FrozBroz Craft Ice Cream – Page 2

June 27, 2013

Sour Cream Vanilla w/Pluot Jam and Crunchy Quinoa

We’ve talked a lot over the past few years about where our inspirations come from, and sometimes a flavor is developed from a number of different directions. This one began from a plan to create a flavor with the Pluot fruit – a hybrid fruit made from apricot and plum. Stone fruits are in season right now in a big way, and we try to take advantage of them before their season ends and the local berry season begins. The original plan was to make a Pluot jam with our Sour Cream Vanilla base.

Beautiful Flavorosa Pluot’s from our favorite local market, the Seward Co-op.

By total chance, the recent issue of Food and Wine magazine showed up the week before I planned on making this flavor, and I happened across a recipe for making crunchy quinoa to be used in a salad. Salad, schmalad – this was going in Pluot ice cream.

Good old fashioned uncooked Quinoa.

First the pluot jam. Making the jam was rather straightforward process, involving removal of the pits from the fruit, and then combining the pulp and skin with sugar and water, mashing and cooking down into a nice, thick jam.

Then came crisping up the quinoa. First the quinoa was lightly cooked until just tender and dried on a sheet pan. Once completely dry, the quinoa is fried in vegetable oil until it is brown and crunchy, and cooled on paper towels. The original recipe called for salt immediately upon removing from the oil, but I used both salt and sugar to give them a little sweetness as well.

The quinoa fry up with a surprising crunch and a dense nut-like flavor. Very tasty.

Finally the sour cream vanilla base is made with our favorite sour cream and vanilla beans. We use light sour cream because it keeps the fat content of the ice cream at the perfect level.

Our landing, is an incredibly silky vanilla ice cream, rippled with layers of Flavorosa Pluot jam and speckled with crunchy bits of quinoa throughout.

Want to try it? 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 6/28/13 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!

May 16, 2013

Fenugreek Praline Pecan

The first time I considered Fenugreek as an ice cream flavor was after trying some gouda cheese with fenugreek seeds in it; amazed at the sweetness and maple like flavor the fenugreek added. After some deliberation, and some more research, I discovered that fenugreek is one of the main flavor components of fake maple syrup. My curiosity was piqued, and I was sold. To round the flavor out, I chose to add caramel coated pecans to the mix and make it our own spiced up version of praline pecan.

First the pecans..

To make praline pecans we first roast and salt whole pecans and smash them into smaller, more bite friendly sized pieces.

Then we make a simple caramel that is boiled to a “hard crack”, so it doesn’t pull your fillings out when you bite into it, but instead as a crunch. The pecans are added in at the very end and then cooled to keep the caramel coating.

After the pecans are cooled they are broken out of their caramel sheath and end up with a perfect caramel praline coat.

For the ice cream, we steep the Fenugreek seeds in our organic cane sugar base and strain them out before the churn.

What we get is a spiced maple kissed ice cream studded with crunchy praline pecans.
Want to try it? 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 5/17/13 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!

May 9, 2013

Sweet Pea Almond with Rye Caramel

Springtime! It’s coming, it’s coming, it’s coming! Right? It is coming, right? Finally, it is actually here; we think. Soon, the fruits of Spring will start showing their colors, and our flavors will start reflecting all that is seasonable in Minnesota. In preparation for such a late start this year, our friends over at Bossy Acres have been busy in their new greenhouse. Last year Bossy was accepted into the Organic Field School incubator program, giving them access to more land, training, and equipment usage. As part of the program, they are allowed to use a portion of the Gardens of Eagen greenhouse, which gives them a big head start with these Minnesota winters. Such a head start, that it’s enough to inspire this weeks flavor: Sweet Pea Almond with Rye Caramel.

We are so itching to get on to Spring and Summer flavors, and we can’t tell you how happy we were to get a message from the great farmers at Bossy Acres letting us know they had pea shoots for us. It couldn’t have come at a better time. Just look at how gorgeous they are. If you haven’t had them, you best find out the next time Bossy is selling at the market, because these pea shoots epitomize Spring with their snappy yet tender and sweet, earthy pea flavor. This is where it all begins…

For the ice cream, I decided I wanted to infuse the sweet pea and almond flavor into our ice cream base. To get the most flavor out of the almonds, we first slow roasted them in the oven and gave them a quick pulse in the food processor.

The pea shoots and crushed almonds are steeped in our cane sugar base, then strained through a fine mesh strainer. The sweet pea and almond-infused ice cream base is ready for churning.

The final component of this week’s flavor is a rye caramel. As soon as I heard “pea shoots”, I immediately had visions of creamed peas on rye bread. Ice cream translation: sweet pea ice cream with rye caramel. For the caramel, we first ground whole rye berries and steeped them in our cream. We then caramelized granulated sugar and made a traditional caramel adding in our rye infused cream after caramelization. The result is a light and subtle rye flavored caramel that gets layered into the sweet pea almond ice cream during packaging.

Springtime! It’s here y’all! At least it’s here in our Sweet Pea Almond with Rye Caramel ice cream with Bossy Acres pea shoots!

Want to try it? 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 5/10 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!

May 2, 2013

Aged Gouda + Honey

Our love for cheese just about eclipses our love for ice cream and that’s been no secret over the years. One cheese at the top of my list for use in an ice cream flavor is the incredible aged gouda “Jeff’s Select”. The cheese is the product of a partnership between Jeff Wideman, master cheesemaker from Maple Leaf Cheese in Wisconsin, and Jeff Jirik, founder of Fairbault Dairy in Minnesota. What could be more perfect than a cheese that geographically represents our former and home state? The gouda is warm aged for 9 months in the sandstone caves of Fairbault.

The result is an aged gouda with an incredible nutty flavor to it, without being overly salty. So good we chose it to be the main flavor component of the ice cream.

The cheese was finely shredded to allow it to evenly melt into the cream base during the cooking process. For a harder cheese, it melted wonderfully and incorporated into the cream base without issue.

I wanted to pair the cheese with something, and considered a lot of fruit options. However Ames Farm honey from Watertown, MN was the hands down winner.

Ames Farm honey is something for Minnesota residents to be proud of, and been a staple in our kitchen for years. For this flavor we swirled it in as the aged gouda ice cream was packed into pints.

What we ended up with is a magical pair. The nuttiness of the aged gouda translates perfectly in the ice cream, and its subtle salty undertones are nothing less than harmonious with the ribbons of honey.

Want to try it? 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 5/3 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!

April 18, 2013

Coconut Hibiscus and Lime

A few weeks ago I was enjoying a dinner at a local mexican restaurant when I noticed a hibiscus drink on the menu. I had been kicking around the idea of making a hibiscus ice cream for awhile and this cool, sweet hibiscus tea got my gears turning. After some more research, I discovered this dark red tea is an international favorite, loved in the Phillipines, Middle East and South America. Different cultures have slightly different ways of making it, but all utilize the Hibiscus flower as the main flavor component. However, with the Jamaican kick I’ve been on, my path was already chosen. It turns out Hibiscus tea is so popular in Jamaica that it is actually ordered simply as a Jamaica in some areas of the U.S.

For this flavor, I went back to our vegan friendly/dairy free coconut base. The coconut cream was a perfect backdrop for a Jamaican inspired flavor.

As is often done when this drink is served in Jamaica, i added lime zest to give it a citrus-y kick.

These gorgeous Hibiscus flowers are packed with Vitamin C and are steeped in our coconut cream base to extract all of their bright floral flavors.

The Hibiscus petals dye the ice cream a pretty pink.

The result is a rich, coconut based ice cream, laced with a tangy, floral hibiscus with a zippy finish of lime. Vegan friendly and dairy free.

Want to try it? 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 4/19 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!