Erik – Page 14 – FROZBROZ

July 4, 2013

Amarula

This is usually the time of year that we start rolling out all things local, since berries are finally coming around here in Minnesota. But this week, we are featuring a flavor that utilizes a fruit from across the Atlantic and then used to make a cream liqueur called Amarula. We were just recently introduced to Amarula by a couple who was interested in having us make it into an ice cream for their wedding. After making the flavor for their tasting, we decided it was definitely one we needed to release to the masses. This one is for you Shira and Bill! Let’s get started with this weeks flavor: Amarula…

Amarula Cream Liqueur. Made with Marula fruit, only grown in Africa, and said to be tart, sweet, refreshing, with a “guava-like” taste. The Marula fruits are squeezed of their juices, de-seeded, and then fermented into a wine. The wine is then distilled twice and cream is added. The result is a unique cream liqueur that is caramely like an Irish Cream, but has a hit of sweet/tart fruit to it.

To get the Amarula into the ice cream we unfortunatly need to remove the alcohol from the liqueur. To do this, we boil the liqueur on the stovetop and reduce slightly. The reduction is added straight into our organic cane sugar ice cream base and given a genrous salting before the churn.

Amarula ice cream y’all! It has an ultra creamy texture, similar to our Oat with Maple Brown Sugar, accompanied by notes of tropical fruit and salty caramel.

Want to try it? You can win one of the only two pints in the world, filled with 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. 2 lucky winners will be drawn randomly on Friday 7/5/13 at 4pm. Winners must be able to pick up locally and give us feedback. Pints must be claimed by email within one week or we will redistribute. 🙂 Good luck!

June 20, 2013

Asparagus with Truffle Honey

Ok, so this week we are going to test your inner most ice cream love. And not just your inner love, but your preception of ice cream love. And not just your percieved love, but your adventurous ice cream love.

On a recent trip to Pizzeria Lola my wife and I ordered one of the weekly specials: pizza topped with asparagus and truffle honey. Not only does Lola live up to all hype given, but this weekly pizza special was off the charts good. The idea resinated immediatley, and I couldn’t stop thinking about my process and how I would break it down into ice cream. Once asparagus hit the local farmers market, we were on it. Let’s get started with this week’s flavor, Asparagus with Truffle Honey.

Asparagus from the Midtown Farmers Market.

We cut off the tips and blanch them in boiling water to soften up and bring out their vibrant green color. We reserved the staulks and grilled them for delicious eats guys. After blanching, into the food processor for a spin. The puree is added into our organic cane sugar ice cream base right after cooking. We give it a generous salting and the solids are strained out through a fine mesh strainer. The asparagus ice cream is ready for churning.

Now that the asparagus ice cream is done, we’re ready to make our truffle honey. We were lucky enough to get our hands on some of the last remains of Nordeast Nectars honey. Last year many of their bees died off, but thankfully their queen is still alive. This year Britt Lundberg and her neighborhood crew are making efforts to regroup, and hopefully, with a name change, new packaging, and much hard work, we will see more of this local liquid gold from them. To make the truffle honey, we stir a small amount of truffle oil into the honey. The oil becomes suspended in the honey. The truffle honey gets layered into the pints during packaging.

Asparagus with Truffle Honey! It’s creamy asparagus ice cream with an itital burst of truffle flavor leading into a sweet honey finish. Testing your inner love, perceptions and adventures in ice cream. Love, FrozBroz

Want to try it? You can win one of the only two pints in the world, filled with 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. 2 lucky winners will be drawn randomly on Friday 6/21/13 at 4pm. Winners must be able to pick up locally and give us feedback. Pints must be claimed by email within one week or we will redistribute. 🙂 Good luck!

June 6, 2013

Rhubarb with Brandy Orange Caramel

Although you may not able to tell by the weather we’ve been having this year, it is actually Spring in Minnesota. Whatever the temperatures are, it doesn’t matter, it’s time to celebrate the beginning of the new growing season. And to start it all off, one of the first things out of the ground every spring is the beloved rhubarb. So let’s get this celebration started with this week’s flavor: Rhubarb with Brandy Orange Caramel.

This is heirloom rhubarb. The original plant started on my wife’s grandparents farm near Milwaukee, WI. It’s been split many times, but I have to say, this plant likes to get crazy in our yard, and if left alone would grow upwards of four to five feet in height. We twist and pull out the younger stalks for cooking.

We first puree the rhubarb completely. So you’re probably wondering why the puree is green and not pink in color? For the ice cream, I decided to peal the rhubarb first, to eliminate the posibility of retaining any stringing fiberous material. Because the puree will eventually end up in the ice cream, I wanted to make sure that fiberous material didn’t affect texture. In hind site, it didn’t matter, because we processed it fully, but I assure you, this green puree has evey bit of rhubard flavor. The puree goes into a sauce pan and is reduced with a squeeze of lemon juice until nearly all the liquid has boiled off. At this point, we set the puree in a fine mesh strainer and allow it to drain any left over liquid. Any residual liquid could potentially make this an icy rhubarb ice cream instead of a creamy one. The finished/drained puree is added into our organic cane sugar ice cream base.

For the caramel, as we almost always do, we start by caramelzing plain white sugar over high heat. Once caramelized, we whisk in our cream. And since we’re celebrating the beginning of the growing season, I thought we should probably throw in a party favor. Citrus and rhubarb are a classic combination, which gave way to exactly what party favor to use? Another classic combo – brandy and orange. And so it goes. We finish the caramel with brandy, orange zest and a generous salting.

Creamy rhubarb ice cream layered with a zesty brandy orange caramel. Let’s tip our glasses and celebrate the beginning of Minnesota’s growing season, FrozBroz style!

Want to try it? You can win one of the only two pints in the world, filled with 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. 2 lucky winners will be drawn randomly on Friday 6/7/13 at 4pm. Winners must be able to pick up locally and give us feedback. Pints must be claimed by email within one week or we will redistribute. 🙂 Good luck!

May 31, 2013January 29, 2024

The New York Times

We made The New York Times!!!

http://www.nytimes.com/2013/06/02/magazine/who-made-that-ice-cream-cone.html

May 23, 2013

Cherry Torte

Birthdays often carry countless traditions. Over time, some of those traditions fade away, but for my father-in-law, there is one birthday tradtion that has stayed with him since his early childhood. After the first taste of his mother’s cherry torte, it was a request that never faded when his birthday came around. Now years later Charlotte, his mother, has passed away, but my mother-in-law graciously makes Charlotte’s cherry torte recipe, and my father-in-law reluctantly shares his birthday tradition with the rest of his family. So this week, one week after my father-in-law’s birthday, I set out to deconstuct and recreate Charlotte’s cherry torte in FrozBroz fashion; ice cream style! Let’s get started with this week’s flavor: Cherry Torte.

Contrary to my wife’s family’s belief, I actually can reproduce Charlotte’s short bread crust with flawless results. This crust is a key component as it adds texture, nuttiness, and the integral buttery flavor of traditional shortbread. To achieve this, sugar, butter and flour are mixed together before adding crushed pecans, at which point the dough is pressed into a pan and baked. After cooling, the crust is broken up into chunks, and for the ice cream, we toss the chunkers in toward the end of the churn.

Cream Cheese! The second layer of the torte consists of cream cheese whipped with sugar, vanilla, and whipped cream. For the ice cream, we incorpoarte the cheese and vanilla into our pure cane sugar ice cream base during the cooking process. This sets the stage for an ultra rich cream cheese ice cream base.

Next, the cherry topper! This is where I’m going to break tradtion a little. At this point, the torte could essentially be constructed with a can of sweet cheeries in heavy syrup; crust chunkers fill the bottom of a pan, the cream cheese/whipped cream is spread on, and the canned cherries in heavy syrup top it all off. I made the desision to go with tart cherries in water for the ice cream. I wanted the cherries to contrast the sweet ice cream by adding that tart twist. We puree the tart cherries and water, then simmer down with a bit of cane sugar on the stove top until the cherries reach proper viscosity. The cherry jam is still sweet, but brings that element of tartness. We layer it into the pints during packaging.

The result is a rich cream cheese ice cream studded with pecan shortbread chunkers and layered with a tart cherry syrup jam. This is a FrozBroz tradition that is destined to never fade. Happy Birthday Dan!

Want to try it? You can win one of the only two pints in the world, filled with 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. 2 lucky winners will be drawn randomly on Friday 5/24/13 at 4pm. Winners must be able to pick up locally and give us feedback. Pints must be claimed by email within one week or we will redistribute. 🙂 Good luck!