Erik – Page 7 – FROZBROZ

September 8, 2014

Black Pepper Chevre with Beet Syrup

With the Minnesota harvest rolling in we’ve been trying to give our CSI(Community Supported Ice Cream) members a good mix of ice creams that are representative of our locally grown fruits and vegetables. Last month, one of our offerings was a sour cream beet ice cream with chocolate syrup, of which we ended up with an excess of beet juice. Instead of throwing out that juice, we decided to make a new flavor. I decided to use one of my favorite fall salad combinations – beets and goat cheese, which brings us to this week’s flavor – Black Pepper Chevre with Beet Syrup.

I wanted give the ice cream a little extra kick and add another dimension, and instead of steeping a fresh pepper in the ice cream, as we often do, I decided to use freshly ground black pepper. The black pepper is added into our ice cream base along with some chevre from Stickney Hills Goat Farm in Kimball, MN. This particular cheese worked well in the ice cream, as it is fairly pungent for a spreadable goat cheese. I didn’t want the cream to dilute the cheese’s goatiness, if you catch what I’m saying. The black pepper chevre ice cream base is cooked and cooled before it’s ready for the churn. Not before we make our syrup though…

For the beet ice cream that we made for our CSI members, we used fresh beets. Fresh beets have an earthiness about them that trumps any roasted beet, and we wanted all of that. We peeled, pureed and then strained the beets through a fine mesh strainer. After the strain, we have two things left: beet juice and beet pulp. Both were used in the sour cream beet with chocolate syrup, but this week, I’m only using the juice. The juice is reduced down in a sauce pan with sugar until a syrup consistency is achieved. Magic! Not really, but it’s really friggin good guys. This beet syrup is layered into the black pepper chevre ice cream before packaging.

Bang! Black Pepper Chevre with Beet Syrup. More salad flavors made into ice cream…maybe that should be the FrozBroz tagline ;).

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 9/12/14 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!

August 22, 2014

Sour Cherry and Northern Lights Blue

This week is pretty plain and simple. You see, fresh tart/sour cherries aren’t something you come across very often, so when you do, you make ice cream with them. It crossed my mind to do a plain sour cherry ice cream, but you know? A few week’s back our family was doing some early evening power snacking; the kind where you put every kind of cheese, cracker, condiment, smoked fish, and bread out and go to town. Well, my favorite combo of the evening was a Cherry Black Ale jam from Serious Jam and blue cheese. And this is what brought me to this week’s flavor – Sour Cherry and Northern Lights Blue.

The Seward Coop, our neighborhood haunt, has been carrying a small supply of Barnard Farm tart cherries for a few weeks, and as a said, I couldn’t resist, as they are available once a year if you’re lucky. For the ice cream, we pit the cherries, chop ’em, and make a nice little jam with sugar and a splash of lemon juice. We will layer the jam into the ice cream at the end of the churn.

For the blue cheese portion of the ice cream I choose to use Northern Lights Blue. It’s made in Minnesota by Joe Sherman at Northern Lights Cheese. This blue is of excellent quality and of the Roquefort style of blue. It’s pungent and creamy. I wanted a blue that was full flavored, as the ice cream will tone down its pungentness. The cheese is crumbled and mixed into the ice cream before layering in the jam.

Plain and simple – Sour Cherry and Northern Lights Blue. An ice cream gem that you’ll only find here at FrozBroz!

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 8/29/14 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!

August 19, 2014October 30, 2023

Citypages

“10 best oddball ice cream flavors in the Twin Cities”

August 11, 2014

Sweet Corn with Jalapeno Honey

Onward to another variation of one of the season’s greatest offerings – sweet corn! This week we got a little help from our friends Rich and Angela, who a few weeks back, made my new favorite sweet corn combination, jalapeno honey butter. After tasting it and watching them make it, I knew we had work this combo into one of this season’s sweet corn flavors. So here it is, this week’s flavor – Sweet Corn with Jalapeno Honey

As we did last week, we picked up our corn at the Midtown Farmers Market from Peter’s Pumpkins. The ultra-sweet bi-colored variety. Whatever they’re doing, they’re doing it right. I can eat this corn raw right off the cob. It’s that good! Oh, and I did. For the ice cream, the corn is pureed with a little cream, steeped in the ice cream base, and strained after the cooking process. It’s now ready to churn, but not before we make that jalapeno honey…

These are organic jalapenos from the Wisconsin Growers Cooperative near Durand, WI. They’re perfect. We first roast them on charcoal grill with a little wood added for that subtly smoky wood fired flavor. The peppers are peeled, seeded and deveined before they’re pureed in a food processor with wildflower honey from Garden Farme in Ramsey, MN. Initially I wasn’t going to put any butter in this jalapeno honey because I thought it would probably get lost with all of the other flavors here, but in the end, I may have added a touch of brown butter to this jalapeno honey puree. Shhhhhhhh, don’t speak. We layer the jalapeno honey into the ice cream at the end of the churn.

Sweet corn ice cream of any variety is luxurious on a number of levels, and this my friends, is no different. In fact, it’s beyond luxurious. The sweet corn ice cream with the jalapeno honey provides an explosion of flavor and a true party in your mouth. And for those supportive CSI full share members, this flavor will be part of your August share.

On the bright side, if you’re not a Full Share member, 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 8/15/14 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!

July 29, 2014

Coffee Cherry

We’re going back to an idea that spawned during the cold months of winter. It’s a flavor that has both summer and winter appeal. But in the end, the cherry wins. It’s that time of year when sweet cherries are plentiful, which makes it the perfect time to bring back last winter’s flavor idea – Coffee Cherry. Let’s get started…

These are Peace Coffee beans roasted right here in Minneapolis. In particular, we are using their Guatemalan Dark roast, which provides a bitter dark and oily grind that works very well for our coffee infusion. The beans are ground, steeped while we cook our base, and then strained out with a fine mesh strainer. The base is cooled and ready for churning.

Next, Cherries! Cherries from Barnard Farms in Michigan. These cherries are dark, sweet and robust, which will complement our coffee infused ice cream. Think bold flavors…that’s we have here. We clean and pit the cherries, then simmer them down with sugar and a bit of lemon juice. The cherries and their syrup are added into our coffee ice cream after it is churned.

Coffee Cherry ice cream…a cold weather idea to warm your summer soul. And for those supportive CSI full share members, this was part of your July CSI share. Cheers!

On the bright side, if you’re not a Full Share memeber, 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 8/1/14 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!