Craft Ice Cream – Page 7

February 21, 2013

Blood Orange Quark Ginger Shortbread

Its Blood Orange season which means for a very short time, they can be found in stores. They are a favorite of many when they show up around this time of the year. This is a flavor I’ve made before but have yet to post it on the blog. Now is as good as time as ever, right? The combination of the bright red orange with ice cream is hard to resist.

As you’ve seen us do for many other citrus flavors, the first step to this flavor involves juicing the blood oranges and reducing down with sugar to create a syrup to layer into the cream. Think this Minnesota made Blood Orange syrup might be good on pancakes or waffles, or some other dessert you have in mind? You might be seeing more from us in this department in the coming months.

Next, the ginger shortbread. Shortbread cookies are among my favorite, the richness and crunch is hard to beat. For a little extra kick, these are peppered with diced candied ginger then baked off and broken up in preparation for being mixed into the ice cream.

This was the first flavor we experimented with using Quark cheese, and it turned us on to a fantastic ingredient we’ll continue to use for many other flavors. It first appeared on our blog in the Cranberry Compote Quark + Toasted Walnuts. Its similar to cream cheese in texture, but a bit more tart and gives the ice cream an excellent cream flavor.

The quark is blended with the ice cream base, and the ginger shortbread is mixed into the cream during the churn. At the end, rich swirls of the blood orange syrup are layered in with the ice cream as it is packed into the pint. The end result is a cheesecake like ice cream, swirled with blood orange syrup and full of ginger shortbread crunch.

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 2/22 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!

February 14, 2013

Rose with Cinnamon Honey

Happy Valentines Day!! This week we really wanna say thanks to all who continue to follow us and dig what we’re doing. We love you! Will you be our valentine? Be mine. Hug me. Cutie Pie. Lets Kiss. Be True. Sweetheart. Love Me. Seriously though, love you. And since we love you, and it’s Valentines Day and all, we thought we would give you roses on this special day. Not roses though. Rose ice cream. Rose ice cream with cinnamon honey. Let’s get started…

Rose buddies! It’s not really the season to find fresh rose buds suitable for cooking with, so we’re using dried. Don’t worry sweetie pie, the flavor is all there. For our rose ice cream base, we use plain organic cane sugar, and steep the rose buds in the cream. The buddies get strained out, and the mix is ready for the churn.

Next, we make our cinnamon honey. For this batch we’re using our last jar of local honey from Nordeast Nectars. We heat to thin out so that we can easily incorporate the cinnamon. Done! The cinnamon honey gets layered into the pints during packaging.

Happy Valentines Day! We made you rose ice cream layered with cinnamon honey. The rose flavor is floral and earthy while the cinnamon honey balances the bouquet with a touch of sweetness and spice. For real though, we love you! Hearts, Frozbroz

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 2/15 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!

February 7, 2013

Meyer Lemon Ricotta Black Pepper

Since we’re on the citrus kick, I’ve dug up a flavor that I’ve contemplated for nearly a year. Meyer lemons are one of my favorite citrus fruits and I wanted to make an ice cream that didn’t have swirl or a syrup, but was straight up flavored with the fruit. We’re no stranger to incorporating cheese in our ice creams either, but this marks the first time we’ve used Ricotta. Its sweet mild flavor seemed like a nice way to balance the sweet and sour of the lemon, and black pepper is a way to finish it off with a little bite.

Similar to last week’s flavor Lime with Macadamia and Ginger Caramel, we use zest from the lemon –

we also juiced the lemons and reduced them into a syrup to further intensify the lemon flavor once added to the cream.

Then the cream base was made, using our organic cane sugar base along with this beautiful, tasty ricotta from the Seward Co-op

All ingredients were blended, with fresh ground black pepper added in right before the churn

The end result is a light, yet rich lemon infused ice cream with an added creaminess from the Ricotta and a nice chirp of black pepper at the end

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 2/8 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 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 24, 2013

Georgia Walnut

The past few weekly flavors have been inspired by delusions of beaches and warmer weather; happy thoughts to escape the harsh reality of our midwestern winter. While my frozen counterpart enjoys a nice warm weather vacation this week, I remain in the Cities, proudly and hatefully enduring sub zero temperatures which will only harden me and make me enjoy 30 degrees for the remainder of the winter so much more (right?).

This flavor represents the true meaning of Nordic endurance: pure indulgence that only a deep winter freeze can truly incite – something to dull the pain of frostbite, lack of sun and society. Specifically important keys to this equation: Chocolate and Booze.

Background: A few years ago my Pops clued me in to one of his favorite new dessert finds, the Georgia Walnut Pie at the Harbor View Cafe in Pepin, Wisconsin. Being the fiend for pecan pie that I am, a new nutty pie treat piqued my interest. The Georgia Walnut pie is an incredibly rich concoction of chocolate, walnuts, cinnamon and butter – a chorus of flavors that will melt the elastic in your socks and cause momentary amnesia. As soon as I had it, I knew it was an ice cream flavor. Add in a last minute improv of bourbon and you’ve suddenly created the perfect company for your January misery. Typically we tell people that our ice cream isn’t meant for large quantities because we don’t cut corners when it comes to sugar and fat. For this week, all bets are off.

To bring this flavor full circle I chose to create a Bourbon Walnut jam of sorts, by slowly reducing crushed walnuts with brown sugar and water until the flavor of the walnuts is infused into a thick – jam like reduction. It looks like a caramel because of the color from the brown sugar, but the sugar is never cooked to a point where it technically caramelizes. What you end up with is Jam.

The bourbon finishes it off to give it a well rounded kick. Or maybe a roundhouse kick. You decide.

The ice cream base is essentially our 3x Chocolate spiced with Cassia Cinnaomon.

The ice cream is churned and the Bourbon Walnut Jam is layered and rippled throughout the pint.

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 1/25 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!