How much different can each coffee flavor be? A lot, actually! Vietnamese Coffee stands out with its over-the-top creaminess and deep, dark-roasted coffee flavor. Made with homemade sweetened condensed milk, the texture is sinfully smooth.
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
(#106) Lavender Cardamom: Let's Get Lost
I just planted my first lavender plant! It's the start of a little lavender garden that I'll be growing on my back patio. I'm about to start composting, too! It'll mostly be Scoopsies scraps (scrapsies!) that will help the lavender grow. It's a beautiful cycle!
I couldn't wait, though. I stopped in to Cambridge Naturals and grabbed a few ounces for my most recent flavor, Lavender Cardamom. Katelyn (of Scoop Sights) came over and made her own lavender delight--Vegan Lavender Lemon Ice Cream. Both scrumptious.
Scoopsies' Lavender Cardamom with Scoop Sights' Vegan Lavender Lemon Ice Cream
Light and delicate, this flavor is my companion for the Summer.
Scoop Sights' Vegan Lavender Lemon Ice Cream
(#105) Spiked with Jameson: Irish Coffee Ice Cream!
If you've been following my blog, you know that I love adding booze to my flavors. I've gone crazy with amaretto, brandy, rum, red wine, champagne, and now: whiskey. Irish Coffee Ice Cream is coffee-based with a shot of Jameson. Top with a hefty spoonful of homemade whipped cream and some dark chocolate flakes, and you're good to go.
This one is for all of those whiskey lovers. The Jameson hits you post-bite and burns a little--just like taking a shot!
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Scoopsies' Irish Coffee Ice Cream
(yields 1 quart)
1 1/2 cups heavy whipping cream
1 1/4 cups whole milk
1/2 cup + 1 tbl dark brown sugar
1 1/2 cups whole coffee beans
3 egg yolks
1/4 cup + 2 tbl Irish whiskey
1 tsp vanilla extract
1 tbl dark chocolate flakes
DIRECTIONS:
1. In a medium saucepan, heat heavy whipping cream, whole milk, and dark brown sugar over medium heat, stirring frequently until mixture starts to simmer. Pour in coffee beans, stir, remove from heat, and let sit for an hour.
2. After an hour, reheat the mixture on medium heat. While the mixture is heating, whisk the egg yolks with the whiskey and the vanilla extract. Once the cream and milk starts to simmer, take a tablespoon of the mixture and pour it in with the egg yolks to slowly warm them up. Stir quickly. Add a few more tablespoons, one at a time, stirring constantly. Pour the heated egg yolks in with the milk and cream. Remove the saucepan from heat and stir for about 30 seconds.
3. Let the mixture cool for about 30 minutes. Put in a container with plastic wrap right over the custard. Place in the fridge to ripen, preferably for at least eight hours.
4. Pour it into an ice cream maker and churn according to manufacturer's instructions. When ice cream is ready, scoop out and garnish with a dollop of homemade whipped cream and dark chocolate flakes.
(#104) Salted Caramel (with Scoop Sights!)
Lately I've been cooking up some collaborative creations with Katelyn of Scoop Sights. Dark Chocolate Olive Oil with Himalayan Sea Salt, Strawberry Amaretto, and Guinness Ice Cream were all fancy follow-ups to "100 Scoopsies." I was feeling a bit wiped out from the project after it ended last month, and slacking a bit on creating new flavors. So when Katelyn asked if I wanted to get together to make some 'scream, I knew it was just what I needed! It's really keeping me going and I also just love working with her and admire her for all she contributes to the ice cream community. It's pretty sweet to have someone who shares your niche passion.
For this week's flavor, we made the "New Vanilla," aka Salted Caramel Ice Cream. This was one of my 100 flavors (#80) but I've been wanting to revisit and perfect this one for awhile now. I loved this version. The caramel flavor is unreal--soo rich (and deadly).
(#86) AVOCADO: The Fruit of Fruits
Avocado--the fruit of fruits. My absolute favorite. I could lock myself in my room and eat guacamole ALL day (not that I've ever done this. Seriously. I haven't! I swear. I really haven't! Okay...I HAVE!)
I didn't think I would be revisiting the "alligator pear"--Chocolate Avocado Ice Cream was flavor #3, and I made Basil Avocado a few weeks ago (a flavor that was never posted to the blog). But a few days ago my friend described a perfect avocado smoothie she had at a Domincan restaurant in Jamaica Plain. How could I not reunite with my beloved fruit friend one more time? This time there would be no chocolate, no basil--just avocado (and a hint of lime).
Avocado smoothie with almond milk.
(#85) PB & J: Peanut Butter & Jolie
This one is for my twin sister, Jolie. Last week, she put in a request for "Peanut Butter & Jolie" so I went ahead and made it for her. As I'm in the homestretch of this project, my last flavors are all really personal and some are odes to the people who have inspired me the most. While my sister has never made ice cream (and can't even eat it!) I'm inspired by her "hustling" attitude. Scoopsies owes a lot to my sister (and her boyfriend, Jeff, who has been designing my logos in exchange for Anna's Taqueria). And even though she can't try PB & Jolie, I wanted to show my gratitude by dedicating one of my last "scoopsies" to her.
Trouble makers. This was probably taken right before we shut off our brother's Zelda game, one minute before he was about to beat it!
Us twins with our friend S.C.
Now, back to the ice cream...(sort of...)
Deciding on the "Jolie" was easy...
Not too long ago a friend of ours had saved a few newborn kittens from a shelter that was going to put them all to sleep. They were taken away from their mother too soon and were in very poor health. Jolie adopted one of the kittens and named her Raspberry.
Raspberry could fit in the palm of your hand and would meow if you left her alone for more than fifteen seconds.
Peanut Butter & Jolie ice cream is a peanut butter base with a Raspberry jam swirl.
Scoopsies' Peanut Butter & Jolie Ice Cream is made with: peanut butter, heavy cream, whole milk, sugar, egg yolks, raspberries, and vodka.
"I hate ice cream, but I love Scoopsies."--Jolie
(#84) TOASTED ALMOND: Amaretto, Kahlua & Toasted Almonds
Another cocktail-inspired ice cream because I'm still a bit behind schedule and still very much in need of a drink! Thank you again to my brother's girlfriend, Fallon, for the fabulous suggestion. I've been getting some of the best suggestions lately, and I appreciate every single one! Please keep them coming! The more, the merrier, as I've been picky with choosing the last of my beloved flavors.
Scoopsies' Toasted Almond is made with: Amaretto (Disaronno), Kahlua, heavy cream, whole milk, egg yolks, brown sugar, toasted almonds,
(#83) CHESTNUTS (ROASTING): A Post-Christmas Song
Better late than never, right? This flavor, along with Pumpkin Pie, wins the award for most labor-intensive. Roasting, preparing, and cutting chestnuts up is quite a process. It was worth it because I've never even had a chestnut before!
Scoopsies' Chestnut Ice Cream is made with: chestnuts: roasted and shelled, heavy cream, whole milk, light brown sugar, egg yolks, vanilla extract, dark rum
(#82) MIMOSA SORBET: The Brunch
Mimosa Sorbet--sounds perfect, right? I credit my friend Fallon for the suggestion (she also suggested turning "Toasted Almond" into an ice cream, which will be flavor #84!) You could eat this after a nice filling brunch as a refreshing (and guilt-free) finale.
Scoopsies' Mimosa Sorbet is made with: Champagne, juice of a freshly squeezed orange, orange zest, and corn starch.
(#81) EUCALYPTUS & MACADAMIAS: Koala Crunch
Scoopsies is now making ice cream for koala bears!
I never would have thought to make Eucalyptus ice cream, but when I came across a jar of it at Cambridge Naturals, I had to try it out! Because eucalyptus has a strong, medicinal taste, and because I was using it in dried form, I used just a bit of it.
I wanted to keep the "down under" theme consistent, so I mixed in some chocolate covered macadamia nuts. Open up, baby koala!
Photo courtsey of Botanical.com
Scoopsies' Koala Crunch is made with: eucalyptus, macadamia nuts, dark chocolate, whole milk, heavy cream, sugar, egg yolks, and honey.
(#80) SALTED CARAMEL: Scoopsies' 80th Flavor!
Salted Caramel: a flavor that has been slowly working its way up the ice cream charts. It has become more popular in the past five years after Häagen-Dazs came out with their version of the flavor. It should be a staple in every ice cream shop!
A new classic! This was the perfect flavor to transition the project into the home stretch! 80 flavors down (when did that happen!?) and 20 to go!
(#79) VANILLA BEAN: Sweet Pods
The word "moist" usually makes me really uncomfortable. But let me just say that there is nothing like a moist (cringe!) vanilla bean. I used to not have the patience to make Vanilla Bean ice cream; cutting up the bean and making sure to get each bit of vanilla was so tedious. But I have come to love this and now find it therapeutic. I love taking my time with each vanilla bean, appreciating it in every way. Feeling how soft and moist (cringe!) it feels, admiring its layers and its sweet, delicate aroma. There is nothing like breathing in a bundle of vanilla beans. These pods are surely a gift from the universe.
It's about time I made a Vanilla Bean flavor. I've experimented with the flavor for awhile and have finally found a recipe that is perfectly rich and creamy.
Some tips for using vanilla beans:
1. Don't be stingy. I use two and a half beans per quart of ice cream. Don't use a small amount of vanilla bean and try to compensate with vanilla extract.
2. Every bit is precious. When I get some on my fingers, I dip my fingers in the heated batter so the vanilla isn't wasted. I would also put the emptied pods in the batter, so any left over seeds come out. You can take the pods out after the mixture is done heating and scrape them again. They will be softer and the seeds will come out easily. Just be sure to put them back in the batter before you put it in the fridge to ripen.
3. Bulk is the best. If you'll be using a lot of vanilla beans, buy them in bulk! They're so overpriced at the market (the cheapest I've seen is $2/bean). I've recently started buying them in bundles of 30 from an online vendor--they're the same quality and more than half the price. Be sure to buy Grade A beans, as they are moister (cringe!) than Grade B.
Scoopsies' Vanilla Bean Ice Cream is made with: vanilla beans, whole milk, heavy cream, sugar, egg yolks, vanilla extract.
(#78) COFFEE & DONUTS: Breakfast for Dessert
Coffee and donuts--two of the best things on this planet. Together they make one hell of an ice cream! Made with chunks of actual donuts and a cinnamon sugar crunch, this is surely the breakfast (dessert) of champions.
Scoopsies' Coffee & Donuts Ice Cream is made with: heavy cream, sweetened condensed milk, coffee beans, donuts, brown sugar, cinnamon, egg yolks and butter.
(#77) BLACKBERRY SAGE: Sweet Wisdom
This flavor is for my brother, Sage.
The buttermilk and blackberries make this flavor super tart and heavy and the sage adds a refreshing touch.
Scoopsies' Blackerry Sage Ice Cream is made with: fresh sage leaves, heavy cream, buttermilk, sugar, egg yolks, blackberries, corn syrup, fresh lemon juice and cornstarch.
(#72) ROSEMARY CHÈVRE: Dew of the Sea
Rosemary Chèvre, refreshing and delicate--a real palate cleanser.
Scoopsies' Rosemary Chèvre Ice Cream
4oz. goat cheese
3/4 cup whole milk
1 1/2 cups heavy cream
1/4 cup sugar
1/4 cup honey
.6 oz (about 1/4 cup) fresh rosemary
4 egg yolks
(#71) SMORE: Please Sir, I Want S'moresies!
It has been a crazy few weeks between the holidays and Harvard Book Store's Holiday Warehouse Sale (Scoopsies had a booth and we premiered some unbelievable seasonal favorites)! But I'll be catching up on flavors like crazy this week (Apricot Brandy, Mulled Wine and Chocolate Stout are all coming up--notice a theme here?)
As I approach 100 scoopsies, deciding on the flavors is getting harder. I want each flavor to be better than the last, and I want to continue to challenge myself. But I'm still finding room for those classics, like S'more--ahem--S'MORESIES! It might seem like a simple flavor, but making it this late in the project was a wise decision. It is perfection! A pint in and I found myself asking "please sir, I want s'moresies!" This flavor makes my top 10 "scoopsies," standing beside Ginger Chocolate Chunk and our first flavor, Turkish Coffee.
Scoopsies' Smoresies Ice Cream is made with: marshmallows, heavy cream, whole milk, egg yolks, graham cracker, bittersweet chocolate and sugar.
(#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
1/2 cup sugar
2 tbl honey
6 egg yolks
(#48) CHERRY KEY LIME: Sherbet!
We've made ice cream, vegan "ice creams," frozen yogurt, and sorbet, but we've been missing one thing. As we're approach our 50th flavor, we figured it was about time we made some SHERBET!
Who here actually pronounces it sher-bet and who pronounces it sher-bert? I have to admit I catch myself adding in that mysterious R now and then.
I love this flavor for three reasons.
1) It reminds me of a raspberry lime rickey - so good on a hot summer day!
2) It's like an adult version of a Flinstone's push-up. The cherry and grape sherbets were my favorite!
3) I just love cooking with cherries.
Who here actually pronounces it sher-bet and who pronounces it sher-bert? I have to admit I catch myself adding in that mysterious R now and then.
Sarah squeezes a ton of key limes as Chloe snapchats instead of offering to help.
I love this flavor for three reasons.
1) It reminds me of a raspberry lime rickey - so good on a hot summer day!
2) It's like an adult version of a Flinstone's push-up. The cherry and grape sherbets were my favorite!
3) I just love cooking with cherries.
Scoopsies' Cherry Lime Sherbet
(yields about 1 quart)
3 cups fresh pitted cherries
3 teaspoons lime zest
3/4 cup fresh key lime juice
2 cups whole milk
1 cup heavy cream
3/4 cup sugar
1/8 tsp guar powder
(#47) VANILLA BEAN WITH CARAMEL & PBUTTER SWIRLS & CHOCOLATE PRETZELS: "Take 5"
A co-worker recommended this flavor, based on the "Take 5" candy bar.
Note: we would have a nicely staged photo had my parents decided not to eat the entire pint that I mistakenly left in their freezer.
Scoopsies' Take Five Ice Cream
(yields 1.5 pints)
1 1/2 cups heavy cream
3/4 cup whole milk
1/2 cup sugar
1 1/2 vanilla beans
4 eggs
salt
1/2 cup peanut butter, melted then cooled
1/2 cup chocolate covered pretzels, cut in half
Caramel
1/2 cup sugar
1/2 cup heavy cream
1/8 tsp salt
(#40) CHOCOLATE PEANUT BUTTER: Thick & Rich For Our 40th Flavor!
Best with a glass of milk, our chocolate peanut butter ice cream is super thick, rich, and absolutely delicious.
After you make this one, try substituting the peanut butter with almond butter--a flavor I made earlier last year and was pretty impressed with!
Top with some peanut butter cups for some extra crunch.
After you make this one, try substituting the peanut butter with almond butter--a flavor I made earlier last year and was pretty impressed with!
See how thick this flavor is? Give or take some peanut butter if you want more of a subtle flavor and consistency.
Scoopsies' Chocolate Peanut Butter Ice Cream
yields about 1 quart
2 cups heavy cream
1 1/2 cups whole milk
3/4 cup sugar
3 tbsp. cocoa powder
4 oz. bittersweet chocolate, finely chopped
pinch of salt
5 egg yolks
1 tsp. vanilla extract
1/2 cup smooth (commercial) peanut butter
1/2 cup peanut butter cups, chopped
And now that flavor 40 has been churned, it's time for our second ice cream social!....
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