For waffle cones and bowls, you need a special iron that’s basically flat with just grooves for the indentations. It’s also the reverse design of a regular waffle iron, where the larger sections are indented, and smaller stand up. They’re not really a make-at-home thing for that reason.
(I worked at an ice cream shop the summer I was 19, and one of of the opening shift duties was making waffle cones, along with prepping toppings and mix-ins. The manager was impressed that I knew how to use a chef’s knife properly to chop stuff.)
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Incredible
What a perfect thing of beauty that blueberry tart is!
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That sounds like a wonderful time!
How about some agua fresca? Didn’t someone mention a watermelon shrub?
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My invitation must’ve got lost in the interwebs. 
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oh, good ideas… i love agua fresca but have never made it. looks easy!
I love agua fresca too. I think this is the shrub someone mentioned.
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Pretty sure I’m going to be making that! Thanks for the link.
Morning after sugar hangover, whoa.
I’m housing plain grilled chicken for breakfast. My body’s like, “This cannot go on.”
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Absolutely lovely! You should be proud.
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Sounds beyond fabulous and that blueberry tart is a thing of beauty! I love that you do this.
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Thank you! Having people over is a very rare thing in my life anymore, and one of the greatest things about it is how it uniquely motivates me to clean. The house literally looks like a new house!
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I’m so thrilled to finally use that oblong tart pan for something. It’s a looker! I do have some issues with breakage though… I’m going to post about it over in the baking thread to try and troubleshoot.
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I made a test glass of watermelon agua fresca tonight and it was DELICIOUS. Just melon and a tiny bit of water in the blender, spiked with a squirt of lime and about half a teaspoon of sugar. The recipe called for fresh mint leaves as well and all I could think as I drank it was how much I wished I had some… tomorrow I will acquire it and blend up some more.
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I have that tart pan. I agree, it’s usefulness is limited, but it makes for such a nice presentation. My “most often” use for it is an Aussie zucchini and egg slice. NYT gift link:
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Interesting recipe, perfect for the zucchini overload… thank you!
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