Would you think I was crazy if I suggested we all make winter ice cream? Would you throw down your snow shovel in a slippery act of defiance? Would you shoot me a cool glance of certainty and pronounce that ice cream is a sweet treat reserved for the long, hot days of summer?
Would it help you to know that I live in Southern California where it’s not exactly “wintery” right now? Still, I try to adhere to the seasons in chronological order. How else will I ever get to wear cashmere? I’m not the only one. Mufflers and knee high boots are everywhere you look these days on Hollywood Blvd.
Paying attention to the calender includes seasonal eating as well. Because the whole truth is– we have seasons here just the same as any other part of the country. Well, not exactly the same. But if you put me in a time machine and didn’t tell me what month you were sending me off to, I could pretty much guess what season it was as I sniffed around Los Angeles. Seventy-six and sunny with that certain quality of light, tells me unmistakably that it’s January. Time for ice cream, right?
Winter Ice Cream
Just what is winter ice cream? When I lived in Michigan, winter ice cream was snow, flavored with concentrated Kool-Aid. Lemon was never a popular choice (if you know what I mean). But now that I live in Southern California, I define winter ice cream as an extra-rich scoop, chock full of the flavors we typically associate with the short, dark days of winter.
So that’s where I started. Sugar and spice make winter nice. Maple syrup too. We all associate cranberries with holiday meals. All you have to do you add a big dollop of mascarpone to make it extra-rich, while I go get my muffler and knee high boots. Baby it’s cold outside (somewhere). GREG