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
In a two quart sauce pan over medium heat, scald the dairy with the sugar. In a stainless steel bowl, whip the egg yolks. Once dairy is scalded, slowly drizzle into the eggs to temper while whisking constantly. Once all the dairy is whipped into the eggs mixture, transfer back into the sauce pan and return to the medium heat burner. Whisk constantly for a few minutes until thickened, add the malt powder, stir to combine. Transfer to a storage container and chill overnight or at least 6 hours.
Freeze according to your machines directions. Once finished, stir in cherries. Serve or store in freezer.