Greek Yogurt – FROZBROZ

I was dead set on doing a mango flavor this week because the Ataulfo mangos are here and they are so dang good. There were a lot of iterations and ideas to pair with the mangos including habeneros, coconut, mint, basil and lime – all which we might play with down the road. However, the idea of making a mango lassi ice cream hit me like a lightning bolt and there was no way I could pass it up. Nothing like something refreshing and invigorating to celebrate early summer.

A “lassi”, if you are not familiar, is a drink similar to a smoothie – very popular throughout India and surrounding countries. It’s typically made with pureed fruit, spice and yogurt. For this week’s flavor the atualfo mangos were paired with greek yogurt and cardamom.

The process for this ice cream begins with fresh ripe mango, pureed with greek yogurt. We’re big fans of the Greek Gods greek yogurt because it’s got a great creamy texture that works perfect in ice cream.

While the key ingredient in this flavor is having good quality, ripe mangos – the ingredient that brings it all home is the cardamom. In this flavor the cardamom takes a subtle back seat role to the mango flavor, but the flavor as a whole wouldn’t be complete without it.

The scoop – mango lassi wrapped up in a scoop of ice cream. A rich, mango yogurt ice cream tinted with cardamom. And you can pick up a pint for yourself starting this Saturday at our home kitchen.

Mango Lassi Ice Cream

(makes approx 1-1/2 quarts)

Ingredients:

2C Heavy Cream
1C Greek Yogurt, full fat (or less if you’d prefer)
2 Mangos
2 Eggs
3/4C Sugar
1/2 tsp ground cardamom

Instructions:

Peel and dice mango and puree with yogurt in food processor or with wand blender until all is smooth. Crack eggs into a mixing bowl and whisk fully. Add mango puree, cream, and cardamom and whisk again until all are fully incorporated. Place ice cream mix in heavy pot and cook over medium heat, stirring continuously until temperature reaches 165 degrees. Remove from heat. Cool the ice cream base to room temperature (an ice bath will do this in about 15-20 minutes). Once cool, place ice cream mix in a container, cover, and chill in refrigerator overnight.

3. Churn ice cream base in ice cream machine according to manufacturer’s instructions. Freeze in a tightly covered container for at least 4 hours, preferably overnight if you can wait. Then, enjoy!

*Yields approximately 2.5 pints of ice cream.

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 6/12/15 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!

A few weeks back we got a nice delivery of ground cherries from our friends at Bossy Acres. Ground cherries are one of those unique fruits that are around once a year and have a flavor like nothing else. For this very reason, we wanted to treat all of our CSI members to the experience of tasting them in ice cream. For our members, they will be receiving a pint of our Buttermilk Ground Cherry this month as part of their share, but per a request from my wife, I decided to use some of the extra ground cherries to make a new flavor for our weekly give-a-way – Ginger Snap Ground Cherry. Let’s get started…

Ginger snaps bring back memories of going to my grandmother’s house. She always had a bag in the cupboard and I always sat at the kitchen table eating ginger snaps and milk when I visited…which was often. It’s actually been about that long since I’ve eaten one, so when my wife suggested this flavor, I was happy to purchase that bag of nostalgia. Don’t knock me for buying these pre-made ginger snaps, because they’re exactly what Grams had in her cupboard, and if they were good enough for Grams, then they’re good enough for FrozBroz. The ginger snaps get broken up and tossed into the ice cream at the end of the churn.

Not just any ice cream base though. This is a brown sugar sweetened base with vanilla and touch of plain yogurt, giving it a caramel-esque quality and silky texture. Now for the jam…

This is the real deal…Bossy Acres ground cherries. If you’re not familiar, ground cherries are like a cross between a grape and a tomato. They grow in the same vine-like structure as a tomato plant and develop a similar exterior wrapper as a tomatillo. They’re called ground cherries, because when they are ripe, they fall off the plant to the ground. Their paper wrapper protects the fruit inside. And oh man, the fruit inside is soooooo tasty. But these little guys are a labor of love; not only does it require a lot of time for Bossy Acres to pick pounds and pounds of these things, but it takes us hours and hours to peel and clean pounds and pounds of these things. It’s something you won’t find any other ice cream companies working with. For the ice cream, we simply simmer down the ground cherries with sugar to preserve their flavor. It’s a simple jam that packs a lot of unique flavor. The jam gets layered into the ice cream before packaging.

This is it. Not just it. Ginger Snap Ground Cherry! A brown sugar vanilla ice cream layered with ground cherry jam and packed with ginger snap cookie crunch. It’s a request we couldn’t pass up.

Look good? 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 9/26/14 at 4pm. Winners must be able to pick up locally. Prizes must be claimed by email within one week or we will redistribute. 🙂 Good luck!