It's warming up! In New England, that means the hens are laying again. They quit when it gets too dark in the winter. You would, too.
All those eggs means it's also time for gelato. Break out that ice cream maker!
Despite its incredible richness, gelato is a cream-less ice cream, favored in Italy but found just about everywhere these days. All that richness? Egg yolks. Lots of egg yolks.
Unfortunately, North American milk production results in less cream (or fat) in the milk. (No, the whole milk in the carton is not how it comes out of the cow. It's richer au naturel.) Italian whole milk runs over 5% cream; ours, somewhere around 4.2%. So to get the right texture, we have to add a little cream. Cheat, as it were.
Here's a gelato fashioned on the famous Italian dessert: zabaglione, made with eggs and Marsala wine. Zabaglione is crying out to be morphed into gelato, don't you think?
You'll also want to start practicing your gelato technique now to be in good shape for the summer. You'd hate to come up short when your friends are watching.