whiskey – FROZBROZ

March 10, 2015

Irish Whiskey Caramel

Next week is St. Patrick’s Day, so in usual fashion, we thought we would make a celebratory ice cream flavor. We make a lot of caramel’s for swirling into our ice creams. A good amount of those caramels have booze in them. And of those boozy caramels, the majority have Irish whiskey in them; it’s a favorite. One thing that we don’t make a lot of is caramel ice cream though. So this week, that’s just what we’re going to do. In celebration of the upcoming holiday, we’re going to spike it with one of our favorites, 2 Gingers Irish Whiskey. This week’s flavor – Irish Whiskey Caramel

To start our ice cream, we are going to caramelize sugar (just as if we were going to make a caramel) to swirl into the ice cream. A small amount of water is added to the sugar and it’s brought to a boil. During the boiling process, the sugar begins to caramelize. When the sugar becomes a deep amber color, we add the cream.

After the cream, we add our milk, eggs, salt, and pasteurize the entire thing. The caramel ice cream base is cooled and a wee bit of whiskey is added; not to much, as too much alcohol will keep the ice cream from freezing properly. At this point, the ice cream is ready to churn, but first we are going to make a whiskey caramel to incorporate into the ice cream just before packaging. Because the caramel is so concentrated with sugar, we will be able to incorporate enough whiskey to give this flavor the boozy kick it needs. The caramel is made in the same style as our caramel ice cream, but instead of adding milk and eggs after the cream, we just add salt. Once cooled, whiskey is added. The caramel is swirled into the ice cream just before packaging.

A rich bite of caramel ice cream infused with 2 Gingers Irish Whiskey. Come celebrate St. Patrick’s Day with us!

Irish Whiskey Caramel

ice cream:
2 cups heavy cream
1 cup whole milk
3/4 cup sugar, white granulated
2 Tablespoons water
1 teaspoon salt
1 teaspoon 2 Gingers Irish Whiskey

caramel:
1 cup sugar, white granulated
2 Tablespoons water
3/4-1 cup heavy cream
2-3 Tablespoons 2 Gingers Irish Whiskey

Instructions:

1. Prepare the ice cream base: In a heavy bottomed pan, with sides at least 4 inches high, add sugar and water and bring to a boil. As soon as the sugar turns an amber color, remove from heat immediately. Add heavy cream and whisk vigorously until incorporated. Set aside.

2. In a separate bowl, crack eggs into bowl and whisk fully. Add milk and salt, and whisk again until all are fully incorporated. Now, start whisking the caramel that you set aside, and slowly add the egg/milk mixture to the caramel as you whisk vigorously. Once incorporated, heat over medium heat, whisking or stirring continuously until temperature reaches 165 degrees. Remove from heat and cool to room temperature (an ice bath will do this in about 15-20 minutes). Stir in teaspoon of whiskey, place in a container, and cover and chill in refrigerator overnight.

3. Prepare the caramel: In a heavy bottomed pan, with sides at least 4 inches high, add sugar and water and bring to boil. Do NOT STIR at this point or the caramel will become grainy. As soon as the sugar turns an amber color, remove from heat immediately. Add heavy cream and whisk vigorously until incorporated. Stir in sea salt and cool. Once cool, stir in whiskey. Reserve for ice cream.

4. Churn ice cream base in ice cream machine according to manufacturer’s instructions. Empty ice cream into an air tight container and pour some of the caramel over the top. Lightly stir the caramel into the ice cream. You can eat immediately as soft serve, but we would recommend freezing in a tightly covered container for at least 4 hours, preferably overnight if you can wait. The flavors will continue to develop and change over the next few days. Enjoy!

*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 3/13/15 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!

March 12, 2014

Stout with Irish Coffee Syrup

St. Paddy’s Day party favor preparation is in full swing here at FrozBroz central headquarters. Last year it was our Irish Soda ice cream, and similarly, this year we are throwing down another beer flavored ice cream for the party. Let’s get started with this week’s flavor: Stout with Irish Coffee Syrup…

For this week’s flavor we decided to back to our roots; Wisconsin, to find a smooth, easy drinking stout to flavor our ice cream base. We chose Central Waters Brewing Satin Solitude Imperial Stout. It’s not a traditional Irish stout, but it possess those deep dark malty qualities that we were looking for. For the ice cream, we reduce the beer down to a syrup like consistency and add it into our organic cane sugar ice cream base. The ice cream is ready for the churn.

Next, Irish coffee syrup. Like many of our components, coffee syrup has been on the list of conceptual possibility list for some time now. It began with concept of a black cherry ice cream with a coffee syrup, but at that time, cherries weren’t in season so the idea got pushed aside. Recently, ideas surrounding St. Paddy’s Day came up including creating a flavor based on a coffee stout, and that’s when the coffee syrup came back into the fold. And since it’s the Irish holiday, why not throw in some Irish whiskey for good cheer! I mean come on, its St. Paddy’s day! It’s meant to be. For the Irish coffee syrup, we start by simmering down some Peace Coffee Yeti Coldpress with cane sugar. After our desired flavor and honey-esk consistency are achieved, we take it off the heat and spike it with another Minnesota original, 2 Gingers Irish Whiskey. The result is a nice balance of bitter coffee and sweet Irish whiskey. The syrup is layered into the pints during packaging.

Stout with Irish Coffee Syrup! It’s malty caramely stout ice cream with ribbons of sweet Irish coffee. Party preparations complete! It’s not just ice cream, its St. Paddy’s Day all churned up and frozen into a pint…of ice cream.

Like to try some? 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. Winners will be drawn randomly on Friday 3/14/14 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!

This flavor will be offered along with a few others, in limited quantities, at our next pint sale, Thursday March 20, 2014. Click HERE for details.

December 12, 2013

Hazelnut Mocha w/ Whiskey Caramel

Coffee, chocolate and hazelnuts are a familiar pairing in truffles and desserts over the holiday season, and this particular pairing reminded me of the boxes of chocolates my grandparents would give us as kids. With some luck, there was a nice little map to tell you what each piece was and allowed for bypassing the soon to be discarded selections, but often it was just a guessing game. There were the duds like petrified angel food, toothpaste mint or weirdberry liqueurs, the tooth pulling caramels, and then there were the truffles. The truffles were the true prizes, and the hazelnut was always my favorite. It was ultimately this memory that solidified my decision for this week’s flavor, so the object here was to create the my ideal holiday chocolate truffle – in this case with Espresso, Chocolate, Hazelnuts and of course, liquor.

If you know us, by now you know we don’t do anything the easy way. In this particular case it meant a double steep, starting with the hazelnuts.

The hazelnuts are first roasted to deepen their flavor and mellow out the bitterness (as well as remove a majority of their husks) and then ground into a meal to release the fats and allow the maximum surface area of the cream to steep with the flavor of the nut.

For the coffee infusion, we ground our favorite Peace Coffee Espresso blend and used a french press to infuse some of the cream.

Dark, fair trade cocoa was added directly to the base along with the hazelnut meal and coffee during the cooking process, and then steeped longer to draw out as much flavor from the ingredients as possible.

While that was all happening, a quick caramel sauce rolls on the stove and is finished at the very end with a splash of whiskey from none other than our pals at 2 Gingers . Sidenote: If you ever run into me, remind me and I’ll tell you the assuredly hilarious story of how camera straps in the kitchen and boiling sugar on the stove are a dangerous combination.

Once the base has had time to steep, its strained to clear out the hazelnut meal, and allowed to cool in preparation to be spun. The whiskey caramel is layered into the ice cream as its packed into the pint.

No longer do we need a map to find this flavor. Hazelnut Mocha with Whiskey Caramel: an espresso, dark cocoa and roasted hazelnut infused ice cream, decorated with ribbons of rich whiskey caramel.

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 12/13/13 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!