Why cooking seasonally is better for your health, your tastes, and the environment:

Although some ingredients are high performers year-round, many of our favorite flavors wax and wane in tastiness throughout the seasons.

In order to avoid using ingredients with additives and preservatives, we suggest planning your ice creams around the time of year your ingredients are naturally ripe. Not only will using seasonal, regionally available ingredients boost the flavor and healthiness of your desserts, it can help discourage grocery stores from importing fruits from far away warm countries at odd times of the year.

I live in the northern hemisphere, so I tend to think of Spring starting in March and Winter in December. But for many of you reading this elsewhere in the world your seasons might have different parameters. This is why I only refer to seasons by name and not by months.

Whether you live in Anchorage or Auckland, getting to know your local produce seasons and the people who harvest them can do wonders for your ice cream and your environment.