cream cheese – FROZBROZ

As I always do, I made my wife her much anticipated birthday carrot cake recently. We were digging in, and she said, “You should do a carrot blueberry flavor”. I may have brushed off the idea initially, but then I plated up a few pieces the next day on top of some blueberry jam and a scoop of our Sage Blueberry ice cream…bliss. The combo was amazing; in cake and jam form at least, so I set out to test the combo in true ice cream form. And, this week’s flavor was born – Blueberry Carrot with Pecan Jam

Blueberries and carrots. Simple things grown and tended by the hands of hard working farmers right here in Minnesota. It’s these simple things that taste as they should when grown in our backyards and eaten in season. If there is one thing I know for sure, it’s that the quality and flavor of our ice cream screams off the charts during the local growing season when we have such a bounty to choose from. These simple things, they’re going in our ice cream.

For the blueberries, they’re mashed with a splash of lemon juice and reduced to a jam with cane sugar. The carrots are sliced, tossed with butter, and roasted in the oven until roasty toasty and slightly browned. Both the roasted carrots and blueberry jam are pureed in a blender and added to our ice cream base. For this flavor, we’re using cane sugar, but to keep the flavors consistent with our initial carrot cake combo, we added sour cream to the base to emulate the flavor of cream cheese, just like in the cakes frosting. The sour cream blueberry carrot ice cream base is pasteurized, cooled and is ready to churn.

The pecan jam was kind of an afterthought, but it pairs really nicely. We could put pecans in any flavor of ice cream and they would probably be great, in my opinion, but I did want to stay with the carrot cake theme here, and pecans are a fundamental piece. For the jam, pecans are chopped and simmered down with brown sugar, honey, water, and then finished with a pinch of cinnamon and Maldon sea salt. The jam is cooled and is layered into the pints during the packaging process.

Success! A velvety blend of blueberries, carrots and cream cheese to make the perfect scoop along with the addition of a gooey layer of jam made from pecans, honey and a hint of cinnamon. Raise a scoop to my wife; it was a great idea, happy birthday!

Blueberry Carrot with Pecan Jam

Blueberry Jam:
1 cup Blueberries
1/2 Lemon, juiced, seeds removed
1/4 cup + 2 Tablespoons Cane Sugar

Roasted Carrots:
1-2 Carrots, medium, 1/4″ slices
1 Tablespoon Butter, melted

Ice Cream Base:
2 cups Heavy Cream
1/2 cup Milk
1/2 cup Sour Cream
1/2 cup Cane Sugar
2 Eggs
3/4 teaspoon Sea salt
Blueberry Carrot puree

Pecan Jam:
1/2 Cup Pecans
1/4 cup + 2 Tablespoons Brown Sugar
1/4 Cup Water
1/4 Cup Honey
1/4 teaspoon Cinnamon
1/8 teaspoon Sea Salt, Maldon

Instructions:

1. Make blueberry jam: Place a plate in the freezer. Place blueberries in medium sauce pan. Using a potato masher, crush blueberries (leave some whole). Add lemon juice and sugar, and bring to a boil over high heat, stirring frequently. Cook and stir until bubbles subside and jam appears slightly thickened, about 15 minutes. To test doneness, spoon a small amount onto the chilled plate. If jam wrinkles when you push your finger into it, it is done. If not, cook and stir a little longer before testing again. Let cool; reserve.

2. Make Roasted Carrots: Preheat oven to 350 degrees. Toss carrots with melted butter and roast for 15 minutes. Stir carrots and roast for 15 minutes. Remove from oven and cool; reserve.

3. Make ice cream base: Crack eggs into a mixing bowl and whisk fully. Add cane sugar and whisk. Add heavy cream, sour cream, and salt. Whisk until ingredients are combined. In a blender or food processor puree reserved blueberry jam and roasted carrots. Add milk and process smooth. Add blueberry/carrot puree to ice cream base and whisk to combine.

4. Cook/pasteurize ice cream base: Over medium heat, whisk or stir base continuously until temperature reaches 165-170 degrees. Remove from heat. Cool ice cream base to room temperature (an ice bath will do this in about 15-20 minutes). Cover base, and chill in refrigerator overnight.

5. Make Pecan Jam: Chop pecans into small pieces. In a sauce pan bring chopped pecans, brown sugar, water, and honey to a boil. Simmer for 5 minutes or until jam like consistency is achieved. The cold plate test is a good indicator. Remove from heat and stir in cinnamon and sea salt. Cool, refrigerate in air tight container, and reserve until packaging.

6. Churn ice cream base in ice cream machine according to manufacturer’s instructions. Layer in pecan jam while packaging in air tight storage container, then store in freezer until chow time.

*Yields approximately 2.5 pints

If you’d rather not make it, 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 8/14/15 at 4pm. Winners must be able to pick up locally in Minneapolis. Prizes must be claimed by email within one week or we will redistribute. 🙂 Good luck!

It was a Saturday not too long ago at our cabin in Wisconsin; a beautiful day. It was late afternoon happy hour, and as always the trove of hors d’oeuvres were laid out on the table; Merkts, crackers, sausage, humus, veggies, olives, pickles, chips, salsa, and a classic that my mother has been eating for as long as I can remember; cream cheese and pepper jelly. It’s this one that hit me. The creaminess of the cream cheese and the subtle tartness and spiciness of the pepper jelly that cuts right through…it’s a wonderful combination. After all of these years of eating it myself, it finally dawned on me that this should be an ice cream flavor. And now it will be. So let’s get to this week’s flavor – Cream Cheese Pepper Jelly

Cream cheese! Plain old awesome cream cheese. It makes the world a better place. Also, it makes for a great ice cream as well. We add it into our standard organic cane sugar ice cream base before pasteurization. It makes for an ultra-rich creamy base that will pair great with the pepper jelly.

Next, we make our pepper jelly starting with green and red bell peppers and jalapenos. The peppers are cleaned and pureed in a food processor with crushed red pepper flakes. Cane sugar and vinegar are added. The only hesitation I had with this flavor was the vinegar in the pepper jelly, but as I mentioned in my opening, it is that subtle tartness from the vinegar that cuts right through the richness of the cream cheese.

The mixture is brought to a boil. Technically this will be a pepper syrup of sorts, because when frozen, we want our syrup to be the consistency of jelly. So instead of adding a jelling agent, we’re going to cook out this syrup to the desired consistency. To do this, we put a plate in the freezer. While the jelly is boiling, we take a spoonful out and pour onto our cold plate. The cold plate chills the jelly immediately, and we’re able to see where the viscosity is at. If it’s too runny, we keep cooking it. If it’s too thick, we pull from the heat, add a little water, and test again. We like to be able to run our finger through the cold syrup and have it wrinkle without too much effort. After the syrup is cooled and the cream cheese base is churned, we swirl in the pepper jelly.

Happy hour hors d’oeuvres in ice cream form. It’s a delightfully creamy cheesy ice cream layered with ribbons of hot pepper jelly. Perfect for a hot summer day at the cabin.

Cream Cheese Pepper Jelly

Pepper Jelly:
1 Red bell pepper, small
1/2 Green bell pepper, small
2 Jalapenos
1 1/2 cup White vinegar
6 cups Cane sugar
1 teaspoon Red pepper flakes
1 teaspoon Sea salt

Ice Cream Base:
2 cups Heavy Cream
1/2 cup Milk
4 oz. Cream cheese
3/4 cup Cane Sugar
2 Eggs
3/4 teaspoon Sea salt

Instructions:

1. Make pepper jelly: Place a plate in the freezer. In food processor, puree all peppers. In a medium saucepan combine pepper puree with remaining ingredients. Bring mixture to a boil over high heat, stirring frequently. Cook and stir until bubbles subside and jam appears slightly thickened, about 15 minutes. To test doneness, spoon a small amount onto the chilled plate. If jam wrinkles when you push your finger into it, it is done. If not, cook and stir a little longer before testing again. Let cool; cover and chill completely.

2. Make ice cream base: Crack eggs into a mixing bowl and whisk fully. Add cane sugar and whisk. Add heavy cream, milk, and salt. Whisk until ingredients are combined. Add cream cheese.

3. Cook/pasteurize ice cream base: Over medium heat, whisk or stir base continuously to break up cream cheese. Keep stirring continuously until temperature reaches 165-170 degrees. Remove from heat. Cool ice cream base to room temperature (an ice bath will do this in about 15-20 minutes). Put base in a clean container, cover, and chill in refrigerator overnight.

4. Churn ice cream base in ice cream machine according to manufacturer’s instructions. Swirl in pepper jelly after ice cream is in storage container. Store ice cream in air tight container in freezer until chow time.

*Yields approximately 2.5 pints

If you’d rather not make it, 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 7/17/15 at 4pm. Winners must be able to pick up locally in Minneapolis. Prizes must be claimed by email within one week or we will redistribute. 🙂 Good luck!