A couple of weekends ago, we wrapped up our days off with a birthday gathering, which was perfect for bringing out a hearty celebratory dessert consisting of an amazing moist carrot sheet cake that just can't be beat. I also had two different ice creams. One of those has long been a faithful go-to: eggnog ice cream. But the other was a creamy variation on vanilla ice cream, from the delightful Jocelyn Delk Adams, whose recipes have found their way to my kitchen before [like this, or this, or this]. I was looking to up the cream content, and achieving something much more rich, all while still maintaining a good vanilla wallop. As for the gathered crew: I reckon we were all glad for how well all those desserts worked together for the good of the kind humans enjoying time in this treasured sanctuary. Or at least to goad our stomachs to push out a little further into this poor troubled world.
Based on "Copycat J. Alexander's Carrot Cake," from Jamie Lothridge of MyBakingAddiction.com. [Updated 19 April 2019 / 20 April 2026]
"Eggnog Ice Cream," from Bi-Rite Creamery's Sweet Cream and Sugar Cones, by Kris Hoogerhyde, Anne Walker, and Dabney Gough. Berkeley: Ten Speed Press (2012), p. 186-187.
"Big Mama's Homemade Vanilla Ice Cream," from Jocelyn Delk Adams of GrandbabyCakes.com. [Posted 15 May 2025 / Updated 08 July 2026]
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