Rhubarb Bar Lemon Thyme

We’re back on rhubarb this week – ’tis the season in Minnesota, and we’ve got to get our fill. This week, we’re riffing off of an old favorite of ours; Rosemary Lemon Bar. Instead of the rosemary infused ice cream, we’re doing a lemon thyme infusion, and making chewy shortbread rhubarb bars instead of lemon bars. It’s a win win guys! Let’s get started with this week’s flavor – Rhubarb Bar Lemon Thyme

 

 

Shortbread Crust

Rhubarb CompoteRhubarb Bars

 

 

 

 

As I mentioned, this is a riff off of our lemon bar ice cream, and the lemon bars…they’re my mother’s sacred recipe, they are oh soooooo good. The idea is to make a bar that stacks up to the buttery chewiness of the lemon bar, but with rhubarb instead. Also, the rhubarb compote we are using for these bars is a riff off of Serious Jams rhubarb. Her jam is incredible, and honestly, people should be fighting for jars from any one of her small batches. She is a master preservationist who takes the time to hand craft jars of joy.

For the bars, we make a shortbread crust with flour, sugar and butter. The crust is pressed into a pan and baked. The rhubarb compote with its syrup is mixed with eggs and flour, and then poured over the hot crust and baked longer. I think we accomplished our goal here. We did in fact. Buttery, chewy, and slightly tart, rhubarb bars. They get chopped up and added into the ice cream at the end of the churn.

 

 

 

Lemon ZestThyme

 

 

 

 

 

 

 

For the ice cream base, we’re going to infuse it using finely grated lemon zest, and fresh thyme. We went with our standard cane sugar base for this one. The lemon zest and thyme are cooked with base as it pasteurizes, and after a brief steep, the lemon zest and thyme are strained out. The base is cooled and is ready for the churn.

 

 

 

Rhubarb Bar Lemon Thyme

 

 

The end result is everything we could have hoped for. A rich lemon thyme infused ice cream with chunkers of tart chewy rhubarb bars. It’s hard to get your fill of this one.

 

 

 

 

 

Rhubarb Bar Lemon Thyme

Shortbread Crust:
1 cup Butter
2 cups Flour, AP
1/2 cup Cane sugar

Filling:
4 Eggs
4 Tablespoons Flour
1 Tablespoon Lemon juice
1/2 tsp salt
1/2 tsp baking powder
2 1/3 Rhubarb compote with syrup(Recipe Here)

Ice Cream Base:
2 cups Heavy Cream
1 cup Milk
3/4 cup Cane Sugar
2 Eggs
10 Thyme sprigs
1 teaspoons sea salt
Zest, fine, 1 lemon

 

Instructions:

1. Shortbread Crust: Preheat oven to 350 degrees F. In a food processor, pulse butter, flour and sugar. Press into 13″ x 9″ cake pan. Bake for 15 minutes.

2. Make Filling: In a bowl, whisk eggs, flour, lemon juice, salt and baking powder. Stir in rhubarb compote with syrup.

3. Finish Rhubarb Bars: When shortbread crust comes out of the oven, pour filling over the top and bake for 25-30 more minutes. Remove from oven and allow to cool. Chop 1 cup of rhubarb bars and freeze. Reserve for ice cream. Chow down on remaining rhubarb bars.

4. Make ice cream base: Crack eggs into a mixing bowl and whisk fully.  Add cane sugar and whisk.  Add heavy cream, milk, salt, and lemon zest.  Whisk until ingredients are combined. Add thyme sprigs.

3. Cook/pasteurize ice cream base: Over medium heat, whisk or stir base continuously. Keep stirring continuously until temperature reaches 165-170 degrees.  Remove from heat.  Using a fine mesh sieve, strain base into a clean bowl.  Cool ice cream base to room temperature (an ice bath will do this in about 15-20 minutes).  Put base in a clean container, cover, and chill in refrigerator overnight.

4. Churn ice cream base in ice cream machine according to manufacturer’s instructions. Add 1 cup of chopped rhubarb bars to ice cream at the end of the churn.  Store ice cream in air tight container in freezer until chow time.

*Yields approximately 2.5 pints

 

If you’d rather not make it, 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 6/19/15 at 4pm. Winners must be able to pick up locally in Minneapolis. Prizes must be claimed by email within one week or we will redistribute. 🙂 Good luck!

 

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Thanksgiving Stuffing

Why not start the holiday season a week early? We’re gonna. Right here. Right now. With Thanksgiving coming next week, we thought we would release this fresh new flavor, so that the two lucky pint winners could maybe, just maybe, pick up their pints for the big feast itself. Pints of what, you’re probably asking? Stuffing. Thanksgiving stuffing…but in ice cream. Whaaaaaaa? That’s right, let us explain this Frozbroz flavor of the week: Thanksgiving stuffing…

 

 

Cornbread Croutons

Brown Butter

 

 

 

 

 

Medjool DatesCaraway Rye Bread Croutons

 

 

 

 

 

 

 

This is a flavor we kicked around about a month ago in preparation for the Thanksgiving holiday. We went through a handful of different flavor ideas, trying to decide what to do, until Ben said it; “stuffing”. Yes! For those of you who follow this blog, you know how often we bake some sort of  cake, bread, or pastry into croutons and toss them into our ice cream. So the idea of stuffing in ice cream, acually makes a lot of sense. We started by making both cornbread and caraway rye bread croutons. Our process is the same as always; cubed bread tossed with butter, and into the oven for the crunchy finish. We added a bit of brown butter to our ice cream base to bring out the nuttiness of the cornbread and the caraway rye. And to add a slightly chewy texture, we agreed that Medjool dates would not only contrast in texture, but add earthiness. The croutons and dates are added into the ice cream at the end of the churn. The brown butter is added in during the steeping process. That’s right, there’s more!

 

 

Thyme and Celery Salt

 

 

 

 

 

 

 

 

We’ve never used time in our ice cream, and of course, this seemed like the perfect thyme :). So along with the brown butter, we steep the thyme in our base. This week’s base consists of equal parts organic cane sugar and brown sugar. The thyme is strained out before the churn and celery salt is added. We had to. It kind of sounded perfect.

 

 

Thanksgiving Stuffing

 

 

And not surprisingly, it is kind of perfect. FrozBroz Thanksgiving Stuffing – Thyme-infused ice cream with brown butter and celery salt mixed with medjool dates and cornbread and caraway rye bread croutons. We’re just trying to start this 2013 holiday season off right.

 

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 11/22/13 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!

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