Chocolate ice cream, step 1.
You can never go wrong with ice cream. That's my motto.
When I was 10 years old, I decided that I had to have an ice cream maker. I pleaded with my parents-who, at first, didn't want to get me one because they claimed I would use it once and then forget about it. They finally gave in and bought me one. Let's just say it wasn't the most technologically advanced ice cream maker out there. My first attempt wasn't so successful. The second try produced no ice cream as well and so the device was banished to a corner cabinet never to be used again. My parents were right again. But it wasn't my fault, I swore to them. The thing just didn't work! 
Chocolate ice cream, step 2.
Ever since that experience, I have been a little gun shy when it came to homemade ice cream. Recently my parents purchased me yet another ice cream maker. This one was a super serious non-prefreeze ice cream maker from Cuisinart. My first batch, Milky Way flavored, was a success, as was my second, vanilla with cocoa nibs. The third, Meyer lemon sorbet, was outstanding, if I say so myself.
Most recently, I entered the chocolate zone. I grabbed a BA recipe and made a batch of the most amazing, rich, dense, creamy chocolate ice cream ever. I didn't really need to add Sidwell's Legendary Gourmet Fudge Sauce (from Iowa) but I couldn't resist. So if you ever tried making homemade ice cream and failed, perhaps it's time to give it another churn.
Kat Odell, reader service assistant
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