Summer generally means a few quarts of ice cream. Not all at once of course, throughout the season. I put my ice cream maker bucket in the freezer a few days ago. Unless it’s in use, that’s where it lives all summer, ready to churn at a moment’s notice. A fresh quart of strawberries from the Park Slope CSA pushed me over the edge. As soon as I picked up the small carton, I knew they would soon be turned into ice cream.
Strawberry Rosemary Ice Cream — Philly Style