Everyone knows that come summer, ice cream counts as its own food group. Is there any greater pleasure than moseying along an island shore–kids, pets and favourite people in tow–savouring a delicious craft-made cone?
Vancouver Island is a hotspot for local creameries. And while sampling all the local shops could make the best kind of scavenger hunt, you don’t even have to leave home to treat yourself–you can make this decadent frozen treat at home without any specialized equipment.
So, what makes good ice cream? A heavy cream base, high-quality flavours, proper aeration and even freezing combine to yield that unmistakable texture and flavour. You want something rich yet supple, that melts smoothly on your tongue–or your face, if you’re my three-year-old. For these reasons, traditional ice cream is churned, but these same characteristics can be achieved simply by mixing condensed milk and whipping cream, then freezing it for several hours. Yes, it really is that easy!
You can add seasonal flavours to the mix or, in this case, use them as a topping. Ripe peaches macerated (softened) in sugar and a smidge of whiskey nicely offset the creaminess of this classic vanilla ice cream. It’s a charming homage to summer—albeit a slightly ‘adult-oriented’ one!—and something you can enjoy at home when that inevitable ice cream craving hits.
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