Rhubarb Coffee Cake


As Robert Burns once wrote … ‘The best laid schemes ‘o mice an’ men’ …

As anyone still out there may recall, this past January I took a stand against cyber stalking, pledging to not allow fright and fear of judgment curb my enthusiasm for writing.


Came the snow! (Imagine that, snow in Maine …) And there was the Dear One, shoveling and shoveling and shoveling. It pained me to watch him do this all alone, so off I went to help. It pained me to watch him and then it pained me the next morning ~ SCIATICA. Crippling sciatica. Off we go to the doctor. Here’s some meds. They will help. Rest. Heat. Cold. Drugs. Repeat.

After a few days, they did help. Helped enough so I was able to get myself out of bed and go downstairs.

At our house in cold and snowy and blowy Maine, it was not easy to keep the outer door closed tight and we would offer awake to inches of snow inside the porch doorway. The solution? Put a log there.

Physically fragile and compromised me goes to walk outside and instead of bending over to move the log, I pushed it aside with the outside of my left foot. No big deal.


I opened my eyes the next morning in the worst pain I have ever experienced in my life. It was blinding. I couldn’t stand or walk or sit. I had one comfortable position and one emotion ~ hysteria.

Dear One and I drive off to the doctor again, this time with me lying across the back seat in the fetal position sobbing. Different drugs. Rest. Heat. Cold. Drugs. Repeat. No better come in and we’ll start running tests.

And really crappy drugs. I needed the mother of all muscle relaxers and I truly felt this medical office was ‘not getting it’. I managed to get flexeril, but I was in pain. I needed relief. It wasn’t happening. I was just stoned out of my head. Not sleeping, just passed out. Not eating (not the worst thing in the world). Sad. Deflated.

A friend or two stepped in and suggested an osteopath. Being the skeptical gal I am, I just didn’t see that working. But at this point – three weeks of being in bed – I would have done nearly anything anyone suggested for relief.

On a ridiculously snowy day, the Dear One and I drive 40 minutes to see the osteopath. I walk in the door and there’s sitar music playing and incense burning and I’m thinking – ‘yeah, right. This ain’t gonna work. $230 down the drain.’

I lay on the table and the doctor placed his hands on my middle and lower back. Then my knee and hip. Light little fluttery touches. Nope, nope, nope, not working, not working … OH MY GOD, the muscles I pulled and twisted and tore RELAXED. No more drugs, slow pace, less bed rest, more sessions with him. And after 6 weeks, I felt like … well, at 80%.

What I didn’t realize at the time was the emotional and mental blow this took on my psyche. I was just unhappy and unmotivated. I did just the bare minimum I needed to do to get by. Quite frankly, I didn’t even realize this was happening. I wasn’t writing or cooking anything new, certainly not taking photos. I felt myself slipping away. Nothing was fun. Nothing was interesting. Get up. Shower. Eat. Work. Sleep. Repeat.

Finally, a dear friend who had been trying to reach out to me over and over again, cornered me. And we started talking … and talking … and talking … it didn’t hurt that she is an incredible neuropsychologist …

Everything had caught up to me after the injury … moving, being away from my family, my friends, being away from my darling son and his new bride, trying to find a place to fit in with the Dear One and his children, making new friends, being seriously injured, feeling isolated and alone. I don’t have those bring you chicken soup at 2:00 am friends here yet. No one who would reach out and come and visit or … It all just came crashing down on my soul at once. I was just paralyzed. My dear friend has known me for many, many years and heard the sadness and desperation creeping into my head. Her answer … let’s talk some more and let’s think about prozac.

I knew what I thought about prozac and I was VERY reluctant. The first pill I took was truly really hard to swallow. I was terrified. And I sat, patiently (well, as patient as I am capable of being) waiting for something to happen. As if there would be a TA-DA! moment. There wasn’t.

But one morning I woke up, just as dear Dr. D.T. said, and it felt as though the haze was gone. I felt happier in my head, my heart and soul felt lighter. I tried a new recipe. I giggled. I’m sleeping.

I’m getting better. I’m at the edge of the woods about to step into the sun light. Thank you, Dear one for being so patient and for dropping everything to stay home and take care of me. Thank you, D.T., I would have been able to get to this point without you. To my friends and family I’ve hidden from for the last number of months, I’m sorry, I love you all, and I’m back amongst the living.

So, while in bed I saw this recipe for Rhubarb Coffee Cake with Streusel Topping from Melissa Clark in the New York Times Cooking section. It looked like it had to be made. I had rhubarb that had to be cooked.

Tender, sweet, easy, yummy. The true testament is it being gone in a day!


  • 1 C of sugar
  • ½ C of butter
  • 1 egg
  • 1 C buttermilk
  • 2 C flour
  • 1 t baking soda
  • ½ t nutmeg (optional)
  • 2 C rhubarb, diced


Streusel Topping

  • ½ C sugar
  • ½ C walnuts, chopped
  • 1 t cinnamon
  • 1 T butter, melted

Preheat the oven to 350 degrees. Grease a nine-by-thirteen pan. Assemble the cake, cream together the sugar and the butter, beat in the egg and buttermilk. Whisk or sift together the flour, soda, and optional nutmeg, and add it to the sugar, butter, egg, buttermilk mixture. Mix all together completely, and then fold in the rhubarb. Spread in the baking pan.

Mix the topping by combining the sugar, walnuts, cinnamon, and melted butter, and distributing it over the top of the cake batter.

Bake for forty-five to fifty minutes. Serve warm.

Makes one nine-by-thirteen cake.

Artichoke Lemon Spread


Silence is deafening, they say.

And, by the same token, words can be weapons.

I’ve been having a terrible time getting started blogging again. And I really do miss it. I have at least 20 recipes from 2014 that I never blogged. It isn’t that I don’t want to .. or that I don’t think about what I’d like to write about. I have still been cooking up a storm (get it, get it, haha), photographing dishes, getting them ready. I hadn’t been quite able to put a finger on the reason. AND THEN …

… while listening to This American Life one fine (SNOWY) Saturday, there was an entire segment with Lindy West on just the topic of internet trolls. I suddenly realized that a situation that had happened to me beginning in November of 2013 and finally ending at the end of February 2014 had emotionally and artistically crippled me. What had happened to Lindy was slightly different, but the sentiment was the same. At the beginning we agreed on one basic tenet … DON’T FEED THE TROLLS … which is why I never made the hurtful comments public, nor ever responded to them. Linda realized that silence is what best feeds a troll, giving them more power, giving them exactly what they want. Silencing the person at whom they aim their vitriol.

I don’t think … or at least I truly hope … the people leaving snide comments or sending snarky tweets realize the damage they do to the people they campaign against. While cloaked in the perceived comfort of anonymity, perhaps even giggling, the person reading these messages is hurt, cut to the quick, and left wondering WHY. Why me?

Just as an aside, let’s just touch on the illusion of anonymity on the internet. For this is truly an illusion, there’s no such thing as anonymity on the internet. Everything and anything you put out into the universe over the internet really does go out into the universe … FOREVER.

For me, dear readers, this is just food. Nice photos, good recipes (I hope), sharing with a community of like-minded foodies. There’s no political agenda, I’m not skinning cats, and I’m not polluting the world by burning vast amounts of fossil fuels to get my own point across. I write this for me. It’s nice to have readers, but even without a single reader, this would still be something I do for me. A form of expression. Coupling three of my joys in life … cooking, photography and writing.

Sadly, there had certainly been fear and a bad taste left in my mouth regarding blogging, something I really love to do. The thought that my personal words and thoughts could be used against me again, by someone who knew nothing about me had proven to be daunting.

I keep coming back to WHY. Why me? What did I do to cause this and what could I have done to avoid it?

I thought about giving up my blog entirely. I thought about starting a brand new blog. After listening to Lindy, realizing I wasn’t alone in this dilemma, I decided to sit down,w rite this post, get it all off my chest and continue soldiering on. I’m not giving up what I like to do. I’m not changing myself or what I write for acceptance. This is who I am. I have been basically the same person since I popped out of the womb (thanks Mom & Dad). I live my life trying to leave no carnage in my wake, treating people the way I would like to be treated.

While it still smarts, I challenge all internet trolls and stalkers out there … get to know the subject of your attack. You may just find you like them. Think before you push that button … if someone did this to me, how would I feel.

Linda has given me renewed strength where my public, blogging life is concerned. I will not allow someone else to rule my life, I will not live in fear.

I have come too far in my life, given up too much to be where I am right now to be stopped by anyone or anything.

Hello, World, I’m back and hopefully better than ever.

You’ll have to pardon a number of ‘off-season’ posts while I catch up. Thank you.

So with that in mind …

While poking around online for some yummy before dinner nibbles, and being tired of the ones I was using over and over and over again, I came across this recipe for Artichoke Lemon Pesto from Ciao Chow Linda.

It’s fabulous! It’s easy!

Vegetarian, filling, slightly tangy.

Everything goes into the food processor and with a whirl is finished!

Try it, you’ll be hooked.

  • 1  14-ounce can of artichoke hearts  in water (unseasoned)
  • 1/4 C parmesan cheese
  • 1/8 C finely chopped parsley
  • a few small sprigs of thyme, minced
  • 2 cloves of garlic
  • 1 t lemon peel, finely minced
  • 2 t lemon juice
  • 3 T olive oil
  • salt, pepper

Mince the parsley and thyme roughly with the garlic and lemon peel. Place the artichoke hearts, the parsley and thyme and all the remaining ingredients into a food processor. Pulse or whir until everything is chopped finely and blended. Taste and adjust seasonings accordingly.

NOTE: I roughly chopped the parsley, thyme and garlic. I mean, it’s going in the food processor, after all. As for the lemon peel, I used a zester instead of peeling and didn’t need to mince it further.


Bread and Butter Pickles


This falls under the posts I wasn’t able to do during computer-geddon.

So, what should we plant in our garden, says me.

Well, we need to have cucumbers. Ava loves cucumbers, says the Dear One.

Well, okie dokie, thinking to myself … I don’t really like cucumbers. Do we have to plant A LOT of them? Strike that … I like tzatziki. I like pickles. I like to use them in a sauce for salmon. I do like a little bit raw and in a salad. L-I-T-T-L-E bit.

In the cucumber plants go. Off goes the gardener (a/k/a the Dear One) to work in Russia for 3 weeks. And suddenly KA-BOOOOM it’s cucumber hell.

You know that neighbor you have or have heard about? The ones that leave zucchini on your doorstep and run away? Well, that was me! The cucumber monster.

Even with giving them away there were tons around. Now, the Dear One does not eat anything pickled … sigh. But I DO and he was away and I was bored and I needed something to do to entertain myself. (lotso justifying going’ on here)

And then I came across this recipe for Bread & Butter pickles over at Recipe Girl and realized I had this great cookbook Cooking Light’s Cooking Through the Seasons on my bookshelves. Ta da! I was set!

What I did do, though, being the only pickle person on the premises was ‘can’ them. Something I have wanted to try for quite some time, and there will be more of this following. My mother now refers to me as ‘my daughter, Laura Ingalls’.

I was a bit nervous about this canning process at first, but once I started it was off to the races. I didn’t can much this year. I much happier with things in the chest freezer we have. But now I’ve started this there are a host of things I have ready to try for next year!

To very loosely quote Bob Wiley (and if you don’t know the character or the movie … sigh) – I’m canning! I’m canning! I’m canning! I can! I’m a canner! I can!

I was surprised at how easy the pickle part of this project was. For some reason I had an entire saga that went on when you pickle something.

  • 5 1/2 C (1 1/2 pounds) thinly sliced pickling cucumbers
  • 1 1/2 T kosher salt
  • 1 C thinly sliced sweet onion
  • 1 C granulated white sugar
  • 1 C white vinegar
  • 1/2 C apple cider vinegar
  • 1/4 C light brown sugar (packed)
  • 1 1/2 t mustard seeds
  • 1/2 t celery seeds
  • 1/8 t ground turmeric

Combine cucumbers and salt in a large, shallow bowl; cover and chill 1 1/2 hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl.

NOTE: When you’re slicing the cucumbers, don’t slice them too thinly. You want them to have a bit of substance to them so they’ll hold up in the pickling liquid.

Add onions

Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks or give them a hot water bath to seal the jars and they’ll store forever … for a very long time … until you’re ready to use them.

Pecan Pie Bars


AHHH, Thanksgiving, Thanksgiving …

Sometimes I think the Thanksgiving is when it’s over! It’s a lot of work. A lot of cooking. For us, a LOT of driving!

And …


What the heck!?

And then … and then … cleaning up! HOLY COW!

Fortunately, the Dear One and I do most of the cooking, so I sit back and let others clean it up. I am GREAT at making the mess but not so great at cleaning it up!

I wanted to bring a dessert, but it had to be something that traveled well. 8 hours in a car can be brutal on a cake or pie. I love pecan pie. From what I had gathered there were at least two pies and a cake coming. So pie was out.

I had come across this recipe from an old issue of Gourmet Magazine … pardon me whilst I dry the tears from my eyes … oh, how I miss you Gourmet! Okay … so I had found this in Gourmet and it was in a megapile of recipes I had torn from magazines (never to be seen again). Fortunately someone had the good sense to make it and pin in on Pinterest! To whomever it was, thank you!

This really goes together in a snap. Tastes just like pecan pie. I am sure with the same calorie count, BUT cutting them into squares gives you a little pecan pie taste without indulging in a whole slice. (YEAH, RIGHT, let me see you eat just one! Well, all the you out there except my mother, Madam Willpower!)

Careful not to over bake them. Careful not to leave them out in a FREEZING cold solarium. They.Become.Rocks! If that happens, a very quick, very short zap in the microwave will help.

Oh, and a scoop of ice cream goes a long way!

Who was it I head saying something about these being less fattening? Oh, me! Well, in the immortal words of Gilda Radner … Never Mind …

For crust:

  • 2 sticks unsalted butter, softened
  • 2/3 C packed brown sugar
  • 2 2/3 C all-purpose flour
  • ½ t salt

For topping:

  • 1 stick (½ cup) unsalted butter
  • 1 C packed light brown sugar
  • 1/3 C honey
  • 2 T heavy cream
  • 2 C chopped pecans

Preheat the oven to 350ºF and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

NOTE: Not parchment. Not any thought of I don’t need to line it. No cooking spray. FOIL! You’ll thank me later!

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 20 minutes.

Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Lemon Cupcakes with Raspberry Frosting


At times it’s hard to believe that just one year ago, I was living in New York City, working as a paralegal and not always happy.

Here I am a year later, living in Bar Harbor, Maine, reinventing myself work-wise, and very happy.

Work had been a struggle. I knew I didn’t wish to be a paralegal any longer. I wanted time to do many things, mostly revolving around cooking.

I give cooking lessons. I work as a prep cook in a friend’s restaurant.

I also work for my friends Chris and Lisa at their fabulous movie theater, Reel Pizza. What a concept! Watch a movie, eat pizza, drink wine … does it get better than that?

By day, I am mild mannered office staff – pay bills, enter info into box office and sales reports, payroll, giggle with Lisa.

By night, though, and just a few nights, mind you, I am sassy box office girl.

The questions, oh, the questions by customers. It takes everything at times not to just burst into laughter! This is particularly difficult when my boss is standing behind these folk laughing!

Let’s see …

To a couple on a busy night – “I’m sorry, folks, there are only singles left.” The woman looks at me, then her husband, and then at me again and says, “But we’re married.”

To a particularly grumpy senior citizen – “Tickets are $6 each.” “No, senior citizen discount?” “Ma’am, the tickets are $6!” “But, I’m a senior. I should get a discount!” “Ma’am, where are you from?” “New York. Why?” “You pay at least $13 for a full price ticket. Seniors don’t get half price, but a discount. So $6 is less.”

Then there was another grumpy senior (imagine!?), arguing about the $6 admission, and no senior discount – “I want a senior discount!” “Okay. Today, seniors pay $12 with a 50% discount. So, $6.”

Ah, the couple when told there were only single seats left. He, “Well, that’s okay. We want to see this movie. And who talks through the movies anyway?” She, glances at him sideways, “Well, I’ll be able to watch the movie in peace! You never STOP talking through the movies!”

The time goes by REALLY quickly with this entertainment!

Well, the entertainment and the GREAT gals I work with! Justine and Grace make getting through 5 hours a pleasure! It doesn’t hurt that Justine makes the BEST nachos and snacks for us!

So, long way around to why I made these cupcakes …

Justine showed me the ropes when I started in the box office. She explained everything in an uncomplicated way, held my hand, made me laugh and fed me. When I found out she had a birthday coming up AND had to work on her birthday (!) I decided we needed to have a little celebration at work.

What to make? What to make? Something with chocolate! Nope. She doesn’t like chocolate. Oh, stop gasping out there! Not liking chocolate is not a deal breaker in life!

I started searching for something fun and festive, omitting chocolate. That’s when I stumbled up these great Lemon Cupcakes with Raspberry Frosting over at Sally’s Baking Addiction. I knew this was the recipe for me!

They were fabulous!


  • 1/2 C unsalted butter, softened to room temperature
  • 1 C granulated sugar
  • 2 large eggs, room temperature preferred
  • 2 t vanilla extract
  • 1 and 1/2 C all-purpose flour
  • 2 t baking powder
  • 1/2 t salt
  • 1/2 C  milk
  • zest + fresh juice of two medium lemons


  • 3/4 C unsalted butter, softened to room temperature
  • 3 and 1/2 C confectioners’ sugar
  • 3 T heavy cream
  • 2 t vanilla extract
  • 1/4 t salt, to taste
  • 1/2 C thick raspberry preserves or jam
  • fresh raspberries and lemon slices to decorate, optional

Preheat the oven to 350F. Line 12-count muffin pan with paper liners. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until creamed. About 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium-high speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.

Ready t0 Bake

In a medium bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients in 3 additions, beating on low speed after each addition. Batter will be thick. Beat in the milk, lemon zest, and lemon juice on low speed until just combined. Do not overmix this batter at any point. Spoon batter evenly into 12 cupcake liners. Bake for about 20 minutes. Check at 18 minutes, then again at 20. A toothpick inserted in the middle will come out clean when done.


Remove from the oven and allow to cool completely before frosting.

To make the frosting, beat softened butter on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners’ sugar, cream, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 1 minute. Add the raspberry preserves and beat until thick and creamy, about 2 full minutes. Add more powdered sugar if frosting is too thin, is separating (due to the fruity jam) or looks too wet. And then add more salt to offset added sweetness.


Before frosting I filled a few of the cupcakes with some frosting before frosting. To fill the cupcakes: use a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 3/4 inch deep. Place about 1 teaspoon of raspberry frosting inside and top with the piece of cupcake you removed to seal. Then frost the entire cupcake.


I couldn’t find my piping bag, so I put all the frosting in a zip-lock bag, cut a corner and frosted away!

I toped each with a fresh raspberry (from my freezer stash) and a lemon slice.



Hello, computer, my old friend

It’s nice to type on you again

Brian fixed you, oh, so sweetly

Back on my desk, oh, so neatly …

It’s been a really long slog trying to get my iMac fixed! It just froze and died one day while I was still living in Brooklyn – it’s been dead for over one and a half years!

I tried to have it fixed while I was still living in Brooklyn. Really, I did. Brought it to the Apple store. Sadly, I have only 2 kidneys to give up and the cost would have required 4 kidneys. I found an Apple authorized dealer. HUZZAH! He could fix it for $600. Well worth it, I thought. A new computer would have cost me at least twice much. And then the phone call. Well, you see, says he, there’s far more wrong with the computer than we thought. Aside from the Logic Board, you need to replace the flaggity gimboboo and the lala hosinfeffer. We’ll have to tack another $600 onto the original estimate.

WHAT? Are you kidding me or what, says I. No way. As the time approached for me to move, I considered throwing the darn thing away. Really, it’s a planter at this point. The Dear One, so much more level headed than I, interjected and said, bring it with you in the move. I’, sure we can find someone in Maine to fix it for far less.


And it sat.

And it sat.

And it sat some more.

Sigh …

The girls get together for breakfast quite frequently. Occasionally, the boys join us. One morning my friend Jenn’s husband joined us. I was lamenting about having to use only the Dear One’s laptop and how difficult it’s been to blog on the laptop. One, it’s so TINY. Two, it’s not mine and I wasn’t comfortable. I wanted my lovely, big, pretty iMac back! WAAAAAAHHHHH!

Jenn’s husband, the wizard Brian looked at me and said, Bring it to me. I can fix it.

It took a number of months with the summer and traveling and renting of houses and stents, but one day he calls  … he says to me … it’s done. Come and get it!

Well, I wanted to just fall off my chair!

And here I am. Back at my beloved computer, happily typing away, knowing I have a ton of blog posts to catch up on.

Please, dear followers, if you’re still out there, don’t judge the random out of order, spring, summer and fall posts you’ll read pouring out of here!

Brian, you are a genius and a dear friend. Thank you so much for fixing my computer and getting me back on track!

So, back to the Bruschetta … this may be the most requested recipe in our house. Long day, company  coming, misunderstanding, Bruschetta solves it all. Sadly, the Dear One is a little camera/social media shy. If he weren’t I would add a photo of the ginormous smile that spreads across his face every time he eats this.

It’s so easy to whip up. Even with the sins of off season tomatoes, this is wonderful. The rest of the ingredients sort of hide that flaw.

This Bruschetta was made with tomatoes straight from our garden … oh, so was the onion, garlic, and basil!

  • 1 baguette
  • 4 plum tomatoes, diced
  • 4 garlic cloves, minced
  • 1/2 C diced sweet onion
  • 1/2 t salt
  • 1/4 t pepper
  • 1 T extra virgin olive oil, plus extra for brushing baguette
  • 1/2 T balsamic vinegar

Preheat oven to 450. Slice the baguette. brush both sides of each slice with olive oil. Sprinkle with salt. In oven until golden.

Mix all other ingredients in a bowl.

To serve, either put a spoonful of the tomato mixture on each toast or the toasts on a platter and the bowl of the tomato mixture beside it and let everyone help themselves.


Yes, it’s that easy!


Dark Chocolate Strawberry Ice Cream


And so there are strawberries. And the strawberries have strawberries. There are many gallon bags filled with strawberries in our freezer.

How many smoothies can you make?

I cam across this fabulous ice cream recipe on Love & Olive Oil and knew this had to be added to my ice cream insanity.

Really creamy ice cream, chunks of strawberries and CHOCOLATE!

  • C (8 ounces) fresh strawberries, hulled
  • 3/4 C granulated sugar, divided
  • 3 ounces semi-sweet chocolate, finely chopped
  • 1 1/2 C heavy cream, divided
  • 1 C whole milk
  • 1/4 C cocoa powder
  • 1/4 t salt
  • 3 egg yolks

Chop strawberries with 1/4 cup of sugar in a blender or food processor until coarsely chopped. You still want some strawberry chunks in the final ice cream, so don’t liquefy it. Just a few pulses should do it. Set aside.


Place finely chopped chocolate in a heat-proof bowl. Heat 1 cup of heavy cream in a saucepan until it just starts to bubble. Pour over chopped chocolate and let sit for 1 minute, then stir until smooth. Pour back into saucepan along with milk, remaining 1/2 cup sugar, cocoa powder, and salt. Cook over medium heat, stirring occasionally, until sugar is dissolved and mixture just starts to steam.

In a small bowl, whisk egg yolks. Slowly ladle in some of the warm chocolate mixture, about 1/4 cup at a time, until about half of the chocolate mixture has been incorporated and yolks are warm to the touch. You want to do this gradually; doing so will temper the egg yolks rather than cook them.

Pour entire yolk mixture back into the saucepan and return to medium heat, stirring constantly and scraping the bottom of the pan as you do, until the mixture thickens slightly and coats the back of a spoon, about 5 to 7 minutes (it will measure approximately 170ºF on a thermometer). Do not let it to boil. Remove from heat and stir in remaining 1/2 cup cream and chopped strawberry mixture.

Ice bath

Pour into a zip-top freezer bag and seal. Place in a bowl filled with ice water, and let sit for 15 to 20 minutes or until cooled to room temperature. Alternatively you can use a traditional ice water bath, with a smaller bowl nested inside a larger bowl filled with ice water. When cool, transfer to refrigerator (cover with plastic wrap if using a bowl) and chill for at least 3 hours or preferably overnight.

When custard base is completely chilled, churn ice cream according to manufacturer’s instructions until the ice cream is the consistency of soft serve. If desired, you can stir in a few more coarsely chopped strawberries at this point if you want larger, more visible chunks. Spoon a into a freezer safe container and freeze overnight until firm.


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