I don’t know if you know, but ice cream is my jam. My desert island food. I used the heat of the last couple days as an excuse to make a batch – strawberry-rhubarb, since the best part about the pie is the ice cream pairing. You can skip the pastry and the baking and get the job done all in one go. Also – there’s something about pure pink ice cream that digs deep into the best part of your childhood. It reminds me of digging the thick stripes of strawberry and chocolate out of the tub of neapolitan. I sometimes roast strawberries and rhubarb for ice cream, but that would require turning on the oven, and it hit 31 degrees at dinnertime last night. You can use fresh, uncooked strawberries, lightly mashed, but I find those combined with heat and sugar become the best form of themselves, and are easier to distribute throughout the cream. Bonus: it’s easy to simmer some rhubarb alongside.