Monday, March 31, 2014

Salted Caramel (with Scoop Sights!)

Lately I've been cooking up some collaborative creations with Katelyn of Scoop Sights. Dark Chocolate Olive Oil with Himalayan Sea Salt, Strawberry Amaretto, and Guinness Ice Cream were all fancy follow-ups to "100 Scoopsies."  I was feeling a bit wiped out from the project after it ended last month, and slacking a bit on creating new flavors. So when Katelyn asked if I wanted to get together to make some 'scream, I knew it was just what I needed! It's really keeping me going and I also just love working with her and admire her for all she contributes to the ice cream community. It's pretty sweet to have someone who shares your niche passion.

For this week's flavor, we made the "New Vanilla," aka Salted Caramel Ice Cream. This was one of my 100 flavors (#80) but I've been wanting to revisit and perfect this one for awhile now. I loved this version. The caramel flavor is unreal--soo rich (and deadly). 

Salted Caramel Ice Cream
(yields about 1 1/2 quarts)
2 cups heavy cream
1 cup milk
1 cup sugar
1 1/2 tsp salt
1/2 tsp vanilla extract
3 egg yolks

1. Cook the sugar in a saucepan over medium heat, starting with about 1/8 cup of sugar and slowly adding more as the sugar heats. Stir the mixture as it's heating, scrapping all sides of the pan. 
2. The sugar will be clumpy. Keep stirring, making sure the sugar doesn't burn. Once the sugar starts to turn a dark amber color, remove from heat and add in the cream, stir, and transfer to a medium sized bowl. Do this quickly so the caramel doesn't stick to the pan. Keep stirring and set aside. 
3. In a saucepan, cook the milk and salt over medium heat. 
4. While the milk is heating, whisk the egg yolks with the vanilla extract. 
5. Once milk starts to simmer, pour a spoonful of it into the egg yolk mixture, whisking constantly. Keep adding spoonfuls until eggs are warmed up, then pour the eggs into the milk mixture. Stir thoroughly and remove from heat. 
6. Pour milk mixture into the cream and caramel base, again stirring constantly. 
7. Let cool to room temperature then transfer to a container, covering batter directly with plastic wrap. Let ripen in fridge for at least eight hours. Churn according to manufacturer's instructions.
8. Enjoy!

Friday, March 14, 2014

A Treat for the Leprechauns: GUINNESS ICE CREAM!

Here's another festive collaboration with Scoop Sights--a Guinness Ice Cream for St. Paddy's Day! We found a pot at the end of a rainbow, and in it was a freshly churned batch of this creamy stout-based ice cream. O'yum! 

Guinness Ice Cream 
(yields about 1 quart)
1 3/4 cup Guinness Extra Stout
2 cups heavy whipping cream
1 cup whole milk
1/2 cup cane sugar
3 egg yolks
1/2 tsp vanilla extract
about 1/8 tsp salt

1. Pour Guinness in a medium-sized saucepan and cook over medium heat until it reduces to a little less than a cup. Guinness should be nice and thick. 
2. In another saucepan, cook (reduced) Guinness, milk, heavy whipping cream, and sugar over medium heat, stirring frequently. 
3. While the batter is heating, whisk egg yolks with vanilla extract. 
4. Once the cream and milk batter starts to simmer, take a spoonful of the mixture and pour it into the egg yolks while whisking. Pour a few more spoonfuls of the hot mixture into the egg yolks, whisking thoroughly. 
5. Pour warmed egg yolks into the milk and cream batter, throw in the salt, and stir thoroughly.
6. Remove from heat. Let cool to room temperature, pour into a container, cover with plastic wrap, and let batter ripen in fridge for at least eight hours. 
7. When batter is ready, pour into your ice cream maker and churn according to manufacturer's instructions.
8. Garnish with chocolate flakes and enjoy with a cold stout! 


Wednesday, February 19, 2014


"Scoopsies" began two years ago when my very first ice cream maker arrived. It was something new to focus my energy on--something sentimental, too, that brought me back to my glory days of scooping ice cream at J.P. Licks and Emack & Bolio's. To me, it was the most exciting arrival--like a baby! 

After making a disastrous first flavor, "Slam Chunk," (french vanilla ice cream dyed orange with malted milk balls that sunk to the bottom of the batch), and deeming it a "flagrant foul," I kept experimenting. I followed the recipes in ice cream cook books, making some of the classics (Chocolate, Oreo, and Pistachio) and started to explore more obscure flavors (such as Chocolate Almond Butter, Apple Cider, and Basil Gelato). Clearly, I was eager to jump ahead. And so I did...

I created "100 Scoopsies" knowing that whatever happened, I would come out with a greater understanding of the craft. I set my standards high for the project, aiming to ultimately share my ice cream with investors and restaurant owners by flavor #100. In the past year, I served my ice cream at local events, catered a Bat Mitzvah, received an offer from an investor, and met with restauranteurs who wanted Scoopsies to be featured on their dessert menu. I reached my goal(s), yet I'm left with even MORE questions about ice cream. This project has changed my life. I picked up invaluable lessons about the power of patience, hard work, and persistence. Now I need to work off of my foundation. I have a lot to work with, but a long way to go! 

From flagrant foul "SLAM CHUNK"... a fried (scrumptious) finish, "Fried Fried Dough Ice Cream"

So what now? Cooking classes, focusing on the science of ice cream, and more experimenting with the 100 flavors (and, of course, some new "scoopsies"). Come late Spring, my plan is to start selling my ice cream at local farmer's markets (look out for Scoopsies pints and minis!) and offering customized ice cream socials for small businesses. I'm also planning to host my own batch of ice cream socials in the next few months, too! I'm looking forward to doing this on my own--no investors, just me and my ice cream maker! 

Most importantly, I want to thank everyone for the love this year! The kind words and continued support warmed my heart (it almost melted!). Thank you for following along, helping at events, sharing the project with your friends, and for every single bit of encouragement!

Finally, I share with you a portion of my "Master List." And as always, keep suggesting! There is a lot more deliciousness to come! 


Friday, February 14, 2014

Two Flavors For Your Valentine: Strawberry Ricotta Cheesecake w/ Choc Covered Strawberries & Disaronno + Dark Chocolate, Olive Oil & Sea Salt

I got together with Katelyn of Scoop Sights to make two sinfully delicious flavors for Valentine's Day! Dark Chocolate, Olive Oil & Himalayan Pink Sea Salt Ice Cream and Strawberry Ricotta Cheesecake Ice Cream with Chocolate Covered Strawberries & Disaronno! 


Saturday, February 8, 2014

(#100) 365 Days and 100 Flavors Later...FLAVOR #100!

One year and 100 scoopsies later, I have completed my goal of making 100 ice cream flavors in 365 days.  

I'm about to plop on my bed and take a week-long nap, but before I do, here is FLAVOR #100! I picked this flavor as my last because it seemed like a challenge. As it turns out, the process was approachable and really fun! It feels like every flavor that had an aspect that intimidated me at first turned out to be pretty simple (i.e. the candied ginger I made for (#66) Ginger Chocolate Chunk, the pie I made for (#98) Stroopwafel & Limburgse Vlaai, cutting up and roasting chestnuts for (#83) Chestnuts Roasting, and making mochi balls for (#35) Green Tea). So this flavor truly does sum up "100 Scoopsies." It reinforces the biggest lesson I have learned during this project--anything is doable! I've learned that through these flavors and the project as a whole!

Now, without further ado, here it is--#100. Fried Fried Dough Ice Cream: a cinnamon, nutmeg, and brown sugar ice cream with pieces of homemade fried dough that is nestled in a fried shell. 

Pre-fried balls!

Now it's time to have a glass of wine and toast to an AMAZING YEAR! 

THANK YOU ALL FOR FOLLOWING ALONG ON THIS ADVENTURE! There's so much more delightfulness to come! 

{#99} BOSTON CREAM PIE: The City of Ice Cream

Boston--a city filled with some of the best and most reasonable drivers in the world (myself being one of them), the tastiest burritos, and home to some of the most influential ice cream pioneers and connoisseurs. It is a city that, despite being freezing cold for seven months a year, has always respected ice cream. It is a city that I'm proud to call home, because with so many charming ice cream shops, I feel at home

Boston Cream Pie, the official dessert of Massachusetts, was created by an Armenian-French chef in 1856 at the Parker House Hotel and recreated in ice cream form by Scoopsies in 2014! It is a vanilla ice cream with chocolate fudge and custard swirls. And it's wicked scrumptious! 

Big thanks to Monique and Lauren for suggesting this one! 
Scoopsies' Boston Cream Pie Ice Cream is made with: heavy cream, whole milk, granulated sugar, pure vanilla extract, egg yolks, cornstarch, corn syrup, unsalted butter, bittersweet chocolate.

Friday, February 7, 2014


My Junior year of college I studied in the Netherlands in a little village called Well. I lived with 80 other students in a 14th century castle--"Kasteel Well"-- owned by my alma mater (Emerson College). It was all too good to be true. The castle was a dream. It was surrounded by drooping trees and a moat with swans. My room overlooked the moat and behind it, a garden where you would usually find...the peacock.....

I wish I could go back! It was such an inspiring three months. What a blessing it was to have this opportunity and to be exposed to such a hospitable culture. That is why flavor #98 is Dutch-overload: A stroopwafel ice cream base (cinnamon and brown sugar) with pieces of Limburgse Vlaai and bits of stroopwafel in a stroopwafel ice cream sandwich. Okay, it's more like quadruple dutch! 

The Limburgse Vlaai is the first pie I have ever made (thanks to THIS Dutch grandma! please watch the video!) and is native to the province that I lived in. It is eaten on special occasions, which is fitting because I'm almost ready to celebrate the completion of my project!
Kasteel Well on a beautiful Spring day! 
On the Kasteel grounds...Verboden Toegang!
Eating Chocolate Gelato in Amsterdam. Want those sunglasses (crushed in 2008) and gelato right now!
Down the street from the Kasteel. You know there is a cute Dutch grandma making a vlaai in there! 

Stroopwafel & Limburgse Vlaai Ice Cream in a stroopwafel sandwich:
Scoopsies' Stroopwafel & Limburgse Vlaai Ice Cream: is made with: Limburgse Vlaai (this one was made with apples & apricots), cinnamon, nutmeg, dark brown sugar, stroopwafels, egg yolks, salt, heavy cream, and whole milk. 

Thursday, February 6, 2014

Wednesday, February 5, 2014

(#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.

Monday, February 3, 2014

(#96) CARAMELIZED BANANA WALNUT: "Dunston Chunks In"

Working at J.P. Licks, I would get all the free ice cream I wanted. I would go through flavor phases every few months, but my all-time favorite was "Lumpy Primate," their version of Ben & Jerry's "Chunky Monkey." Banana with bits of walnuts and chunks of chocolate. 

So I made my own "Lumpy Primate"--caramelized bananas, candied walnuts, and chunks of bittersweet chocolate. And instead of calling it "Chimpanzee with a Weight Problem" (my Mom's clever flavor name!) I'm taking my boyfriend's suggestion and naming it "Dunston Chunks In." 

Here it is!
Scoopsies' "Dunston Chunks In" is made with: dark brown sugar, Bananas, butter, cinnamon, walnuts,  bittersweet chocolate, egg yolks, whole milk, heavy cream.