It's natural, free from additives and as locally sourced as you can get – and many of us have already had it  so why aren't more people using breast milk?

Daniel Angerer, a chef in New York, is trying to change that. He has blogged about making cheese from the extra breast milk his wife has been producing since the birth of their daughter.

They had an overflow of pumped milk and were running out of space in the freezer. "To pour it down the drain," says Angerer, "would be like wasting gold."

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Someone here on the Turkey Hill Team – who shall remain anonymous to avoid further playful taunting by co-workers – has elected to give up ice cream for the annual 40 day and 40 night marathon of temptation known as Lent.

We don’t know about you, but if you work in an ice cream factory, giving up ice cream for a month-and-a-half can be, well, extremely difficult. Especially when you enjoy at least four bowls a week like this person does. (Voting in the Ultimate Flavor Tournament was pure torture for them.)

It’s also not easy when the Turkey Hill employee break room has a chest freezer full of free ice cream, including many of the newest flavors (some of which haven’t even been released yet). Yes, the next 25 days – or 2,160,000 seconds according to this person – aren’t going to be easy at all. Good luck brave soul. We’ll eat an extra bowl of Moose Tracks for you at lunch!

Ingredients:
2 1/4 cups whole milk (18.5 ounces / 525 grams)
1 1/4 cups dulce de leche (14 ounces / 396 grams)
1/2 cup heavy cream (4.6 ounces / 130 grams)
a splash of vanilla extract
a pinch of salt

Notes:
If you’re making your own dulce de leche from sweetened condensed milk, this recipe uses exactly one 14-ounce / 396-gram can.

Make dulce de leche from scratch, or by heating up sweetened condensed milk in its own can or in a bain-marie.

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Graeter's Ice creams and Blue Bell Creameries also fall under the category of the most popular ice creams brands. Graeter's ice cream tradition dates back to 1870, having a flavourful history of about 136 years, Louis. C. Graeter founded this company in Cincinnati and there was no looking back. From then.

Today the family owned business has spread with its twelve stores in Cincinnati and its neighbourhood and has twenty-four franchised stores distributed in Columbus, Dayton, Northern Kentucky, Lexington and Louisville. Specialists in French pot ice cream, the secret of its making is carried over to generations with its original quality.

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Enjoy this delicious ice cream plain, or stir in ingredients such as pitted chopped fresh cherries, chocolate chips, or marshmallows.

Yield: 8 servings (serving size: about 2/3 cup)

Ingredients
1 1/3  cups  sugar
1/3  cup  unsweetened cocoa
2 1/2  cups  2% reduced-fat milk, divided
3  large egg yolks
1/2  cup  half-and-half
2 1/2  ounces  bittersweet chocolate, chopped
PreparationCombine sugar and cocoa in a medium, heavy saucepan over medium-low heat.

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Homemade French Vanilla Ice Cream recipe that you and the kids can fix for your after dinner dessert! This French Vanilla Ice Cream recipe is quick and easy and perfect for the kids to help with! Try it with other flavors too if you like!

Quick and easy French Vanilla Ice Cream Recipe! A great recipe to pass on to all members of your family! Ingredients for French Vanilla Ice Cream Recipe

8 large eggs
3 cups sugar
8 cups Whipping cream
4 cups Milk
8 teaspoons Vanilla extract

There’s nothing sweet about photographing ice cream. Michael Ray, a professional food photographer, says ice cream and “pizza pulls”  when a hot slice is pulled from a pie  are the toughest models to shoot. Ice cream melts quickly and the cheese from a pizza can get real stringy, so both are very stubborn subjects.

Ray says food photography is much harder than it looks. Getting a good picture can take all day, as stylists are constantly rearranging props and dishes during a shoot. “Meticulous lighting” is also crucial.

Though he enjoys shooting steak, lobster, or scallops – especially if there are leftovers – Ray tries not to eat on the job. He once unknowingly ate a handful of grapes on set that were sprayed with crystal clear lacquer for shine. It took him hours to get the nasty taste out of his mouth and now he’s much more careful about nibbling on his models in the middle of work.

The flavours here are as true to type as any around. Summer favourite: White nectarine sorbet. Mado Cafe, 63 Auburn Road, Auburn There's a wonderful stretchiness to some of the ice-creams here thanks to the addition of salep made from dried, ground orchid tubers. It's mostly in the maras variety – the cafe's best seller. Summer favourite: Turkish apricot

Frangipani Gelato Bar, 1/2 Ocean Grove Avenue, Cronulla A tiny place just back from the beach hand-mixes its ice-creams and uses fresh fruit and juices. Summer favourite: Lemon sorbet.

Art of Gelato Michelangelo, 7 Alan Street, Fairfield This factory shop has a few popular flavours available for eating on the spot, the chocolate with a hint of bitterness being a standout. Summer favourite: Vanilla.

Gelato Messina, 241 Victoria Street, Darlinghurst Seasons influence the choice offered here but the chocolate fondant is a year-round favourite. Summer favourite: Passionfruit sorbet. Serendipity Ice-Cream, 333 Enmore Road, Marrickville.

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 The chief executive officer of Ben & Jerry's ice cream is leaving his post at the end of next month. The South Burlington-based unit of Europe's Unilever said Walt Freese wants to pursue other "values-led business and investment opportunities."

Freese joined Ben & Jerry's and parent Unilever eight years ago. The company says Freese has been instrumental in returning Ben & Jerry's to its heritage of leadership in progressive social and environmental values. Ben & Jerry's is known for its quirky flavors and support for social causes.

We’re gonna let you in on a little secret. Pre-made pie crust is a common sight in kitchens around the holidays, but this inexpensive staple can be a life-saver all year ‘round.

We’ve always got a box or two on hand for nights when ordering in just won't cut it, and with a few easy tips, no one will know you weren’t kneading and rolling all day.

From impressive desserts cute enough for company to quick-and-easy crowd-pleasers, we’ve got quite a few tricks up our sleeve.  Keep in mind, however, that we’re working with refrigerated dough – frozen pie shells need not apply.This recipe yields six spicy beef and potato pockets.  Don’t forget to serve with plenty of salsa!

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