Erik – Page 22 – FROZBROZ

March 15, 2012

Spicy Thai Peanut with Candied Lime

Earlier this year, we contemplated using Sriracha in one of flavors. After suggesting the idea, a fan of ours proposed the idea of a Thai peanut. Ever since then peanuts and sri have been swimming through my brain, and although we didn’t use Sriracha here, the peanuts in this flavor pack a punch. Spicy Thai Peanut with Candied Lime.

Instead of Sriracha we decided to use Tien Tsin chilies from China. Here they are with lemon grass and limes. These three components along with salt are what bring life to the peanuts. We chose the Tien Tsin chilies because their spice hits you in the back of the throat. We wanted the the flavor of the cream to hit first and then bring it with a spicy finish. This is no joke folks, these peanuts pack a spicy punch.

The lemongrass, lime zest and chilies get pureed to a pulp in a food processor.

Look: peanuts! We roast em in the oven, drizzle with our reserved lime syrup(see below), and toss with salt and the spicy Thai puree. Then, back in the oven to dry.

Now here is where the reserved lime syrup comes from:

After peeling the lime we chop the zest, cover with water, and bring to a boil a few times to get all of the bitterness out. We then simmer the zest in a simple syrup until tender. The zest gets tossed with sugar and dried. What’s left over is a lime infused simple syrup great for mixed drinks, tea, or in this case, spicy Thai peanuts.

Here’s the finished products: candied lime and spicy Thai peanuts. Both are ready to get tossed into the churn.

Spicy Thai Peanut with Candied Lime. Each bite starts with a sweet sugary burst of lime, and then a crunchy peanut with a spicy finish.

Want to try some for yourself?

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 (3/16/2012) 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 be willing to give us a little feedback that can be shared with everyone else. Good luck!

March 6, 2012October 30, 2023

City Pages

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March 4, 2012October 30, 2023

Twin Cities Metro Magazine

This article is no longer available as Metro Magazine sadly closed their doors in September 2012

March 1, 2012

Miso Black Sesame

Winter is the season for many things in Minnesota, one of them being soup. It got me thinking about somehow incorporating one of Winters great pleasures with one of Summers great pleasures…ICE CREAM!

I’ve been reading a new cookbook I received as a birthday gift, and it has inspired new ideas and thoughts pertaining to cooking that are refreshing. For those of us into cooking, I think it is common to get a new book, and obsess over it for a few weeks or even months. So that’s where I’m at, and although the book is not a cookbook of Asian influence, it opened my mind to work with something I hadn’t thought about in ice cream before…Miso.

This is white Miso paste, aka “shiromiso” purchased at United Noodles in Minneapolis. If you have never been or are interested in Asian cooking, United Noodles is the bomb digity. It’s the largest Asian grocery in the Midwest. Go there!

Traditionally Miso is made from fermented rice, soybeans and/or barley mashed into a paste with salt. It originated in Japan and is used to season soups, sauces, vegetables, etc. If you’ve eaten at a Japanese restaurant you’ve likely seen Miso soup on the menu, if not slurped one down.

It’s flavor will be different depending on the type of Miso you buy, but the white Miso we used here has a sweet, salt, nutty flavor that is reminiscent of Parmigiano-Reggiano…deeeeelish.

Here we have Black Sesame Seeds, much like the more common variety of pale sesame. They get toasted and tossed in toward the end of the churn. They round out this flavor offering another dimension of nuttiness to the already nutty Miso.

Miso Black Sesame Ice Cream! It’s one of the great pleasures of all seasons in FrozBroz country.

Like 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 (3/2/2012) 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!

February 16, 2012

Fennel with Candied Orange

We are in prime time citrus season right now, and you’d better take advantage of it if you haven’t already. Oranges are so ripe and mouth watering right now that we really wanted to feature a flavor that made the orange pop. We wanted to get a concentrated orange flavor into the ice cream naturally, and after much thought, we decided our best route would be to candy the rind.

One the other side of the spectrum, we needed a good pairing. We’ve been toiling over making a Fennel flavored base ever since we dropped our Almond Green Anise with Figs flavor last Fall. This seemed like the opportune time to showcase a fennel based ice cream paired with seasonal oranges.

Organic Navel Oranges and Fennel. Everyone knows oranges, but fennel is a mystery to a lot of people. It can be eaten raw or cooked. In its raw form, fennel has a sweetness with a subtle anise flavor. When cooked, the anise flavor becomes even more tenuous, to the point that if you are not a fan of anise flavor, you wouldn’t hardly know it was there. For this batch, we cook the fennel.

One of my favorite ways to prepare Fennel is to braised it in butter, stock and lemon juice. It then gets finished with a glaze of the braising liquid and grated Parmesan.

For the ice cream, we chopped up our Fennel bulb and toss it in our cream. We did a short braise, allowed the mixture to cool, and then strained out the Fennel chunkers.

The final product is a complex Fennel cream base that becomes the backbone to this flavor.

Next, we peel the rind off of the oranges, chop ’em, cover with water, bring to a boil, strain, and repeat a few more times. This process slowly reduces the bitterness of the rind. They then get simmered down with a simple syrup of sugar and water, then strained and tossed with sugar. In the end we are left with natural candied orange that we throw into the ice cream at the end of the churn.

This is it folks – Fennel with Candied Orange. The sweet fennel cream with a chewy orange punch is something you won’t find at another ice cream shop. You saw it here first.

Like 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 (2/17/2012) 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!