(#70) BACON & WAFFLE: Breakfast Scoops

Anything can be turned into an ice cream flavor...our Bacon & Waffle flavor (#70!) is proof of this.  It works surprisingly well!  More novelty flavors coming soon.  As usual, send us your ideas! 

Scoopsies' Bacon Maple Waffle Ice Cream

(yields 1 quart)

1 1/2 cups heavy cream

1 1/2 cups whole milk
1/2 cup sugar

6 egg yolks

1 tsp vanilla extract

1/2 cup candied bacon pieces

maple-soaked waffles, cut into little bits

(#68) DATE PECAN PIE: Date-worthy

I love asking my parents for their opinion of our flavors.  If I give my Mom a taste and she likes it, she'll go on about how impressed she is and then she'll send me an email about it later that night.  If she doesn't like it, she'll always find a kind way to break it to me: "it wasn't my favorite." My Dad almost always gives his "this is great!" in his over-enthusiastic Dad voice. But when I gave him a bite of this Date Pecan Pie ice cream, he paused for a minute, took another bite, and told me that this was his favorite flavor so far! My Dad approves of my Date (sorry, I had to!)

For the sweet pecans: Cook them in butter and maple syrup (try sprinkling some cinnamon on them, too!) and let them cool in the freezer before churning them with the ice cream.

Scoopsies' Date Pecan Pie
(yields 1 quart)

2 cups heavy cream

1 1/2 cups whole milk

10 medjool dates, pitted

1/2 cup packed dark brown sugar

2 tsp vanilla extract

5 egg yolks

Pecans, toasted

1 tbl butter 

2 tbl maple syrup

(#18) MAPLE WALNUT: Vermont in a Cone

As my co-workers have been catching on to my 100 Scoopsies project, the requests are starting to pour in. One co-worker wouldn't stop reminding me of her love for Maple Walnut Ice Cream.  I'd been planning on getting away for the long weekend, so I figured this would be the perfect opportunity to grab some top-notch maple syrup from Vermont! 

I asked some locals in Jacksonville where I could buy the best maple syrup in the area, and they pointed me to the Sprague & Son Sugarhouse.  Everyone was so friendly--they let us taste each of the syrups and explained the sugaring process to us.  I left with a pint of GRADE B maple syrup (note: you should use GRADE B for its darker color and rich maple taste). 

Back to Scoopsies Headquarters in Boston: I cooked up the Maple Walnut Ice Cream.  I adapted a recipe (this one called for 3/4 cup maple syrup), but the maple flavor wasn't bold enough.  When I gave it another shot, I didn't want the maple syrup to be overbearingly sweet, so I added in a bit of maple extract, which completely balanced it out.  

Make sure to toast the nuts to make them nice and crunchy before throwing them on the stove with the maple syrup!  You'll be seeing more of our Maple Walnut Ice Cream--it's absolutely scrumptious! 

Scoopsies' Maple Walnut Ice Cream

yields about 1.5 quarts

1 1/2 cups heavy cream

1 1/2 cups whole milk

1 1/4 cup GRADE B maple syrup

pinch of salt

3 egg yolks

1 1/2 tsp. maple extract

Walnuts:

1 1/2 cups walnuts, chopped & toasted

1/4 cup GRADE B maple syrup