Friday Recipe Exchange: Ice Cream & Gelato Treats

tamara key-lime-pie2

From our Food Goddess, TaMara:

I’m swamped with work, trying to catch up after a week away, so tonight in true summer fashion, we’re going to have a repeat. But it’s a delicious repeat. Last year, friends lent me their Cuisinart Ice Cream Maker to test drive, so I spent a week making various frozen treats, testing them on all the neighbors (I was very popular that week) and posted the results. This summer I bought my own Cuisinart, so I thought it was time to pull out the recipes and make some ice cream and gelato. After all, it’s just been too hot to cook. Perfect time for frozen treats.

While Gelato is by far my favorite, I played no favorites and included ice cream and sorbet in the selection. These recipes all make between 1 and 1-1/2 quarts. Here’s the lineup:

Vanilla and Strawberry Ice Cream (recipes here)

Blueberry Sorbet (recipe here)

Chocolate-Hazelnut Gelato (recipe here)

What’s your recipe for fun this weekend? What delicious things are you cooking up for this final weekend of July (oh, how can that be)?

Now for the recipe that started the whole thing, the reason I borrowed my friends’ ice cream maker. A while back I was searching for gelato recipes and came across one for Key Lime Pie. It sounded awesome. I tucked it away, planning to try it someday. Someday finally came and I put my own twist on it:

Key Lime Pie Gelato
Gelato Plain Base (recipe below)
1 graham cracker crust, broken into pieces and frozen (recipe below)
3 tbsps fresh lime juice, preferably Key lime*
2 tsp grated lime zest

Make the Gelato Plain Base and chill as directed. Make the graham cracker crust as directed and freeze.

To make Key Lime Gelato: Gently whisk the limejuice and zest into the base. Pour the mixture into the container of an ice cream machine and churn according to the manufacturer’s instructions. Just after churning quickly stir in the graham cracker crust pieces, reserving some for garnish. Transfer to an airtight container and freeze for at least 2 hours before serving.

*after you mix in the lime and zest, give it a taste and add more limejuice as desired. If you’re prefer it a bit more tangy, you can add up to 2 more tbsp without worrying about consistency.

Graham Cracker Crust
Note: You can substitute graham cracker pieces if you don’t want to make an actual crust. I just like the buttery flavor and texture of the actual crust in the gelato.

For the graham cracker crust: Mix 1/2 cup melted butter, 2 tbsp sugar and 2 cups graham cracker crumbs together. Press firmly onto the bottom of a well buttered 8×8 glass baking dish and bake at 375 degrees F for 10 minutes. Cool and remove from the baking dish, break into bite-size pieces and freeze in a covered container.

This recipe is the base for most gelatos, it’s also good frozen by itself:

Gelato di Crema (Gelato Plain Base)

2 cups whole milk
1 cup heavy cream
4 large egg yolk
2/3 cup sugar

In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn’t form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper* the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.

*The best way to temper is to add a tablespoon at a time until you’ve added about 1/4 cup. Then you can add a full ladle at a time, slowly.

One final note. If you’re wondering what the difference is between Gelato, Sorbet and Ice Cream, click here for a pretty good explanation.

84 replies
  1. 1
    Luthe says:

    Anyone have any good frozen yogurt recipes? I’ve got a huge container of plain yogurt and no ideas.

  2. 2
    Omnes Omnibus (the first of his name) says:

    @Luthe: Mix it with garlic and grated cucumber. Serve chilled with warm pita bread.

  3. 3
    jharp says:

    Off topic but what is the best non stick pan to send my daughter to college with. Mostly for eggs.

    Thanks in advance. And the iron ones are out. Her choice.

  4. 4
    aimai says:

    I have been making some ice creams from the Moro cookbooks. At least I think its Moro, maybe its a different one. I made an incredible Apricot-Sherry ice cream by cooking a pound of dried apricots with sherry, sugar, and cardamom until its a paste, mixing it with an egg yolk-cream mixture, and freezing it. I have a recipe for a killer version made with chocolate which is probably basically ganache, egg yolks, and cream. But the truth is that there are incredible ice cream stores around here–notably Toscannini’s, whose Turkish Chocolate (dark, dark with cardamom) and Kulfi, and other assorted flavors pretty much beat the band.

  5. 5
    Katherine says:

    i have a tree full of delicious peaches / can i add squashed up peaches to the gelato base ?

  6. 6
    Tommy says:

    @Luthe: I am real basic with my use of yogurt. Blender. Ice. Yogurt. Fruit of your choice.

  7. 7
    Luthe says:

    @jharp: You have a price range in mind? Because I work at a Fancy Cooking Store (TM) and can give you some recommendations…

  8. 8

    @Luthe: You can drain the whey and make shrikhand.

    ETA: Or you can make lassi..

  9. 9
    Tommy says:

    @jharp: I am a big fan of Calphalon. They are not cheap but if you take care of them they will last a lifetime. Of course you can get them online. Also at Target and Bed, Bath and Beyond.

  10. 10
    Mnemosyne says:


    It apparently is not a “true” gelato, but people at Epicurious seem to like this recipe.

  11. 11
  12. 12
    Roger Moore says:


    Off topic but what is the best non stick pan to send my daughter to college with. Mostly for eggs.

    Well seasoned cast iron. It’s about as good a non-stick as the stuff that claims to be non-stick, and it’s way easier to clean up when the non-stick doesn’t work perfectly. Not to mention that it’ll last a lifetime or more.

  13. 13
    Omnes Omnibus (the first of his name) says:

    @schrodinger’s cat: Aren’t Calphalon pans banned from dishwashers?

  14. 14

    I ate a lot of mango kulfi when I was in India. Also too, fig kulfi.

  15. 15
    Tommy says:

    I just got one of these. AeroPress. Makes the best cup of coffee I’ve every had bar none. Pretty cheap and easy to use. I will openly admit I am a total coffee snob and pretty darn picky, and this thing is just amazing.

    Just thought I would throw that out there ….

  16. 16
    Roger Moore says:


    Anyone have any good frozen yogurt recipes?

    I like stracciatella as a simple one. My maker takes 1 1/2 quarts, so I start with a quart of yogurt, add 1 cup of simple syrup, 1 cup of corn syrup, and a pinch of salt as my base. Use that in the ice cream maker as you normally would ice cream base. When it’s pretty much finished in the maker and ready to be put into the freezer to get solid, drizzle thin lines of chocolate across the top of the mix, then stir it in to break the lines up into short bits. Repeat until you’ve used up all the chocolate. Then put into the freezer as usual.

  17. 17
    Roger Moore says:

    @Omnes Omnibus (the first of his name):

    Aren’t Calphalon pans banned from dishwashers?

    One of the big advantages of a non-stick pan is that it’s easy to clean. A dishwasher is redundant.

  18. 18
    Tommy says:

    @Omnes Omnibus (the first of his name): I believe so. But I don’t put any of my pots/pans into the dishwasher outside of the stainless steel ones. My Calphalon pans never go near the dishwasher.

  19. 19

    @Roger Moore: Which ice-cream maker do you have? My Cuisinart broke, I was wondering whether to get another Cuisinart or something else.

  20. 20
    TaMara (BHF) says:

    @Katherine: Yes, you want to add them to the cold gelato mix just before freezing. And if you toss them with a little vodka, it keeps them from freezing completely.

  21. 21
    Roger Moore says:

    I also got an AeroPress recently, and I love it. I still prefer the Chemex for making larger amounts of coffee, but the AeroPress is great for smaller servings. Also, since it’s closer to espresso-strength, it’s a great choice for iced coffee; you just make it straight into a container full of ice, then add syrup and cream to taste. The latter is a big deal for me in the summer. My AC is anemic, so morning temperatures are generally too warm for hot coffee.

  22. 22
    Elmo says:


    I took one of those with me on vacation once. Mistake. I ended up spending half my morning making coffee for other guests at the villa.

  23. 23
    TaMara (BHF) says:

    @Tommy: I just wanted to say I loved your cat story earlier today.

  24. 24
  25. 25
    Tommy says:

    I could use some input. I consider myself a pretty good cook, but alas I don’t bake much. I could use some suggestions on a bread maker. I was spoiled living in DC where I could get an endless amounts of amazing bread. As a kid that grew up thinking Wonder Bread was the only kind of bread there was, I was stunned when the world opened up for me.

    I now live in a pretty rural area and my choices of bread are somewhat limited. I’d like to start making my own. Also, I wouldn’t say pricing isn’t a concern, but will to spend more then a little money on something that is easy to use, works, and will last a long time.

  26. 26
    Roger Moore says:

    @schrodinger’s cat:

    Which ice-cream maker do you have?

    I have the ice cream maker attachment for my Kitchen Aid stand mixer. There’s a double-walled bowl with some concoction between the walls that you put in the freezer until it’s good and frozen, and a beater that’s driven by the mixer. It seems to work just fine, though it only makes sense if you already have the mixer for other things.

  27. 27
    Tommy says:

    @Roger Moore: I love my Chemex as well. I had not heard of it, but got into a direct Twitter conversation with that guy that hosts the Dangerous Grounds show (travels the world looking for amazing, single source coffee). Asked him what he used at home and he said the Chemex.

    And agreed about the AeroPress and being wonderful for iced coffee.

  28. 28
    Omnes Omnibus (the first of his name) says:

    @schrodinger’s cat: That’s what I thought. I have a set of them and have been washing them by hand for years. I would hate to think I was putting my hands in dishwater unnecessarily.

  29. 29
    jharp says:


    All options are on the table. I would like to get her a really nice one.

  30. 30
    Tommy says:

    @TaMara (BHF): Thanks. I love the little girl. My parents who are not cat people even like her.

  31. 31

    @Roger Moore: I don’t have a stand mixer, since I don’t bake very often.

  32. 32
    Omnes Omnibus (the first of his name) says:

    I just have to say that Vivien Leigh was quite lovely.

  33. 33
    Elmo says:


    My wife would say that if you have hands and an oven, you have a bread maker.

  34. 34
    Roger Moore says:


    I could use some suggestions on a bread maker.

    Learn to make it by hand. Even if you eventually give up and decide it’s too much work, you’ll be in a much better position to get the most out of a bread maker. I’d recommend starting with something like Jim Lahey no-knead bread. It’s about as simple as a bread machine, makes better bread, and will get you started on baking your own.

  35. 35

    @Omnes Omnibus (the first of his name): Fortunately for me, husband kitteh has the dish washing duties.

  36. 36
    Tommy says:

    @Elmo: I can totally see that happening. The thing I was stunned by and didn’t plan when I ordered it, is how darn easy it is to clean.

  37. 37
  38. 38
    Tommy says:

    @Elmo: LOL. I guess that is pretty true :).

    @Roger Moore: Bookmarked. Might have to try that tomorrow. Honestly I’d never looked at how to make bread and I am stunned by how simple yet elegant that recipe is.

  39. 39
    Roger Moore says:

    I have a truly impressive collection of coffee-making equipment. In addition to the Chemex and the Aeropress, I have a couple of french presses, a siphon pot, an old Mr. Coffee, a burr grinder, a propeller grinder, a regular kettle, and a Hario goose-neck kettle. Most of the stuff has come as presents from people who apparently have a hard time thinking of stuff to buy me and know I like coffee.

  40. 40
    Omnes Omnibus (the first of his name) says:

    @schrodinger’s cat: Fuck no. Waterloo Bridge.

  41. 41
    Luthe says:

    @jharp: Then my current recommendation would be a Zwilling Spirit fry pan. The coating’s ceramic, without any of the usual nasty chemicals found in non-stick pans, and the damn things are amazing. We had the Zwilling rep come in one day and make crepes; she didn’t put *any* butter/oil/shortening in the pan whatsoever and the crepes just slid right out easy-peasy.

    The other option would be something from the Calphalon Elite line. The major selling point of the Elite pans is you can use metal utensils on them, which you can’t do with any other kind of non-stick pan. The All-Clad Ultimate Egg Pan is also pretty good (and currently on sale).

  42. 42
    Steeplejack says:


    America’s Test Kitchen currently likes the T-Fal “red dot” one. I like the KitchenAid one I got at Target. (A 10" diameter is probably fine for either one.)

    I wouldn’t worry about getting her the “best” or the “ultimate.” It’s college. The skillet is going to be used and abused by careless roommates and who knows else. And if she becomes a serious cook she’ll want to pick out her own “lifetime” equipment. But both of these are very good.

  43. 43
    Tommy says:

    @Roger Moore: Wow I thought I had a lot of stuff. But nothing like that. I have my AeroPress. Chemex. Two french presses. Just got this Cuisinart DCC-3000 coffee maker in the mail yesterday. Not used it yet. Maybe the best thing I ever got was a Hamilton Beach digital/electronic kettle (for use w/ the Chemex). I can set the exact temp I want and it will boil a few cups of water in like a minute.

    BTW: I totally hear you about folks giving you and me coffee related stuff. I had to politely tell my brother and his wife I don’t need anymore coffee mugs. I have a few already :)!

  44. 44
    Luthe says:

    @schrodinger’s cat: If you want another Cuisinart, my employer is currently running a mail-in rebate offer on them, but only through Monday. The plastic 1.5 quart size is available with an extra freezer bowl, if you like that kind of thing.

  45. 45
    Yatsuno says:

    For those with no ice cream maker. On my short list to make soon.

  46. 46
    Roger Moore says:

    @schrodinger’s cat:

    I don’t have a stand mixer, since I don’t bake very often.

    I don’t know as much about the stand-alone kind. I think most of the ones with the bowl you put in the freezer are pretty similar, and they aren’t terribly expensive. My sister has one of the kind with a built-in compressor, which must be useful when you make three batches of frozen dessert in one go.

  47. 47
    Tommy says:

    @efgoldman: Honestly I am not sure what line I have. I didn’t get the entry level ones but not the most expensive either (sounds like what you bought).

    A few years ago I looked at the money I was spending and it seemed I was kind of wasting about $150/month. A DVD I’d watch once. This impulse buy of something I didn’t need. I told myself to stop this and buy one nice or somewhat high-end kitchen item each month. A better knife. This or that.

    One of the best things I ever did.

  48. 48
    Roger Moore says:

    I have been baking bread since I was in elementary school, so I have a hard time remembering what it’s like not to know how to bake bread at home. I have put more time and effort into it than any other cooking skill, with the possible exception of pizza, which obviously has a lot of overlap. It’s not as easy as I think of it as being- I know there are a lot of basic mistakes I used to make that I don’t anymore- but it’s not as hard as people make you think it is. One of the reasons I recommend starting with that Jim Lahey recipe is because it shows that a lot of the rules people think they know about bread- that the recipes are fussy and you have to spend a lot of time kneading or the bread won’t come out right- are bunk. Once you see how simple it can be, and that under-kneading or getting the proportions a bit off aren’t huge disasters, trying more complicated recipes is less intimidating.

  49. 49
    Omnes Omnibus (the first of his name) says:

    @efgoldman: I got a set of Henckels as a Christmas present a few years ago. It is amazing the difference good knives can make.

  50. 50
    Tommy says:

    @Roger Moore: Again I am stunned by how basic and as I said before elegant it is. I often find with cooking simple is almost always better then complex. I’d give Jim Lahey’s recipe a go tomorrow or at least this week and report back.

    As I said in my first comment asking for suggestions I grew up thinking the only bread in the world was Wonder Bread. When I found out this wasn’t the case it was like the sky opened up. Now I don’t have access to good breads, well it is painful.

    Seems to me the best solution is to learn to make it myself.

  51. 51
    Tommy says:

    @efgoldman: My parents are totally frugal. My father’s parents, who are no longer with us, were rich. They didn’t buy anything that wasn’t top-of-the-line. Lucky as the only real cook in the family much of their stuff has ended up in my household.

    It blows my mind the quality of some of the items. If I end up having any children, those items will span 4+ generations. I guess what I am saying is you pay for what you get. And if you take care of the items, they can last lifetimes.

  52. 52
    Mike in NC says:

    Just check in with Megan McMarglebargle. She’ll set you straight.

  53. 53
    Violet says:

    @jharp: The best nonstick pan for a new college student is a cheap one you buy on sale at Target or Home Goods. Unless she’s very protective of it, it’ll get tossed in a box and scratched , some hungover roommate will decide to use it to cook eggs one morning using a metal fork to scramble them in the pan, or drunk hallmates will invent a game where you sit in pans and get pulled up and down the hallway. In other words, it’s college. Go with cheap. If she turns out to be a chef, you can gift her with a nice pan in a few years.

  54. 54
    Violet says:

    @Tommy: Bread makers break. Buy a reasonably priced one, use it as long as it lasts and get another one.

  55. 55
    Omnes Omnibus (the first of his name) says:


    or drunk hallmates will invent a game where you sit in pans and get pulled up and down the hallway

    Pretty clearly, you would need teams of three (a rider and two “horses”), two sets of bungee cords per horse, and a lot of WD40.

  56. 56
    Ruckus says:

    Wusthof knives are great. I bought a couple 20 yrs ago and they stay extra sharp for a long time as well as being very easy to handle.
    I use Scanpan from Denmark for my cookware and it is great. The early stuff was not as non stick as I’d like but they have a lifetime warranty and the couple of replacements that I’ve gotten over the last couple of decades are great. Very even heat and they hold the heat so you don’t need a roaring fire to cook with.

  57. 57
    Tommy says:

    @Violet: That was almost my first thought as well. Just get something she can heat stuff in. This child might be far better then myself, but I went to college with some pretty good pots and pans, they didn’t come back usable (if they came back at all).

  58. 58
    Violet says:

    @Omnes Omnibus (the first of his name): Bungee cords would be excellent but if none are available, the “reins” could be towels. WD40 would be good but lotion or cooking oil or lube would work. Definitely teams of three.

  59. 59
    ruemara says:

    I don’t have much fancy stuff, so I make granitas instead. Fresh pureed fruits, a little stevia, sometimes a key booze, various herbs and time-boom, tasty freeze. And banana mash “Ice cream”. Sweet, neat and low cal

  60. 60
    Tommy says:

    @Ruckus: Oh knives. I always had terrible/cheap knives. Then I started to buy quality knives. My parents would laugh I paid the same amount of money for one knife where they got 5-7. But using them, I couldn’t believe I waited so long

  61. 61
    Omnes Omnibus (the first of his name) says:

    @Violet: Now that I think of it, lube would be better than WD40. I guess towels would work in a pinch, but if bungees aren’t available, surgical tubing would be an adequate substitute.

  62. 62
    Violet says:

    @Tommy: At the very least, unless she’s in an unusual situation, she’ll have to move twice every year–into the dorm/other living situation and out of it at the end of the school year. Maybe she can store her stuff on campus, but that still probably means putting everything in boxes. Moving is a sure way to ruin nonstick cookware unless you treat it really well.

  63. 63
    Mike J says:


    I could use some suggestions on a bread maker.

    I have a dutch oven I often put on the grill when I’m doing a boule. Otherwise I form the loaf and put it either on a sheet pan or a pizza stone.

    Bread is easy. Flour, water, yeast, time.

    Tomorrow I’m going to try something JeffreyW inspired, cheese. Aiming to be blessed, since I will then be a cheesemaker, although I suppose it applies to any manufacturer of dairy products.

    The tough decision is my ultra thin and crispy pizza crust v my not-thin-but-not-pan-pizza pizza. The second is a bit on the bready side, but with a crispy bottom, much like me. Either way San Marzano tomatoes, moz, basil.

  64. 64
    Omnes Omnibus (the first of his name) says:

    @Mike J: Manufacturer or purveyor of dairy products.

  65. 65
    Violet says:

    @Omnes Omnibus (the first of his name): Beer bong tubing would probably be available. Belts or ties might work. Of course the slingshot effect from the bungee cord is half the reason to do it at all, so hopefully someone could find a couple.

    Lube, shaving cream, olive oil, motor oil…so many possibilities.

  66. 66
    Tommy says:

    @Violet: Interesting point. In college, and it was a single college before grad school, I had seven addresses in four years. Moved a lot. Looking for cheaper rent. Better roommate. Frat house. You name it.

  67. 67
    beth says:

    @Tommy: Here’s a recipe I’ve used for bread that I like because she’s got some well-written instructions and nice photos to help along

  68. 68
    Violet says:

    @Tommy: Yeah, I just don’t think investing in top notch cookware for a freshman college student is a good idea. Of course we don’t know this particular student, who might be as careful and fastidious as they come and take excellent care of it. But in general, college students are not known for their care of such items.

    As I said above, I’d recommend buying a cheap one, checking in with the student in a year and see how much she’s using it, would she like to have a nicer one, and then invest at that time if she does.

  69. 69
    Omnes Omnibus (the first of his name) says:

    @Tommy: What frat?

    @Violet: It is rather disturbing how easily we both came up with the necessities for frying pan chariot races.

  70. 70
    Tommy says:

    @Mike J: You are making cheese?

    With that said I am a thin, super thin crust pizza guy. Oh and I don’t use a fork (Daily Show reference).

  71. 71
    Tommy says:

    @Omnes Omnibus (the first of his name): Delta Tau Delta. Used to be tattooed on my leg. Had a tribal tat covers it. I was President. Fan of the organization. But as you get older things change.

  72. 72
    Violet says:

    @Omnes Omnibus (the first of his name): I’m guessing we both went to college and lived in dorms. There are things you learn.

  73. 73
    WaterGirl says:

    @Mike J: Ultra thin. Always ultra thin. Unless it’s a really yummy thick pan pizza. Anything in between is sub-standard, in my opinion.

  74. 74
    Mike J says:

    @Tommy: Making cheese, but just mozzarella. JefferyW linked to an instructables that looked pretty easy.

    I also really like the super thin crust, but I have to change it up. I get bored with the same thing all the time.

  75. 75
    Omnes Omnibus (the first of his name) says:

    @Tommy: God damn it. It figures. I am also a Delt. Delta Nu chapter. No tats though. There is another Delt who posts here whose name escapes me at the moment. Also, did you know that Cole’s hometown is where the Delts started?

    @Violet: Dorms and frat house. No apartments – my school didn’t allow it – we were residential.

  76. 76
    piratedan says:

    @Omnes Omnibus (the first of his name): DTD, Gamma Omega chapter, University of North Carolina @ Chapel Hill (no longer active on campus)…enjoyed my greek time, not sure its for everyone though.

  77. 77
    Omnes Omnibus (the first of his name) says:

    @piratedan: OMG. You weren’t the person of whom I was thinking. You are just another of us morons.

  78. 78
    piratedan says:

    @Omnes Omnibus (the first of his name): well I know that not all greek experiences and interactions are alike, hence I don’t bring it up often. Knew some rather shitty guys in other frats and as such, can understand why there’s a healthy group of folks who don’t like them. Our group was mostly about friendship and booze and strangest of strange, JD Rhoades who also posts here was one of my frat brothers :-)

  79. 79
    Omnes Omnibus (the first of his name) says:

    @piratedan: I agree about the bad things that can come out of frats. It wasn’t my experience. Nor does it seem that it was yours. But it does exist.

  80. 80
    piratedan says:

    @Omnes Omnibus (the first of his name): agreed, our group was more of an isle of misfit toys feel, others were business oriented, networking for lifetime models, others were based on sports, some were real gated community types, but that may have been more because it was the south and its emphasis on class divisions that permeate damn near everything down there.

  81. 81
    NotMax says:


    Little late, but bought a new non-stick pan just about 2 weeks ago at Costco. Tramontina Pro-Line brand, commercial grade aluminum (unlike the lesser grade Tramontina pans sold at Evilmart, Target, etc.). So far very happy with it. 12-inch fry pan, 20 bucks.

    And yes, only have to buy one at Costco, not a set of 3 or 6. :)

  82. 82
    NotMax says:


    Another random thought: also make sure she has (or receives) a non-metal spatula.

  83. 83
    glaukopis says:

    @Violet: Disagree. I bought some cheap stuff while in college and the handles were breaking off in a year. I bought my son Calphalon when he moved out of the dorm and he still uses them (in his 30s). Just choose a small number – a skillet/saute pan, big pot for pasta cooking/stews, saucepan at most. Personally I think a rice cooker (with steamer) is as important – you can cook lots of things in it, like soup. Also lightweight, and cheap ones are usually fine.

  84. 84
    jharp says:

    Many thanks for all of the suggestions for the non stick pan for my daughter.

    Went with 10″ Calphalon Unison. Second highest quality they make.

    For $29.99 at Marshalls.

    Pretty sweet deal if you ask me. Could not have done it without you.

    And BTW my daughter is entering professional school so I think she can handle caring for it.

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