benny – Page 8 – FROZBROZ

June 26, 2014

Pina Colada

This is one we’ve been wanting to do for a long time and we’re holding on for the right time to release it. The time is now. We’re in peak summer, the sun is high in the sky and an ice cold Pina Colada is hard to beat. Shall we? This one is simplistic but rewarding.

This recipe is made up of two main components: coconut milk and pineapple. Since the coconut milk serves as the ice cream “base” we went to work making a pineapple syrup that would serve simultaneously as the sweetener and the flavoring of the ice cream.

The other half of the syrup is reserved and combined with a splash of rum to be swirled into the ice cream after the churn.

That’s it! A light, refreshing Pina Colada ice cream swirled with pineapple rum syrup. Vegan and dairy free, but you’d never know the wiser. And I wouldn’t be mad if you threw this in a blender with some more rum and made yourself one fantastic shake.

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 6/27/14 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!

June 11, 2014

Cilantro Lychee Cashew

This flavor is a perfect example of how fate leads us to an end we hadn’t planned on or even thought about when we started. Originally this was going to be a simple Lychee ice cream. When one finds fresh Lychees in Minnesota, one is compelled to buy them immediately. It all seemed serendipitous.

One problem: by the time I reduced the water filled lychees down into a syrup to flavor the ice cream, I just didn’t have enough to make the flavor strong enough.

So…time for a left turn. I had fresh cilantro and it seemed like a nice pair for the lychee syrup. Adding a nice salty crunch to the mix sounded nice, and I also happened to have cashews on hand. So maybe we call this a pantry flavor? Or maybe I should stop talking and get on with it..

We’ve wanted to use cilantro for awhile – though it’s a divisive flavor. I happen to be in the camp that loves it. The other camp (otherwise known as the “vile weed” camp), only taste it as a soapy, bitter nastiness. So apologies to you folks, and follow me cilantro lovers! The cilantro was steeped in the cream to scent the flavor without making it super pungent. I of course would like more. Maybe next time.

The cashews were tossed in butter and salt, and roasted in the oven until golden and crunchy.

And that brings us to the scoop – a cilantro scented ice cream swirled with lychee syrup and studded with crunchy roasted cashews.
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 6/13/14 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!

May 28, 2014

Watercress

We’re heading into our favorite time of year where we get to rely on fresh locally grown produce for what seems like such a short time. Because of this, we basically turn into skipping records for 3-4 months obsessed with how much fun it is to experiment with all of these fresh flavors. This time it’s Watercress. It’s readily available but not exactly easy to find, and why not jump at the chance to infuse this delightfully peppery plant into ice cream and see what magic happens?

When we start with new flavors like this we often find ourselves dealing with the temptation to build on top of them with other flavors – rather than let the singular flavor own the ice cream. In this case, I didn’t want anything to distract so its simply fresh watercress from Viroqua, Wisconsin steeped in our sweet cream base. Sometimes simplicity produces complexity.

The ice cream takes on just a slight hint of green from the steep, and gets a nice tint of earthy pepper-ness from the Watercress greens. An appropriate introduction into our summertime flavor adventures.

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 5/30/14 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!

May 15, 2014

Tamarind w/Salted Coconut Caramel

Tamarind is one of those sleeper ingredients and it is utilized as an ingredient in more things than you might think – from Worcestershire sauce to pickles to candy and desserts . Its got a sour, almost dull citrus flavor that isn’t all that appealing on its own – but when sweetened with sugar it comes to life. I’ve been passing by a basket of the pods in the grocery store for a few months now and finally got around to snatching some up and making ice cream with them. For this flavor I chose to pair the slightly sour and tropical tamarind with a coconut caramel.

The tamarind is not the easiest thing to work with. These pods have a hard shell that must be cracked off, and found inside is the pulp which surrounds seed pods. To get the flavor into cream, I made a syrup and steeped tamarind directly into the ice cream base as well.

While the base steeped with tamarind pods, we went to work on the coconut caramel. The first step was to toast coconut, which makes them more flavorful and heats the coconut oils for a more powerful steep. The toasted coconut is then steeped in cream, which will is then used to cool the caramel and make it into the sauce.

Sea salt is added once the caramel has formed up, which brings out the coconut flavor even more.

After the tamarind ice cream has churned, we swirl the coconut caramel in and pack it into the pint.

And that brings us to the scoop – a delightfully sour and rich tamarind ice cream, decorated with ribbons of salty toasted coconut steeped caramel.

Like to try some? You can be one of two lucky winners of this fantastic, 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. Winners will be drawn randomly on Friday 5/16/14 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!

May 1, 2014

Dark Chocolate Coconut Orange

We’ve only done a handful of coconut based, vegan/dairy free flavors, but we intend to do more – lots more. Everyone should be able to eat good ice cream, so we’re making it our duty to make sure the dairy free and vegan crowd get some too. Coconut ice cream presents some new challenges, but we’re committing ourselves to making sure we have flavors just as interesting and appealing in this category too – and making it our own goal to make sure we refine and perfect to ensure the ice cream is as good as it can possibly be.

As soon as we announced we were putting our first vegan/dairy free flavor up for sale, we had a immediate request last week for Dark Chocolate Coconut with a hint of Orange. Who are we not to oblige?

This flavor is pretty simple and the ingredient list fairly short. The foundation is nothing but coconut milk and organic cane sugar.

The orange flavor comes from zest of the orange, which steeps in the ice cream and gives it just a hint of orange flavor.

The final step is adding Valrhona cocoa powder in until a nice deep dark chocolate is achieved. And some sea salt to bring out the flavor even more.

The scoop is a luxurious dark chocolate with a whisper of orange – you can hardly tell it’s made with coconut milk. Vegan and dairy free.
Like to try some? You can be one of two lucky winners of this fantastic, 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. Winners will be drawn randomly on Friday 5/2/14 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!