FROZBROZ – Page 15 – Minneapolis Craft Ice Cream

July 9, 2014

Strawberry Graham Cracker

A few weeks back we had a request for a flavor that featured graham crackers. We love and encourage flavor requests, and were happy to run with that idea and pair it with our annual outpouring of love for strawberries. As we often do during the few weeks strawberries are available, we can’t help ourselves from creating at least a few flavors with them. Maybe it’s pure selfishness on our part, but we can’t get enough of them.

For the graham cracker, we had to do a little processing first to make sure it holds up in the ice cream. So we combine with some butter, salt and mayyybe a little sugar and puree in a food processor until a new buttery dough forms.

The mix is then spread out on a sheet pan and baked off in the oven until nice and crunchy, then broken up in preparation to go into the ice cream.

The strawberries are cooked down and make into a jam, and then added straight into the ice cream before the churn.

The end result is a fresh strawberry ice cream full of buttery, crunchy chunks of graham cracker. For sale soon, at our kitchen.

In the meantime, 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 7/11/14 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!

July 1, 2014

Strawberry Lemonade

Guys, girls, ladies, gentlemen, brothers, sisters – it is Strawberry season!! Seriously, this where the summer harvest kicks off, and there’s really no better way to do it than with a fresh strawberries and ice cream. With a twist, perhaps? After throwing down our Pina Colada flavor last week, beverage ice cream has been steadily on my mind. Soooo, I thought it might be kind of refreshing to throw a classic combo together and make a Strawberry Lemonade ice cream. And that’s just what I did. Check it out…

Strawberries! I’m pretty pumped to say the least. These are from Pine Tree Apple Orchard located in White Bear Lake, MN. They taste as good as they look, believe me. To get them into our ice cream, we clean them, mash them in a pot, simmer them down with a bit of sugar, and there you have it…strawberry jammin. The jam is swirled into the ice cream after the churn.

For the lemonade ice cream, we’re using some very nice looking organic lemons. They’re not native to Minnesota, but they sure do make a refreshing glass of lemonade on a hot summer day. My idea was to essentially make a lemonade concentrate to flavor the ice cream base. To do this, I made a highly concentrate lemon syrup. The lemons are juiced and simmered with organic cane sugar until the desired consistency is achieved. Instead of adding sugar to the ice cream base to sweeten, I used to the full concentration of the lemon syrup. The lemon ice cream base is cooked, cooled, and is ready to churn with the addition of the strawberry swirl at the end.

Strawberry season has arrived with a refreshingly creamy twist of lemon for this week’s flavor – Strawberry Lemonade

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 7/4/14 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!

June 30, 2014October 30, 2023

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June 26, 2014

Pina Colada

This is one we’ve been wanting to do for a long time and we’re holding on for the right time to release it. The time is now. We’re in peak summer, the sun is high in the sky and an ice cold Pina Colada is hard to beat. Shall we? This one is simplistic but rewarding.

This recipe is made up of two main components: coconut milk and pineapple. Since the coconut milk serves as the ice cream “base” we went to work making a pineapple syrup that would serve simultaneously as the sweetener and the flavoring of the ice cream.

The other half of the syrup is reserved and combined with a splash of rum to be swirled into the ice cream after the churn.

That’s it! A light, refreshing Pina Colada ice cream swirled with pineapple rum syrup. Vegan and dairy free, but you’d never know the wiser. And I wouldn’t be mad if you threw this in a blender with some more rum and made yourself one fantastic shake.

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 6/27/14 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!

June 19, 2014

Yogurt Peony

Spring is drawing to a close, but our celebration continues as we try to utilize all that is available to us here in Minnesota to create new flavors on a weekly basis. This week we’re celebrating a flower that is probably recognizable to everyone that lives in Minnesota. It’s the peony! They are at the end of their bloom right now, and not only are they gorgeous, they’re extremely fragrant. We are going to try to extract the peony fragrance and put it in our ice cream, along with another little buddy, Greek yogurt, to enhance the experience. Let’s get started with this week’s flavor – Yogurt Peony.

To start with, I wanted to create an added richness to the texture of this week’s flavor, but I also wanted to see how the sour attributes of a cultured yogurt would pair with the floral tones of the peony. To do this, I added Greek yogurt to our organic cane sugar ice cream base. Here we have a peony in full bloom with a bud in the upper left that is about to bloom. Not to gross anyone out, but peonies are extremely sweet smelling, and for that very reason ants cover their dense flower buds, eat the nectar that they produce, and this allows the peony to open up and bloom.Don’t worry, there are no ants in the ice cream. I repeat, there are no ants in the ice cream.

Next, we want to try to extract as much of that sweet peony fragrance into our cream. The flower petals are removed, soaked in water, washed again, and spun dry in a salad spinner. We add the petals to our yogurt base, cook and steep, in hopes that we will achieve full floral flavor. The petals are strained out; the base is cooled. Ice cream goes through many changes in flavor over the course of its raw existence to being made and sitting in the freezer for a week or two. After cooking, steeping and cooling, the floral tones were barely hitting my palate on the back end of the finish.

Right after the ice cream was churned I got a nice yogurt flavor with a distinct floral finish that tasted just as the peony smells. After packaging and sitting in the freezer for a few days, the floral tones have again diminished. But, that is not the end…ice cream is a peculiar thing – it’s flavor will continue to change and develop over time. It is now up to fate to see where this one ends up.

Yogurt Peony – A rich taste of Spring and Summer. Want to know how this week’s flavor has aged?… 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 6/20/14 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!