There is a lot of baking involved in making our ice cream, and we both drew lucky straws with mothers who are fantastic bakers in their own right. However, there’s no chance involved in the amount of inspiration our ice cream making has drawn from desserts our mothers made for us as kids. With the launch of our site , and more importantly mother’s day coming up, it only seems right that our next few flavors pay some homeage to the wonderful women that got us started on this journey. New flavors coming tomorrow. Stay tuned.
This batch of ice cream is a staple in my freezer. My mother makes killer lemon bars — which originally inspired plain lemon bar ice cream. I say plain, but you haven’t tasted these lemon bars. After mulling it over for awhile, I decided to infuse the cream base with rosemary to make the combination a little more interesting. It turned out to be a good idea.
I happen to have a rosemary plant growing on my desk, and I always use herbs cut fresh from the plant whenever possible.
We use about a six inch sprig of rosemary, and drop it in a sauce pan with the ice cream base. Bring the base to boil, remove from the heat, and steep until cool. Remove the rosemary (please) and freeze the base in the magic maker.
Yeeaaahhh! We add the lemon bars in the end. The only way you can sink your teeth into lemon bars this chewy, buttery, and delicious is to eat FrozBroz ice cream.
This FrozBroz ice cream.
This is a flavor I thought of while making an appetizer for a dinner party that consisted of endive, Cabrales, yogurt, oranges and almonds. Here’s what I came up with:
Start with a couple of ripe Bartlett pears. I would used Bosc or Anjou had I had them instead…better for baking
Dice and mix in some tastiness
That’s what I’m talking about…candied pears!
Mix ice cream batter with some of this beautiful Spanish Cabrales Blue Cheese
there you have it