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Toasted Coconut Cherry Rum
Valentine’s day is on its way and we wanted to create a flavor that fit the bill. Last year we went the flower route with our Rose w/Cinnamon Honey flavor. This year however, we wanted something more tropical – something we like to do in the dead of a Minnesota winter. We chose to go the Toasted Coconut route because we’re a little obsessed with it right now and we wanted to pair it with something red – you know for valentines day. Originally we thought perhaps of doing a passion fruit syrup, but passion fruit is nearly impossible to come by right now, so we opted for Wisconsin Cherries. Well ok – the juice of Wisconsin Cherries but that’s as close as we could get. And to add an extra little zing, why not a twist of rum?
The process for this flavor was pretty straightforward. The base would be our regular ice cream base steeped with toasted coconut. The toasted coconut provides a much nicer coconut flavor, with more depth. The toasted coconut flavor really comes out in the ice cream with this method.
What brings it to the next level is this tart cherry juice from Door County, WI. We boiled the juice down to concentrate the cherry flavor and then added sugar and boiled more to create the syrup. The rum is added in at the end to ensure it doesn’t evaporate off in the cooking process.
Lastly, the syrup is swirled into the ice cream as it’s packed into the pint. The result is wonderfully tropical toasted coconut ice cream with notes of summer Wisconsin cherries and a bite of rum.
Like to try some? You can be one of two lucky winners of this fabulous, scratch made craft ice cream in our weekly pint giveaway. Enter your name in the comments section here, or on our facebook page under the posted contest. Two winners will be drawn randomly on Friday 2/7/14 at 4pm. Winners must be able to pick up locally. Prizes must be claimed by email within one week or we will redistribute. 🙂 Good luck!
And if you don’t win, this flavor WILL be available at our pint sale this Saturday, February 8th. Come pick up a pint of this or many others at our Valentines special pint sale.
Click here for details.
Coconut Cinnamon Sriracha Peanut
If you’re not familiar with Sriracha, you probably should be – over the past decade it has gone from a condiment usually relegated to restaurants of Asian flare, to a hot sauce that is found nearly everywhere. I’ve been wanting to figure out a way to incorporate my favorite hot sauce into ice cream for awhile, and this flavor was literally built around accomplishing this task.
The trick with Sriracha is finding a way to minimize the impact of its garlic component, which has a tendency to take over ice cream and/or linger on the palate. To combat this effect, I chose to use the hot sauce as a means to candy peanuts so as to hopefully provide it with a vehicle to poke through.
The method for candying the peanuts is simple. Brown sugar and sriracha sauce are whisked into an egg white and raw peanuts are tossed in the mix until coated. They are then roasted in the oven at 325 degrees for 20-30 minutes or so. When they come out they are coated in a beautiful spicy sweet candy coating which holds up perfect in the ice cream.
If you’re looking for a easy snack, you could do a lot worse.
For the base, I chose coconut since it pairs so well with Sriracha and peanuts. In this case we created a dairy base steeped with toasted coconut. Apologies to our vegan and dairy free crowd this iteration is not for you. But it could just as easily be made with all coconut milk and no eggs. To round it out and give it a little more oomph, cinnamon was added at the end.
The peanuts were added into the coconut cinnamon base at the end of the churn. The result is a creamy coconut ice cream with a hint of cinnamon, studded with crunchy Sriracha candied peanuts.
Like to try some? You can be one of two lucky winners of this fabulous, scratch made craft ice cream in our weekly pint giveaway. Enter your name in the comments section here, or on our facebook page under the posted contest. Two winners will be drawn randomly on Friday 1/17/14 at 4pm. Winners must be able to pick up locally. Prizes must be claimed by email within one week or we will redistribute. 🙂 Good luck!
Don’t forget, our next pint sale is coming up Saturday, February 8th. Click here for details.
Garam Masala
Over the past few years we’ve played with many spices, and continue to be fascinated with how they interact with ice cream both as components and sole flavors. It is our belief that Vanilla is the ice cream world’s corner stone for a reason, and there are still many amazing spices that are just waiting for their chance. This week, its the magical spice’s turn, Garam Masala. Garam Masala is really a fantastical mix of many familiar spices, often including a mix of cumin, cinnamon, cardamom, cloves, ginger, bay leaf, star anise to name a few. While you can buy some great mixes off the shelf, a little elbow grease, and a spice or coffee grinder make this spice mix scream to all new heights. As we’re wont to do, we created our own Garam Masala blend for this flavor.
The spices are toasted in a pan for a bit, then ground in a spice or coffee grinder to bring them all together.
Once ground, the spice blend is added into the ice cream mix and steeped during the cooking process to draw out the flavor.
The result is a delightfully complex, garam masala infused ice cream with notes of cumin, star anise, cardamom and pepper.
Like to try some? You can be one of two lucky winners of this fabulous, scratch made craft ice cream in our weekly pint giveaway. Enter your name in the comments section here, or on our facebook page under the posted contest. Two winners will be drawn randomly on Friday 1/10/14 at 4pm. Winners must be able to pick up locally. Prizes must be claimed by email within one week or we will redistribute. 🙂 Good luck!
Don’t forget, our first pint sale is coming up on January 18th. Click here for details.
UPCOMING PINT SALES
UPCOMING FROZBROZ PINT SALES
Now open every Tuesday evening from 5-8pm.
You can buy FrozBroz pints of ice cream every Tuesday evening at our kitchen from 5pm – 8pm. Upcoming Saturday sales and details will be listed below.
All of our ice cream is made with all natural ingredients, locally sourced whenever possible, always free trade and often organic. We use absolutely no artificial sweeteners, or binders. Cream from Hope Foods and Eggs from Callister Farms.