(#65) PERSIMMON HONEY: Fall Fruits of Haymarket

I hadn't even heard of persimmons until I went to Haymarket last weekend.  My friend has a stand there and when I asked what they tasted like, he cut one up.  My first thought was "this would make a tasty ice cream!" 

We paired it with a little bit of honey and the result is subtle yet sweet.  If we weren't running behind on our 100 flavors, I would have loved to try this flavor with some cardamom. How delightful is the Fall? 

Scoopsies' Fuyu Persimmon Honey Ice Cream

(yields 1 quart)

2 cups puréed fuyu persimmons

1 1/2 cups heavy cream

1 1/2 cups whole milk
1/2 cup sugar

2 tbl honey

6 egg yolks

(#63) HEMP: More Vegan Deliciousness!

We haven't made enough vegan flavors! We're trying to make it more of a priority, especially because we've had only positive feedback for both our Coconut Almond Carob Chip and our new Hemp Ice Cream!  You can count on a few more vegan flavors in the very near future! 

For this recipe we used hulled hemp seeds (blended with agave nectar) and coconut milk and cream as a base.  It was a pleasantly surprising success! 

Scoopsies' Vegan Hemp Ice Cream

(yields 1 pint)

14oz. coconut cream

1 1/2 cups coconut milk

1/2 cup hemp seeds

1/4 cup agave nectar

1/8 cup cane sugar

1/4 tsp guar gum
1 tsp vanilla extract

(#62) MAPLE GINGER: The Taste of Fall

I used to hate Autumn because it meant Winter was on its way.  The temperature starts to drop, everything starts to die, and it's dark by 5pm.  But the flavors of Fall make up for all of this (and the foliage isn't bad, either!)  While I'm usually deep into hibernation at this point in the year, I am now out and about, and able to enjoy all of the gifts that Autumn has to offer.  This is all thanks to ice cream, of course.  I'm in love with all of the possibilities for this season so much that I haven't even thought about Winter creeping up on us.  

Maple Ginger is the essence of Fall in an ice cream flavor and one of my absolute favorites to make (and eat!)

Recommended: throw in the ginger while you are reducing the maple syrup.  This will help blend and bring out both flavors.

Scoopsies' Maple Ginger Ice Cream

(yields about 1 quart)

1/2 cup grade B maple syrup (reduced to about 1/4 cup)

1 cup fresh ginger (grated)

1 1/2 cups heavy cream

1 1/2 cups milk

5 egg yolks

1 tbl maple extract

(#57) APPLE CINNAMON: Scoopsies Goes Apple Picking!

Oddly enough, Sarah and I rarely get to spend time together unless, of course, it's Scoopsies-related. Excluding business, it feels as if we go out together only once or twice a month. It sounds ridiculous because we are best friends and business partners, but when the rare occasion of us both being free arises, it's always really special! 

Carlson Orchards, Harvard, MA

A few weeks ago, we reserved the day for apple picking in Harvard, MA.  We brought along two of Sarah's Korean friends who had never been apple picking before (see cute photos below!)  The day was a delight, as is this rich apple cinnamon ice cream!

Sarah, Younji & Hyun

 

For this recipe, we baked four (peeled and chopped) apples for about 20 minutes, glazed with a bit of maple syrup, cinnamon and butter.  We let the baked apples sit in the cream and milk mixture for about an hour and strained them out.  After letting the mixture ripen in the fridge overnight, we cooked two sliced apples smothered with butter and cinnamon in a pan over medium heat, and mixed them in to the ice cream base a few minutes before it was done churning:

Scoopsies' Apple Cinnamon Ice Cream

(yields 1 quart)

6 apples, peeled and chopped, divided

1 tbl maple syrup

1 tbl butter

2 tbl ground cinnamon, divided

1 1/2 cups heavy cream

1 1/2 cups milk

1/2 cup packed brown sugar

1/4 tsp cloves

4 egg yolks

(#56) CHOCOLATE PEPPERMINT: To Be Featured on HelloGiggles!

Chocolate Peppermint is our next flavor to be featured on HelloGiggles!  We shared it for the first time last night at a Bat Mitzvah that we catered (details and photos to come) and it seemed like a hit! 

Scoopsies' Chocolate Peppermint Ice Cream
(yields 1 quart)

2 cups heavy cream

1 1/2 cups whole milk

1/2 cup baking cocoa
1/2 cup sugar

4 oz. bittersweet baking chocolate

4 egg yolks

1 1/2 tsp. peppermint extract

1/4 tsp vanilla extract

(#52) WHITE CHOCOLATE RASPBERRY LAVENDER: Luxury In A Scoop

White chocolate, raspberry, and lavender--a match made in ice cream heaven.  And that's exactly what this flavor looks and tastes like: heaven.  This trinity of flavors is so divine, I almost wanted to keep this pint in my freezer just to always have it in there (kind of like a fancy cake--it's so perfect, you don't want to touch it!) 

Scoopsies' White Chocolate Raspberry Lavender

(yields 1 quart)

1 1/2 cups heavy cream

1 1/2 cups whole milk

1/2 cup sugar

2 tsp dried lavender 

3 egg yolks

8 oz. white chocolate

pinch of salt

1/2 cup raspberry puree

(#51) POMEGRANATE: Holy Fruits

Just in time for Rosh Hashana, we turned one of the "seven species of Israel" into a tasty ice cream.  Pomegranate (along with grapes, figs, dates, wheat, barley, and olives) are mentioned in the Old Testament as being special gifts from the land of Israel.  

This flavor was suggested to us when I asked my friends in Israel to recommend a flavor inspired by their country, and the flavor came out delightfully!   

Shana Tova to all who celebrates the Jewish New Year!  

Scoopsies' Pomegranate Ice Cream

(yields 1 quart)

1 1/2 cups heavy cream

1 1/2 cups whole milk

1 cup pomegranate seeds, pureed

juice of one lime

4 egg yolks

pinch of salt

(#50) 50 SHADES OF (EARL) GREY: Half-Way to 100!

It's a (Boston) tea party for our 50th flavor!  Because our Vanilla Rooibos (#7) came out as scrumptious as it did, we wanted to revisit tea-based ice creams.  Earl Grey was one of the first flavors we put on our master list.  It was suggested by a few of our followers before we even started 100 Scoopsies, so we felt it was time to step away from the black and white, and enter the grey area.  

Scoopsies' Earl Grey Ice Cream

(yields 1 quart)

5 bags of earl grey

1 1/2 cups heavy cream

1 1/2 cups whole milk

5 large egg yolks

1/2 cup sugar

1 TBL honey

pinch of salt

1 tsp vanilla extract

*This makes us half way to ONE HUNDRED SCOOPSIES!........

(#49) PEACH: Peachy Cream

Roasted Peach ice cream--the perfect flavor to transition us from Summer to Fall.   

Scoopsies' Roasted Peach Ice Cream

(yields about 1 quart)

4 Peaches - peeled, de-pitted and sliced
1 1/2 tablespoons brown sugar
1 1/2 cups cream
3/4 cup milk
3 egg yolks
2 whole eggs
2/3 cup sugar
1/8 teaspoon guar powder