Small Batch Ice Cream – Page 17

October 27, 2011

Tarragon Beurre Blanc

Last month we put some Minnesota grown grapes to work by making our Black Pepper Grape Syrup, Pita Cracker and Chevre ice cream. At that time we tossed around the idea of making some type of wine ice cream in connection with our friend Ryan Zepaltas at Zepaltas Wines in California (http://www.zepaltaswines.com/, https://www.facebook.com/pages/Zepaltas-Wines/134095826644632). Ryan, the winemaker himself, has been honing his craft for over ten years, and while we don’t use his wine in this flavor, we can only imagine the killer results we will have when we do.

Beurre Blanc is French for “White Butter” and is traditionally made with wine, vinegar, shallots and butter. Here, we use a Chardonnay, and instead of vinegar, we use lemon juice. For everyone’s sanity, we decided to leave out the shallots. But lets not forget Minnesota’s own Hope Creamery Butter.

We start out with the Chardonnay, lemon juice, peppercorns and a bay leaf. This gets reduced until almost dry at which point we add a bit of cream and then remove from the heat. We add our chilled butter, incorporate, strain, and that’s it – Beurre Blanc!

This is fresh Tarragon steeping away in our cream. We strain out the herb, add our Beurre Blanc and it all goes into the maker. Churn baby churn…

Here it is – Tarragon Beurre Blanc Ice Cream!

And as every week previous, you can win one of two available pints of this weeks 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 (10/28/2011) at 4pm and will announce them on our facebook page. Our only condition is you must be able to pick it up here in Minneapolis. Good luck!

October 13, 2011

Almond Green Anise with Figs

We’re at the tail end of fig season, and lucky for us, there is no shortage of ideas for ice cream flavors involving figs. My first thought and attempt was an Almond Mascarpone with Figs. I will explain later why this was an attempt. It definitely will be revisited and won’t get scratched as the flavors were all there. After making this first batch, tasting, noting changes, tasting, eating, and tasting, I read that anise and figs make a great pairing. Immediately I threw some green anise seeds in the spice grinder and sprinkled some over a spoonful. That was it! It all made sense, and the finished product came together – Almond Green Anise with Figs.

Black Mission Figs – Beauties

We cut up the figs, and slowly roast them on parchment as we do many fruits to reduce moisture and concentrate flavors. This also keeps the figs from attaining an icy texture in our ice cream. These are soft and chewy.

For the almond flavor we used pure almond paste. We infuse the cream with almond flavor by steeping with paste.

As mentioned, the first batch was not satisfactory, as the paste made the texture gritty in the mouth.

For this batch we strained out all almond solids with a fine sieve after steeping.

Green Anise seeds! These get ground to a fine powder and added into the base. The anise rocks your taste buds. This could very well become a Froz Broz flavor on its own. For this one, the combination of almond, green anise and figs are all working together in perfect flavor harmony.

Get into it! Almond Green Anise with Figs

You can win one of two available pints this week, 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 (10/14/2011) at 4pm and will announce them on our facebook page. Our only condition is you must be able to pick it up here in Minneapolis. Good luck!

September 29, 2011

Peace Coffee Chocolate Truffle

As the Autumnal Equinox passes and our days and nights begin to feel cooler and shorter, we got to thinking about flavors that are warm and comforting. We couldn’t think of two more warm and comforting flavors than coffee and chocolate. You know that feeling you get in the Fall when the day turns dark and you just want to curl up on the couch with a blanket and a tub of ice cream. FrozBroz has you covered – Peace Coffee Chocolate Truffle.

We start with Guatemalan Dark coffee beans roasted here in Minneapolis at our favorite Peace Coffee. Check them out if you haven’t already at www.peacecoffee.com. They are doing good things for coffee farmers and our community.

We infuse our cream with coffee using a french press.

Now let us make some truffles with Divine Dark Chocolate. Divine is a fair trade chocolate that is 45% owned by the farmers – and it’s delicious.

Chop it!

We make a nice ganache, let it cool, chop it up again, and toss in cocoa powder – truffles.

Here’s the final product for your couch consumption – Peace Coffee Cocoa Truffle.

You can win one of two available pints this week — leave a comment on our facebook page 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 on Friday afternoon (9/30/2011) at 4pm and will announce them on our facebook page. Our only condition is you must be able to pick it up. Good luck!

September 15, 2011

Plum Jam with Maple Orange Walnuts

In anticipation of our trip to Minnesota Peach, David Griffin’s fruit and vegetable farm in Cold Spring, MN(http://vimeo.com/27403794), we got to thinking about what we could pull together as a representative ice cream. David’s niece, Molly, kept us updated as to what was ripe and in season. It seemed every weekend something came up and we weren’t able to make it out to the farm. Fortunately, this gave us time to conceptualize this one – Plum Jam with Maple Orange Walnuts.

We start with Cinderella Plums from Michigan, purchased at the Seward Coop. These plums are sweet and bright, but wait until we get our hands on some of David’s “Surprise” plums next year.

Pitted and sliced, then thrown in a pan and toss with sugar and lemon.

Simmer Down. Plum Jam. Like Jammin? Check out Serious Jam www.serious-jam.com/ located here in Minneapolis.

These Walnuts get slow roasted with Wild Country Maple Syrup from Lutsen, MN , then finished with orange zest, cinnamon and salt.

Thanks to Minnesota Peach for a huge amount of inspiration. To that – Plum Jam with Maple Orange Walnuts.

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!

August 31, 2011

Olive Oil Parmesan

Although not local, olive oil is something we always have on our table during the harvest season. It seemed only fitting to add a great pair to olive oil – Parmesan Cheese. Together they work in harmony as they both provide fruity and nutty notes to make this batch another in-your-face FrozBroz flavor.

We start with this beautiful Extra Virgin Olive oil from Tuscany, Italy – “Dolciolio”, meaning sweet oil, has olives that are picked by hand to avoid bruising, and pressed within 24 hours before any fermentation can occur. This oil is a mix of Leccino, Pendolino and Maurino olives. Want to buy a bottle? Check it out at Coastal Seafoods, Minneapolis.

We add finely grated SarVecchio Parmesan Cheese from Sartori Cheese in Plymouth, WI. This cheese speaks for itself.

In your face! FrozBroz Olive Oil Parmesan Ice Cream.