Now Serving: A Full Bar
Posted on July 18, 2014 by Frozen Pints
You may have heard the news – we recently launched a new brand of alcoholic ice cream and sorbet, The Ice Cream Bar. We couldn’t be more excited. An entry into a new market, it’s the next step in growing our business to be the premier provider of alcoholic ice cream. When you go to a bar, you can order any type of alcohol, and it shouldn’t be
any different just because our goods are frozen.
As excited as we are, we’ve gotten a lot of questions from current fans of Frozen Pints about its status – just to clarify, it’s not going anywhere. It’s
kind of like having a new kid – you still love the old one, and you love them both differently (as much as older siblings might protest). Rest assured, as a middle child myself, I will make 100% sure that everyone is taken care of.
As to The Ice Cream Bar, flavors include Bourbon Butter Pecan and Mojito Sorbet. It runs between 8%
and 9% alcohol, which works out to about three shots in a pint, so take it easy as you reach for a double (scoop). It’s the real deal.
And me? I’m excited
to have a full bar to play with. In college I set up a bar in my dormroom complete with a false-backed bookcase – books on one side, liquor on the other. The Ice Cream Bar brings back great memories. Let me
know if you have some ideas for a new cold-coction here , and enjoy the rest of ice cream season while you can.
Meet Whitney: our superstar intern and the lady of your dreams.
Posted on May 20, 2014 by Frozen Pints
Whitney hails from Savannah, but recently moved to the ATL to finish up her degree in Marketing and Communications.
Favorite Frozen Pints Flavor: Brown Ale Chip
Childhood Dream Job: Marine Biologist
Favorite Beer: Tie between: acheter cialis bonne qualite Sweetwater Blue and Kentucky Bourbon Barrel Ale (like a good, southern girl)
Strange Fact: I taught English to children in Guatemala
How are you liking this intern gig? The creativity and innovation of Frozen Pints is what originally drew me in, and I immediately fell in love with the craft beer industry. Working at a smaller and younger company allows me to hold more responsibilities than most interns, and it gives me the ability to share my ideas and actually be heard. Every week is something new, and you never get bored of what you do; because seriously…who could get bored of craft beer ice cream?
Recipe: Farmhouse Strawberry Galette
Posted on April 1, 2014 by Frozen Pints
This rustic pastry recipe has been adapted from the Plant Food Fabulous blog.
1 1/2 cup flour
2 teaspoons sugar
1/2 teaspoon salt
2/3 cup plus 1 tablespoon butter, cubed and cold
2-4 tablespoons ice water
1/2 cup ground almonds, lightly toasted
1 tablespoon flour
1/4 cup sugar plus more for dusting
1 1/2 pounds strawberries, hulled and halved
1 pint Strawberry Sofie ice cream
1. Begin with the pastry. Combine flour and salt in a large bowl. Add cubed butter and work it into the dough with a pastry cutter until it resembles breadcrumbs. Add the water, 1 tablespoon at a time, until the dough comes together. Wrap in plastic and form a disk. Let the disk rest for 30 minutes in the refrigerator. Preheat the oven to 400º.
2. Clean and halve the strawberries. Toast the ground almonds lightly in a dry pan (approx.
4 minutes). Add the flour and sugar to the almond meal.
3. Roll out the chilled pastry and set it on a sheet pan with parchment underneath. Spread the almond mixture on the pastry leaving a generous border. Toss the strawberries with a tablespoon of sugar and then lay them on top. Roll the strawberries around in the almonds to distribute the toasted flavor if desired. Fold up the sides of the galette.
4. Bake at 400º for 25 minutes, or until crust is lightly golden.
5. Serve warm with a small scoop of Strawberry Sofie ice cream.
Recipe: Malted Milk Chocolate Stout Float
Posted on March 14, 2014 by Frozen Pints
Channel the luck of the Irish and enjoy one of these floats this St. Patrick’s day.
2 2oz Scoops Malted Milk Chocolate Stout
6-8oz Guinness or your favorite Stout beer (we like Jailhouse’s Breakout Stout)
Scoop ice cream into
Slowly pour stout
Serve immediately with a spoon and straw
Happy St. Paddy’s!
Recipe: Vanilla Bock and Malted Chocolate Stout Sauce
Posted on February 26, 2014 by Frozen Pints
Malted Chocolate Stout Sauce
1/2 cup heavy cream
1/4 cup stout beer
1/2 cup malted milk powder
12 oz milk chocolate
1 pint Vanilla Bock
Heat the cream, beer, and malted milk powder in a medium saucepan over low heat. Add chocolate and stir until melted.
Dish 2-3 vente de viagra generique scoops of Vanilla Bock into a bowl. Pour 1-2oz warm sauce over top.