Hundreds and Thousands: HOMEMADE SPRINKLES

I'm on a mission to reinvent sprinkles as a sophisticated garnish.
 Some flavors on the roster: Cardamom, rosewater, maple, bourbon, orange blossom, thai tea, spicy chocolate, sea salted, lavender, lemon, blueberry, sage, jasmine, black walnut, anise, almond, and passion fruit.

And you better believe I'll be bringing these bbs to the Farmers Market come ice cream season.

These are homemade mint sprinkles:

(#141-#162): Sweet Winter Churnings

And here are some more of my Winter Churnings:

Jasmine Rose Habanero & White Chocolate - Floral, spicy, sweet. Made with organic dried jasmine flowers, the slightest bit of habanero pepper, rosewater, organic dried rose petals, honey, and white chocolate. I just love how layered this flavor is!

White Chocolate, Cranberry & Orange Zest - The joys of white chocolate! (Even though it's not "chocolate.")

White Chocolate, Coconut & Clove - White on white on white. One of the flavors I brought along to Mirah's Jamaica Plain show.

Grapefruit Orange Cayenne Chip - A customized flavor for's holiday party. They asked for "a spicy, sour, sweet-looking flavor with a surprising kick" and orange in color. So I came up with this gem. Wasn't sure if it would be a hit, as it's a bit more avant-garde (a layered citrus base with equal parts sweet and spicy?). It was, though! And it sold out at The Dirty Dottys album release show the next day!

Cardamom Hot Chocolate - At a Scoopsies taste-testing for an after school program, one student described it as: "It tastes the way an old lady smells. I like it!"

Mexican Hot Chocolate - Dark chocolate with cayenne, nutmeg, cinnamon, and vanilla. Each ingredient truly does its job and the result is perfection for spicy and chocolate lovers. This one is signature status!

Moscow Mule - Ginger beer, lime, and vodka. Served in a copper mug!

Hot Toddy - Whiskey, honey, mulling spices. Eat in place of an actual Hot Toddy and you'll be surprised how soothing it is! It'll cure your cold and you'll be pretty tipsy!

Poppied Almond - Inspired by Snoqualmie Ice Cream's Almond Poppy. First tried it when I did my Seattle Ice Cream Tour!

Curried Apricot & White Rum 
Coconut Ginger & Candied Roasted Pecans
Vegan Spiced Caramel
Blood Orange & Fennel
Quince Sorbet
Coconut Oreo
Coconut Ginger
Just Maple
North Carolina Blackberry
Vegan Salted Caramel
Sprinkled Butterscotch
Butterscotch Surprise 
Brown Butter Surprise 

(#140) Deep Fried Oreo Mint Chocolate Chip

This dirty delight of a flavor was inspired by Action Bronson's foodie web-series (NSFW). In this episode, Action takes Manhattan-made DEEP FRIED OREOS to Mikey Likes It (a homemade ice cream shop in the East Village) and folds them into a Mint Brownie Chip ice cream. He puts the ice cream over some sweet fried plantains and tops the sundae off with some freshly whipped whipped cream. I couldn't not...
I made my first batch today. Frying is the perfect remedy for the snowed-in-blues. I love frying...anything. After I finished with the Oreos, I asked my roommate "do we have anything else that I can fry?" Those sour patch kids?...
The fried Oreos were showered with powdered sugar and, along with some hefty chunks of dark chocolate, were mixed into a marshmallow peppermint schnapps batter. Mmmm...

(#139): Mulled Wine with 90+ Cellars' Merlot

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!

(#138) Hot Chocolate & Marshmallow

Stay (emotionally) warm this Winter with Hot Chocolate & Marshmallow ice cream. 

(#131 - #137) Seasonal Scoopsies & More (Including S'moreo, Nutmeg Cheesecake, and Vegan Coquito)

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! 

(#130) Smoked Sea Salted Caramel

(#129) Baked Apples & Honey

Buttered apples baked in cinnamon and clove with a spoonful of honey. 

(#128) Pistachio & Rose Kulfi: Indian Ice Cream

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.

(#127) Roasted Plantain & Coconut

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).