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Love & Electric has some of the city’s best ice cream

Cool treats in a hot city.

Love & Electric is the latest ice cream shop to be opened by Clea and Colin Lipsett. Eight years earlier they opened The Beach Coner at Britannia Beach and it became a runaway success.

Their Hintonburg shop features the same delicious, quality ice cream that made them famous. All flavours and ingredients are naturally made and Clea adds her very own baked goods to the frozen cream.The new shop makes for a very abbreviated experience with a counter that juts so far to the front of the store that the message is very clear: no dawdling. It’s purely in and out.

Thank goodness for the ice cream which is among Ottawa’s best. 

Orange cream cone. Ralf Joneikies/Ottawa Lookout

The orange cream is particularly refreshing as it’s lower on sugar than a sorbet and the flavour is summery and uplifting. You know a great orange creamsicle when you taste one.

I seldom do chocolate in ice cream as the recipes, to my palate, are so often insipid that they’ve only had a fleeting glance at a cacao bean.

Here they used a Dutch processed cacao which is darker and less bitter than regular cacao. What a happy marriage with the orange cream. It’s a combination worth having.

Some people online have commented they find the ice cream pricey. Nowadays almost all ice cream is but I want you to consider that here at Love & Electric you are getting a very dense and large scoop. They don’t whip air into their products and you do get your money's worth with every grinning bite.

INSIDER EDITION

(Members Only) À Outrance for delicious home cooking

À Outrance. Ralf Joneikies/Ottawa Lookout

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The benefit of food journalism, in the instance of a setback, is that there are always other options to explore. This is now a relatively common occurrence and there’s fun to be had in the challenge of finding something new to review.

Last year Le Café des Artistes de la Lièvre in Buckingham popped up on my radar. After attempting to check their website however, I was met with flashing messages and screeching noise telling me that my computer was being hijacked. I shut the page and luckily, nothing more happened.

Now this same building houses a new gastropub and with its from scratch home-cooking and delicious on-tap beer options it’s bound to become a favourite of foodies and beer fans alike.

NEXT EDITION

Nothing but yummy

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You may recall my mentioning this before but I’m not a fan of fusion restaurants. They generally never work because they want to be all things to a broad audience when they simply don’t have the kitchen talent to pull it off. 

It’s common to see Thai/Vietnamese restaurants try this attempt at fusion because, geographically, they’re so close to each other and because if customers love one cuisine they’re generally appreciative of the other. 

What happens then when you throw Laos, a nation that borders both other countries, into the mix?

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