Are you ready for the best news ever? You probably have all these ingredients in your kitchen already. So go ahead and make this — no special equipment required (expect a freezer, that is).

It tastes a little like butter pecan or French vanilla (without the pecans, or the vanilla) and perhaps even more like a well-salted sugar cookie dough. It’s astonishingly creamy and smooth for what little attention you’ve given it. Maybe it’s all the air you whipped in, or the power of yolks and cream — but I’d like to think it’s the butter.

Get the recipe

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.