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the sunday project

Cool it down


After six months of snow, you’d think we’d have enough of the cold, but not if it comes in the form of ice cream. We love ice cream and are adventurous with flavours and styles; if it’s sweet, cold and creamy, we want it all year round. Making your own ice cream is fairly easy and like anything home made, it just tastes better. Growing up on a farm, we had cows, chickens, beehives and a garden. That meant we had everything to make ice cream. Most of our cows were tall black and white Holsteins but we had one Jersey named Victoria. Small, tidy, dark brown and tan like a deer, she was as sweet and gentle as the others were ill tempered and aggressive. Jersey cows produce more cream than milk and by mid-summer hers was exceptionally thick and sweet from the grasses and flowers consumed in her free-range foraging. Likewise our chickens had yolks that were startlingly orange. My city-dwelling uncle almost fainted when he saw the hens scratching and pecking grain out of fresh steaming cow pies, but it was the flax and various cow-digested grains that gave them their vivid colour and excellent flavour.

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with Karen Ralph

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You can use any berry, fruit, spice, herb or edible flower to flavour your ice cream but we usually used strawberry or raspberry because they were plentiful. This recipe can be made with or without an ice-cream maker.

Raspberry and Vanilla Ice Cream I’ve always used fresh berries, but you could use frozen. 1-1/3 c. milk (by accident I’ve used 10% cream and it was delicious) 2-2/3 c. heavy cream 1/2 vanilla bean split lengthwise 8 egg yolks 1-1/4 c. sugar or honey

If you are splitting the recipe into raspberry and vanilla, use 1 cup of raspberries; if using the entire recipe for one flavour, 2 cups raspberries; or if just vanilla, no additional add-ins. This recipe doesn’t work as well if it boils so watch your temperature and the pot. You will need a wooden spoon, a mixing bowl, heavy saucepan, whisk or handheld mixer, fairly fine mesh strainer or cheesecloth and freezer-safe bowls. tu




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Stir together the cream, milk and vanilla bean in the heavy saucepan, and bring to almost a boil. Reduce the heat and simmer gently for 5 minutes.



Remove the cream mixture from the heat and take out the vanilla bean.


an i g r di c o o a r



Separate the eggs and whisk the egg yolks together with 1 cup of sugar or honey until it’s smooth and sugar is dissolved. Whisk 1 cup of the hot cream into the egg mixture and then whisk eggs back into the cream. Put the creamy egg mixture back on the burner and cook over low heat, stirring constantly until it starts to thicken. This might take ten minutes, but don’t turn up the heat and don’t let it boil. Strain through a sieve or cloth into a bowl. Cool at room temp, then chill thoroughly, about an hour, in the freezer. If using an ice cream maker you can add the fruit and follow the instructions on the machine. If continuing by hand, split the mixture in half if making two flavours and mix it like you mean it. The idea is to break up any ice crystals that might be forming. At this point stir in the sweetened raspberries, and put back in the freezer for about an hour. Remove and stir again to break up any ice crystals and ensure a smooth consistency. If it’s smooth, it’s ready to eat, if not, stir it one more time. This has no preservatives and it tastes best eaten right away in a cone, on cake, on a plate with a little fresh fruit, or right out of the bowl.

City Palate July August 2018  

The Flavour of Calgary's Food Scene - Summer in the City Palate

City Palate July August 2018  

The Flavour of Calgary's Food Scene - Summer in the City Palate