I spend a lot of time sitting in front of the computer with a sleeping baby on my lap, and after I’ve taken all my turns in Scrabble and played as much Bejeweled Blitz as I can stand, I surf around, all too often to food sites. As it turns out, many of my friends do the same, and as a result of their surfing and mine, I’ve got scads of recipes on my to-make list. For one reason or another, most of those recipes will probably never be carried out in my kitchen, but sometimes I come across something that is just impossible to resist, and I must make it without delay.

This ice cream recipe that a friend posted a few days ago is one of the irresistible ones. I know, it looks a little too good to be true, but let me assure you that it’s not. Yesterday I made my first batch, with vanilla bean paste, a little melted butter, and some chocolate cookie crumbs as my add-ins, and the results were amazing. It was completely indistinguishable from store-bought ice cream, and it was positively delicious. Everyone in my family loved it, and there was genuine sorrow around the table when it was all gone.

I put another batch in the freezer this afternoon — this time with chopped chocolate-covered cashews — and we’re all anxiously awaiting eating time. Move over, Ben and Jerry’s; there’s a new ice cream in town.