Honey – Page 2 – FROZBROZ

April 3, 2014

Black Sesame w/ Yuzu Honey

Ice cream in foreign countries – especially in Asia and South America – is, and has been far more adventurous than what we are used to eating here in the States. Black Sesame ice cream is essentially the Vanilla ice cream to Asian culture and deservedly so – the depth of flavor is intense, savory and sweet all at the same time. It also pairs fantastically with citrus, and provided us the opportunity to utilize Yuzu for the first time. It went something like this..

Yuzu is a citrus fruit native to East Asia that resembles across between grapefruit and orange – wonderfully acidic and zippy. Its nearly impossible to find fresh here, so we used Yuzu juice procured from our favorite, United Noodle. We combined some of the Yuzu juice with some local Ames farm honey to swirl into the mix.

The black sesame ice cream base is a relatively straighforward process. The sesame seeds are toasted in a pan and then ground fine. The ground sesame goes straight into our sweet cream and organic cane sugar base and steeped to bring out the flavor.

Once the steeping process is complete – the cream is churned and the Yuzu honey is swirled in at the end. And this is the point when it’s popularity abroad all makes sense.

The black sesame ice cream hearkens slightly of peanut butter but whisks you off quickly to a land all its own. The pockets of Yuzu honey offer a bright, sweet yet slightly sour contrast among it all.
Like to try some? You can be one of two lucky winners of this fantastic, scratch made craft ice cream in our weekly pint giveaway. Enter your name in the comments section here, or on our facebook page under the posted contest. Winners will be drawn randomly on Friday 4/4/14 at 4pm. Winners must be able to pick up locally. Prizes must be claimed by email within one week or we will redistribute. 🙂 Good luck!

February 20, 2014

Turmeric Honey

When our favorite grocery store, Seward Co-op started carrying fresh turmeric root this winter, I jumped at the opportunity to create a flavor with it. Turmeric root has a more unique and pronounced flavor than the powder variety. Its flavor is somewhat ginger like, but still very much it’s own profile. It also has the ability to color almost anything it comes in contact with, neon yellow. Maybe even more poignant – Turmeric is believed to provide a plethora of health benefits that range from cancer and alzheimer’s prevention to detoxifying your liver, boosting your immune system and relieving arthritis. Considering all that, I suppose you could say this is our first homeopathic flavor? Won’t go that far. Either way, it made for an interesting journey and result.

To start, the turmeric root is peeled, minced and blended into our classic cane sugar base. It is steeped in the base to bring out the flavor and color.

You can see from left to right how the color of the ice cream transforms as the steeping process draws the color out of the root. Once the steeping process is complete, the base is strained to remove all of the turmeric root pieces and to provide a nice smooth consistency.

To add some dimension to the flavor, we used some of this local honey produced by our friend Britt. It has a fruity element to it which plays very nicely with the turmeric.

The base is churned and swirled with the honey at the end.

Results? A neon yellow colored Turmeric ice cream with fruity local Minneapolis honey that rounds out the sweetness and ends as one of the more unique flavor profiles of any ice cream we’ve created. It truly plays tricks on your brain as you try to divide the line between what you think it should taste like and what it actually does taste like. Its one of those flavors I keep going back for more because of that very fact. It’s just fun.

Like to try some? You can be one of two lucky winners of this fabulous, scratch made craft ice cream in our weekly pint giveaway. Enter your name in the comments section here, or on our facebook page under the posted contest. Two winners will be drawn randomly on Friday 2/21/14 at 4pm. Winners must be able to pick up locally. Prizes must be claimed by email within one week or we will redistribute. 🙂 Good luck!

And don’t forget about our Spring CSI subscription – if you’re offered in reserving pints on a monthly basis between March and May 2014, go here for more info.

Finally – we have another pint sale coming up in two weeks on March 1st – see here for details on menu, and timing, etc.

February 12, 2014

Chamomile Fennel Pollen w/ Meyer Lemon Gin Honey

It’s almost Valentine’s Day, and in preparation, I wanted to make an ice cream inspired by a boozy beverage. Because, what better way to celebrate the love of your life than with booze. Trying to find a little inspiration via the interwebs, I found myself looking at a lot of vodka martinis with either strawberries, raspberries or cherries. You know, because it’s valentine’s day, and I guess that’s what everybody wants…every year…the same thing…every year. And I was almost buying into it, until I ran across a beverage created by Lara Creasy of Junction Kitchen and Bar in Atlanta, GA. She created a gin martini paired with a chamomile infused vermouth, a touch of lemon and honey, and finished with a pinch of fennel pollen. By no means does this sound like something that “everybody” wants, but everything about this beverage screams ice cream…and trust me, this is going to be good…really good. Which brings me to this week’s Valentine’s Day boozy beverage inspired flavor – Chamomile Fennel Pollen with Gin Lemon Honey. Let’s get started.

In the original beverage, Creasy used a house made chamomile-infused vermouth, but for the ice cream, I am making my own house made concoction – ice cream infused with chamomile tea and fennel pollen. Chamomile has a mild sweet floral aroma, which comes from the daisy-like flowers it is made from. The floral tones of the tea pair extremely well with the delicate sweet mellow anise flavors of the fennel pollen. The two of them are steeped in our ice cream base, along with a splash of sweet vermouth during the cooking process. The tea and pollen are strained out with a fine mesh strainer. The infused ice cream base is cooled and churned.

For the gin meyer lemon honey, we are using Honey B, a Minneapolis local honey from Northeast Minneapolis. Our friend Britt is working on getting her hive going again after losing much of it last year. This is a good start. The honey is brought to a simmer with a small amount of meyer lemon juice, and then finished with a splash of gin. The honey has a nice tang with a tich of bitterness from the juniper in the gin. It is layered into the ice cream during packaging.

The final result is a Valentine’s dream…floral chamomile and sweet fennel pollen, paired with a tangy meyer lemon gin honey. It’s fresh and new and not the same as last year, or the year before, or the year before that. You get it. HVD! Love, FrozBroz

Like to try some? You can be one of two lucky winners of this fabulous, scratch made craft ice cream in our weekly pint giveaway. Enter your name in the comments section here, or on our facebook page under the posted contest. Two winners will be drawn randomly on Friday 2/14/14 at 4pm. Winners must be able to pick up locally. Prizes must be claimed by email within one week or we will redistribute. 🙂 Good luck!