See A&M make one of the finalists for Your Best Ice Cream.
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WHO: Courtney Pollock is a new Food52 user -- this is her first recipe!
WHAT: A delicately spiced ice cream with Japanese kabocha squash, perfect for fall.
HOW: The milk is infused with chai flavors to add extra oomph to Jeni's classic base, and roasted, pureed kabocha squash adds body.
WHY WE LOVE IT: Like a more delicate pumpkin pie, this ice cream is perfect for the changing seasons.
Make Fruit Caramel
A case for blending your plums
Blend your plums—seriously.
Burnt Toast: Episode 11
It's time to travel.
You need to make this Indian spice mix.
Off to market.