Coffee – FROZBROZ

February 26, 2015

Coffee and Doughnuts

This week is pretty simple…some days you just wake up and you have coffee and donuts on the brain. That’s what happened to us. So naturally we thought this would make a great ice cream flavor, and you know, we were right. Let’s get started with this week’s flavor – Coffee and Doughnuts.

For the ice cream, we decided to go with a coffee infused ice cream base. These are Guatemalan Dark beans from one of our great local roasters in Minneapolis, Peace Coffee. The beans get course ground and are added into the base before we heat pasteurize it. Once the ice cream base is brought up to temperature, the grounds are steeped for a few minutes, then strained out with a fine mesh strainer. The base is then cooled and is ready for the churn.

For the donuts, sometimes when you have them on the brain, you have to go with an old favorite. Cake doughnut from A Baker’s Wife in South Minneapolis. These! These are perfection! Crispy outside. Light and airy inside. Come on. To get the doughnuts into the ice cream, we’re making croutons. Diced, tossed with a little butter, and then into a low oven to toast lightly. The croutons are cooled and get tossed into the coffee ice cream prior to packaging.

Simple, but amazing! Peace Coffee infused ice cream with chunkers of locally made donuts from A Baker’s Wife. Let’s get this out of our brain and into our mouth.

Coffee and Doughnuts

Ingredients:

2 cake doughnuts
1 Tablespoon Butter, melted
2 Cups Heavy Cream
1 Cup Whole Milk
3/4 Cup Organic Cane Sugar
2 Eggs
1/4-1/2 Cup Coffee, course ground – depending on how strong you want
3/4 teaspoon salt

Instructions:

1. Prepare the doughnut croutons: Preheat the oven to 325 degrees. Line a baking sheet with a silpat or parchment paper. Dice the donuts into 3/4 inch cubes and toss with melted butter. Spread doughnut cubes out evenly on lined sheet sheet so that none are touching each other. Bake for approx. 30 minutes. The cubes should be slightly golden brown. Remove from the oven, cool, place in air tight container, and freezer until ready to use.

2. Prepare the coffee ice cream: Crack eggs into a mixing bowl and whisk fully. Add sugar and whisk until sugar and eggs are combined. Add cream, milk, coffee and salt and whisk again until all are fully incorporated.

Place ice cream base in a pot over medium heat, stirring continuously. Continue to heat mixture until temperature reaches 165 degrees. Remove from heat and allow coffee to steep for about 5 minutes. Strain coffee grounds out with a fine mesh strainer. Cool the strained ice cream base to room temperature (an ice bath will do this in about 15-20 minutes) and then place in a container, cover, and chill in refrigerator overnight.

3. Churn ice cream base in ice cream machine according to manufacturer’s instructions. Place coffee ice cream into container and stir in 1 cup of doughnut croutons. Freeze in a tightly covered container for at least 4 hours, preferably overnight if you can wait. Then, enjoy!

*Yields approximately 2.5 pints

If you’d rather not make it, 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 2/27/15 at 4pm. Winners must be able to pick up locally in Minneapolis. Prizes must be claimed by email within one week or we will redistribute. 🙂 Good luck!

July 29, 2014

Coffee Cherry

We’re going back to an idea that spawned during the cold months of winter. It’s a flavor that has both summer and winter appeal. But in the end, the cherry wins. It’s that time of year when sweet cherries are plentiful, which makes it the perfect time to bring back last winter’s flavor idea – Coffee Cherry. Let’s get started…

These are Peace Coffee beans roasted right here in Minneapolis. In particular, we are using their Guatemalan Dark roast, which provides a bitter dark and oily grind that works very well for our coffee infusion. The beans are ground, steeped while we cook our base, and then strained out with a fine mesh strainer. The base is cooled and ready for churning.

Next, Cherries! Cherries from Barnard Farms in Michigan. These cherries are dark, sweet and robust, which will complement our coffee infused ice cream. Think bold flavors…that’s we have here. We clean and pit the cherries, then simmer them down with sugar and a bit of lemon juice. The cherries and their syrup are added into our coffee ice cream after it is churned.

Coffee Cherry ice cream…a cold weather idea to warm your summer soul. And for those supportive CSI full share members, this was part of your July CSI share. Cheers!

On the bright side, if you’re not a Full Share memeber, 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 8/1/14 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!

March 12, 2014

Stout with Irish Coffee Syrup

St. Paddy’s Day party favor preparation is in full swing here at FrozBroz central headquarters. Last year it was our Irish Soda ice cream, and similarly, this year we are throwing down another beer flavored ice cream for the party. Let’s get started with this week’s flavor: Stout with Irish Coffee Syrup…

For this week’s flavor we decided to back to our roots; Wisconsin, to find a smooth, easy drinking stout to flavor our ice cream base. We chose Central Waters Brewing Satin Solitude Imperial Stout. It’s not a traditional Irish stout, but it possess those deep dark malty qualities that we were looking for. For the ice cream, we reduce the beer down to a syrup like consistency and add it into our organic cane sugar ice cream base. The ice cream is ready for the churn.

Next, Irish coffee syrup. Like many of our components, coffee syrup has been on the list of conceptual possibility list for some time now. It began with concept of a black cherry ice cream with a coffee syrup, but at that time, cherries weren’t in season so the idea got pushed aside. Recently, ideas surrounding St. Paddy’s Day came up including creating a flavor based on a coffee stout, and that’s when the coffee syrup came back into the fold. And since it’s the Irish holiday, why not throw in some Irish whiskey for good cheer! I mean come on, its St. Paddy’s day! It’s meant to be. For the Irish coffee syrup, we start by simmering down some Peace Coffee Yeti Coldpress with cane sugar. After our desired flavor and honey-esk consistency are achieved, we take it off the heat and spike it with another Minnesota original, 2 Gingers Irish Whiskey. The result is a nice balance of bitter coffee and sweet Irish whiskey. The syrup is layered into the pints during packaging.

Stout with Irish Coffee Syrup! It’s malty caramely stout ice cream with ribbons of sweet Irish coffee. Party preparations complete! It’s not just ice cream, its St. Paddy’s Day all churned up and frozen into a pint…of ice cream.

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. Winners will be drawn randomly on Friday 3/14/14 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!

This flavor will be offered along with a few others, in limited quantities, at our next pint sale, Thursday March 20, 2014. Click HERE for details.

December 12, 2013

Hazelnut Mocha w/ Whiskey Caramel

Coffee, chocolate and hazelnuts are a familiar pairing in truffles and desserts over the holiday season, and this particular pairing reminded me of the boxes of chocolates my grandparents would give us as kids. With some luck, there was a nice little map to tell you what each piece was and allowed for bypassing the soon to be discarded selections, but often it was just a guessing game. There were the duds like petrified angel food, toothpaste mint or weirdberry liqueurs, the tooth pulling caramels, and then there were the truffles. The truffles were the true prizes, and the hazelnut was always my favorite. It was ultimately this memory that solidified my decision for this week’s flavor, so the object here was to create the my ideal holiday chocolate truffle – in this case with Espresso, Chocolate, Hazelnuts and of course, liquor.

If you know us, by now you know we don’t do anything the easy way. In this particular case it meant a double steep, starting with the hazelnuts.

The hazelnuts are first roasted to deepen their flavor and mellow out the bitterness (as well as remove a majority of their husks) and then ground into a meal to release the fats and allow the maximum surface area of the cream to steep with the flavor of the nut.

For the coffee infusion, we ground our favorite Peace Coffee Espresso blend and used a french press to infuse some of the cream.

Dark, fair trade cocoa was added directly to the base along with the hazelnut meal and coffee during the cooking process, and then steeped longer to draw out as much flavor from the ingredients as possible.

While that was all happening, a quick caramel sauce rolls on the stove and is finished at the very end with a splash of whiskey from none other than our pals at 2 Gingers . Sidenote: If you ever run into me, remind me and I’ll tell you the assuredly hilarious story of how camera straps in the kitchen and boiling sugar on the stove are a dangerous combination.

Once the base has had time to steep, its strained to clear out the hazelnut meal, and allowed to cool in preparation to be spun. The whiskey caramel is layered into the ice cream as its packed into the pint.

No longer do we need a map to find this flavor. Hazelnut Mocha with Whiskey Caramel: an espresso, dark cocoa and roasted hazelnut infused ice cream, decorated with ribbons of rich whiskey caramel.

Want to try it? You can win one of the only two pints in the world, filled with 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. 2 lucky winners will be drawn randomly on Friday 12/13/13 at 4pm. Winners must be able to pick up locally and give us feedback. Pints must be claimed by email within one week or we will redistribute. 🙂 Good luck!