"Cornhuskeress" > wrote in
:

> For ice cream? What? (It is getting to be ice cream making season
> again here before too long.)

It never stops being ice cream making season here in Vermont. For some
reason, cold weather states eat a lot more of it than warm weather states
-- that's why Ben and Jerry started out here.

I've been known to use the semi-sweet Ghiardelli baking chocolate in my ice
cream. I get it real cold in the freezer then I smash it with a big-ass
mallet. The chocolate, that is.

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a cownfluence