Fourth of July as a kid meant hot-fudge sundaes. Sure, at my parents’ annual bash we had other things to eat, most notably my dad’s barbecue brisket, which he got up at the crack of dawn to start smoking so it would be ready to feed the multitude of guests arriving later that day. And we had potato salad, baked beans, corn on the cob and coleslaw as well. But dad’s homemade ice cream topped with my mom’s hot fudge was always the highlight of the day—a smooth, rich treat that set off fireworks in my mouth.Now that it’s summer, it seems not a day goes by that I don’t read about someone’s homemade ice-cream concoction. I’m not usually one to jump on the bandwagon, but after reading about so many mouth-watering frozen treats (many coming from David Lebovitz’s delightful and excellent new book, The Perfect Scoop) I could no longer deny myself the pleasure and joy of making my own ice cream.
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