Joseph Chae­ban & Zainab Ali

Own­ers, Chae­ban Ice Cream, Win­nipeg

Western Living - - FOOD - Stacey McLachlan

In a sat­u­rated ar­ti­sanal-ice-cream mar­ket, it’s no easy feat to in­spire a lineup ’round the block—and it’s even more im­pres­sive when you can do it on a 30-be­low Win­nipeg win­ter day. But hus­band-and-wife duo Joseph Chae­ban and Zainab Ali have (re­peat­edly) done just that since open­ing Chae­ban Ice Cream in the South Os­borne neigh­bour­hood this past De­cem­ber. Af­ter their com­mu­nity helped 13 of Ali’s fam­ily mem­bers es­cape the on­go­ing Syr­ian con­flict, the duo opened Chae­ban Ice Cream as a thank you. As she told Global News, “What bet­ter way to show [ grat­i­tude] than by serv­ing ice cream and putting smiles on peo­ple’s faces?” And their Le­banese-style ice cream (in­spired by Chae­ban’s own her­itage and ex­pe­ri­ence as a sec­ond-gen­er­a­tion cheese­maker) has cre­ated enough of a fan base that the shop has be­come a per­ma­nent fix­ture.

Though there’s a do-good an­gle here (they even have a char­ity tip jar that they do­nate to a dif­fer­ent or­ga­ni­za­tion ev­ery month), that’s only a frac­tion of the ap­peal. Chae­ban and Ali have shaped a one-of-akind menu of flavours: Baba Beets mixes in sour cream and ri­cotta cheese with roasted beets, orange zest and poppy seeds; Abir Al Sham com­bines rose wa­ter, orange blos­som and toasted pis­ta­chios with rare or­chid-root pow­der. Even the most ba­sic of flavours, vanilla, is any­thing but—the cot­tage-cheese base is in­fused with vanilla bean and Win­nipeg’s Beep­ro­ject honey. Most in­gre­di­ents are from Man­i­toba sources, like the straw­ber­ries in Prairie Barry, the beans from Dog­wood Cof­fee in the Mus­tang Sally and the milk from Stonewall, Man­i­toba. Each of­fer­ing is a beau­ti­ful blend of the lo­cal and the global—scoops worth putting on a parka (or sum­mer tank-top) for.—

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