So, unless you have access to eCreamery and are willing to pay the costs of shipping … I guess there’s no way for you to churn this up in the comfort of your own home.

These puny at home ice cream makers don’t really do it justice anyway.

I took the remainder of my raspberries plucked from Door Creek Orchard last week and made them into a syrup, half reduced and sweetened with honey. The result was good enough to just drink, but that would have been too intense to live through.

In Dave Lebovitz’s book The Perfect Scoop he says that raspberry sauce goes great with anything tart, such as lemon ice cream. I think it goes even better with intensely rich flavors like buttered caramel, butter pecan, etc. That stuff just needs something tart to cut it, you know?