| I know you don't expect to start seeing coverage of ice cream until summer arrives, but the truth is I make it year 'round. I also drink margaritas and white wine every month of the year, and I have been known to rock a pair of white pants before Memorial Day, so if you're like me and you're up for breaking the traditional editorial calendar rules, read on about the salted almond ice cream I made last weekend. I promise you'll be glad you did. I'm lucky to have one of those commercial-style ice cream machines with a built-in compressor, so I can make batch after batch of ice cream with very little preparation. This makes for a weekly ice cream habit, using whatever I have around the kitchen. (Of course, you can make ice cream without an ice cream maker too; try this simple mixer method.) Last weekend I had eggs from a farm (you read about that here), lots of wonderful grass-fed whole milk, but no cream, and a huge jar of almonds. The chocolate had bloom and of course there is no good fresh fruit for another month or so. It seemed logical to highlight the almonds, and to make it simple (no crazy Ben and Jerry's copycat flavors for me!) and toss in some salt because I almost always salt my desserts. | 
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