Malted Cherry Ice Cream
Chef Randy Chamberlain from Glen Arbor Blu made Malted Cherry Ice Cream for the mynorth.com Chef Showdown: Local Foods mynorth.com, the online home of Traverse, Northern Michigan’s Magazine, challenged Northern Michigan chefs to prepare a dish that is made with 95 percent Michigan products. We call it the Chef Showdown: Local Foods. Northern Michigan’s chefs, Randy Chamberlain owner/chef of Glen Arbor Blu, responded with gusto.
The rules? Prepare a dish of your choice, savory or sweet, but 90 percent of the ingredients must be either raised, grown or foraged in Northern Michigan and an additional 5 percent must be raised, grown or foraged somewhere in Michigan. Additionally, the chefs agreed to provide our readers with their recipes and list of local ingredients—so the MyNorth audience could shop local and prepare the dishes themselves at home.
With so much goodness coming from so many restaurant kitchens we sent MyNorth Media videographer Kris Riley to capture the action in high-definition video. Click to watch the video of Chef Chamberlain preparing Malted Cherry Ice Cream. To watch the other videos in this series go to mynorth.com and type “Chef Showdown: Local Foods” into the search bar.
- 1 quart heavy cream or half & half cream, Shetler Family Dairy, 231-258 - 8216
- 1 cup sugar, Pioneer, Bay City, michigansugar.com
- 8 egg yolks, Halpin Farms/Land O Goshen, Manistee, 231-360-7176
- 2 cups dried cherries, Smeltzer, Frankfort, 231-882-4421
- ¼ cup malted milk powder