As Calgary transitions into fall, ice cream remains at the forefront for Marcus Purtzki, the creative force behind Made by Marcus, a beloved small-batch ice cream brand. With the release of his new ice cream cookbook and a series of workshops, November is set to be an exciting month for ice cream enthusiasts in the city.
Purtzki, who has a background in food science and restaurant cooking, began crafting ice cream in 2012, initially selling his creations at farmers’ markets. He opened the first Made by Marcus scoop shop on 17th Avenue S.W. in 2016, quickly winning over locals with his rich, creamy textures and inventive flavor combinations. The brand has since expanded, with additional locations in West Hillhurst, Bridgeland, and Edmonton, as well as a seasonal walk-up shop in Inglewood. Despite the growth, Purtzki maintains a commitment to small-batch production, which contributes to the ongoing popularity of his shops, where lines often form for limited-edition seasonal flavors.
The long-anticipated cookbook, titled Made by Marcus, Made by You, will be released next week and features over 50 unique recipes. Purtzki has been developing this project for the past three years, collaborating with photographer Brit Savage, who also serves as the company’s marketing director. “Cookbooks have always been a really big part of cooking for me,” Purtzki remarked. “There’s something special about having a physical copy of a recipe.”
The cookbook is organized by season, offering recipes like Meyer Lemon Meringue Pie and Spring Pea, Mint, and Crème Fraîche for spring; Lemon Curd Blueberry and Taber Corn and Blackberry for summer; Apple Cheddar Pie and Roasted Parsnip and Butterscotch for fall; and Douglas Fir and Pine Nut Brittle and Hot Buttered Rum and Raisin for winter. Notably, Purtzki showcases adventurous flavors in the final section, such as Lox Bagel, Thai Peanut, and Fish Sauce Caramel, as well as a Caesar Sorbet—an homage to Calgary’s iconic cocktail.
Recognizing that an ice cream maker is essential for many recipes, the book includes recommendations for suitable models, with entry-level machines priced around $100. Purtzki encourages less ambitious home chefs to try making toppings like jams and cookie crumbs to complement store-bought ice cream.
“We hope that the need for an ice cream maker won’t deter people from purchasing the book,” he said. “We’ll see if readers use it as a coffee table book or if they invest in an ice cream machine to try the recipes.”
In addition to the cookbook, Made by Marcus has resumed its ice cream-making classes at the Inglewood location (1119 10th Ave. S.E.). These classes cover the intricacies of ice cream production, including what makes Made by Marcus’s offerings creamier than typical grocery store brands. Starting in the new year, Purtzki plans to introduce “cook from the book” classes, featuring recipes from the new cookbook.
Made by Marcus, Made by You will be available at all Made by Marcus locations and select independent bookstores next week.
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