Sour Cream with Fresh Walnut Preserves

This week’s flavor was built around this fresh walnut preserve I found a few weeks ago made by Harvest Song.  I stumbled across it hidden among a bunch of other specialty jams, sauces, etc. – and plucked it without hesitation.  I’ve toyed with the idea of nut preserves before, but never actually found it in true form, and never made with fresh (green) whole nuts.









The walnuts are preserved while they are green and fresh, in a simple syrup made of sugar and lemon juice.  Left with their shell on, the walnuts look a lot like olives in this state.  They still taste like walnuts, but very sweet – with a flavor that tastes a lot like molasses.  The texture is semi soft – most of the walnut crunch has faded but there is still enough there that they are not mushy or soggy.  Hard to explain exactly, but reminded me of a nut candy.  I had to make ice cream with them, and decided to pair them with a tangy sour cream ice cream base.










The walnuts were chopped into smaller pieces and then added back into their syrup in preparation for being added into the ice cream.  They still look kind of like olives.


Sour Cream








For the ice cream base I chose to use our sour cream base, which provides a foundational flavor very much resembling a traditional cheesecake. We’re a big fan of Westby sour cream – and for this recipe I typically use a light version to keep the ice cream from getting too rich.  It’s hard to go wrong with these flavors.










The result is a rich and tangy sour cream ice cream laced with chunks of molasses tinged, freshly preserved walnuts.


Sour Cream with Fresh Preserved Walnut



2 Cups Heavy Cream
1 Cup Light Sour Cream (I prefer light sour cream for this recipe)
3/4 Cup Sugar
2 Eggs
2 teaspoons salt
1/2 C Fresh Walnut Preserve, walnuts chopped and added back to syrup


Instructions for ice cream:

Crack eggs into a mixing bowl and whisk fully. Add sugar and whisk until sugar and eggs are combined. Add cream, sour cream 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.  Cool the 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. Add walnut preserve to ice cream in last 5 minutes of the churning process.   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 3/20/15 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!




Sour Cream and Chive

I’ve been having a hard time containing my excitement for this week’s flavor for so many reasons.

We’ve talked for years about doing fully savory, non-sweet ice cream flavors but had never quite figured out exactly how to present them.   I made the decision earlier this summer that we couldn’t wait anymore.  It was time to take a turn down this country road and see what we would find.

The world opened up when we came to the conclusion that this “obviously-not-a dessert” flavored dessert was exactly that.  Not a dessert.  Still following me?  Ice cream as a condiment: this was where we found our traction.    This week’s flavor (and I’m sure there will be many like this to come) is meant to be served with or as an accent to something else – a snack, salad or main dish. I was instantly inspired by one of my favorite childhood (and adulthood) snacks – chips and dip.  And, I’m in love with fresh summer chives.  The thought of dipping a potato chip into a scoop of cold, fresh sour cream and chive ice cream on a hot summer day was one I immediately wanted to capture. Shall we??


Sour Cream









IT all starts with fresh summer chives picked straight from my backyard.  Since we aren’t making a sweet dessert ice cream, the big difference is in the amount (or lack thereof) of sugar.  We still use the same cream and eggs approach, but the sugar is reduced by about 97%.  It still serves a purpose, but only to round out the flavor.  The idea was to make a very clean tasting cream base so the chives and acidity of the sour cream could star.

ChivesSour Cream and Chive








We follow the same process as we do for all of our other flavors at this point – the chives are minced and steeped in the cream base during the cooking process.  The steep brings out the fresh chive flavor without cooking it too much.

Sour Cream and Chive









Let me tell you – the end result is magical.  It really is.   The ice cream is very clean, not sweet at all – a hint of salt with a nice sour cream foundation and bright, fresh chive flavor.  The real excitement came when I was able to serve it up to friends and witness their reactions.  I scooped a couple of large scoops into a bowl and set it out with good quality potato chips for friends to dip in the super cold ice cream, just as I had imagined it.  It was a hit, and one that I expect will have us venturing back into this territory soon – perhaps even offering some pints for sale at the shop in the near future.  Ice Cream as a condiment – it’s happening!


Sour Cream and Chive








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 8/15/14 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!









Sour Cream Christmas Cookie

‘Tis the season of forming a solid leftover strategy.  Turkey, mashed potatoes, pie, veggies, breads, desserts – you name it, and its probably stacked in a container somewhere in your fridge.  Some find the form of a hotdish, others make for perfect sandwich toppings.  No matter what, if you’re going to make the best of it, creativity is key.

So as it happens, this flavor just fell into our laps.  These “cutout” Christmas cookies have been a staple in my family for ages.  We’ve had them every year as far back as I can remember.


But they don’t end at Christmas. Once the holidays are over the cookies go on…and on.  Since my Mom makes enough of these delicious cooks to feed a few families for several months, we thought we’d take some off her hands and put them to good use.




Now, this isn’t a super challenging flavor by any stretch of the imagination.  But we did need to figure out a way to cut the extra sweetness of the already iced cookies in the sweet cream.  So to counter it, we chose to use our sour cream base to provide a nice subtle hint of acidity to balance the extra sugar.




For the big finish, the cookies are crumbled  into the base at the end.   Its the holiday FrozBroz interpretation of Cookies and Cream.



And that’s that.  Sometimes simplicity rules, and in this case its hard to lose.







Like to win a free pint?  Per the weekly drill, we’ll be giving away two pints of this flavor. Just leave a comment on our facebook page to be entered into the drawing. If you don’t have a facebook account, leave a comment right here on the blog. We’ll draw two winners on Friday afternoon (12/30/2011) at 4pm and will announce them on our facebook page. Our only conditions are you must be able to pick it up here in Minneapolis, and be willing to give us a little feedback that can be shared with everyone else. Good luck!