FrozBroz Craft Ice Cream – Page 4

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 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 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!

December 27, 2012

Champagne Caramel White Chocolate with Pop Rocks

If you’ve been following us at all over the last couple of years you know we love our seasonal and holiday flaves. What better flavor to preface a New Years celebration than Champagne? We knew a Champagne flavor would require some sort of fizz or pop to be fully realized, and that poses a challenge with ice cream since fizzy drinks don’t translate well frozen for a multitude of reasons. We theorized Pop rocks would be a nice way to add the bubbly effect and we thought making our own would be the only right way to do it. We found out that the homemade version of pop rocks doesn’t quite provide the sizzle we were looking for, so we were forced to turn to store bought Pop Rocks. The end result was absolutely worth it.

Homemade pop rocks are made with baking soda and citric acid crystals in your candy to spur a chemical reaction which in turn creates a fizz.

We took a shot at making our own and were successful in practice, but the end result didn’t have the pop we wanted for the ice cream. Real pop rocks are created by injecting CO2 into the candy at a high pressure and provide a much more dramatic “pop” than the home made version. Since we don’t have the high pressure CO2, we hunted down the original.

Pop Rocks. It still took some finagling to get them to a point where they would survive the ice cream bath without reacting and exploding before the ice cream was finished. The answer was to coat them with chocolate to keep them from going off. To pair with Champagne, we felt white chocolate was the right choice.

We reduced some organic white chocolate bars into a sauce and letting it cool to the point where we could coat the pop rocks entirely, in effect creating a “bark” that looked exactly like the candy cane bark I was used to my mom making as part of the Christmas cookie windfall.

The bark was crushed into small chunks in preparation for being churned into the ice cream.

Next, the ice cream itself. We reduced champagne into a caramel – and used the caramel to sweeten and flavor the ice cream, as well as for a caramel swirl.

Where did we end up? A lightly champagne flavored ice cream rippled with a sweet champagne caramel and full of white chocolate coated pop rocks that sizzle and crack in your mouth.

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 13, 2012

Cardamom Fruitcake

Fruit Cake is constantly the butt of holiday gift giving jokes. For years I heard about how supposedly terrible they were and had imagined this loaf to be some concoction of olives, yeast, nuts, dirt, grapes and cement. The truth is a well made fruit cake is pretty darn good and we thought it would be more than appropriate for a holiday flavor. Fortunately for us, we found out about these amazing “Not Your Average” fruitcakes from Sun Street Breads and jumped at the chance to use them in a flavor.

These babies are chock full of almonds, figs, crystallized ginger, candied orange peel, bittersweet chocolate and are soaked in rum and aged for at least a month.

Seriously, are you on board yet? They are dense, rich and absolutely wonderful in every sense of the word. I for one, would be thrilled if one of these showed up in a package for me.

For the ice cream we chose to use the fruit cake as-is – chopped up into smaller chunks. It is so rich and dense with rum and sugar that we felt it would hold up in the ice cream perfectly without any extra help, and it did that to say the least.

We chose to pair it with a cardamom ice cream – one of our favorite spices that makes its presence most known around the holidays, especially in the desserts and cookies from our Norwegian heritage. The cream is steeped with fresh ground cardamom while the mix is hot to infuse the cream with the bright, fruity flavor cardamom is known for.

To finish the fruitcake pieces are tossed into the cream mix while spinning in the maker.

The result is a bright, cardamom spiced ice cream decorated with dense chunks of fruit cake that give you a variety of nutty, fruity and chocolate-y bites, with the rum of the cake humming softly in the background all the while .

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 12/14 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!