Some of you may remember flavor #73: Mulled Wine Ice Cream. I reduced a Cabernet Sauvignon and infused it with some mulling spices. It was delish. And so I decided to revisit it, this time with 90+ Cellars' Merlot. The result was a super boozy full-bodied flavor with subtle notes of star anise and clove. *Raises waffle cone*...Cheers!
I've been a bit caught up with my delivery shop. Needless to say, I'm wayyy behind on posting flavors (a few months' worth). But I wanted to share some seasonal sweetness -- the latest additions to the Scoopsies flavor stash.
Recent creations include:
Nutmeg Cheesecake - Nutmeg tends to get overlooked during the holidays. Sure, it's a milling spice and I'm sure most of you include it in your baked holiday dishes. But it's rarely the star, getting overshadowed by cinnamon. Nutmeg Cheesecake is my way of honoring this underdog of a spice.
Vegan Coquito - Coconut milk, tons of rum, cinnamon, clove, allspice, and a touch of ginger and chili powder.
Cranberry Sage - Cranberry Sage, or "Christmas Tree" as I call it, is a taste of bitter freshness.
Ceylon & Meyer Lemon - Sri Lankan black tea and meyer lemon zest (and a bit of lemon juice) transports you off the coast of India with this London Foq-esque flavor.
White Chocolate & Candied Cranberry - Handmade candied cranberries and white chocolate. A bitter and dainty flavor.
Maple Bourbon Squash - Thanksgiving in a pint.
S'moreo - I made S'moreo for the first time this Summer and things just haven't been the same since. It is my most ordered flavor and most loved!
Indian ice cream (kulfi) is made with sweetened condensed milk and typically pistachio, cardamom, rose, mango, or saffron. For this one I used organic dried rose petals, rosewater, pistachios.
I haven't been posting to the blog enough. And it's a shame because I've been coming out with some pretty out-there flavors. Like this one -- Roasted Plantain & Coconut. Plantain is the latest ingredient to be added to my stash and I can certainly say that I'll be working it into my list of regulars (alongside anise, cardamom, cayenne, ginger, and...rum).
I was never much of baker. Nor was I a good cook. After making ice cream for two years, something just clicked one day. I started cooking more and more. Nowadays, I'm always baking. The more complicated a dish, the more I want to try it. And I'm constantly searching for adventurous food blogs. Le Jus D'Orange, the blog of my new friend, Betty, had me in awe. Star Anise Tea Eggs? Pork Mooncakes? Bourbon Rosemary Apple Crisp!!!? And her food photos? Don't get me started!
Having just gone apple picking and searching for a use for my 30 pounds of Tougas Farm apples, I picked up a bottle of bourbon and some sprigs of rosemary and baked a few mini pans and a pie of Betty's crisp. I added some lavender and orange zest because, why not? And handed them out to my friends (just kidding -- I ate them all myself).
Betty and I have joined forces and have put together a fun little giveaway! It will run for the next two weeks and all you have to do is "like" Scoopsies & Le Jus D'Orange on Facebook or Instagram and tell us your favorite flavor! We will randomly select a winner, who will receive TWO pints of Scoopsies ice cream (delivery included). Bon appetit!
Last three photos by Betty, Le Jus D'Orange
Toasted anise seeds + orange zest + Jersey cow milk = Ahhh gimme! Can't you taste the stunning texture by just looking at these photos?
Sweet Pea - a novelty flavor that tastes familiar and nostalgic. Another one of our fairytale inspired flavors, this one was for The Princess & The Pea. And guess what? We put a pea in the middle of each pint -- you know, for good luck!
Grab a pint now in our Pint Club!
Grab a pint now in our Pint Club!