Erik – Page 26 – FROZBROZ

August 11, 2011

Brandy Cherry Smoked Almond

We’ve been cooking together for many years – it’s where FrozBroz got its start. We take a little bit of inspiration from one another each time we’re in the kitchen. This flavor was inspired not only by local fruit at summer’s best, but by our love for our Weber grills and the bounty of foods seared, roasted and smoked on them.

Have we ever mentioned how incredible the fruit is at Weavers Country Store in Fall Creek, WI? These are sweet black cherries from Weavers.

Boozy cherries anyone? We pit the cherries and soak them in Brandy. During this process the water content in the cherries displaces with the alcohol from the Brandy. Consequently, the Brandy has a lower percentage of alcohol, but it becomes cherry flavored. OH NO! What do we do now?

We take the Brandy, sugar, and a few more fresh pitted cherries and simmer them down into a jam. The jam creates a nice body for our cream.

up next…

We smoke almonds on the Weber. Using what? Cherry wood. It’s all coming together now.

Here it is, Brandy Cherry Smoked Almond – FrozBroz style.

You can win one of two available pints this week, leave a comment on our facebook page at facebook.com/frozbroz to be entered into the drawing. If you don’t have a facebook account, make your comment right here on the blog. We’ll draw two winners later this afternoon and will announce them on our facebook page. Our only condition is you must be able to pick it up. Good luck!

August 4, 2011

Candied Peach Cobbler

There is a small Mennonite bulk foods store in Fall Creek, WI called Weavers Country Store. They sell the best seasonal fruit you can find, but they only offer it seasonally, and it’s never around long. I do not know where they source their fruit from, but I do know that I will always be there when the peaches arrive.

When you bite into one of these sweet ripe peaches, the juices run down your chin, neck, hands and wrists. This sweetness and ripeness means everything when we are making our Candied Peach Cobbler ice cream.

The only problem is all those delicious juices – they turn icy in the cream. Our solution was to mix them up with butter, bourbon, brown sugar and cinnamon and roast them very slowly until…

…they look like this. Candied!

We mix up a batch of pecan cobbler crust, freeze it, break it up into crusty chunks and crumbles.

It’s all in there! FrozBroz Candied Peach Cobbler!

July 21, 2011

Lavender Pistachio Honey

Yeah it’s true, most ice cream shops have mixed a lavender honey ice cream. If they haven’t, they should. It makes perfect sense that the floral nose of lavender would pair well with the sweet nectar of the honey bee, but what about the pistachios? They work too! Pistachios almost have a floralness of their own, and when churned up with the lavender and honey – ménage à trois.

We use a few different processes of extracting flavor from lavender, but for this one, we steep the leaves in cream for an herbaceous finish.

We use whole shucked pistachios. Roast ’em and give them a heavy grinding. Pistachios are one of those nuts that when left whole and froze – bust-a-tooth. We’re ice cream mix masters, not dentists.

Honey from Ames Farm in Watertown, MN – the bomb! It’s in there.

This is it – FrozBroz style Lavender Pistachio Honey. No Dentist required.

To win one of two pints this week, leave a comment on our facebook page at facebook.com/frozbroz to be entered into the drawing. If you don’t have a facebook account, make your comment right here on the blog. We’ll draw two winners later this evening and will announce them on our facebook page.

July 14, 2011

Saffron Cardamom Cookie Candied Ginger

After a heavy night brainstorming flavors, we decided that we definitely needed to rock a saffron ice cream. With a little research and contemplation, our likeness came together as this: Saffron Cardamom Cookie Candied Ginger.

Spanish Saffron – This stuff goes for over a $1000.00 a pound.

Saffron Infused Cream

Cardamom Pods

Rolling out the cardamom cooks

These Cardamom Cookies and Candied Ginger make for an explosive synthesis of flavor.

Especially when they’re mixed up with that yellow Saffron cream.

Want one of these two pints to chow down on? Be the first to accurately guess how many times we had to make these cookies to get them right and the pint is yours.

July 7, 2011

Cinnamon Candied Pecan

Cinnamon and pecans give me thoughts of Thanksgiving time. Although Thanksgiving is months away, we couldn’t save this one. Call us crazy for even thinking about Fall flavors this time of year, but there is something to be said for cinnamon’s warming spice incorporated into the contrasting coldness of ice cream. Candy some pecans and these Autumn flavors are bang’in in summer.

We start with whole organic pecans. Roast em and toast em.

Chop the pecans, and caramelize with butter, brown sugar, cinnamon and salt

Is this one too obvious? It’s cinnamon. And not just cinnamon, Cassia – the best cinnamon there is. This stuff can help manage your blood sugar levels, keep your arteries healthy and lower your cholesterol.

This is FrozBroz Cinnamon Candied Pecan ice cream. And it can be yours…

To win a pint from the blog this week, be the first to accurately guess in the comments section how much cinnamon do we put into our two quart batch of Candied Cinnamon Pecan?