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If you’ve never had homemade ice cream, you’ve been missing out on the pure joy of fresh creamy goodness. Imagine, ice cream without all the hard-to-pronounce preservatives and high fructose corn syrup. Ice cream made with wholesome ingredients that you can control. The trouble is, how do you make it without a fancy, counter-space-consuming, not to mention expensive, single use gadget like an ice cream machine?

Easy– time and patience and a little elbow grease.

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the idea

I've always been a lover of food: it's capability to comfort the hard days, to encourage imagination and messiness in a world of order, to explore different cultures through cuisine, and to weave the invisible thread that brings people together around the table.

I started this blog for myself.

As a college student, cooking became a way to release the stress of impending finals, to be creative when I felt unoriginal, and to breathe life into my sometimes discouraged self.

Each week I'll post a new dish, masterpiece or fiasco, to keep record of my continuing education in food and life.

the student: a foodie who loves to learn

Kimberly Aumer

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