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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!
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!
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!
Almond Green Anise with Figs
We’re at the tail end of fig season, and lucky for us, there is no shortage of ideas for ice cream flavors involving figs. My first thought and attempt was an Almond Mascarpone with Figs. I will explain later why this was an attempt. It definitely will be revisited and won’t get scratched as the flavors were all there. After making this first batch, tasting, noting changes, tasting, eating, and tasting, I read that anise and figs make a great pairing. Immediately I threw some green anise seeds in the spice grinder and sprinkled some over a spoonful. That was it! It all made sense, and the finished product came together – Almond Green Anise with Figs.
Black Mission Figs – Beauties
We cut up the figs, and slowly roast them on parchment as we do many fruits to reduce moisture and concentrate flavors. This also keeps the figs from attaining an icy texture in our ice cream. These are soft and chewy.
For the almond flavor we used pure almond paste. We infuse the cream with almond flavor by steeping with paste.
As mentioned, the first batch was not satisfactory, as the paste made the texture gritty in the mouth.
For this batch we strained out all almond solids with a fine sieve after steeping.
Green Anise seeds! These get ground to a fine powder and added into the base. The anise rocks your taste buds. This could very well become a Froz Broz flavor on its own. For this one, the combination of almond, green anise and figs are all working together in perfect flavor harmony.
Get into it! Almond Green Anise with Figs
You can win one of two available pints this week, 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 (10/14/2011) 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!