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  <title><![CDATA[Isle Brook Crest]]></title>
  <link>https://islebrookcrest.com/</link>
  <description><![CDATA[Isle Brook Crest is a small-batch gelato shop in Westport, CT. Whole milk from Arethusa Farm, rotating seasonal flavors, no stabilizers. Open Wed-Mon.]]></description>
  <language>en</language>
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    <title><![CDATA[Why Gelato Has Less Fat Than Ice Cream]]></title>
    <link>https://islebrookcrest.com/notes/why-gelato-has-less-fat-than-ice-cream.html</link>
    <guid>https://islebrookcrest.com/notes/why-gelato-has-less-fat-than-ice-cream.html</guid>
    <description><![CDATA[People ask this at the counter fairly often, usually while they are deciding between a scoop and a second scoop. The answer is real and worth knowing, because it explains why gelato tastes more intensely of whatever it is made from.]]></description>
    <pubDate>2026-05-28</pubDate>
  </item>
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    <title><![CDATA[How We Source Fruit for Seasonal Gelato Flavors]]></title>
    <link>https://islebrookcrest.com/notes/sourcing-fruit-for-seasonal-gelato.html</link>
    <guid>https://islebrookcrest.com/notes/sourcing-fruit-for-seasonal-gelato.html</guid>
    <description><![CDATA[The sour cherry sorbet on the current menu exists because an orchard in Newtown, CT agreed to sell us their second-harvest fruit this spring. If they had not, there would be no sour cherry sorbet. That is how this works.]]></description>
    <pubDate>2026-06-10</pubDate>
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  <item>
    <title><![CDATA[How to Pair Gelato Flavors Without Overthinking It]]></title>
    <link>https://islebrookcrest.com/notes/how-to-pair-gelato-flavors.html</link>
    <guid>https://islebrookcrest.com/notes/how-to-pair-gelato-flavors.html</guid>
    <description><![CDATA[The most common question at the counter, after 'what is that grey one,' is 'what goes well together.' Here is how we think about it.]]></description>
    <pubDate>2026-06-03</pubDate>
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    <title><![CDATA[What Is Overrun and Why It Matters in Gelato]]></title>
    <link>https://islebrookcrest.com/notes/what-is-overrun-in-gelato.html</link>
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    <description><![CDATA[Overrun is not a term most people encounter outside of a production kitchen, but it is one of the most significant variables in the quality of any frozen dessert. Understanding it explains a lot about why gelato from a good shop tastes different from a supermarket tub.]]></description>
    <pubDate>2026-04-15</pubDate>
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    <title><![CDATA[What to Expect When You Book Gelato Catering]]></title>
    <link>https://islebrookcrest.com/notes/gelato-catering-what-to-expect.html</link>
    <guid>https://islebrookcrest.com/notes/gelato-catering-what-to-expect.html</guid>
    <description><![CDATA[We get a lot of catering inquiries in summer, and most of them have the same questions. Here is a plain account of how the process works, from the first email to the end of the event.]]></description>
    <pubDate>2026-05-05</pubDate>
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