Thanks to the fine folks at the always incredible Heavy Table blog for this awesome write up. We’re blushing to say the least.
Get the whole article here..
http://heavytable.com/ben-solberg-and-erik-powers-of-froz-broz-craft-ice-cream/
Jalapeno Honey Cotija
We will not succumb to Fall. Our answer? Jalapenos.
These beauties came from the fine farmers market in our former stomping grounds, Eau Claire, WI.
Steeped in the ice cream base, they provided a little bit of heat and the fresh pepper flavor is really incredible. It really works surprisngly well in the cream. Fresh summer jalapenos have an incredible fragrance and sweetness.
What goes well with Jalapenos? Cotija cheese. Cotija is a popular cheese in mexican fare – similar to Feta, but saltier and more dry. Salt is good. Sugar is good. Fat is good. You get the drift.
Crumbly.
Our favorite honey from Minnesota’s own Ames Farm brings the cheese and the peppers together in a final swift blow.
It’s swirled in as the ice cream goes into the pint container so you get nice little rivers of it as you scoop. Honey is so concentrated with sugar that it doesn’t freeze, so it maintains its texture perfectly in ice cream. Its not uncommon for it to form a little puddle in the pint container after you’ve had a scoop or two and freed it from its frozen confines. And that’s not a bad thing.
This is summer.
As usual, you can win one of two available pints this week — leave a comment on our facebook page at facebook.com/frozbroz to be entered into the drawing. If you don’t have a facebook account, make your comment right here on the blog. We’ll draw two winners later this afternoon and will announce them on our facebook page. Our only condition is you must be able to pick it up. Good luck!
Buttermilk Blackberry and Burnt Cashew
Blackberries have not been an easy find this summer. And when we finally did come across them, it became urgently necessary to make ice cream. What we ended up with was a new twist on our peanut butter and jelly.
Made a quick jam with the blackberries. Hopefully with most of the gnarly little seeds strained out for the love of your teeth. This will go into the ice cream both incorporated into the batter itself, as well as thick ribbons and pockets of it hidden in the finished product.
For the nutty side, we roasted cashews over fire until they were just a bit charred to pair with the blackberries.
Lastly, Buttermilk was added to the batter to give it some extra love and a little sourness.
Want to try?
You can win one of two available pints this week, leave a comment on our facebook page at facebook.com/frozbroz to be entered into the drawing. If you don’t have a facebook account, make your comment right here on the blog. We’ll draw two winners later this afternoon and will announce them on our facebook page. Our only condition is you must be able to pick it up. Good luck!
Sour Cream Strawberry Shortbread
Summer has arrived, and that usually means the local strawberry season is nearing its end here in Minnesota. This years season happens to be late, but for my family, the ending harvest means one last memorable dessert. My son’s birthday is June 24th, which inspired me to start a tradition of making him strawberry shortbread with vanilla ice cream.
Agreed, we’re not reinventing the wheel here, but we think putting shortbread and strawberries into our ice cream is a really good idea. Especially when we add a bit of tartness with sour cream.
Organic strawberries from Hoch Orchards in La Crescent, MN – Foxy! They’re going in.
Some of them we roast in the oven. Some of them we don’t. These? – Roasted!
We make these shortbread croutons with flour, butter and sugar. These guys like to soak up all that sweet strawberry cream.
This is it: FrozBroz style Sour Cream Strawberry Shortbread ice cream.
To win a pint from the blog this week, be the first to accurately guess in the comments section where “Strawberry” ice cream ranks on the list of popular ice cream flavors . To be fair, if you won the week previous you can’t win this week.
3X Chocolate
Its 3x chocolate because of a ludicrous amount of dark chocolate in it, so rich that it makes you feel a little dirty.
We like to experiment with flavor and texture and we definitely don’t shy away from indulgence. We took the same approach when it came time to make a chocolate that fit the bill.
By dark, we mean, 85% cocoa, fair trade chocolate. And a lot of it. There’s no cocoa powder in this ice cream. All of the gorgeous chocolate and all of its wonderful fat makes for an incredibly dense, fudge like ice cream.
For fun, we sprinkled in a sparse few chunks of this intense red sea salt right at the end.
You don’t get the flavor of salt in every spoonful, and you can’t see it coming since its color keeps it camouflaged, but you definitely know when you hit one.
DARK, Chocolate ice cream. Just in time for the summer stride.
We love sharing our ice cream, and we’re going to give away another pint here this week, but know this: we do not part with a pint of this chocolate ice cream without some serious detachment issues. If you win this week, consider yourself very fortunate. And come ready to arm wrestle for it.
To win a pint from the blog this week, accurately guess how many ounces of chocolate are in a 2 quart batch in the comments section here and its yours. To be fair, if you won the week previous you can’t win this week.