I love ben and jerry's, but I'm also a huge fan of making my own ice cream. compared to ben and jerry's/haagen dazs/other "premium" ice cream brands, it's not m

I love ben and jerry's, but I'm also a huge fan of making my own ice cream. compared to ben and jerry's/haagen dazs/other "premium" ice cream brands, it's not much different in price, and homemade ice cream (and quiescently frozen confections and other such similar foods) has the fun twist of being able to easily add/change things to the ice cream recipe itself as you want, as opposed to waiting for that chunk of frozen solid store-bought ice cream to melt to edible softness then adding fruit in the bottom if you can even stand eating the ice cream in the first place. There's just something so satisfying and delicious about making your own that I only buy from the store when I can't make and store enough ice cream for a party. Here's two of my favorite recipes from my favorite David Lebovitz (he has the BEST ice cream recipes, I swear...): One for the coffee lovers: an espresso granita affogato (!) - http://www.davidlebovitz.com/archives/2007/11/espresso_granit.html http://www.davidlebovitz.com/archives/2007/11/espresso_grani... One for the chocolate lovers: no-machine-required chocolate ice cream - http://www.davidlebovitz.com/archives/2007/11/the_easiest_cho.html http://www.davidlebovitz.com/archives/2007/11/the_easiest_ch... And one I discovered today that I'm sorely tempted to try: absinthe ice cream - http://www.davidlebovitz.com/archives/2009/05/absinthe_ice_cream.html http://www.davidlebovitz.com/archives/2009/05/absinthe_ice_c...