Erik – Page 9 – FROZBROZ

May 21, 2014

Soy Brown Butter

About a month ago, I made a soba noodle salad with a sesame ginger soy dressing. Per the usual, my thoughts gravitated towards ice cream, and in the end, concentrating on soy sauce in ice cream. Salty? Sweet?…it has to be great. Days later, I overhear the other bro_z having a conversation about how butter and soy sauce are supposed to be some sort of magical combination. I was immediately thinking brown butter and soy, and so this week’s flavor was born – Soy Brown Butter. Let’s get started…

The New York Times calls it “The Sublime Combination”. Soy sauce, in this case Wan Ja Shan Tamari Soy made in the Hudson Valley of New York, and Brown Butter made from Hope Creamery butter in Hope, MN. This flavor may be simple, but these two very high quality ingredients make for more complex in flavors. Without the other, the flavors of one may not fully rise. There is the salty, malty, caramel-esk components in the soy and the nutty, buttery components of the brown butter. Together they bring tastes of sweet, salty, and umami. Gold! Usually we would be concerned about adding the liquid content of the soy into our ice cream base, as its water content would make for an icy batch, but with the butter’s fat content to counteract, there’s nothing to be concerned about here. The tamari soy and brown butter are mixed into our brown sugar ice cream base.

Soy Brown Butter! The sublime combination of sweet, salty and umami all wrapped up in a scoop.

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 5/23/14 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 8, 2014

Almond with Orange Blossom Syrup

If you like to cook, there’s a good chance you have a favorite cookbook. For me, one that I regularly turn to for recipes and ideas is “A Mediterranean Feast” by Clifford A. Wright. The book encompasses the evolution of Mediterranean cuisines and their history of origin. It’s a learning experience every time I open it up. A few years back a came across a recipe in the book that called for orange blossom water. It was something I had never worked with, but sparked my interest. Fast forward to a few months ago…I decided to purchase a bottle. Over the recent Easter weekend, I broke it out. My wife made an almond cake for our Spring feast, and I decided to make an orange blossom syrup to set the cake on and soak up. The combo was fantastic! The floral tones of the orange blossom syrup made for the perfect seasonal dessert. Pure inspiration for this week’s flavor – Almond with Orange Blossom Syrup

This is almond paste. Sometimes it comes in a can and sometimes it comes in a tube. Either way, it’s pretty delish. The cake my wife made called for a lot of almond paste, so that’s what I went with to make my ice cream base. I dissolved the paste into our standard organic cane sugar base during the cooking process. After a brief steep, the paste is strained through a fine mesh strainer to remove any gritty solids. The base is salted, cooled and ready to churn.

Next, the orange blossom syrup. The orange blossom water, as you might expect, tastes almost as a sweet flower blossom would smell. To offset the floral tones a bit, I decided to add a little lemon juice and lemon zest to the syrup. The syrup is simple, as they say…water and cane sugar boiled/reduced to the proper temperature. We finish the syrup by adding in our orange blossom water and straining out the lemon zest. The syrup is cooled and ready to layer into the almond ice cream during packaging.

Serious goodness here people. It’s a dense silky almond ice cream with pockets of sweet floral tones from the orange blossom syrup. It almost makes you feel as if Spring is in the air.

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 5/9/14 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!

April 24, 2014

White Chocolate Juniper

Spring is here and we are nearing the beginning of the growing season here in Minnesota. But before we get too far ahead of ourselves, we still have a few winter flavors to download on y’all. This week’s inspiration came from chef Linton Hopkins of Restaurant Eugene in Atlanta. Reading a publication, I ran across his recipe for cheese pie, which included a number of different components including a juniper ganache made with white chocolate and juniper berries. That’s it! This week’s flavor was born – White Chocolate Juniper. Shall we?

These are juniper berries from Penzeys Spices. If you are wondering what juniper tastes like, pour yourself a shot of gin, as gin is flavored with juniper berries. The have a pungent pine flavor to them. For our ice cream base, we want to infuse the base with juniper, so the berries are crushed and added in. The ice cream base is cooked infusing the cream with juniper. Next is the addition of white chocolate.

This is 100% organic cocoa butter. Cocoa butter is the fat that is extracted from the cocoa bean. Generally, chocolate is made with a combination of cocoa butter, cocoa powder and sugar. White chocolate, on the other hand, is made using cocoa butter, sugar, vanilla, and usually, milk powder. It smells strong of cocoa powder, but is quite plain in flavor…almost flavorless. When in your mouth, it melts easily, and hits the same area on your palate that a bitter dark chocolate would, but it is very mild. We thought we would try and make a white chocolate ice cream from scratch, and since two of the major components to white chocolate are already in our ice cream (dairy, sugar), this seemed to be a no-brainer. After the the crushed juniper berries are infused into the ice cream base, we whisked in vanilla and cocoa butter to the hot base. The mixture is strained, and a few of the left over crushed juniper berries are added back into the base. The base is cooled and is ready for the churn.

White Chocolate Juniper ice cream! The juniper and white chocolate combine in harmony as their bitter qualities are tamed by the sweet cream vanilla base.

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 4/25/14 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!

April 20, 2014October 30, 2023

Minnesota Business Magazine

“Licenese to Chill: Why a key ingredient for the Minneapolis ice cream venture FrozBroz is patience”

April 9, 2014January 29, 2024

Bone Marrow and Red Wine

Ahhhhh, finally, Spring is in the air! The city is finally coming alive again. This brutal winter is hopefully behind us and warm sunny days are ahead. For us broz, that means some good quality grill time, which works out perfect, because a good friend of ours just recently made a flavor request. Well, more like a comment, but we turned it into a request. So Kerry, after seeing your “no bone marrow flavor YET” comment, we just to make this happen…for you, for us, for ERRYBODY! Let’s get into this week’s flavor Bone Marrow and Red Wine…

These are 100% grass-fed marrow bones from Grass Run Farms in Dorchester, IA. If you’ve never had marrow before, go get some bones, roast them in your oven for about 20-25 minutes at 450 degrees, dig out the marrow, and spread it on some good toasted bread…you will be a happy person. Because this particular day is inspiring me to grill, I am going to grill the marrow bones for the ice cream. We wrap them up in a little foil packet and grill them indirect for 20 minutes or so. The marrow is then pushed out of the bone and into a pan that goes back on the grill to render out completely. The rendered marrow is strained through a fine mesh strainer and then whisked into our organic cane sugar ice cream base. The base gets salted, cooled, and is ready to churn.

For the red wine, we make a syrupy reduction using a red wine blend – Coppola Rosso. We reduce the wine to condense flavor, and then add sugar to create a nice glossy syrup. The syrup is swirled into the ice cream at the end of the churn.

Bone Marrow and Red Wine! The marrow ice cream is rich with a flavor similar to your grandma’s shortbread cookies made with lard. The brightness of the red wine reduction cuts through the richness of the marrow ice cream and balances out like a perfect wine and cheese pairing.

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 4/11/14 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!