{scoopsies}: scoopsies ice cream

Showing posts with label scoopsies ice cream. Show all posts

(#139): Mulled Wine with 90+ Cellars' Merlot

Some of you may remember flavor #73: Mulled Wine Ice Cream. I reduced a Cabernet Sauvignon and infused it with some mulling spices. It was delish. And so I decided to revisit it, this time with 90+ Cellars' Merlot. The result was a super boozy full-bodied flavor with subtle notes of star anise and clove. *Raises waffle cone*...Cheers!

(#128) Pistachio & Rose Kulfi: Indian Ice Cream

Indian ice cream (kulfi) is made with sweetened condensed milk and typically pistachio, cardamom, rose, mango, or saffron. For this one I used organic dried rose petals, rosewater, pistachios.

(#127) Roasted Plantain & Coconut

I haven't been posting to the blog enough. And it's a shame because I've been coming out with some pretty out-there flavors. Like this one -- Roasted Plantain & Coconut. Plantain is the latest ingredient to be added to my stash and I can certainly say that I'll be working it into my list of regulars (alongside anise, cardamom, cayenne, ginger, and...rum).

(#121) Butter Pecan with White Chocolate & Oreos: Buzz Bickerton's Buttered Bonanza

Two things I love: making custom ice cream flavors for my friends and making my own version of classic flavors. This one is for Andy.

Butter Pecan with a twist (white chocolate and Oreos, to be exact!).

(#120) Vegan Turkish Coffee: Dairy-Free Delight

You wouldn't even know this flavor was vegan! Made with only four ingredients: coconut milk, dark-roasted coffee, espresso, and cardamom.

(#119) Mint Chocolate Chip: With Peppermint Schnapps!

Catching up on posts from months of ice cream making. This one's a classic with a boozy twist -- Mint Chocolate Chip with Peppermint Schnapps.

(#118) Mango + Wineberry Sorbet: Fresh Off The Bush

My dear family friends invited me over for lunch and to pick some wineberries in their backyard. WHAT is a wineberry? I had no idea either until I picked them. They're much like raspberries, but way cuter! And pulling them off the bush was so satisfying. I came home and made Mango & Wineberry Sorbet. Perfectly sweet with a touch of tartness from the berries.

(#109) Mystery Cookie: I'll Never Tell.

Mystery Cookie -- it's a dirty little secret in ice cream form.

Here's the scoop on #mysterycookie: It's six cookie varieties in ONE flavor. If you try Mystery Cookie at any future Scoopsies event(s) and guess all of the cookies correctly, you will be deemed "The Ultimate Cookie Monster" and win a gallon of Mystery Cookie and...a Golden Cookie. Your guesses must include brand and type of cookie and I can only tell you if your six guesses are correct as a whole. All are considered "cookies" on their packaging.

Hint: There are two of the same type of cookies in Mystery Cookie, though they are different brands.

You'll never guess unless you truly are a Cookie Monster. Happy guessing, you little piggies!

(#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.

(#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!?

(#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!

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.

(#97) NECTARINE GELATO: Delizioso!

Finally, a gelato.

For those of you who don't know much about gelato: it is Italian-style ice cream made with more milk than cream and typically more sugar. It is denser than American ice cream because a gelato maker churns at a slower speed. I still think about the Chocolate Gelato I had in Venice--it is a completely different experience from ice cream but an equally delicious one!

Scoopsies' Nectarine Gelato is made with: whole milk, nectarines, vanilla bean, heavy cream, egg yolks, and sugar.

(#93) CARDAMOM LEMON: The One and Only Cardamom

A few weeks ago, I ate at my first Afghani restaurant. I ordered Kofta Challow and more importantly--cardamom ice cream. I have a real soft spot for cardamom, mostly because of the kick it gave (flavor #1!) Turkish Coffee. I've used it quite a bit throughout the project, actually, but never really gave it the attention it deserved.

I loved taking a bite and tasting the cardamom without the distraction of a coffee flavor or other (equally lovable) spices.

A vegan version of this flavor was suggested by my friend Jan Marie. I didn't choose the vegan one for my blog, but it does work well with coconut substitutes!