I love reading David Lebovitz’s stories of ice cream experimentation — it seems like he’s always wandering around Paris giving quarts of ice cream to a farmer, butcher, electrician, whatever.

As for berries in the ice cream, I tend to believe that you often get a better result adding the berries (or any kind of fruit sauce) when you serve, if that’s your preference.

I’ve never tried white chocolate, but I definitely wish you well. The weather demands your success! And if you’re ready to consider a slightly different direction, Mr. Lebowitz does have an intriguing recipe for Caramelized White Chocolate ice cream.