(#113) Le Colonel: Lemon Vodka Sorbet...HAPPY BASTILLE DAY!

Joyeux Quatorze Juillet! In honor of Bastille Day, here is Le Colonel; a sorbet based on a french dessert of lemon sorbet bathed in a shot of vodka. Instead of floating the lemon sorbet in the vodka, I combined the two together to make one epic, light, and insanely refreshing dessert. I'll be making this one all Summer long, celebrating my favorite country on Earth! 

BON APPETIT! 

P.S. For all of you francophiles out there, here is a madeline s'more I made with white chocolate, toasted coconut and black raspberries! 

(#112) Rosewater & Cardamom: The Aphrodisiac

When two aphrodisiacs join forces in an ice cream, the result is.....(don't make me say it). Rosewater & Cardamom Ice Cream - it's one fine flavor! 

P.S. Cardamom is the love of my life!

(#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! 

(#53) LAVENDER HONEY: The Loveliest of Flavors

We're officially on a lavender kick!  Our White Chocolate Raspberry Lavender was so inspirational that we had to make a second lavender flavor.  We liked this one so much that we premiered it at our latest event.  And we'll be scooping it up again at our next few events, as it is now a Scoopsies favorite!  

Would it be going overboard to do another lavender flavor? Maybe Chocolate Lavender? Let us know if you have any lavender-related suggestions because we're on a roll! 

Scoopsies' Lavender Honey Ice Cream

(yields 1 quart)

1 1/2 cups heavy cream

1 1/2 cups whole milk

4 tsp lavender

1/2 cup sugar

4 egg yolks

1/4 cup honey

1/4 tsp vanilla

pinch of salt

(#51) POMEGRANATE: Holy Fruits

Just in time for Rosh Hashana, we turned one of the "seven species of Israel" into a tasty ice cream.  Pomegranate (along with grapes, figs, dates, wheat, barley, and olives) are mentioned in the Old Testament as being special gifts from the land of Israel.  

This flavor was suggested to us when I asked my friends in Israel to recommend a flavor inspired by their country, and the flavor came out delightfully!   

Shana Tova to all who celebrates the Jewish New Year!  

Scoopsies' Pomegranate Ice Cream

(yields 1 quart)

1 1/2 cups heavy cream

1 1/2 cups whole milk

1 cup pomegranate seeds, pureed

juice of one lime

4 egg yolks

pinch of salt

(#48) CHERRY KEY LIME: Sherbet!

We've made ice cream, vegan "ice creams," frozen yogurt, and sorbet, but we've been missing one thing.  As we're approach our 50th flavor, we figured it was about time we made some SHERBET!

Who here actually pronounces it sher-bet and who pronounces it sher-bert? I have to admit I catch myself adding in that mysterious R now and then. 

Sarah squeezes a ton of key limes as Chloe snapchats instead of offering to help. 

I love this flavor for three reasons.

1) It reminds me of a raspberry lime rickey - so good on a hot summer day!
2) It's like an adult version of a Flinstone's push-up. The cherry and grape sherbets were my favorite!
3) I just love cooking with cherries.

Scoopsies' Cherry Lime Sherbet

(yields about 1 quart)

3 cups fresh pitted cherries

3 teaspoons lime zest

3/4 cup fresh key lime juice

2 cups whole milk

1 cup heavy cream

3/4 cup sugar

1/8 tsp guar powder

(#46) ESPRESSO CHIP: Coffee & Chocolate

Our coffee-based flavors are some of my favorite! Coffee Oreo, Turkish Coffee, Dirty Watah Java--we've had quite some luck with them!  An "espresso" flavor has been on our master list since we started "100 Scoopsies," so we figured it was about time we whipped something up!   

A dripping scoop of espresso chip

Scoopsies' Espresso Chip Ice Cream

(yields about 1.5 pints) 
2 cups heavy cream

1 1/2 cups whole milk

3/4 cups sugar

2 TBL espresso powder

1 vanilla bean

pinch of salt

4 egg yolks

bittersweet chocolate bits (we used about 3/4 cup)

(#29 & #30) BLUEBERRY BASIL & BLUEBERRY CHEESECAKE: Double Scoop

I walked into Whole Foods and couldn't help but take the store up on their ONE DAY SALE of blueberries at $1.99 a pint! I piled the pints into my shopping basket and rushed home. Obviously I had to make more than one flavor featuring these berries. I love the color they add!

Also I would like to note that the idea for the Blueberry Basil came from a recipe I enjoyed at Eastern Standard a couple of years ago. I can't actually remember all of the elements but I remember the blueberry-basil compote that was poured all over. It was incredibly delicious and it secured my belief that ice cream can be savory as well as sweet. I've wanted to create an ice cream version ever since that visit and here it is!

Scoopsies' Blueberry Basil Ice Cream

yields about 1.5 quarts

1 1/2 cups heavy cream

3/4 cups whole milk

3 large egg yolks 

2 large whole eggs

1/2 teaspoon guar powder

3 cups fresh blueberries

1/4 cup water

1 cup sugar, divided

1/2 teaspoon salt

1/4 cup finely minced basil leaves (mince right before you add to syrup)

1 teaspoon lemon juice

Side note: If you have a blender or food processor use it for the basil to help eliminate little basil bits getting stuck in your teeth!

Scoopsies' Blueberry Cheesecake Ice Cream

yields about 1.5 quarts

3 cups fresh blueberries

1/4 cup water

1 cup sugar, divided

1/2 teaspoon salt

1 teaspoon lemon juice

1 whole vanilla bean

1 1/2 cups heavy cream

3/4 cups whole milk

6 oz organic cream cheese

1/2 teaspoon guar powder

(#27) KIWI LIME: Another Day, Another Sorbet!

We're on a roll with sorbets, and we're going to keep going and going!  

Scoopsies' Kiwi Lime Sorbet

(yields about 1 quart)

10 kiwis

1/2 cup sugar

1 tablespoon cornstarch

a pinch of salt

1 lime

(#21) CREAMSICLE: Sweet Citrus

I can't wait for Summer, mainly because I've been craving those creamsicle pops from the ice cream truck.  If you like those, you'll love Scoopsies' creamsicle ice cream!

Scoopsies' Creamsicle Ice Cream
yields about 1.5 quarts

1 1/2 cups whole milk
1 1/2 cups heavy cream

1/2 cup sugar

zest of one orange

2 cups freshly squeezed orange juice

1 tsp vanilla extract

3 egg yolks

pinch of salt