The Sunday Project: I Dream of Home-Made Ice Cream
with Karen Ralph
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.
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.
Read the Sunday Project in the digital issue of City Palate.