good enough to eat -- coffee-oreo ice cream.

Fall may officially start next week, but you'd never guess based on the northern Indiana weather.  I'm definitely ready for a change of season if only so that I can break out my favorite boots, but I will admit that I'm relishing the final days of ice-cream-season (not that it really ever ends for me).  Although I've spent all summer making traditional ice creams and sorbets, I must say that I've found a new favorite technique with Jeni Britton Bauer's recipes.  Easy, egg-free, and easily the creamiest ice cream I've ever tasted, the bases don't even need the requisite overnight chill time thanks to a special water-bath technique.  For one of my favorite summer treats, I used her black coffee ice cream recipe and folded in a slightly excessive number of Oreo chunks for the final churn to create a flavor that was rich, texturally interesting, and absolutely delectable.

 

 

{favorite coffee for rich, deep flavor}

 {ice bath to speed up the cooling process}

{a wide, deep container for easy storage and scooping}

Wishing you all a delicious weekend!

xo Josie