FrozBroz – Page 11

December 8, 2011

7 Layer Bar

Bars Anyone? Pretty sure if you’re attending a holiday gathering around here, you are going to be asked this question at least once. This is the Midwest, and now that I think about it, you’ll probably be asked this question at any gathering you make an appearance at. Bars are a tradition in these parts, and especially around the holidays. Some call them Magic Bars, but my mother always called them 7 Layer Bars – magic in your mouth.

Only thing is…we’re not making bars. You might contend that our graham cracker crust resembles a bar. After all, it is made with butter, brown sugar and graham crackers

Speaking of butter…Have we mentioned how much we love the butter from Hope Creamery? Located in Hope, MN, it’s one of the only independently owned creameries in the state churning out butter in small batches the old-fashioned way. Kind of like how we make our butterscotch to layer into our ice cream…

Butter and brown sugar incorporate and get simmered down until fully caramelized. We add a little cream, reduce, and then finish off with vanilla and salt.

Butterscotch made the old fashioned way.

Before we get the layering of butterscotch into the ice cream, lets talk chunkage. We use our cocoa truffles for few of our flavors. They’re made with 85% cocoa and cream, then dusted with cocoa powder. These get chopped up and added in at the end of the churning process along with…

Candied walnuts. These beauties are toasted and then candied with sweet and condensed milk and tossed with sea salt.

Let’s see, what else are we forgetting?

Coconut! After much thought, and the feedback of a few FrozBroz fans, we decided to leave out the coconut and use coconut milk in our ice cream base instead.

The result is a rich creamy coconut ice cream with chunks of graham cracker crust, cocoa truffles, candied walnuts laced with old fashioned butterscotch – 7 Layer Bar

How about a free pint for the holidays? As we do every week, we’ll be giving away two pints of this flavor. Just leave a comment on our facebook page to be entered into the drawing. If you don’t have a facebook account, leave a comment right here on the blog. We’ll draw two winners on Friday afternoon (12/9/2011) at 4pm and will announce them on our facebook page. Our only conditions are you must be able to pick it up here in Minneapolis, and be willing to give us a little feedback that can be shared with everyone else. Good luck!

December 1, 2011

Egg Nog with Whiskey Caramel

FrozBroz is in full holiday mode. And as far as we’re concerned, the Holiday season is not complete without the ‘Nog.

Around this time of year, our evenings typically include a glass of Whiskey and Egg Nog. So to officially kick off this month’s flavors, we’re starting out with our interpretation of our favorite December drink.

First the ‘Nog:

A basic home made egg nog doesn’t differ much from our plain ice cream base, so making our own from scratch is a simple step in this recipe.

It starts with the eggs. And we take our eggs very seriously here. In this particular flavor we used eggs from Callister farms from West Concord, MN. All of their birds and all are raised free frange, free of antibiotics and growth enhancers.

What that means is clean, safe eggs, and more importantly birds that live a happy life.

Next, one of the stars of the show when it comes to Egg Nog – nutmeg.

And there’s no substitute for freshly ground. Ever.

To round it out, we add a dash of vanilla and cinnamon to bring the full holiday flavor to life. Except its missing one thing. Whiskey .

Now some people might prefer brandy or bourbon with their ‘Nog and we believe all are equally acceptable. Whiskey was the choice for this recipe, particularly because there is a certain brand we favor which shares the same last name as one of the Broz.

Just putting whiskey into the base is boring, so to keep our short attention spans’ satiated, we chose to make a whiskey caramel.

Caramel on its own isn’t all that hard to make from scratch, but if it isn’t done right, its easy to ruin and fast. The key is bringing sugar and water mixture to a boil and not touching it until it begins to turn amber. If stirred before it reaches the point where it turns color, it will turn grainy and gritty.

Once it reaches the desired color we add the whiskey and a bit of cream, and the result is a gorgeous golden caramel with a nice strong whiskey flavor that cuts nicely through the egg nog base.

Caramel-y with burn.

To finish it off, the Whiskey Caramel is swirled into the Egg Nog ice cream. Don’t tell us ice cream isn’t for winter.

How about a free pint for you jolly folk? As we do every week, we’ll be giving away two pints of this flavor. Just leave a comment on our facebook page to be entered into the drawing. If you don’t have a facebook account, leave a comment right here on the blog. We’ll draw two winners on Friday afternoon (12/2/2011) at 4pm and will announce them on our facebook page. Our only conditions are you must be able to pick it up here in Minneapolis, and be willing to give us a little feedback that can be shared with everyone else. Good luck!

UPDATE:

Congrats to Jesse Wolf and Nicole Crust! – the winners of this weeks flavor: Egg Nog with Whiskey Caramel. Email us at moneyinmymouth@frozbroz.com for pick up details.

November 24, 2011

Pumpkin Pie

Happy Thanksgiving y’all! Being Thanksgiving today, it should be of no surprise that our second installment of holiday inspired flavors is non other than pumpkin pie. Or is it a surprise? We just had to. Yes, we could have gone all FrozBroz on you and made a pumpkin feta with fried sage, but we couldn’t resist the obvious…it’s a Thanksgiving tradition.

Pumpkin: Probably the most recognized symbol of harvest time here in the United States. For those unaware, that pumpkin in the can comes from one of these beauties right here…which came from Featherstone Farms in Rushford Village, MN.

Roast it, mash it, add eggs, sugar, cinnamon, cloves, ginger and cream. What do you get?

Pumpkin Pie!

Pumpkin has a lot of moisture content, which doesn’t react well in ice cream, but after it’s baked into a custard pie, no problem.

Pie crust = good

Graham Cracker Crust = Fan-friggin-tastic!

Here we have crushed graham crackers, butter, brown sugar, cinnamon, cloves and salt ready to be mixed up and baked off.

Graham cracker crust – another great stand alone ice cream flavor.

Here we toss it in at the end for a little salty crunch.

It’s all here! Pumpkin Pie Ice Cream.

Want to try? As we do every week, we’ll be giving away two pints. Just leave a comment on our facebook page to be entered into the drawing. If you don’t have a facebook account, leave a comment right here on the blog. We’ll draw two winners on Friday afternoon (11/25/2011) at 4pm and will announce them on our facebook page. Our only conditions are you must be able to pick it up here in Minneapolis, and be willing to give us a little feedback that can be shared with everyone else. Good luck!

November 10, 2011

German Chocolate Cake In Your Ice Cream

Every year I make a German chocolate cake for my mother-in-law’s birthday. It’s been her birthday cake tradition for as long as my wife can remember. Along with this cake, I’ve been making a coffee ice cream to accompany it, which pairs nicely with the espresso in the cake batter itself. I mean, I totally feel sorry for you if you don’t like the combination of coffee and chocolate. My mother in-law? She loves the coffee and chocolate combo, and so the tradition lives on.

Ironically, inspiration from this yearly tradition has inspired us to do something nontraditional. Instead of serving you cake and ice cream, we’re serving cake IN your ice cream – German chocolate cake in your ice cream that is.

Lets get this party started. Lets get this party started right. Chocolate/Coffee cake style.

Probably my favorite part about this cake is the inner filling. It starts with shaved coconut and toasted pecans. Add sugar, egg yolks, evaporated milk, and vanilla…

…this mixture is cooked on the range until it’s thick enough to coat the back of a spoon – aka nappé.

I could eat this for breakfast.

After slicing the cake in half, I spread filling on the bottom half.

Throw on the top…

Oh yeah! Ganache! How could we forget? This is the same stuff we use to make our cocoa truffles for our Peace Coffee Cocoa Truffle ice cream. Devine Fair Trade Chocolate whipped with hot cream until smooth and velvety.

Happy Birthday Babs!

Covered in ganache and ready to slice.

Two frozen slices of German chocolate cake ready to be packed with coffee ice cream. Another FrozBroz original – German Chocolate Cake In Your Ice Cream.

And as every week previous, you can win one of two available pints of this weeks flavor, just leave a comment on our facebook page to be entered into the drawing. If you don’t have a facebook account, leave a comment right here on the blog. We’ll draw two winners on Friday afternoon (11/10/2011) at 4pm and will announce them on our facebook page. Our only conditions are you must be able to pick it up here in Minneapolis, and be willing to give us a little feedback that can be shared with everyone else. Good luck!

October 27, 2011

Tarragon Beurre Blanc

Last month we put some Minnesota grown grapes to work by making our Black Pepper Grape Syrup, Pita Cracker and Chevre ice cream. At that time we tossed around the idea of making some type of wine ice cream in connection with our friend Ryan Zepaltas at Zepaltas Wines in California (http://www.zepaltaswines.com/, https://www.facebook.com/pages/Zepaltas-Wines/134095826644632). Ryan, the winemaker himself, has been honing his craft for over ten years, and while we don’t use his wine in this flavor, we can only imagine the killer results we will have when we do.

Beurre Blanc is French for “White Butter” and is traditionally made with wine, vinegar, shallots and butter. Here, we use a Chardonnay, and instead of vinegar, we use lemon juice. For everyone’s sanity, we decided to leave out the shallots. But lets not forget Minnesota’s own Hope Creamery Butter.

We start out with the Chardonnay, lemon juice, peppercorns and a bay leaf. This gets reduced until almost dry at which point we add a bit of cream and then remove from the heat. We add our chilled butter, incorporate, strain, and that’s it – Beurre Blanc!

This is fresh Tarragon steeping away in our cream. We strain out the herb, add our Beurre Blanc and it all goes into the maker. Churn baby churn…

Here it is – Tarragon Beurre Blanc Ice Cream!

And as every week previous, you can win one of two available pints of this weeks flavor, just leave a comment on our facebook page to be entered into the drawing. If you don’t have a facebook account, leave a comment right here on the blog. We’ll draw two winners on Friday afternoon (10/28/2011) at 4pm and will announce them on our facebook page. Our only condition is you must be able to pick it up here in Minneapolis. Good luck!