The other night I was so desperate to counter act the non stop grub/drink fest that is Summer that I hired a babysitter in the evening NOT for a date night but so that Pete and I could go “work out.” I mean, there is just no time in day, so I was trying to make time. I thought Pete might like it too. Silly me.

I could barely will myself to go, I mean I was just soooooooo tired. Then when we had gone about 1 ½ miles, I just had to pee so bad that we got side tracked into stopping at the Starbucks.

Then, somehow, my husband bent my rubber arm into going to Mexican food next door. I then said “ok, just please don’t order the chips!!” Then we ate chips. With guacamole. Great job Heather. Way to get my work out on.

Then we went home and ate this luscious ice cream on these ice cream cones. And they were totally delicious.

Sigh. I just thought I would share that nice little story with you. Maybe tomorrow I will try again…

To make this indulgent delicious ice cream, this is what you do:

In a large saucepan, combine the cream, milk and vanilla and bring to a simmer over medium heat. You want to cook it until it is just barely bubbling around the edges- but not boiling

Remove from the heat and set aside for a minute.

In the bowl of a standing mixer, whip the egg yolks and the sugar until they are pale and fluffy, about 5 minutes.

Add the hot cream mixture bit by bit to the eggs with the mixer running, tempering the eggs and sugar.

When everything is well combined, pour it back in the saucepan and cook the mixture on medium-low heat, while stirring constantly for about 3-5 minutes.

When the mixture has thickened enough, the cream will coat the back of a wooden spoon thickly enough that you can draw a line through it with your finger, and the cream will hold its shape.

Then transfer the cream mixture to a bowl to cool. When the cream mixture has cooled completely, cover it with plastic wrap and refrigerate- preferably over-night. When the mixture is very cold and has firmed to custard consistency, put it into an ice cream maker and follow the manufacturers instructions.

When the custard is half way frozen, add the raspberries and the fudge, spoon by spoon. The machine should swirl both into the ice cream.

Empty the contents of the ice cream machine and transfer them to plastic containers (I use Tupperware) and freeze at least for several hours.

Scoop and serve.