Each week, Levi gravitates to the fresh raspberries at our local farmers market. He insists on buying them claiming to “love them”. He eats 2 or 3 and then he is done. I pack them in his lunch box and a few stragglers end up coming home with him. I can’t toss them. So, I either eat them or throw them in a baggie and put them in the freezer.
I had just enough fresh and frozen raspberries to make David Lebovitz’s
This recipe calls for vanilla extract. Instead, I steeped the cream with a fresh vanilla bean. I cut the pod in half, scraped out the seeds and threw them in the bowl of cream along with the pod. When it came time to add the custard to the cream, I removed the pod and saved it to make some vanilla sugar.
This ice cream is a small reminder that summer is here and it is here to stay for just a little while longer.
Ever since making 
A few weeks back, Patricia and I made this angel food cake which was delicious. It also left me with 9 egg yolks. 9 I say! I gave Eli the choice of what to do with the yolks; pot de creme, lemon curd, custard, ice cream. He, of course, chose the ice cream. He and I sifted through David’s book, The Perfect Scoop and it was a toss up between two flavors. I have made a lot of David’s ice creams and I really didn’t want to repeat a recipe. The Butterscotch Pecan got the final vote. And I am so glad it did.
“Brooklyn” is my drop dead cute, young hair colorist at Frederick Fekkai! What do we have in common other than the color of my roots, you ask? Food! We both love to cook. This morning I was mouthing off about my newest secret food sin – Hagen Das Dulce de Leche Frozen Yogurt with Maldon Salt flakes sprinkled on top….
It was a Pavlovian response. Not just the salivating and the excitement, but the begging my mother for coins, the heart- pounding fear I’d miss it, then the shrieking, running out to the street to see the white truck with the painting of the ice cream bar on the side cruising slowly down the hill.
