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Rising to the Occasion

A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...

Wine Country Cheese Explorations

Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...

Fine Cooking

MAGAZINE

June/July, 2009

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frozen

Cinnamon Pecan Ice Cream

(Fine Cooking, June/July, 2009)

This ice cream is perfect for topping a slice of pumpkin pie. Try creating your own custom ice cream flavor with the Recipe Maker.
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Hazelnut Chocolate-Chunk Ice Cream

(Fine Cooking, June/July, 2009)

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Lavender Vanilla Ice Cream

(Fine Cooking, June/July, 2009)

Dried lavender adds a soft, floral note to classic vanilla ice cream. You can also create your own ice cream flavor with the Recipe Maker.
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Olive Oil Pine Nut Ice Cream

(Fine Cooking, June/July, 2009)

Olive oil ice cream? Believe it or not, a fruity, good-quality olive oil gives the ice cream luxurious texture and a delicate flavor, punctuated here with the crunch of pine nuts.
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Rum Raisin Ice Cream

(Fine Cooking, June/July, 2009)

Who says ice cream is for kids? Rum-soaked raisins and an additional shot of spicy dark rum in the custard make this ice cream a decidedly grown-up treat.
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