Devil’s Food Chocolate Ice Cream

There are a lot of ways to do the same thing, just as there are a variety of ways to get to the same place. Which is why it’s always fun for me to give a go at another recipe, maybe one that I’m (very) familiar with – like chocolate ice cream – but made in an unfamiliar way.

Since I got my hands on Bravetart by Stella Parks, a book dedicated not to just iconic American desserts, including cakes, cookies and candies, I was consumed by all the information on its pages. I read it like a book, absorbing the information, some of it new to me, and much of it debunking commonly held beliefs about cooking and baking.

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