Erik – Page 27 – FROZBROZ

June 30, 2011

Sour Cream Strawberry Shortbread

Summer has arrived, and that usually means the local strawberry season is nearing its end here in Minnesota. This years season happens to be late, but for my family, the ending harvest means one last memorable dessert. My son’s birthday is June 24th, which inspired me to start a tradition of making him strawberry shortbread with vanilla ice cream.

Agreed, we’re not reinventing the wheel here, but we think putting shortbread and strawberries into our ice cream is a really good idea. Especially when we add a bit of tartness with sour cream.

Organic strawberries from Hoch Orchards in La Crescent, MN – Foxy! They’re going in.

Some of them we roast in the oven. Some of them we don’t. These? – Roasted!

We make these shortbread croutons with flour, butter and sugar. These guys like to soak up all that sweet strawberry cream.

This is it: FrozBroz style Sour Cream Strawberry Shortbread ice cream.

To win a pint from the blog this week, be the first to accurately guess in the comments section where “Strawberry” ice cream ranks on the list of popular ice cream flavors . To be fair, if you won the week previous you can’t win this week.

June 16, 2011

Bacon and Egg

When we first started making ice cream four years ago, our flavor profiles were mainly focused on traditional flavors. We soon began melding sweet and savory to create a wide range of unique flavors including this one: Bacon and Egg.

This is Bacon. It’s grass fed, nitrate free, rendered, and it’s going into our ice cream.

These are eggs. They’re local from Wisconsin Growers, organic, and they’re all going into this batch of ice cream.

This is a pitcher full of sweet egg batter ready for the mixer.

These are two pints of FrozBroz Bacon and Egg ice cream – we’re giving these two beauties away today; one here, and one later today on our Facebook page.

For the free pint here -post a guess in the comments section of how much bacon you think we put in one 2 quart batch of ice cream and the person that gets the closest wins the pint.

Again, free craft ice cream, a flavor you can’t get anywhere else, made with ingredients from local farms.

June 2, 2011

Granola

Ok kids, raise your hand if you don’t like granola. That’s right, everyone likes granola. Some people like it with milk, some with yogurt, some like it on its own, so when my wife suggested that we put it in ice cream it was an easy decision.

Check it out – rolled oats!

Almonds, Flax, Sesame, and Sunflower – that’s right, seeds!

Guess what? Brown sugar, cinnamon and vanilla are whip ass in granola. Oh, lets not forget about the honey.

Here it is – homemade granola. We made it from scratch and put it in our ice cream. Now eat it!

As always we’re giving away two pints of this flavor this week: for the first pint, be the first to ask for it here on our blog (in the comments section), and its all yours. We’ll give another away later on our Facebook page, which we’ll announce there.

May 2, 2011

Rhubarb Crisp

May in Minnesota can often not bring in Spring quick enough, but there are always the beginnings of great things to come, such as rhubarb. I have a rhubarb plant that was given to me from my father-in-law, which was split from a plant on his fathers farm.

Heirloom rhubarb? One thing I do know is that it makes a great rhubarb crisp. When the rhubarb is young and tender, this ice cream is a Spring craving.

After this crisp comes out of the oven, we allow it to cool. We cut a few pieces and freeze before chopping and adding to our frozen ice cream base.

The tartness of the rhubarb and the crunch of the tart made for a nice little seasonal combination.

Remember, we’re giving away a pint of our weekly flavor. Be the first to ask us for it here, or on our Facebook page and its all yours. We’ll also happily ship it to you, we just ask you pay for the shipping costs.