benny – Page 24

September 1, 2011

Jalapeno Honey Cotija

We will not succumb to Fall. Our answer? Jalapenos.

These beauties came from the fine farmers market in our former stomping grounds, Eau Claire, WI.

Steeped in the ice cream base, they provided a little bit of heat and the fresh pepper flavor is really incredible. It really works surprisngly well in the cream. Fresh summer jalapenos have an incredible fragrance and sweetness.

What goes well with Jalapenos? Cotija cheese. Cotija is a popular cheese in mexican fare – similar to Feta, but saltier and more dry. Salt is good. Sugar is good. Fat is good. You get the drift.

Crumbly.

Our favorite honey from Minnesota’s own Ames Farm brings the cheese and the peppers together in a final swift blow.

It’s swirled in as the ice cream goes into the pint container so you get nice little rivers of it as you scoop. Honey is so concentrated with sugar that it doesn’t freeze, so it maintains its texture perfectly in ice cream. Its not uncommon for it to form a little puddle in the pint container after you’ve had a scoop or two and freed it from its frozen confines. And that’s not a bad thing.

This is summer.

As usual, you can win one of two available pints this week — leave a comment on our facebook page at facebook.com/frozbroz to be entered into the drawing. If you don’t have a facebook account, make your comment right here on the blog. We’ll draw two winners later this afternoon and will announce them on our facebook page. Our only condition is you must be able to pick it up. Good luck!

August 18, 2011

Fire Roasted Sweet Corn with Sea Salt

Late summer sweet corn is the. best. And we’re very fortunate to have a plethora of locally grown, non-gmo sweet corn at our fingertips.

Yes we know sweet corn ice cream has become a bit of a fad lately, which is why we chose to take a little different route. We wanted the ice cream to represent our favorite way to eat sweet corn in the summer – hot off of a grill, a little charred, slathered with butter and salted.

ROASTY.

It was hard not to eat this. Instead we cut it off the cob and pureed it in with some cream.

Have we mentioned our favorite organic cane sugar? This is the Keith Richards of our ice cream ingredients.

Cooking the base rounds out the roasted corn flavor nicely – and is a perfect time to incorporate some hot brown butter and sea salt into the mix. Both key in getting the true salty roasted corn flavor to smack you around a bit.

July 29, 2011

Buttermilk Blackberry and Burnt Cashew

Blackberries have not been an easy find this summer. And when we finally did come across them, it became urgently necessary to make ice cream. What we ended up with was a new twist on our peanut butter and jelly.

Made a quick jam with the blackberries. Hopefully with most of the gnarly little seeds strained out for the love of your teeth. This will go into the ice cream both incorporated into the batter itself, as well as thick ribbons and pockets of it hidden in the finished product.

For the nutty side, we roasted cashews over fire until they were just a bit charred to pair with the blackberries.

Lastly, Buttermilk was added to the batter to give it some extra love and a little sourness.

Want to try?

You can win one of two available pints this week, leave a comment on our facebook page at facebook.com/frozbroz to be entered into the drawing. If you don’t have a facebook account, make your comment right here on the blog. We’ll draw two winners later this afternoon and will announce them on our facebook page. Our only condition is you must be able to pick it up. Good luck!

July 17, 2011

Vodka Blueberry and Basil

Its National Ice Cream Day! In celebration, we’re releasing a second flavor this week.

Peak blueberry season. Yeah! You can buy them all year long, but like tomatoes, nothing compares to straight off the plant.

Maybe its just us, but we can’t help thinking, these would be good with vodka, no? Problem is, its not easy getting alcohol into ice cream without seriously disrupting the final product.

However, alcohol does provide one big benefit to using incorporating fruit into ice cream – if the fruit is soaked in it for long enough, it displaces the water in the berry and keeps the fruit from turning into an icy rock.

So we gave these big blue babies a nice long vodka bath.

An added benefit: this steeping process leaves us with some tasty blueberry vodka to enjoy over ice while we finish making the batch.

To add some more powerful blueberry flavor, more blueberries were reduced into a syrup, with some of that blueberry vodka and sugar.

Waffles anyone?

Finally – to round it out..some fresh basil from the backyard.

The end product is a blueberry cream cocktail – little blueberry bombs full of vodka, floating in blueberry and basil ice cream.

Happy National Ice Cream Day! Leave a comment on our Facebook page to enter a chance to win a pint and have it delivered personally by us today. http://www.facebook.com/frozbroz

June 23, 2011

3X Chocolate

Its 3x chocolate because of a ludicrous amount of dark chocolate in it, so rich that it makes you feel a little dirty.

We like to experiment with flavor and texture and we definitely don’t shy away from indulgence. We took the same approach when it came time to make a chocolate that fit the bill.

By dark, we mean, 85% cocoa, fair trade chocolate. And a lot of it. There’s no cocoa powder in this ice cream. All of the gorgeous chocolate and all of its wonderful fat makes for an incredibly dense, fudge like ice cream.

For fun, we sprinkled in a sparse few chunks of this intense red sea salt right at the end.

You don’t get the flavor of salt in every spoonful, and you can’t see it coming since its color keeps it camouflaged, but you definitely know when you hit one.

DARK, Chocolate ice cream. Just in time for the summer stride.

We love sharing our ice cream, and we’re going to give away another pint here this week, but know this: we do not part with a pint of this chocolate ice cream without some serious detachment issues. If you win this week, consider yourself very fortunate. And come ready to arm wrestle for it.

To win a pint from the blog this week, accurately guess how many ounces of chocolate are in a 2 quart batch in the comments section here and its yours. To be fair, if you won the week previous you can’t win this week.