That host cycle can't be a coincidence, right? We enabled that niche, globally. For a multistage parasite that doesn't even target us.

I'm back! I unintentionally took a while off of making my own ice creams after getting discouraged by my failed sorbet attempts this summer (I'm realizing now that I didn't even bother posting my lemon sorbet) while my work hours were at their peak. Then this month, we had a seasonal flavor that used browned butter to great effect, but used inclusions I don't care for, so I took advantage of the seasonal decline in work hours to whip up my take on butter pecan.

Browned butter ice cream base with brown sugar and vanilla, with pecan praline inclusions. Made slightly too much base for the machine and container, but that just meant I got to eat the excess right away.

It's pretty good! Hits all the flavor notes you'd want: rich, buttery, nutty, caramelly. The praline did kind of melt in the ice cream, which I expected, but it was fine once it firmed up in the freezer. In the future, I might try candied pecans (which I also made a batch of while I was doing the praline). Not sure how they'd hold up crunch-wise, but would probably be pretty good regardless.

Next up: caramel ice cream with the batch of caramel I overdid when making the praline. Too dark to be tasty on its own, but should be okay in ice cream. Not yet sure what inclusions I'll use for that.

merry christmas

I almost forgot but I'm having a Halloween sale! My spookiest, most fall-festive projects are all half off, or available in a bundle for just over $5!