Carrot Ginger Sorbet: Featuring Turmeric, Lime, and Honey!

I've only made a few sorbets before this Summer. But I've been really enjoying putting together some flavor combinations that wouldn't necessarily work as ice cream flavors. Like Carrot Ginger. 

 I used fresh carrots and ginger and threw in some lime juice, honey, and a bit of precious turmeric for this sorbet. Yes, it's really good for you--another reason why I love making sorbets! They're all so refreshing and still very satisfying. 

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! 

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!

Thai Iced Tea: Earthy, Bold, and Orange.

Thai Iced Tea Ice Cream has been on my list forever. It was in the running to be flavor #100, as it pretty much sums up Scoopsies in a flavor (I've never, ever seen this one in an ice cream shop). Bold, intense, earthy and very orange--this one is a hit. It also tastes JUST like thai iced tea!

Coconut Chai: Not Really Vegan

This one's a coconut milk-based ice cream (but with a bit of heavy cream and egg yolks--sorry, vegans!). Coconut and chai = BFF.
 

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! 

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. 

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!?

Lavender Cardamom: Let's Get Lost

I just planted my first lavender plant! It's the start of a little lavender garden that I'll be growing on my back patio. I'm about to start composting, too! It'll mostly be Scoopsies scraps (scrapsies!) that will help the lavender grow. It's a beautiful cycle! 

I couldn't wait, though. I stopped in to Cambridge Naturals and grabbed a few ounces for my most recent flavor, Lavender Cardamom. Katelyn (of Scoop Sights) came over and made her own lavender delight--Vegan Lavender Lemon Ice Cream. Both scrumptious. 

Scoopsies' Lavender Cardamom with Scoop Sights' Vegan Lavender Lemon Ice Cream
Light and delicate, this flavor is my companion for the Summer. 
Scoop Sights' Vegan Lavender Lemon Ice Cream

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.