Flavors – Page 20

January 9, 2014

Garam Masala

Over the past few years we’ve played with many spices, and continue to be fascinated with how they interact with ice cream both as components and sole flavors. It is our belief that Vanilla is the ice cream world’s corner stone for a reason, and there are still many amazing spices that are just waiting for their chance. This week, its the magical spice’s turn, Garam Masala. Garam Masala is really a fantastical mix of many familiar spices, often including a mix of cumin, cinnamon, cardamom, cloves, ginger, bay leaf, star anise to name a few. While you can buy some great mixes off the shelf, a little elbow grease, and a spice or coffee grinder make this spice mix scream to all new heights. As we’re wont to do, we created our own Garam Masala blend for this flavor.

The spices are toasted in a pan for a bit, then ground in a spice or coffee grinder to bring them all together.

Once ground, the spice blend is added into the ice cream mix and steeped during the cooking process to draw out the flavor.

The result is a delightfully complex, garam masala infused ice cream with notes of cumin, star anise, cardamom and pepper.

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. Two winners will be drawn randomly on Friday 1/10/14 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!

Don’t forget, our first pint sale is coming up on January 18th. Click here for details.

January 1, 2014

Peanut Butter with Roasted Bananas

Happy new year, guys! It’s January 2014, which means a lot to us at FrozBroz. It means that our ice cream will officially be for sale this month. Stay tuned in the coming weeks for announcments regarding this exciting new time for our ice cream’s existence.

As for this week, we’re dropping another bit of FrozBroz nostalgia. We all have memories of friends coming over to play after school, and likely your parents whipped up something for you and your friends to eat or snack on, just as mine did. It’s possible we all share this same bit of nostalgia. For me, one of the most memerable lunch/snacks my mother ever put in front of me was a peanut butter and banana sandwich. She always served it open faced – white bread, creamy peanut butter, and thick banana slices. So successful that my friends who were over, loved it as much as I did. So successful, that this week, I’m going to put the peanut butter and bananas in our ice cream. It’s a classic combination, and one that is close to me. Let’s get 2014 kicked off right, with this week’s flavor: Peanut Butter with Roasted Bananas.

I flip-flopped a lot before deciding which part of this flavor should be the ice cream; peanut buter or banana? Ultimately, I decided that a peanut butter ice cream would probably go over better, as most of you that follow us Broz, are peanut butter freaks. For the ice cream base, we use fresh ground peanut butter ground at the Seward Co-op. The peanut butter is added to our pure sugar cane base, cooked, and then strained through a fine mesh strainer. The base is salted and is ready to churn.

FYI, to let you in on a little secret…someone’s grinding up fresh ground artisinal peanut butters to sell over at our new kitchen space, CityFoodStudio. Keep your eyes peeled.

Speaking of peeled, let’s talk roasted bananas. Again, as we always talk the talk, we work to decrease the water content of our fruit and increase natural sugars to reduce iciness in the ice cream. These very not local bananas are sliced and roasted in the oven on parchment until caramelly. Their flavors are concentrated and ready to be added into our peanut butter ice cream at the end of the churn.

Peanut Butter with Roasted Bananas! Brining in the new year with some FrozBroz nostalgia.

Like to try some? 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 1/3/14 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!

December 25, 2013

Manchego w/Zinfandel Caramel

Christmas is now in the rear view mirror as is most of 2013, which means New Years eve celebrations are almost upon us. New Years eve is synonymous with indulgence in good food, and good drinks, and like last year’s White Chocolate Pop Rocks w/ Champagne caramel, we wanted to do something apropos. Where I come from, no good party happens without a plate full of good cheese. Likewise, a plate full of good cheese pairs fantastically with good wine, and that brings us to this week’s flavor, Manchego w/ Zinfandel Caramel.

This flavor starts with my one of my favorite Spanish Manchego. Its a spanish cheese from the La Mancha region, and this particular selection is a raw milk manchego. Its buttery, with a nice salty bite and a great cheese-y flavor that pairs incredibly well with fruit and a bold red wine.

For the foundation of this flavor, the manchego went into the cream 2 ways- some was finely grated and melted into the base during the cooking process. More was coarsely grated and tossed in at the end to provide an extra oomph with the occasional bite of cheese.

The caramel begins as a standard sugar and water recipe, but is finished with a bit of cream to cool it first, and then the zinfandel right at the end to ensure the flavor doesn’t boil off.

The caramel is swirled into the ice cream as its packed into the pint. It is a wonderfully rich, manchego ice cream decorated with ribbons of zinfandel caramel.

Like to try some? 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 12/27/13 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!

December 19, 2013

Gingerbread with Lemon Cream

The holiday season is in full swing which means folks are busy baking up all their favorite cookies, cakes, pies and pastries to share with family and friends. And hey, we’re no different. So when my loving wife suggested that we make gingerbread cookies with our four-year-old son to swing into the holiday spirit, I concurred, and then immediately got caught up with the idea of gingerbread and ice cream. It’s not new concept to us. In fact, gingerbread was the second flavor we ever put out on this here blog. This time I wanted to add in the component of lemon, you know, the classic lemon icing that tops gingerbread cookies. So I toiled with the idea of making a gingerbread flavored ice cream and adding lemon bars, but in the end, I was a sucker for a lemon ice cream with gingerbread croutons. Honestly, I thought you all would be too. So let’s get started with this week’s holiday flavor: Gingerbread with Lemon Cream…

In case you were wondering why we’re not making gingerbread cookies…we are looking for something dense that will hold up in our ice cream. We adapted this recipe from Smitten Kitchen for our ice cream, but the original produces a fantastic dense sticky gingerbread that is fantastic on it’s own. We start with Cardamom, Cloves, Cinnamon, Ginger and Nutmeg to give this cake intensity. The batter is poured into a Bundt pan and after baking is knocked out to cool. For the ice cream, we cube the gingerbread and bake again to form a crunchy layer on the outside that will hold up to the ice cream. The croutons are tossed in at the end of the churn.

Next, we mix in a handfull of freshly grated lemon zest to our organic sugarcane base before cooking. The base is cooked, the zest is steeped, and then strained before cooling and into the ice cream maker.

Gingerbread with Lemon Cream! It’s craft ice cream for the holidays and we want to share it with you…

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 12/20/13 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!

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!