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Posts tagged as ice cream

Froz Broz Caramel Popcorn Candied Almond Ice Cream…YES!

Posted by Stephanie Meyer on Mar 26, 2013 at 1:05pm

Remember Poppycock, the massively addictive caramel-glazed popcorn with almonds that has graced every dorm room on every campus ever? Well apparently I still love the stuff, because when craft ice cream whiz kids Benny Solberg and Erik Powers – aka the Froz Broz – asked me about collaborating on an ice cream flavor (whee!), what we came up with together is in a nutshell Poppycock ice cream. Hellooo brown butter, salty caramel, and glazed almonds, spun into a popcorn-infused custard base. I’m telling you, this beauty hits all the right crunchy-creamy-salty-sweet notes.

It may still be ridiculously cold outside, but it’s the perfect time for ice cream.

Benny and Erik swung by my house to demonstrate the ice cream’s various steps, chat about their business plans, and perhaps share a couple of cocktails. Have I mentioned that they are awesome? Smart and funny and talented times 1000, the fact that they’re churning the coolest ice cream flavors in town is really just a bonus. A decidedly delicious bonus! Born from their mutual passion for cooking with local ingredients, the long-time friends decided to invent adventurous ice cream flavors…a new one each week! With flavors like Sweet Pea Mint; Tomato; and Black Pepper Grape Syrup with Pita Cracker & Chevre (to name just a few), the Broz work with local farmers to incorporate peak-season ingredients. Every flavor I’ve tried – I’ll confess I’ve been lucky enough to try several – has been just beautiful to eat.

These are ice cream flavors you think and talk about afterward.

I know your next question: Where can I buy some? And the answer is: You can’t. Not quite yet. For now, they give away two pints of each weekly flavor, so definitely subscribe to their blog and leave a comment to enter their drawings. Or, hire them to make you a special small batch. And then, if you like, contribute to their equipment fund, because in their words, “Making our own base is crucial to the quality and breadth of flavors we create, we have no choice but to get the expensive pasteurization equipment required to get legal with ‘the man’.”

While you’re waiting for the Froz Broz to take over the world, churn yourself a batch of Caramel Popcorn Candied Almond and forget there’s still snow on the ground.

Happy Brown Butter Spring!

The Froz Broz recipe for Caramel Popcorn Candied Almond Ice Cream is at TC Taste/Minnesota Monthly Magazine.

Outstanding in the Field…2011

Posted by Stephanie Meyer on Jun 10, 2012 at 12:29pm

outstanding in the field riverbend farm

Tickets for Outstanding in the Field 2012 – August 9, at Little Foot Farm in Afton, Minnesota – are on sale. I bought a ticket and then thought, Hey! I should post the pictures I took at the 2011 event, at Riverbend Farm in Delano…last July…

Yeah. In fact I have several pretty posts in the queue, waiting for me to dust them off and share them. I guess it takes a looming one-year anniversary to kick my butt into gear.

Or a new batch of pics! I tagged along just this week to Little Foot Farm with host chefs Mike Phillips and Scott Pampuch as they scoped the site for this summer’s event and chatted through the menu. Stay tuned this coming week for more information, a recipe, and some fun pics, both here and on TC Taste/Minnesota Monthly Magazine.

stu & debbie williams

debbie williams stephanie meyer

Until then, here’s a mere fraction of my snaps from last year’s shindig, taken while eating, drinking, talking, and running around like a sundress-clad lunatic. Damn I had fun, particularly because I was lucky enough to attend with two of my favorite people in the world, Debbie & Stuart Williams. The three of us attempted the 2010 event but were too late to the game. I put myself on the mailing list so we wouldn’t miss the next go-round and I swear we were the first to buy tickets.


Greg Reynolds River Bend Farm Stephanie Meyer Fresh Tart

jim denevan oustanding in the field stephanie meyer fresh tart

It turns out that July 26 was one of the prettiest days of the whole of last summer. Riverbend Farm was nothing short of breathtaking in the late afternoon sun, sparkly and lush and golden. Stu did his wine genius thing, handing out glasses of deliciousness mere minutes after arriving.

He’s good that way.

While we all enjoyed pretty cocktails in the shade of hosts Mary & Greg Reynolds’ front lawn, the crew was putting the finishing touches on the signature Outstanding in the Field table, snaking it’s way in this case through a wheat field with a lovely view of the river (bend!).

Why one wears boots to farm dinners, courtesy of Debbie Williams.

It’s the best fun of all for me to see the crew pull the meal together, having a blast while working their asses off, crafting a gorgeous meal out of fire and freshness. It’s a sight to behold, truly.

Cucumber Salad with Goat Milk Creme Fraiche, Mint, Basil, Shaved Onion & Tomato

Field Salad of Greens, Soft-Boiled Eggs & Summer Vegetables

scott pampuch stephanie meyer fresh tart oustanding in the field

braised goat outstanding in the field riverbend farm

Braised Goat with Cornmeal Cake, Chile-Stewed Turtle Beans, Mustard Greens & Pickled Vegetables, my favorite dish of all of 2011. Divine.

stephanie meyer fresh tart oustanding in the field riverbend farm

Thousand Hills Grass-Fed Skirt Steak, Wood-Roasted Potatoes, Radishes, Green Beans & Chimichurri

debbie williams stephanie meyer fresh tart outstanding in the field riverbend farm

I might have spilled my wine. And pissed off the wine gods for my wastefulness…look at the angry eyes in that stain! Luckily no one snapped a pic of my dress hung up on the back of my chair. Between that move and posing for pics in the middle of the wheat field, I had a pretty mosquito-bitten arse. Utterly deserved for being such a dork, of course.

And so totally worth it.

 chanterelle ice cream stephanie meyer fresh tart outstanding in the field riverbend farm

This Chanterelle Mushroom Ice Cream (recipe below), with Black Trumpet Caramel Shortbread, Morel Sugar & Toasted Wheatberries, blew my mind with its layers of earthy, creamy sweetness. A collaboration between forager Kathy Yerich and chef Scott Pampuch, I’ve thought and talked somewhat obsessively about it all year long.


As you’ll see in my next two posts, preparations for the August 9 event at Little Foot Farm are already well under way. See you there?  

chanterelle ice cream kathy yerich scott pampuch stephanie meyer fresh tart oustanding in the field

Chanterelle Ice Cream
Chef Scott Pampuch
Makes 1 quart

Note: Start the ice cream the day before you plan to serve it.

1 c. (8 oz.) egg yolks (about 10-12 large yolks)
4 oz. dried chanterelle mushrooms, crushed with a rolling pin
2 1/2 c. heavy cream (like Cedar Summit)
1 1/2 c. whole milk
1 1/4 c. granulated sugar
1 tsp. vanilla
1 tsp. salt

Freeze the bowl of your ice cream maker per manufacturer instructions, at least a full 24 hours before you spin the ice cream.

Add the egg yolks to a small bowl and whisk a bit to break apart the yolks. Leave whisk in the bowl and set aside.

Combine mushrooms, cream, milk, and sugar in a large saucepan. Set pan over medium heat and warm the mixture, stirring constantly, until sugar dissolves (do not simmer).

Temper the egg yolks by slowly whisking one ladleful of warm cream into the yolks. Slowly whisk the egg yolk-cream mixture back into the pan of cream. Stir in the vanilla and salt. Cool mixture to room temperature, then cover and chill overnight. 

When you’re ready to churn the ice cream, working quickly so the cream stays very cold, strain the mixture through a fine-mesh strainer, pressing down on the solids to extract all of the cream and flavor (discard solids). Immediately transfer mixture to the frozen bowl of your ice cream maker and spin according to manufacturer instructions (usually around 30 minutes). Transfer ice cream to an airtight container and freeze until ready to serve.

Topping ideas: Think salty-sweet-crunchy, like granola, toffee, or caramel poporn…

Guinness Caramel Sauce

Posted by Stephanie Meyer on Mar 14, 2012 at 5:29pm

guinness caramel sauce with whiskey ice cream

Back in January – which feels like a million years ago given this spring weather! – I had the pleasure of participating in a Chef’s Night Off cooking class at Kitchen in the Market. Jason DeRusha and I assisted chef Scott Pampuch, along with 12 other students, in preparing a stunning, multi-course, wine-paired dinner. I can’t think of a better way to spend a Monday night than cooking, drinking wine, and eating with a big group of my friends…while someone else cleans up. Yes!

All of the courses were creative and lovely, dessert in particular. Scott made a stout caramel sauce to swirl into brown butter ice cream and it sent everyone over the moon.

In honor of the warmest St. Patrick’s Day I can remember, I asked him for the recipe to share with you. For a seriously dreamy, boozy treat, spoon it warm over homemade whiskey ice cream. I’ve been doing just that for two days and am feeling the luck of the Irish in spades.

A few notes:
1) I made David Lebovitz’s perfect vanilla ice cream with 3 tablespoons of 2 Gingers Irish Whiskey added just before churning. Do this.
2) For another Guinness treat, see the recipe for Deep Chocolate Guinness Cakes on food writer and photographer Imen McDonnell’s stunning blog, I Married An Irish Farmer. Swoon.
3) If you’re interested in future Chef’s Night Off cooking classes – they are held monthly – see the Kitchen in the Market website. I participated in a Chef Mike DeCamp class last night for another delicious blast. Classes raise money for Renewing the Countryside.

Happy St. Patrick’s Day!

Chef Scott Pampuch’s recipe for Guinness Caramel Sauce at TC Taste/Minnesota Monthly Magazine.