Ice cream time?

It’s a bit early in the year to be talking about ice cream, but there is good news for fans of a southern Ohio brand soon to be in our Publix Supermarkets.

“Snowbirds from Ohio have shipped Graeter’s Ice Cream to Florida for years, spreading the secret of Cincinnati’s iconic ice cream brand,” according to a product spokesman. “Now, the brand is available in four signature-chip flavors at Publix grocery stores. When heavy hitters like Emeril Lagasse and Bobby Flay favor Graeter’s, you know it has to be good.”

This is a fourth-generation, family-owned company that pioneered the French Pot process of making only two gallons at a time with all-natural ingredients like heavy cream and pure cane sugar. The end result is a dense, creamy texture and massive chocolate chips.

Black raspberry chocolate chip in a pint is Graeter’s best-selling flavor. The other flavors to be available at Publix are vanilla chocolate chip, mint chocolate chip and double chocolate chip.

I’ve heard and read a lot about Graeter’s special ice cream and can’t wait to try it.

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To make those winter evenings more pleasant, here are a couple of easy-to-do dinners:

CHEDDAR ALE SOUP IN BREAD BOWL

(Publix Supermarket sells ready-to-eat bread bowls in its bakery; scoop out, bake until crusty and pour in soup before serving.)
* 4 slices bacon
* 4 tablespoons Cabot salted butter
* 1/2 cup minced onion
* 1/4 cup minced carrot
* 1/4 cup minced celery
* 1 small bay leaf
* 1/3 cup unbleached all-purpose flour
* 1 (12-ounce) bottle Harpoon Celtic ale
* 2 1/2 cups lowfat (1 percent) milk
* 1 (14-ounce) can chicken broth
* 1 teaspoon dry mustard
* 1 pound (about 4 cups) Cabot sharp sheddar, extra sharp cheddar or seriously sharp cheddar, grated
* Salt and ground black pepper to taste.

In skillet or microwave, cook bacon until crisp; crumble and set aside.

In large saucepan over medium heat, melt butter; add onion, carrot, celery and bay leaf and cook, stirring often, until vegetables are translucent and softened, about 4 minutes. Stir in flour and cook, stirring, about 3 minutes longer.

Gradually whisk in ale; when mixture is bubbling and thickened, whisk in milk, chicken broth and dry mustard. Bring soup to simmer, stirring often so it doesn’t scorch on bottom of pan.

Add cheese a handful at a time; stir until cheese is melted and soup is hot, but do not let soup boil. Remove from heat, remove and discard bay leaf and season with salt and pepper. Serve topped with crumbled bacon.

— Recipe from Cabot cheese makers

TEX-MEX RICE WITH CHILES
* 3 cups cooked long grain rice
* 1/2 to 1 pound ground chuck
* 2 cups shredded Mexican-style cheese (or blend of Cheddar and Monterey Jack cheese, divided
* 1 (4-ounce) can chopped green chilies
* 1 cup sour cream
* 1/3 cup sliced green onions
* 1/2 teaspoon salt
* 1/4 teaspoon ground white pepper
* vegetable cooking spray

Brown and cook ground chuck in skillet until done. Set aside.

In a large bowl, combine rice, 1 cup cheese, chilies, sour cream, onions, salt and pepper; stir until blended. Mix in cooked ground chuck. (Note: add a teaspoon of Mexican chile powder if you like it more flavorful).

Coat 8-by-8-inch baking dish with cooking spray. Pour rice mixture into baking dish; top with remaining cheese. Cover with foil and bake at 350 degrees for 15 minutes; remove foil and bake an additional 15 minutes.

Julianne Munn is the food writer for the Citrus County Chronicle. Email her at jmunn2@tampabay.rr.com.