Flavors – Page 25

July 18, 2013

Oat with Mulberry Syrup

This week we’re taking on a lesser-known berry, but one that is found growing wild all over the city of Minneapolis – Mulberries. It’s one that is underutlized, but can channel deep rich berry flavor that usually isn’t associated with the species. We decided to pair the Mulberries with one of our favorite breakfast ice cream bases – oat, which brings us to this week’s flavor: Oat with Mulberry Syrup. Let’s get started!

Hopefully everyone knows what oats are, or at least look like. If not, take a good look…these are oats, and we are going to steep them in our ice cream base. And if you were to eat our ice cream steeped in oats, you’d love love love it. The oats are added while cooking our organic cane sugar base. During the process, they release their starches into the cream making for an ultra rich and velvety texture accompanied by their natural nuttiness. After steeping, the oats are strained out and the base is ready to churn.

Mulberries!! Thanks to our friend Christine for the major loot of Mulberries! Christine and her hubby own a vacant lot next door to their house in Uptown. There, Christine has created an extremely diverse and ambitious garden of both fruits and vegetables. Cucmbers, beans, tomatoes, watermelons, strawberries, blueberries, raspberries, asparagus, apples, plums, and cherries just to name a few. Oh, and mulberries…and they are beauties. And they’re going in our ice cream in the form of mulberry syrup.

For the syrup, we first crush the berries using a potato masher and a hand-held pastry blender. After the juices are crushed out, the mulberries are strained out leaving only the juice. If you’ve never eaten a mulberry picked off of the tree, they could be described as a watered-down version of a blackberry. Because of their watered-down flavor, they are less saught after, but it is the exact reason why we first reduce the juice down by boiling. Once the juice has reduced, we add our organic cane sugar and reduce a bit more until a syrupy conistancy is achieved. The syrup is cooled and is ready to get layered into the pints during packaging.

It’s breakfast ice cream. Ultra creamy oat ice cream layered with intense mulberry syrup. Trying to put this lesser known berry on the map. Love, Frozbroz

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 7/19/13 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!

July 11, 2013

Dark Chocolate Strawberry Pistachio

Since local berries are one of our absolute favorite things of summer, its not uncommon for us to do multiple flavors with the same berry. Especially strawberries. When I began thinking about a new flavor concept for using strawberries, I chose to go the selfish route this time and do exactly what I wanted to eat. I knew pistachio was going to be one of the components. I toiled on different sugars or a combination thereof, as well as different forms of cream combinations (sour cream, cream cheese, goat cheese, goat milk, etc – and then it hit me. We’ve only done two (!) flavors previous to this with a chocolate base, (3X Chocolate, Georgia Walnut) and we’ve seriously neglected the chocolate lovers, myself being one of them. So that was that. Dark Chocolate, Strawberries and Pistachios.

The chocolate base has a good concentration of cocoa – not quite as much as our 3x chocolate since there needed to be balance with the other flavors, however its still a nice dark chocolate ice cream.

The gorgeous local strawberries were made into a nice thick syrup to be woven throughout the base.

The shelled, roasted and salted pistachios were thrown in during the churn to give a big salty crunch. The final product is a dark chocolate ice cream, rippled with fresh strawberry syrup and studded with salted crunchy pistachios.

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 7/12/13 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!

July 4, 2013

Amarula

This is usually the time of year that we start rolling out all things local, since berries are finally coming around here in Minnesota. But this week, we are featuring a flavor that utilizes a fruit from across the Atlantic and then used to make a cream liqueur called Amarula. We were just recently introduced to Amarula by a couple who was interested in having us make it into an ice cream for their wedding. After making the flavor for their tasting, we decided it was definitely one we needed to release to the masses. This one is for you Shira and Bill! Let’s get started with this weeks flavor: Amarula…

Amarula Cream Liqueur. Made with Marula fruit, only grown in Africa, and said to be tart, sweet, refreshing, with a “guava-like” taste. The Marula fruits are squeezed of their juices, de-seeded, and then fermented into a wine. The wine is then distilled twice and cream is added. The result is a unique cream liqueur that is caramely like an Irish Cream, but has a hit of sweet/tart fruit to it.

To get the Amarula into the ice cream we unfortunatly need to remove the alcohol from the liqueur. To do this, we boil the liqueur on the stovetop and reduce slightly. The reduction is added straight into our organic cane sugar ice cream base and given a genrous salting before the churn.

Amarula ice cream y’all! It has an ultra creamy texture, similar to our Oat with Maple Brown Sugar, accompanied by notes of tropical fruit and salty 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 7/5/13 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!

June 27, 2013

Sour Cream Vanilla w/Pluot Jam and Crunchy Quinoa

We’ve talked a lot over the past few years about where our inspirations come from, and sometimes a flavor is developed from a number of different directions. This one began from a plan to create a flavor with the Pluot fruit – a hybrid fruit made from apricot and plum. Stone fruits are in season right now in a big way, and we try to take advantage of them before their season ends and the local berry season begins. The original plan was to make a Pluot jam with our Sour Cream Vanilla base.

Beautiful Flavorosa Pluot’s from our favorite local market, the Seward Co-op.

By total chance, the recent issue of Food and Wine magazine showed up the week before I planned on making this flavor, and I happened across a recipe for making crunchy quinoa to be used in a salad. Salad, schmalad – this was going in Pluot ice cream.

Good old fashioned uncooked Quinoa.

First the pluot jam. Making the jam was rather straightforward process, involving removal of the pits from the fruit, and then combining the pulp and skin with sugar and water, mashing and cooking down into a nice, thick jam.

Then came crisping up the quinoa. First the quinoa was lightly cooked until just tender and dried on a sheet pan. Once completely dry, the quinoa is fried in vegetable oil until it is brown and crunchy, and cooled on paper towels. The original recipe called for salt immediately upon removing from the oil, but I used both salt and sugar to give them a little sweetness as well.

The quinoa fry up with a surprising crunch and a dense nut-like flavor. Very tasty.

Finally the sour cream vanilla base is made with our favorite sour cream and vanilla beans. We use light sour cream because it keeps the fat content of the ice cream at the perfect level.

Our landing, is an incredibly silky vanilla ice cream, rippled with layers of Flavorosa Pluot jam and speckled with crunchy bits of quinoa throughout.

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 6/28/13 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!

June 20, 2013

Asparagus with Truffle Honey

Ok, so this week we are going to test your inner most ice cream love. And not just your inner love, but your preception of ice cream love. And not just your percieved love, but your adventurous ice cream love.

On a recent trip to Pizzeria Lola my wife and I ordered one of the weekly specials: pizza topped with asparagus and truffle honey. Not only does Lola live up to all hype given, but this weekly pizza special was off the charts good. The idea resinated immediatley, and I couldn’t stop thinking about my process and how I would break it down into ice cream. Once asparagus hit the local farmers market, we were on it. Let’s get started with this week’s flavor, Asparagus with Truffle Honey.

Asparagus from the Midtown Farmers Market.

We cut off the tips and blanch them in boiling water to soften up and bring out their vibrant green color. We reserved the staulks and grilled them for delicious eats guys. After blanching, into the food processor for a spin. The puree is added into our organic cane sugar ice cream base right after cooking. We give it a generous salting and the solids are strained out through a fine mesh strainer. The asparagus ice cream is ready for churning.

Now that the asparagus ice cream is done, we’re ready to make our truffle honey. We were lucky enough to get our hands on some of the last remains of Nordeast Nectars honey. Last year many of their bees died off, but thankfully their queen is still alive. This year Britt Lundberg and her neighborhood crew are making efforts to regroup, and hopefully, with a name change, new packaging, and much hard work, we will see more of this local liquid gold from them. To make the truffle honey, we stir a small amount of truffle oil into the honey. The oil becomes suspended in the honey. The truffle honey gets layered into the pints during packaging.

Asparagus with Truffle Honey! It’s creamy asparagus ice cream with an itital burst of truffle flavor leading into a sweet honey finish. Testing your inner love, perceptions and adventures in ice cream. Love, FrozBroz

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 6/21/13 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!