All about ice cream
Whether it's pralines & cream from Cochrane, Alberta's MacKay's Ice Cream, rich chocolate from Reid's Dairy in Belleville, Ontario, or good old vanilla from Peake's Wharf in Charlottetown, everyone has a favourite flavour. For those who can't choose just one, check out Markdale, Ontario's Ice Cream Festival, for more cones than you can count.
These days, electric ice cream machines are available at every department store. Bucket churns like this one from the Elora Antiques Warehouse are harder to come by, and much more laborious to use, but they still make a fun warm-weather statement.
Milk or cream, sugar, eggs and flavour in exactly the right proportions create ice cream. You can make it at home, but take care: too much fat and the mixture will be lumpy; not enough sugar and it won't freeze. Start with the freshest ingredients and try, try again until you've got it licked.
According to the experts at Baskin Robbins, you should hold your scoop close to the end of the handle and move it smoothly through the ice cream as quickly as possible. Aim to complete the scooping process in a count of five.
Ice cream is at its best when combined with the tang of fresh fruit and the crunch of a cone. For a sophisticated version, try topping a bowl of ice cream with fruit coulis and tuiles.