We All Scream for Ice Cream

By / Photography By Jennifer Bakos | June 28, 2016
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Eating ice cream is a treat, though normally, I can’t help feeling guilty afterwards. Not just guilty because it’s a sweet, but also because I know that sweetness mostly comes from high fructose corn syrup, which comes from corn, which probably originated from the Midwest and is mostly farmed unsustainably. For those who feel the same, your lucky day is here!

Blue Moon Evolution, founded and beautifully maintained by Kath Gallant in Exeter, was, as she herself described it, “a leap of faith” 21 years ago. Responding to a need from our community with its founding, new shifts and alterations to continue fulfilling these needs is not exactly new territory for Gallant.

With the newest innovation at the restaurant, chef Ted McCormack gets all the credit. Over a year ago, both Gallant and McCormack heard several concerned customers asking, ‘Why does the ice cream at a farm-to-table restaurant have high fructose corn syrup?’ Just like they should be in any community, these worries were heard and Mc-Cormack busily got to work on the project that would result in what we have this summer—delicious, organic ice cream with absolutely no high fructose corn syrup.

McCormack, self-proclaimed “disciple of Michael Pollan and Alice Waters” has been working with local food, especially in restaurants, for many years. Already familiar with ice cream, he began tinkering with recipes and ratios to accommodate the lack of the stabilizer that is high fructose corn syrup. Bringing it to Blue Moon Evolution, staff tested his various recipes and voted for the best one. From here, McCormack brought it to Memories and Steve Padfield entered the picture.

Padfield, the newest owner of the renowned ice cream experience in Kingston, welcomed McCormack to use his equipment to figure out the new recipe for the larger scale. The ingredients were the one constant and non-negotiable—all certified organic. Organic heavy cream went into the boiler along with organic whole milk. Then organic vanilla beans were added, taken out and stripped. Lastly organic egg yolks and organic sugar entered the mix before it was let to sit overnight.

The whole process was sure to fulfill the mission and ethical beliefs of Gallant, her customers and fellow community members who have become attached to a similar idea: “that if someone is organic, they care about all the layers ... there’s more intention and thought behind the caring of the animal or the plant and the Earth.” McCormack is sure the ice cream recipe promotes exactly this to the furthest extent possible and Padfield has since developed the original vanilla base to even more of a delight on your tongue! Padfield has added peppermint, cinnamon, berry and lemon flavors to his selection of organic ice creams sold at Memories. A slightly more granular mouth-feel and fresh, naturally sweet flavor prove that the altered ingredients are noticeable and worth the extra cost.

Moving forward, Padfield now faces customers asking for local ingredients and vegan ice cream, so who knows what may be next? Back at Blue Moon Evolution, Gallant continues to hold fast to the mission of the place and, in turn, is seeing a trend toward emphasizing more plant-based dishes.

So, with each lick of your tongue this summer out with the goats at Memories or at the end of a delicious meal from Blue Moon Evolution, Ted McCormack will, and should be, thanked. But I hope you continue the conversation. It got us delicious ice cream—what else can we pave the way for?

Article from Edible New Hampshire at http://ediblenewhampshire.ediblecommunities.com/eat/we-all-scream-ice-cream
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