The juicy crushed berries make a nice spread with bread, and a delicious filling for cake. But this kind of sweet preserve also has a place on the dinner table.
"Water is your enemy in ice cream," says Jeni Britton Bauer, author of Jeni's Splendid Ice Creams at Home. "That's what turns into ice." She shares her tips for fighting the enemy when making ice cream at home.
“I partly eat it because I know it'll make great TV. That's a shallowness in myself.” Stefan Gates
“I partly eat it because I know it'll make great TV. That's a shallowness in myself.”