There’s an unseasonably arctic chill in the air, and we’ve just had several inches of snow dumped on our doorstep. No doubt about it, it’s time to make ice cream.

It’s true, ice cream season never ends in our household. One year the gelato machine tried to hibernate, but we tracked it to its lair and roused it, because we needed to make pumpkin and chestnut ice creams more than our weary, secondhand Simac needed to rest.