August 2012 – FROZBROZ

August 30, 2012

Pistachio with Peach Marmalade

Week two of Peach madness here at FrozBroz. Last week we had a record response to our Brown Sugar, Grilled Peach with Cinnamon Syrup, so we thought we’d wrangle another peach flavor into our repertoire for you to drool over. After all, it is still peach season here in the upper Midwest. I decided I wanted to showcase this weeks peaches in a marmalade accompanied by one of peaches best friends, pistachios(FYI, peaches other best friend is ice cream). They make for a great pairing, so let us introduce our Pistachio with Peach Marmalade.

These are organic raw pistachios. Their color is bright as is their flavor. In the past, we’ve always used pistachios as an addition to our ice cream not only to pair with other flavors, but to add texture with crunch from the nut itself. This week I set out to flavor the ice cream with the pistachios themselves. To start with, stacios get tossed in the oven for a little roasty toasty.

When they come out of the oven, they go into the food processor with a little cream, and get pulverized. This pistachio mash gets steeped in our ice cream base and strained out through a fine mesh chinoise.

The base is salted and ready for action.

Oh, and speaking of ready for action. These peaches from Barnard Orchard in Wisconsin are ready for some serious simmer down action.

Peaches get diced and tossed in a sauce pan with sugar, lemon juice and candied ginger. We crush them a bit to release their juices and break up some of the larger chunks.

On the stove top for a simmering. The peaches breakdown, become translucent, and their flavors concentrate.

Peach Marmalade! Golden orange color and ripe peach flavor, this marmalade is ready for your mouth – and our ice cream. We layer it in alternating with our rich creamy pistachio ice cream base.

And the result: FrozBroz Pistachio with Peach Marmalade ice cream!

Want to try some? 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 (8/31/2012) at 4pm and will announce them on our facebook page (or email you if you’re comment resides here). Our only conditions are you must be able to pick it up here in Minneapolis, and agree to give us a little feedback that can be shared with everyone else. Good luck!

August 23, 2012

Brown Sugar, Grilled Peach and Cinnamon Syrup

We continue to run with the seasonal flavors and late summer brings us to one of our faves – the peach. These particular peaches came from Barnard Orchards in Wisconsin. Love to get local peaches and these were incredibly juicy and sweet. Since we’ve been incorporating the grill more and more, it seemed like it was the right thing to do for this flavor, since peaches on the grill are extremely necessary for a fully recognized summer.

Sweet enough to bring the southern drawl out in anyone.

And to the grill they went, to get a nice char and to caramelize all of that sweet peach sugar.

After the grill, they were diced and roasted a bit more to further caramelize the sugars and remove the remaining moisture that would turn icy in the freezing process.

At this point, they’re basically candy.

The cinnamon syrup was stolen from a decadent family favorite dessert my mother makes called cinnamon pudding cake. It is very similar to honey in consistency – brown sugar boiled with a bit of water, butter, and cinnamon until it reaches a thick consistency.

Its amazing in ice cream, on ice cream- and pancakes and waffles don’t mind it either.

Finally the ice cream, made with our brown sugar base, is filled with these golden peach morsels and swirled with the cinnamon syrup as it is packed into the pint.

Not a bad way to celebrate the final days of summer. Can you tell how much fun we’re having yet?

Want to try some? 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 (8/24/2012) at 4pm and will announce them on our facebook page (or email you if you’re comment resides here). Our only conditions are you must be able to pick it up here in Minneapolis, and agree to give us a little feedback that can be shared with everyone else. Good luck!

August 22, 2012October 30, 2023

FrozBrozTV Debut

Yep. We did it. We went on t.v., lived through the worst nightmare techincal difficulties scenario, and had a blast. The local NBC affiliate, KARE 11, was nice enough to invite us on live, and we made a flavor for them in return – Cherry Jelly Donut. We’ll release it here sometime in the near future, but in the meantime check out the video and have yourself a laugh at our expense. Click the image below to go to the video and article on the Kare11 website.

August 16, 2012

Tomato Jam

It’s official, my favorite time of year has come…Tomato Season! I think we can safely say that the sooner we can purchase our produce after it is harvested, the higher it’s quality and flavor will be. That’s just one of many reasons to buy local, but as far as produce is concerned, it’s not always possible here in Minnesota, and some of our alternatives can satisfy those winter cravings. But tomatoes are one of those fruits that are really only good during the local harvest season. I’ve had plenty of “ok” tomatoes during the off season, but this time of year, tomatoes are a gold mine and their flavors are fantastic. As the harvest rolls in, many folks are canning and freezing their tomatoes, so here at FrozBroz we wanted to share another alternative for saving some of this tomato season for the months to come. And in the process put some of that hard work into our ice cream. So let’s get started with this week’s flavor…Tomato Jam!

Roma tomatoes purchased at our lovely Midtown Farmers Market. Check them out when you can, cause the vibes over there be jammin.

If you’ve ever canned tomatoes before, the first thing you have to do is get the skin off.

Hey look, these have the skin off! And to do that, we dropped them in a pot of boiling water for about 30 seconds and then into an ice bath to cool down.

The tomatoes get quartered, then seeds and innards removed.

Into a large sauce pan with sugar, fresh ginger, lemons and cinnamon stick.

We simmer it all down for a few hours until the tomatoes are translucent and almost falling apart, at which point we remove lemons and cinnamon stick and increase heat to reduce moisture content.

The end result is this gorgeous tomato jam. Let us tell you, this can be put on almost anything sweet or savory. Spread it on a crostini with goat cheese and caramelized onions or on your Serrano ham sandwich, OR if you’re us…

Layer it into your ice cream infused with Fennel Pollen. FrozBroz Tomato Jam Ice Cream!

Want to try some? 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 (8/17/2012) at 4pm and will announce them on our facebook page (or email you if you’re comment resides here). Our only conditions are you must be able to pick it up here in Minneapolis, and agree to give us a little feedback that can be shared with everyone else. Good luck!

August 9, 2012

Sage Honey and Almond

We’re at the peak of harvest, and this is the time of year where we start diving more into the savory territory, putting our own sweet spin on the once a year local produce we get here. There are so many options its hard to choose, whether it be veggie or herb, or a combination of both. Sometimes its so overwhelming we need to step back and simplify in the wake of the bounty. Nuts and honey anyone? Yes. Throw in some sage? A perfect curveball.
From beginning to end the process is relatively simple, and totally rewarding

We don’t need to talk about how good this honey is a whole lot more, but we will becuase its that good. Its the difference between sweet, and incredible.

The honey was swirled into the cream as it went into the pints

The almonds were roasted ever so slightly, and tossed in a bit of salt.

Almonds were coarsely crushed and added in to be pervasive throughout.

The sage was roasted in the oven, a process similar to what we follow with fresh lavender, which mellows out the “perfumey” tastes, and intensifies the herb flavor. The leaves were ground and steeped into the base while hot, to fully infuse the sage flavor into the cream without leaving chunks of leaf to get caught in your teeth.

The end result is a light, sweet ice cream – sage providing a nice setup for the honey and almonds. A perfect summer cream, savory, but not really. Is that possible? As far as we’re concerned it is.

Want some? Leave a comment on our facebook page to be entered into the weekly drawing to win one of these two of a kind pints of craft ice cream. If you don’t have a facebook account, leave a comment right here on the blog. We’ll draw two winners on Friday afternoon (8/10/2012) at 4pm and will announce them on our facebook page (or email you if you’re comment resides here). Our only conditions are you must be able to pick it up here in Minneapolis, and agree to give us a little feedback that can be shared with everyone else. Good luck!