triple scoop

Just because it's cold outside doesn't mean we stop making ice cream! I once read an article about kitchen organization that suggested putting the ice cream maker away during the winter to clear counter space. I think not!

The reason there haven't been any ice cream posts lately is because the last three ice creams have been, well, beige. So not terribly photogenic. You can see what I mean with the Pear-Caramel Ice Cream:

It's quite tasty, although I think I might use a more intensely flavored pear next time (I couldn't find the two recommended varieties at Waitrose).

The other two beige-y ice creams were Malted Milk Ice Cream in October (G's new favorite) and Cinnamon Ice Cream in November (made using cinnamon sticks rather than ground cinnamon for a more subtle--and really pleasing--cinnamon flavor).

All the recipes were from my favorite ice cream book:

But now with the holiday season here and so many rich treats about, I think a light Cranberry Sorbet could be just the thing...