Tomorrow begins the Labor Day weekend. What?! I am still in complete shock that the summer has now come and gone, and all I have to show for it is a racer-back tan line on my upper back and the feeling that I haven't eaten nearly enough ice cream cones as I should have.

There's not much to say about this ice cream, except that it's a winner! Made using the base recipe from Jeni's Ice Cream book, it has that tongue smackin' cream cheese tang which makes it hard not to steal spoonfuls of it, no matter what time of day, yup even breakfast...seriously.

In Montana there was a really great farmer's market that we used to go to every weekend. The first time we went, there was this little booth that sold a bunch of tasty looking baked good. My husband went right over to the booth and instead of picking out something like their chocolate chip cookies ...

I used my fair share of alcohol in sweets for my birthday ( Tiramisu Cupcakes), St. Patrick's Day ( Guinness-Milk Chocolate Ice Cream, Irish Car Bomb Cupcakes), Cinco de Mayo ( Margarita Cupcakes), and the Kentucky Derby ( Chocolate Bourbon Walnut Pie) but haven't used any since that 6-week period.

This post was created for Chobani and the #madewithchobani campaign. I hope everyone is having or has had a wonderful Thanksgiving! If you are anything like me, you ate way too much while sitting at the table and then you proceeded to eat way too many leftovers straight out of the refrigerator.

Recipe by Heather Christo (http://heatherchristo.com) Print Recipe Hi Guys! I hope that you had a wonderful weekend! I had lots of fun with my little Coco in LA and then came home to a lovely date night with Pete. My parents took the kids (and the dog!!)

For the Toasted Marshmallow Ice Cream: 1 (10-ounce) bag large marshmallows 1 vanilla bean 2 cups whole milk 5 egg yolks ½ cup granulated sugar Pinch of salt 1 cup heavy cream 1 teaspoon vanilla extract For the Fudge Swirl: ½ cup granulated sugar ½ cup water 1/3 cup light corn syrup 6 tablespoons Dutch-process cocoa powder ½ teaspoon vanilla extract 1½ cups coarsely chopped graham crackers (store-bought or homemade) 1.

You probably won't be surprised when I tell you that I eat a lot more candy-filled and chocolate ice cream than I do fruit-based ice creams. However, sometimes there's nothing better on a sweltering summer day than a few scoops of fresh strawberry or peach ice cream.

This isn't really my thing anymore. As delicious as they are, I certainly don't need to eat my nightly scoop of ice cream out of delicate cookie baskets. I'm quite happy scraping right from the carton actually. So why have I gone through the effort to make these precious ice cream vessels?

Eric thinks I'm getting senile. I would have to agree...when it comes to certain things. Like limes. We were unloading groceries the other day when he came across a huge stash of limes buried deep in the crisper. "Why on earth are you hoarding limes?"