Just when you thought it might not come, it did. Summer came to Winnipeg.
I rang in the start of my favorite season by driving to a local grocer, picking up a pale of ice cream, chopping a few juicy strawberries and enjoying a modest portion of Cornell Crème’s Natural Vanilla Bean ice cream. Yes people, I, Nita Sharda, Registered Dietitian eat full fat ice cream #aintnoshame. For me, eating ice cream or any “treat” is a proclamation of how content I am with my physical body, and I’d also like to think it reflects the control I have over my personal health and well being.
You may not spot me licking ice cream on a daily basis, but when the occasion calls for it, I’m all in. I’ve bid farewell to the days of feeling “guilty” after inhaling a high-sugar high-fat food item. Instead of being bogged down by treats, I allow them to elevate me and remind myself that yes, I am in control. Besides, life is short and fine-tuning that balance is something we all struggle with as we work through life.
Okay, okay, I’m done with my venting.
What I’m really excited to share is some briefing notes from a cyber chit-chat I had with Lisa Dyck, owner of Cornell Crème ice cream which is taking over Manitoba. Similar to when I shared my personal food philosophy, Lisa feels it’s important to know where her food comes from, to become well versed in reading nutrition labels and to understand ingredient lists. As an ice cream producer herself, she admits that life is about balance: “eat a balanced diet; treat yourself in moderation”.
Cornell Crème is sold across Manitoba with several retailers’ right in Winnipeg. For more information on where you can make your purchase, click here. Also keep your eyes open for Dan, the ‘Cornell Creme Bike Man’. He can be spotted at local jams, festivals and hot spots in the city. I’ve spotted him myself around Osbourne Village offering up a mini serving of ice cream to local folks. Here’s more from Lisa:
How did the birth of Cornell Crème come to be?
Cornell Creme evolved over time; from making a natural, good tasting ice cream at home for my family to wanting to develop a real-deal product made from our milk.
We wanted to make the best tasting ice cream from our farm’s milk. We support ethical ideals such as sourcing ingredients from local suppliers, Fair Trade, Non-GMO and Kosher. Every ingredient we use is sourced with thought and effort. We want to make sure we feel good about the product we are making as well as contributing to an ethically sound environment.
Do you promote the use of preservatives in your ice cream?
No. I try to let our ingredient list speak for itself. All natural with no preservatives. This means we only use cream, milk, sugar, egg yolks and extracts that are either organic or kosher certified.
How do you raise your cows?
To a dairy farmer the health of his or her cows is number one. Farmers work very hard to make sure their cows are fed top quality feed and that they receive the best care. We are very serious about our cows and their care, health and happiness comes first on our farm. Our cows are in a free-stall/free-roaming barn. They have access to nutritious feed three times a day with liters upon liters of fresh water. If the cows are happy, then farmer is happy.
Let’s talk about the flavors. Malty Ale Pale—how the heck did you dream of this one?
*insert giggles* A friend of mine who happens to be a chef suggested the beer flavor. We went with it and never looked back.
Where do you find inspiration for your flavors? They certainly are unique, not to mention mouth-watering.
Most flavor inspirations are derived from what goes on in my brain. I try to base selections on what I like and what is popular with consumers. My family, friends and fellow tweeters also offer up suggestions. If it will fit our production method, we consider it.
How is Cornell Crème Ice Cream different from those that are mass produced?
We use fresh milk straight from our farm to plant. We stick to the five basic ingredients. Being a local producer, we try our best to source local ingredients within our networks. Our ice cream also has a very low overrun. Overrun means the amount of air that is pumped into ice cream. So, if the overrun is high (lighter ice cream) you will be paying for more air in the product. You do get what you pay for but we believe when comparing prices you may actually be getting a little more than you are paying for with our ice cream.
We also went with high butterfat content because taste is carried through fat as the medium in (many) foods. When your body/palate craves “fat”, you can actually eat very little of our ice cream and your brain will register it has had enough. With lower fat ice cream you may need to eat more of the product to feel the satisfaction. Ice cream is meant to be a decadent treat not a meal replacement.
A part of being an entrepreneur is preparing yourself for more and more growth. How do you plan to grow Cornell Crème? Would you consider selling across to other provinces?
We make the ice cream at a CFIA (Canadian Food Inspection Agency) approved facility. This ultimately means we can sell nationally across Canada. If we move from our current plant (our plan this year) we have the opportunity to upscale production. If we get sales in other provinces, yes, we will consider it! We are trying to grow one step at a time ensuring we are making the right decision for our family and for Cornell Crème. We certainly do not want to grow too big, too fast.
And for the grand finale, last question (enter drum roll): What is your favorite flavor?
Hands down, without a doubt: Vanilla Bean!
Thank you again, Lisa, for spending some time with Carrots and Cake. I’m humbled to have met you and wish you and Cornell Crème nothing but the best!
The opinions contained within this blog post are solely my own (unless otherwise stated) and are intended purely for educational and sharing purposes. The purpose of the above post is not to display advertisement. Carrots and Cake did not and will not accept reimbursement for the above post.
– With Love, Carrots and Cake,