(#108) Peanut Butter, Banana, Honey: The Elvis.

I can't helppp falling in love with...

"The Elvis" - Peanut Butter, Banana & Honey Ice Cream. 

Yes, next time I'll make it with bacon. 

(#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). 

(#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.

(#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

(#38) COOKIE DOUGH: Childhood Favorite

Cookie dough ice cream is probably the most popular "modern" but classic ice cream flavor. During the early 90's Ben & Jerry's started mass producing this flavor, obviously making it every child's number one choice. I remember being excited to see it at the local Friendly's restaurant and then being even more excited when every shop in town started carrying this flavor. I try to use my "grown-up taste buds" but I can never outgrow cookie dough ice cream!

Scoopsies' Cookie Dough Ice Cream

yields about 1.5 quarts

cookie dough:

5 tablespoons unsalted butter

1/4 teaspoon salt

1/3 cup packed brown sugar

1/4 cup flour

1/8 cup chocolate chopped very fine

1/2 teaspoon vanilla extract

vanilla base:

1 1/2 cups heavy cream

3/4 cup milk

1/4 teaspoon salt

1/8 teaspoon guar powder

1/2 cup sugar

1 vanilla bean

2 large eggs

2 large egg yolks

Pinch of salt

1/4 cup mini chocolate chips

(#24) COFFEE OREO: Beantown crunch

It might be too hot for coffee, but it's the perfect time of year for Scoopsies' Coffee Oreo ice cream!  Dirty Water Javah meets Double Oreo in this rich blend of deliciousness!  

Scoopsies' Coffee Oreo Ice Cream

yields about 1.5 quarts

1 1/2 cups of heavy cream

1 1/2 cups of whole milk

1/2 cup sugar

1 1/2 cups whole coffee beans

2 large eggs

2 large egg yolks

1/4 tsp vanilla

pinch of salt
15 oreos, chopped