Chevre – FROZBROZ

September 8, 2014

Black Pepper Chevre with Beet Syrup

With the Minnesota harvest rolling in we’ve been trying to give our CSI(Community Supported Ice Cream) members a good mix of ice creams that are representative of our locally grown fruits and vegetables. Last month, one of our offerings was a sour cream beet ice cream with chocolate syrup, of which we ended up with an excess of beet juice. Instead of throwing out that juice, we decided to make a new flavor. I decided to use one of my favorite fall salad combinations – beets and goat cheese, which brings us to this week’s flavor – Black Pepper Chevre with Beet Syrup.

I wanted give the ice cream a little extra kick and add another dimension, and instead of steeping a fresh pepper in the ice cream, as we often do, I decided to use freshly ground black pepper. The black pepper is added into our ice cream base along with some chevre from Stickney Hills Goat Farm in Kimball, MN. This particular cheese worked well in the ice cream, as it is fairly pungent for a spreadable goat cheese. I didn’t want the cream to dilute the cheese’s goatiness, if you catch what I’m saying. The black pepper chevre ice cream base is cooked and cooled before it’s ready for the churn. Not before we make our syrup though…

For the beet ice cream that we made for our CSI members, we used fresh beets. Fresh beets have an earthiness about them that trumps any roasted beet, and we wanted all of that. We peeled, pureed and then strained the beets through a fine mesh strainer. After the strain, we have two things left: beet juice and beet pulp. Both were used in the sour cream beet with chocolate syrup, but this week, I’m only using the juice. The juice is reduced down in a sauce pan with sugar until a syrup consistency is achieved. Magic! Not really, but it’s really friggin good guys. This beet syrup is layered into the black pepper chevre ice cream before packaging.

Bang! Black Pepper Chevre with Beet Syrup. More salad flavors made into ice cream…maybe that should be the FrozBroz tagline ;).

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 9/12/14 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!

September 26, 2013

Sweet Corn Chevre with Candied Bacon

We’re still holding on to summer, and making the decision to roll out another sweet corn flavor is making it easy. So easy, that as soon as I mentioned the idea to my wife, she said, why don’t you make a sweet corn ice cream with candied bacon; you could even throw in some Singing Hills chevre too, if you wanted? Hell yes! That’s exactly what I wanted to do! – Sweet Corn Chevre with Candied Bacon. Come on now, this is how we do it…

First things first – finding great sweet corn, and that means finding a farmer who takes pride in harvesting at the perfect time to ensure peak sweetness. One thing is for sure, you know great sweet corn when you have it. And since it’s only here for a limited time each year, it’s hard to differentiate between all of the great sweet corn growers out there. Us broz are rather partial to the sweet corn from Peter’s Pumkins at the Midtown Farmer’s Market. After husking the corn, we cut it off the cob and throw it into a blender with cream. The idea is to get as much raw sweet corn flavor into our ice cream base as possible.

Next, we take our raw pureed corn cream and make our regular ice cream base with organic cane sugar. We then add chevre to the mix…Singing Hills Dairy chevre. If you haven’t had Singing Hills Dairy cheese, you need to, so go to Mill City or Fulton Farmers Market this Saturday and eat it. Ok, back to it…we then heat our corny ice cream base with chevre and strain it through a fine mesh strainer. The sweet corn chevre base is ready to be churned. But not before bacon time!

For the candied bacon, we start with Lorentz bacon from Canon Falls, MN. We rub down the bacon with brown sugar and bake it in the oven until crispy and candied. The bacon is then chopped up and added into the sweet corn chevre base at the end of the churn.

Summer is still here folks, and so is with rich sweet corn infused ice cream with creamy chevre and crunchy candied bacon. It’s that easy.

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 9/27/13 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!

July 4, 2012

Orange with Raspberry Honey and Singing Hills Chevre

We are in full on berry season and this week it’s raspberries that are making their yearly ice cream debut. And since the berries are ripening fast, we need to get them while they’re hot and into the ice cream ASAPeronie. We’ve been talking to our friends down at Singing Hills Dairy about using some of their products in our ice cream and it seemed only fitting that this would be the week since chevre and raspberries make for a killer combo. Singing Hills Dairy, located in Nerstrand, MN, is a small 25 acre sustainable goat farm where Lynne Reeck and Kate Wall farm pasture raised goats. Lynne and Kate aren’t just goat farmers, they’re also cheesemakers, turning their high quality goat milk into a variety of plain and flavored chevres and fetas. Check them out, and please support them, Saturdays at the Mill City Farmers Market and Fulton Farmers Market and Sundays at the Kingfield Farmers Market. With that introduction, lets get to work on this week’s flavor: Orange with Raspberry Honey and Singing Hills Chevre.

We are lucky enough to have a few friends that sport quality raspberry patches right here in the city of Minneapolis. These beauties are sweet and plump and ready for your mouth.

As with most fruit and berries, we need to find a way to reduce or displace their moisture content. This week we decided to roast these raskelberries, condensing their flavors into pure raspberry tartness…raspberry bombs!

If you’re one to actually read our blog posts, you’ll know how much we love our Nordeast Nectars honey…liquid gold. We just featured them in last weeks flavor, Salt Bagel with Cream Cheese and Honey.

The Nordeast Nectars raw honey gets mixed together with our roasted raspberries and then layered into our pints during packaging.

Singing Hills Dairy plain Chevre! As we mentioned before, this is one of a few handfuls of artisanal goats milk cheeses they are making. Other chevres they offer include: Herbed, Garlic Pepper, Marinated, Honeyed, Cranberry Walnut, and Pesto Torte. This week we decided to use their plain, and wanted to try something that we’ve never tried before…

Using soft cheeses in the past, we’ve generally incorporated them into the ice cream base. We wanted to try and create pockets of cheese in the ice cream, so we start by scooping out small chunks of chevre onto a parchment lined sheet pan. Into the freezer so chunkersons would individually freeze. These frozen chunks get thrown into the ice cream at the end of the churn, and to our surprise they ended up staying relatively hard in the ice cream. They add a great texture contrast while offering the spectacularly clean tangy flavor of Singing Hills Chevre.

And lets not forget about our base flavor component: Orange! We add the zest of our oranges to our ice cream base which deepens the flavor pairing well with both the raspberries and the chevre.

Oh, it’s on! Berry season in full effect here at FrozBroz. You can see it all happening right here in our Orange with Raspberry Honey and Singing Hills Chevre.

Like to try some? As we do every week, 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 (7/6/2012) at 4pm and will announce them on our facebook page (or email you if you’re comment resides here). 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!