Its 3x chocolate because of a ludicrous amount of dark chocolate in it, so rich that it makes you feel a little dirty.
We like to experiment with flavor and texture and we definitely don’t shy away from indulgence. We took the same approach when it came time to make a chocolate that fit the bill.
By dark, we mean, 85% cocoa, fair trade chocolate. And a lot of it. There’s no cocoa powder in this ice cream. All of the gorgeous chocolate and all of its wonderful fat makes for an incredibly dense, fudge like ice cream.
For fun, we sprinkled in a sparse few chunks of this intense red sea salt right at the end.
You don’t get the flavor of salt in every spoonful, and you can’t see it coming since its color keeps it camouflaged, but you definitely know when you hit one.
DARK, Chocolate ice cream. Just in time for the summer stride.
We love sharing our ice cream, and we’re going to give away another pint here this week, but know this: we do not part with a pint of this chocolate ice cream without some serious detachment issues. If you win this week, consider yourself very fortunate. And come ready to arm wrestle for it.
To win a pint from the blog this week, accurately guess how many ounces of chocolate are in a 2 quart batch in the comments section here and its yours. To be fair, if you won the week previous you can’t win this week.
After watching an episode of “Unique Sweets” on Cooking Channel the other night, I wanted to recreate a version of Momofuku Milk Bar’s “Crack Pie”. The description of this pie, as it’s name might imply, sounded quite addicting, and that is what we set out to recreate for this batch of ice cream.
It all starts with making oatmeal cookies. We then took these cooks after cooling, crumbled them, and added butter and brown sugar. Pressed this mixture in to a sheet pan and…
…made a classic pecan pie filling. We wanted pecans in this filling, but we didn’t want chunks.
Alternatively, we toasted them, and gave ’em a spin in the food processor with a little bourbon and vanilla to make a pecan butter. Added this to the pie filling, poured into our sheet pan, and baked it.
Once out of the oven we dusted them with a bit of powdered sugar – there you have it. This cookie/pie is chewy, caramely, and addicting. Add this to our ice cream base, and this baby is on its way to FrozBroz “crack” status.
As usual, we’ll be giving a pint of this away on our facebook page, and another later today (date of the post) right here.
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.