Happy Thanksgiving! In keeping with our tradition of creating holiday themed flavors this time of year, we’ve chosen the sweet potato route for this week’s flavor. Sweet potatoes are one of my favorite things – and are an unsung star both as a side dish and a dessert for Thanksgiving dinners across the country. The sweet potatoes’ natural sweetness pairs very well with many flavors. Thus we chose to throw some bourbon in (it’s pretty cold out) and sweeten the deal with maple. Good solid fall flavors, and colors.
For the sweet potato base, we roasted the potatoes in butter to get out some of the moisture and concentrate the sugars. Plus they get all nice and caramelized which gives them a nice depth for the base.
Once the sweet potatoes are finished roasting, they are pureed while still warm with cream. The puree is added in with the rest of the cream, bourbon and sweetened with maple sugar.
We use maple sugar in this recipe because it has all of the flavor of syrup but is a bit easier to work with as a base sweetener – and maple syrup will lower the freezing temperature of ice cream because of it’s high sugar concentration. All of the flavors mingle while the base is pasteurized over heat and a little bourbon is added again before the base is frozen.
And here you have it. A rich sweet potato ice cream tinted with maple and rounded out with bourbon. A perfect way to celebrate all we have to be thankful for this year.
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 11/28/14 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!
We’re no strangers to donuts in our ice cream, which has us always looking for better varieties and shops around town. This week, thanks to our friend Heidi, we found a new shop. Well, new to us at least, although it’s been around since 2008 – SugaRush. Keoni Nguyen, owner of SugaRush, along with his son, are making some of the best classic donuts around, such as the bear claw, long johns, and bismarcks. His dough is nothing but perfection, being sweet, tender and yeasty, while maintaining a light airiness about it. These donuts are destined for our ice cream. And so the pursuit began to deconstruct one of my favorite classics: the maple long john. This week we’re calling it our Donut with Maple Caramel. Shall we?
This is one of SugaRush’s glazed raised donuts. Dear lord these are amazing. They aren’t reinventing the wheel here, but they are making an exceptional dough, which leads to an exceptional donut. You must go try one for yourself. The raised donut is the building block for the maple long john, so for the ice cream, this is our starting point. In order for the donuts to hold up in the ice cream, I decided to make croutons out of these glazers. They’re diced and then baked in the oven until crunchy. The croutons go into the ice cream at the end of the churn.
Next, the “maple glaze”. I made the decision to go with a maple caramel for the glaze portion, because I thought a traditional glaze would disappear in the ice cream. First, our sugar is caramelized, at which time cream is added followed by our maple syrup. The maple syrup thins out the caramel nicely while adding natualy maple flavor to the caramel. The caramel gets layered into the pints during packaging.
Donut with Maple Caramel. Consider this a better variety – a play on the classic maple long john.
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 11/8/13 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!
We’ve been on a roll with the veggie flavors, and this is one I’ve been kicking around for some time. Butternut Squash is a fall favorite of mine and we enjoy it in many ways, from soup to roasted to pureed. The trick with Butternut in ice cream was to make sure it’s versatile buttery flavor didn’t get silenced by sweetness or what it was combined with. I chose to use maple sugar as the sweetness and round it out with some salty, maple candied cashews.
To infuse the squash into the cream, it was diced and roasted off, to cook out the moisture content, caramelize the sugars and intensify the flavor. Its a fantastic way to cook the vegetable on its own, and works extremely well in ice cream.
The roasty chunks of squash get pureed in with some cream and then added to our maple sugar ice cream base.
Cashews. Wonderful, cashews. These were candied with more of the maple sugar and a healthy sprinkle of salt. Once candied and cooled, the cashews are added in during the churn to provide a nice salty/sweet crunch.
And there she blows. Butternut Maple Cashew Ice Cream. A wonderfully smooth, roasted butternut squash flavored ice cream with echoes of maple and crunchy maple candied cashews.
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 11/1/13 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!