(#107) Ginger Beet Root: You Can't Stop the Beet!

You can't stop the beet (root)! I made this one for a Game of Thrones finale party as an ode to Ygritte (along with Theon Greyjoy's sausage and meatballs and deviled dragon eggs). 

The recipe for Ginger Beet Root is up on Zooey Deschanel's HelloGiggles along with two other GoT-inspired flavors, Sansa's Espresso Lemon Cake and Tyrion's Mulled Wine Ice Cream. 

You can top with pistachios if you're NUTS. 

Comin' up: Bananah Peanut Buttah & Honey, Miso Pineapple with Salted Caramel Swirl, Rosewater & Cardamom, Mystery Cookie, and Thai Iced Tea Ice Cream! Don't you just love ice cream season!?

(#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.

(#66) GINGER CHOCOLATE CHUNK: FALLing In Love With Ginger

I've been using the season as an excuse to (over)use some of my favorite ingredients. Cinnamon, nutmeg, cloves, maple, and the spice I have come to love with all of my heart: ginger. 

We've had many ginger-based successes--(#3) Lemon Ginger, (#42) Ginger, and most recently, (#62) Maple Ginger.  We could only justify making yet another ginger flavor if it had some kind of kick to it.  When I stumbled upon a food blog with a candied ginger ice cream flavor, I was inspired and jumped right on it. 

Candying is something I've been wanting to do for awhile now and for whatever reason, I was intimidated until recently. As it turns out, it's quite simple! David Lebovitz breaks it down very well. If you don't own an ice cream maker, you should still try candying ginger for something else.  Maybe dip the pieces in dark chocolate and give them out as holiday treats?  

This flavor is one of my absolute favorites. Chunks of chocolate, bits of candied ginger--seriously, a late-Autumn delight! 

Scoopsies' Ginger Chocolate Chunk Ice Cream
(yields 1 quart)
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 cup packed light brown sugar
1/2 cup freshly grated ginger
5 egg yolks
(homemade!) candied ginger bits
2 oz. chopped bittersweet dark chocolate

(#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

(#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 

(#42) GINGER: Sugar & Spice and Everything Nice!

It's not easy to get a well-balanced Ginger ice cream!  But we found the right recipe after experimenting and making this flavor several times.  This would be best paired with a light and sweet asian pastry!

Scoopsies' Ginger Ice Cream

  1 1/2 cups cream

1 cup milk

1/2 cup packed brown sugar

pinch of salt

3/4 cup fresh ginger

5 egg yolks

zest 1 lemon

1/8 cup fresh lemon

1/2 TBL honey

(#5) LEMON GINGER: A Taste of Spring

 Daylight savings is here and Spring is but a few weeks away.  The pastel dresses and cute cardigans are ready to come out.  As are the light and fruity flavors that we've been waiting to make!  This lemon ginger ice cream is refreshing like a sherbet--it melts so sweetly in your mouth! 

 Spicy, sweet, and sour in one flavor!  

Recommended: Absolutely garnish your scoop of lemon ginger with berries (we put blackberries on ours!)  

Lemon Ginger Ice Cream

(yields about 1 quart)

2 cups heavy cream

1 cup whole milk
3/4 cup granulated sugar
pinch of salt
3/4 cup sliced fresh ginger
lemon zest, 4 lemons
5 large egg yolks
1/4 cup fresh lemon juice

recipe adapted from FineCooking

(#4) COCONUT CURRY: Gifts from the Silk Road

Exotic flavors are always fun to make, especially when you're familiar with a flavor combination from a food dish and want to adapt it to ice cream.  Coconut curry was a suggestion from our Facebook page and we were eager to try it out for this very reason.  In this recipe, the coconut milk and coconut flakes really complement the curry. In a bite, you taste the curry as much as you do the coconut, and the result is a balanced ice cream that isn't as overwhelming as you might think.  

Coconut curry has a very sorbet-like consistency.  It fits for this flavor, but we suggest eating it fresh out of the ice cream maker because it does get flakey!

Coconut Curry Ice Cream

(yields about 1 quart)

 2 cups sweetened flaked coconut
4 cups coconut milk
1/2 cup unrefined cane sugar
1 piece of ginger
2 tsp curry powder
Pinch of salt
6 egg yolks
1 tsp pure vanilla extract
recipe adapted from Aida Mollenkamp