We all Scream for our Local Ice Cream
by Shelley Boettcher
For many of us, summer wouldn't be the same without ice cream. We eat it in cones
and in bowls. We eat it on cake and with fruit. We pour syrup on it, we toss nuts on
it and occasionally we dip it in chocolate. And sometimes we just dig it out, spoonful
by frozen spoonful, and eat it straight from the carton.
But according to Statistics Canada, ice cream consumption in Canada is actually falling.
In 2005, we ate an average of 9.85 litres of ice cream per person, but by 2014, that
number had dropped to 5.5 litres per person. (Compare that to the U.S. – Americans
ate an average of 18.3 litres of ice cream per person in 2015.)
Luckily, here in Calgary we're surrounded by top-notch
ice cream and gelato makers, all crafting flavours to woo
our winter-weary tastebuds. Here, a few to check out:
#110, 221 19th St. S.E.
Fiasco owner James Boettcher is not
related to me. We don't even pronounce
our last name the same way.
He says BOW-cher (as in bow and
arrow.) I say BET-cher. Whatever. I
still like what Fiasco makes. A fire last
December slowed down the Fiasco
team for a while, but the store reopened
in April and now offers sandwiches
and soup for lunch, along with
gelato. New flavours include Fiasco
Squeeze sorbetto, a partnership with
Village Brewery that's marketed to
adults and includes raspberry, lemon
and, yes, beer. (It's low in alcohol, so
you won't get drunk if you indulge.)
This fall, watch for Boettcher on an
episode of CBC TV's Dragon's Den.
He can't yet talk about his experience
– let's just say it was interesting.
"It's been a crazy-busy couple of
years," he says with a laugh.
Don't live in the southeast? Find Fiasco
at myriad stores and restaurants,
including Calgary Co-op, Sunterra,
Boxwood, Bonterra and Posto. Check
the website for a full list of retailers.
Gelato 55 at The Italian Store
5140 Skyline Way N.E.
Gio Oliverio is the fellow behind Gelato 55, an offshoot
of Scarpone's and the Italian Store in northeast Calgary.
"I manage the distribution centre, and this is just a hobby of
mine," he says. But what a hobby. It all started when he found
a beautiful gelato case a few years ago. "I just had to have it.
I bought it, not knowing what I'd even do with it," he says.
One thing led to another, and before long, he was in Milan visiting a cousin whose
friend gave Oliverio lessons in gelato making. Oliverio came back to Calgary and
set up shop. He makes smallproduction
gelati and sorbets, all only
available at the northeast store. With
the exception of lemon and pistachio,
which are almost always available,
the flavours change each week,
depending on what's in season.
"It's wherever inspiration and
whimsy take me," he says. "I've
always had a lifelong love affair with
gelato, ever since I was a child."
Made by Marcus
#121, 1013 17th Ave. S.W.
By the time you read this, Marcus Purtzki will have opened his first store. "We're calling it a microcreamery," he says. "It's almost like a microbrewery.
We'll have taps to make floats, that kind of thing." Everything will have that
Made by Marcus twist: strawberry-hibiscus syrup topping, tonka bean ice cream,
real honeycomb, soda made with concord grapes and homemade ginger beer.
Made by Marcus started as a wholesale business, and that won't stop, Purtzki says –
good news for fans of his blueberry/lemon curd ice cream. "That has been our
number one flavour since day one, followed by raspberry-cardamom," he says.
(It's for sale at select retailers around town; check the website for details.) However,
many flavours – last summer's mango-ginger-kombucha, for example – are only
available for a limited time, something that keeps Purtzki excited about what he does.
"It's cool to see what happens when we can just let our minds go and be creative."
Read the entire article in City Palate