Also really getting into making ice cream -- from pomegranate sorbets to orange-scented ices to vanilla bean ice cream with saffron pears -- is executive pastry chef Artis Kalsons of The Georgian restaurant at the Fairmont Olympic Hotel in Seattle. He pairs his house-made dulce de leche ice cream with bananas foster creme brulee "true blueberry essence" (ice blended with macerated blueberries) with a caramelized lemon pudding tart; and sour cream ice cream atop a tart slice of blueberry-blackberry pie. He says, "I think I'm enjoying ice cream now more than I ever did as a child; it offers so many different ways to be creative."

He kindly shared these recipes.

DULCE DE LECHE ICE CREAM

• 14-ounce can condensed milk
  
• 2 cups heavy cream
  
• 3 cups milk
  
• 10 egg yolks
  
• 2 cups sugar

Take condensed milk can and place it in a pot submerged under water. Boil for 3 hours making sure to add more water as it evaporates. Allow to cool. Bring to boil heavy cream and milk. Pour heavy cream and milk mixture over egg yolks and sugar; strain and cool. Place in ice cream machine and freeze it according to the manufacturer's recommendations. Open can of condensed milk (it will be like a thick caramel consistency) and while ice cream is soft, fold in with rubber spatula. Place ice cream in the freezer to chill.

Yields 25 scoops.

-- Artis Kalsons, executive pastry chef at The Fairmont Olympic Hotel

BANANA-CHOCOLATE ICE CREAM

• 2 cups banana puree
  
• 1 cup milk
  
• 2 cups heavy cream
  
• 10 egg yolks
  
• 2 cups sugar
  
• 1/2 cup melted dark chocolate

Puree ripe bananas by bringing to boil and simmering for 10 minutes. Bring to boil 1 cup milk and 2 cups heavy cream. Add in banana puree and simmer for 5 minutes. Bring mixture back to boil and add egg yolks and sugar; strain and cool. Place in an ice cream machine to freeze. After the ice cream is frozen but still soft, add melted chocolate. Mix it just enough to freeze the chocolate so that it forms small chunks. Place ice cream in the freezer to chill.

Yields 25 scoops.

-- Artis Kalsons, executive pastry chef at The Fairmont Olympic Hotel

SOUR CREAM SORBET

This pairs especially well with a tart slice of blackberry pie or other berry pies.

• 2 1/2 cups simple syrup
  
• 1 1/2 cups fresh sour cream
  
• 1/2 cup purified water

To make simple syrup, boil equal parts of sugar and water (1 1/2 cups sugar and 1 1/2 cups water). Allow to cool before mixing with other ingredients. Mix all ingredients and strain before placing in ice cream machine to freeze.

Yields 20 scoops.

-- Artis Kalsons, executive pastry chef at The Fairmont Olympic Hotel

BLUEBERRY SORBET

• 2 1/2 cups simple syrup
  
• 1 1/2 cups blueberry puree
  
• 1/2 cup purified water

To make simple syrup, boil equal parts of sugar and water (1 1/2 cup sugar and 1 1/2 cup water). For blueberry puree, add 5 pints of fresh rinsed blueberries to 2 cups water and 1 cup sugar. Bring to boil and simmer for 10 minutes. Cool and strain. Mix all ingredients together and strain again. Place in ice cream machine to freeze.

Yields 20 scoops of sorbet.

-- Artis Kalsons, executive pastry chef at The Fairmont Olympic Hotel