(#100) 365 Days and 100 Flavors Later...FLAVOR #100!

One year and 100 scoopsies later, I have completed my goal of making 100 ice cream flavors in 365 days.  

I'm about to plop on my bed and take a week-long nap, but before I do, here is FLAVOR #100! I picked this flavor as my last because it seemed like a challenge. As it turns out, the process was approachable and really fun! It feels like every flavor that had an aspect that intimidated me at first turned out to be pretty simple (i.e. the candied ginger I made for (#66) Ginger Chocolate Chunk, the pie I made for (#98) Stroopwafel & Limburgse Vlaai, cutting up and roasting chestnuts for (#83) Chestnuts Roasting, and making mochi balls for (#35) Green Tea). So this flavor truly does sum up "100 Scoopsies." It reinforces the biggest lesson I have learned during this project--anything is doable! I've learned that through these flavors and the project as a whole!

Now, without further ado, here it is--#100. Fried Fried Dough Ice Cream: a cinnamon, nutmeg, and brown sugar ice cream with pieces of homemade fried dough that is nestled in a fried shell. 

Pre-fried balls!

Now it's time to have a glass of wine and toast to an AMAZING YEAR! 

THANK YOU ALL FOR FOLLOWING ALONG ON THIS ADVENTURE! There's so much more delightfulness to come! 

(#87) TURMERIC: Ice Cream for the Enlightened

Friends from my many different life "chapters" have been supporting Scoopsies--from the first two friends I ever made to my current co-workers to the guy who bagged my groceries at Trader Joe's last week. One of the best parts of this project is how it has reconnected me with old friends. 

My friend Bethania, who I don't believe I've seen since High School (almost 10 years ago--nuts!), suggested I make a turmeric flavor. She sent me her recipe for a turmeric drink with  ginger, black pepper, cinnamon, cardamom, and honey in warm milk, which has replaced my nightly cup of lemongrass tea.  I drink it with almond milk and every sip is so soothing!  

I just had to make it into a flavor!  

Turmeric ice cream--a scoop a day keeps the doctor away!

Scoopsies' Turmeric Ice Cream is made with: whole milk, heavy cream, honey, sugar, turmeric, cardamom, ginger, cinnamon, ground black pepper, and egg yolks.

(#73) MULLED WINE: Spiced Cabernet Sauvignon

With 27 flavors to make in only six weeks, I really need a drink. That's why the next few flavors are all boozy.  Wine, brandy, and a chocolate stout--all perfect companions to ice cream. 

I'd like to eventually make this flavor again, but with roasted plums--they would pair nicely with the wine and spices!

Scoopsies' Mulled Wine Ice Cream
(yields 1 quart)
1 1/2 cups Cabernet Sauvignon (reduced to about 1/6 cup)
1 1/2 cups heavy cream
 3/4 cups whole milk 
1 tsp cinnamon
2 tsp whole cloves
1/2 tsp whole allspice
1 tsp nutmeg
1 star anise
12 cardamom pods
1/2 cup packed brown sugar
1 tbl brandy
4 egg yolks

(#69) SWEET POTATO WITH TOASTED MARSHMALLOW: A Scoopsies Thanksgiving

And now, a flavor that has been on our master list since day one: Sweet Potato with Toasted Marshmallow!

 HAPPY THANKSGIVING! 

Scoopsies' Sweet Potato with Toasted Marshmallow 

(yields 1 quart)

2 1/2 cups heavy cream

1 1/2 cups milk

1 sweet potato

1/2 cup packed dark brown sugar
1/8 tsp guar gum

5 egg yolks

2 tsp vanilla extract

1 cup marshmallows, toasted

Before puréeing the sweet potato, cook in a pan over medium heat with:
1 TBL maple syrup
2 tsp ground cinnamon
1 tsp ground nutmeg

(#67) COQUITO: Puerto Rican Cocktail Turned Ice Cream

This cocktail-turned-ice-cream is the Puerto Rican version of eggnog.  It's super sweet and creamy with all of the essential Fall flavors.  Give or take a tablespoon of Bicardi depending on preference, but I think this is the perfect amount--a subtle kick that makes this flavor! 

Scoopsies' Coquito Ice Cream

(yields 1 quart)

14 oz. sweetened condensed milk

2 cups heavy cream

2 cups shredded unsweetened coconut

1 tsp whole cloves

1/4 tsp nutmeg

2 tsp cinnamon

2 tbl Bicardi (or another white rum)

2 tsp vanilla extract

5 egg yolks

(#61) PUMPKIN PIE: A Belated Halloween Treat

Most foods marketed as "pumpkin" flavor are really just a blend of the Fall spices (cinnamon, clove, ginger, etc) and don't even have a bit of pumpkin in them.  Made with fresh pumpkin purée, our Pumpkin Pie Ice Cream is the real deal.  

When we worked at Emack & Bolios a few years ago, Pumpkin was the most popular flavor come September.  We'd run out of a "party tub" of it in no time. The owner kept the recipe to himself, and would tell us "if you guess what spices I used, I will tell you if you're right."  My bet is we'd be able to guess each spice now, but we've come up with our own version of Pumpkin that we think could become a Scoopsies classic!

We made this flavor with our own pumpkin purée and you can really taste how fresh it is!  Just a tip: use fresh pumpkin purée and never canned pumpkin! Like vanilla extract to vanilla bean, you can't really compare the two.  They taste like completely different flavors and the canned pumpkin really compromises the flavor (and overall quality). 

It took me one hour and two knives (at the same time) to cut the pumpkin just in half, but it was worth it (and for the record, not once did I ask one of my strong roommates to help!) 

Pumpkin puree directions: are here!

Scoopsies' Pumpkin Pie Ice Cream

(yields 1 quart)

1 1/2 cup fresh sugar pumpkin puree 

2 cups heavy whipping cream

1 1/2 cups milk

1/2 cup packed light brown sugar

 1 tbl cinnamon

1 tsp cloves

2 tsp ginger

4 egg yolks

1 tsp vanilla extract