(#122) Rose with Rose Caramel Swirl

A few weeks ago I had the pleasure of sharing three fairytale-themed ice cream flavors at the Nave Gallery Annex in Somerville for their exhibit opening. I brought along Sweet Pea (it had one single pea in the middle that brought good luck to whoever found it in their scoop), Red Bean, and this Rose Ice Cream. The homemade rose caramel, made with organic rose petals, was just...magical!

(#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

(#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