Artisinal Ice Cream

January 31, 2013January 29, 2024

Lime w/ Macadamia and Ginger Caramel

We are going to keep the beach vibes going this week to shed more warmth on these harsh winter months. Recently we rolled out our Coconut & Mangosteen Caramel, Jasmine Citrus Saffron and Georgia Walnut. This week, we’re back at it with another tropical inspired flavor jumble with our Lime w/ Macadamia and Ginger Caramel. Let’s do this!

Lime lime! Limes! Lime! So these are limes. First, we zest. Then, roll them out and juice em. The juice is poured into a sauce pan with equal parts sugar, then reduced into a syrup. The syrup and lime zest are both added to our ice cream base to ensure full lime limeness. It’s ready for the churn.

Ginger! I had been watching Top Chef a few weeks back and for those who are familiar, there are contests every episode called “quickfire” challenges. This one in particular made use of ginger. Someone on the show made a ginger caramel, and I instantaneously knew that this was going in one of our next flavors. This week’s flavor was designed around the idea of this ginger caramel. The process was not divulged on the show, but we’ve made caramel hundreds of times, and intuition had me peeling and grating the ginger first.

Next, the ginger got heated with cream, steeped to fully infuse, and then strained out of the cream. Next, we made a traditional caramel by boiling plain granulated sugar until caramelized. The ginger-infused cream is then added into the boiling caramelized sugar, salted, and bang-go! Ginger caramel!

Our last addition – macadamia nuts. They add texture and crunch. Their nutty buttery flavor hits at the end of each bite. We keep them plain and simple, and add into the ice cream at the end of the churn.

The results are in…rich and creamy lime ice cream layered with salty ginger caramel finished with the crunch and nuttiness of buttery macadamia nuts. Summer’s favorite flavor? Nah, winter’s favorite flavor.

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 2/1 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!

January 17, 2013

Jasmine Citrus Saffron

We flavor storm a ton of ideas for our weekly flavors each month, and many times they get pushed aside for a better one, or just get caught up in the mix of too many ideas. This week, we revisit one of those flavors that we left behind as it breathes life into this cold winter month, and conjures up images of warmth and color. Let’s get started with this weeks flavor: Jasmine Citrus Saffron

There are countless varieties of rice, all of which have their own special flavor and textural characteristics. Steeping rice in our cream works great, as all those unique flavors inundate the cream. We wanted this flavor to feel light and perfumed, so we decided to use Jasmine rice as one of our base components. Jasmine has a natural sweet floral tone to it that seemed fitting to pair with the floral honey-esk flavors of saffron. We par-cooked the jasmine, then steeped in our cream along with the saffron threads, creating the backbone for our ice cream base. The rice gets strained after the steep, and our base is ready for the churn.

It’s citrus season in California and Florida, and in keeping with our theme to stay warm and light, we wanted to make a citrus syrup to layer into our jasmine/saffron base. The oranges, grapefruit, lemon and limes first get zest-ed, then juiced.

The citrus juice, zest and sugar are heated in a sauce pan and steeped. The zest is strained out, and the simple syrup is reduced into a syrup that is similar to honey or maple syrup in consistency. This tart citrus syrup is cooled and layered into the jasmine/saffron ice cream during packaging.

Bang-go! Sweet, creamy and floral jasmine/saffron infused ice cream with a tart citrus syrup. It’s just another flavor that was almost left behind, but now, will give you summer’s warmth during our coldest months of winter.

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 1/18 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!

January 3, 2013

Maple Maple Swirl

Happy New Year y’all! The holidays are sadly behind us, but alas, a new FrozBroz flavor is right before us. As we’ve mentioned before, we take inspiration for our flavors from just about anything, anyone, anywhere. This week, it was a holiday gift idea from our buds Jill and Derrick Pulvermacher that had the stars aligning for our flavor: Maple Maple Swirl.

It turns out that Derrick’s father, Jerry Pulvermacher, produces a small lot of fantastic maple syrup every year with a few of his buddies in Plain, WI. Jill and Derrick thought it would be nice gift idea if we could create a flavor that featured Jerry’s maple syrup. How could we resist?

The maple syrup hand-off was made and history begins. About ten years ago Jerry and some of his friends started making maple syrup. It was the start of a hobby, and one that was likely a good excuse to have a few beers in the woods with the guys. In their first year they only tapped about 75-80 tress and produced 1-2 gallons just for themselves. The sap was originally cooked over a fire in an open pan. As time went on, demand increased as more people got their lips on their syrup. The guys tapped more and more trees each year, and about 5 years ago, they purchased an evaporator and started bottling and selling. In 2011 they tapped 350 trees and ended up with 160 gallons of syrup. That’s a lot, right? Well, I was pretty shocked to find out that it takes 50 gallons of sap to produce one gallon of maple syrup. You can do the math on that one. In 2012 they tapped 650 trees and only produced 165 gallons of syrup. If you remember, last years winter was mild, and Spring was warm. It’s a true snap shot of how climate change can really effect maple syrup producers. We have our fingers crossed for Jerry and his buddies down in Plain, WI because their maple syrup is liquid gold, and we hope they keep producing for years to come. If you’re in the area, you can find their syrup at local restaurants and cheese shops in and around Wisconsin Dells as well as the Wollersheim Winery.

For the ice cream, we wanted to slap Jerry right in the face with the intense maple flavor of his syrup. We decided we needed to flavor the ice cream base with the syrup, and also, make a reduction to swirl in as a sort of maple syrup caramel. As ice cream makers, the dilemma once again, is making sure that we aren’t adding too much water content to our mix, as the texture will become icy and undesirable.

To avoid that, we once again, boil the syrup down and reduce it to a thick caramel consistency.

The syrups sugars are now condensed enough that it flows off of a spoon more like honey than maple syrup. At this point, we set aside some of the reduction for layering into the pints during packaging, and we reduce the remaining syrup a little more before adding it straight into our ice cream base. The ice cream mix is heavily salted before churning.

The result is a dense salty creamy maple ice cream layered with pockets of reduced Hilltop Sugar Bush Maple Syrup. Cheers, Jerry!

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 1/4 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!

December 20, 2012

Gløgg

Winter and the holidays are upon us, which got us thinking about seasonal beverages. We can safely say that our go to holiday beverage is a whiskey eggnog. As frozen brothers, we generally slurp one of these down during weekly meetings this time of year. It was a year ago that we released our Eggnog with Whiskey Caramel ice cream. As for this week, we decided tohead back to our Scandinavian roots and work with a beverage that pretty much looks, smells, and tastes like the holidays. Gløgg! Let’s get started…

For those of you unfamiliar with gløgg, it is the Nordic version of mulled wine. It can be spelled many different ways, but staying true to our heritage, we decided to go with the Norwegian spelling. The variations of gløgg recipes are wide ranging, but two things it is certain to have are wine and spices. Our mulling blend above include cloves, cardamom pods, cinnamon sticks, raisins, almonds and orange zest.

We add Port, red wine, and a simple syrup of brandy and sugar to the blend.

The wines and spices get simmered down with a cover on for about an hour and then the mulling spices get strained out with a sieve.

The finished gløgg is ready for sipping. The flavors are deep and complex, yet so simple. It wreaks of winter and holidays and conjures up nostalgia as it hits your lips. As for our ice cream, the gløgg gets reduced down to a syrupy consistency. Some of the reduction gets added right into our brown sugar ice cream base. The remaining gløgg reduction gets added into a traditional caramel we made with granulated sugar. The gløgg caramel gets layered into our gløgg ice cream during packaging.

The result is an über holiday ice cream – rich, creamy, and deep with flavors of mulled wine and spice. The perfect ice cream for a winter holiday evening.

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 12/19 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!

December 6, 2012

Spiced Nuts

We’re continuing our holiday flavor tour this week with another nut infused ice cream. We got inspired back in October with our Black Walnut ice cream, and since, have been on a nut-infused ice cream making rampage. To go along with our holiday theme, we thought we would make a mixed bag and spice it up a little bit. After all, who doesn’t love a holiday party with a bowl of spiced nuts on the table? Let’s get this holiday party started right with this week’s flavor: Spiced Nuts.

Nuts! Raw nuts! From light to dark: Cashews, Almonds, Pecans. These make up the backbone of this flavor adding both rich flavors and creamy texture with all those natural nut oils.

First things first, nuts get laid out on a sheet pan and into the oven for a roast. The roasting brings out all those nutty flavors we are all familiar with.

After the roast, the nuts get crushed in the food processor, and then into our ice cream base for a hot steep. The mix gets chilled down in an ice bath and the crushed nuts get strained out, for a smooth nut cream base.

Now that we have our nut-infused ice cream we can get down to putting some spice into those nuts. Shortly after conceiving the idea for this week’s flavor, the December issue of Food and Wine magazine showed up, and what was in it? A nice recipe for Sugar-and-Spice Nuts. We liked it so much that we decided to use the three spices used in the recipe to spice up our nut cream. Check the recipe out for yourselves right here: Sugar-and-Spice Nuts. In the picture above starting at the bottom, moving clockwise: Cayenne Pepper, Chili Powder and Cinnamon. The spices get mixed into our nut cream along with a generous salting. Into the maker for a churn.

The result is a rich creamy nut-infused ice cream with a salty sweet and ever-so-slightly spicy finish.

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 12/07 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!