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Spring & Summer Internship Opportunities

Posted on February 13, 2014 by Frozen Pints

Intern Opp

Work for a local start-up. Gain hands-on promotional, merchandising and other product marketing experience. check links . Enjoy copious amounts of beer ice cream.

(It’s basically a hat trick on your resume.)

Opportunities available:

Frozen Pints – Sales Intern

Frozen Pints – Design Intern

Frozen Pints – Marketing Intern

Email scoop@frozenpints.com for more information.

Guest Blog: Heat things up with Georgia craft beer – Valentine’s picks from Hey, Brewtiful

Posted on February 10, 2014 by Frozen Pints

Hey Brewtiful CollageWhether you’re planning to be generous or planning a party for one, there are a few ways you can reliably reach your craft beer sweet spot. Show your favorite craft beer cutie you know their heart this Valentine’s Day, and every day of the year, with these delicious (and local) options will satisfy newbie and expert craft beer creatures alike.

Buy fresh beer (and fresh flowers) 

Experience more of the flavors and aromas that your brewer intended by drinking their beer fresh from the tap. With no shortage of excellent growler shops in and around Atlanta, there’s really no reason you shouldn’t treat yourself and bring home a heaping portion of draft-quality craft beer. Not sure which tap to take with you? Try these top picks from around town for educated staff and samples: Hop CitySmyrna Beer MarketAle Yeah!Gremlin GrowlersBarrel and Barley (just to name a few). With trained staff, excellent bottle selections, and rotating draft beer selections to take home, you’re sure to leave with something solid in hand.

Where you get it: Growler shops, some bottle shops, select restraunts

What is costs: between $5-$15 for 32oz. (prices vary by brewery and retailer)

Personal favorites: (see list above)

Play in the dark with beer candles and craft “suds”

Dim the lights and get sudsy with some Alcholwicks and craft beer “suds” made right here in Georgia. Made with natural and locally sourced ingredients, Brown Bag Soap Company has expanded their product line of natural soaps (including my personal favorite, the Pale Ale bar) to include soy-based candles inspired by the spirit of drinking.

Where you get it: online and at area breweries and retailers

What it costs: between $6-$13

Personal favorites: Pale Ale Bar, Pale Ale Candle

Heat things up with Frozen Pints  

Spoon will take on a whole new meaning when you dip into these sexy little numbers. My personal suggestion? Skip the meal and go straight to dessert. Whether you’re a skilled baker or can only open a box, Frozen Pints will make any dessert seem stupid good. These little packages of ice cream pack a punch with craft beer already in the mix. Phenomenal with brownies of the boxed variety, or paired with something more elaborate like this gorgeous chocolate stout pie via the Beeroness, you really can’t go wrong when it comes to teasing the tastebuds of your craft beer creature.

Where you get it: Atlanta area growler shops, and restaurants around town.

What it costs: About $8 a pint

Personal favorites: I truly enjoy all the flavors, but for chocolate pairings I’d go with Brown Ale Chip, Cinnamon Espresso Stout, or the Malted Milk Chocolate Stout.

Any hour can be “happy hour” 

If loving happy hour is wrong, I don’t wanna be right. With real beer baked right in, Happy Hour Confections will make any occasion worth singing about. Made right here in Georgia, these hand-crafted delights are said to “satisfy all your vices at once” (and that ain’t no lie). Pick them up at area growler shops or order them up for special delivery. If I had to pick just one, I’d bet on the truffles every time but they also do brunch, brownies, and beer doughnuts!

Where you get it: Roswell and Decatur Ale Yeah! Craft Beer Markets, select growler shops around town, or delivered to you (free delivery on purchases over $75). Check out the special orders page or give them a call at 770-992-2246 to place orders or ask questions.

What it costs: between $10-$50 for individual items, contact Holly Pezzano for brunch and current menu pricing (see contact info listed above).

Personal favorites: the truffles are made of win, and their mini cakes in Salted Caramel Porter and Lemon Honey Orange IPA are among my favorites.

Book a barefoot beer dinner

Let an expert titillate your tastebuds with a meal prepared by Michael Anderson of The Everyday Chef. Despite the name, his meals are anything but ordinary and include craft beer pairings and custom menus to suit even the most discriminating palates. You can leave your shoes on if you want, but a custom created in-home beer dinner made by a professional chef would leave this lady hot under the collar.

Where you get it: Contact chefmikeanderson{at}gmail{dot}com for rates and availability

What it costs: rates vary by menu and size of your party, on average ~$200, +$45 per person

Personal favorites: Mr. Anderson knows his roasted meats, warm desserts, and pickled treats

Cheers,

Jessica Miller

About the author: Drinking in the world of craft beer through her original photography, writing, artwork and design, Jessica Miller is a self-taught social media junkie with a formal background in teaching and creative writing and a passion for the perfect pour. Check out more from “Hey, Brewtiful” by visiting Jessica’s website.

 

Recipe: Cinnamon Stout Affogato

Posted on February 5, 2014 by Frozen Pints

Cinnamon Stout Affogato

Between the flavor and temperature combinations, https://www.acheterviagrafr24.com/viagra-mode-demploi/ your tastebuds won’t know what hit them.

Ingredients:

Stout Syrup

16oz Stout beer (a “breakfast” stout such Jailhouse’s Breakout Stout)

1/2 cup brown sugar

1 tsp butter

 

Espresso

2 cups fresh brewed espresso

Or 2 cups commander viagra forum water and 4 tbsp instant espresso powder

 

1

Pint Cinnamon Espresso Stout

 

Directions:

Heat stout beer on stove in a small saucepan, slowly adding sugar. Stir in butter. Bring to boil, then turn down heat,

stirring occasionally to ensure the sugar and butter has dissolved. Simmer and stir for 5-10 minutes, or until syrup reaches desired consistency.

Use real brewed espresso if available, but if not, bring 2 cups boiling water to a boil, then stir instant espresso powder in.

Scoop 2 or 3 medium to small scoops of cinnamon espresso stout ice cream into bowl. Drizzle stout syrup over the ice cream, then pour ½ cup espresso over ice cream. Serve immediately. Makes roughly 4 servings.

Recipe: Wake n’ Bake Dessert Bars & Malted Milk Chocolate Stout

Posted on January 31, 2014 by Frozen Pints

Wake n Bake Bars and Choc Stout

Cause just one delicious stout in dessert form is never enough. Recipe courtesy of ATLBrewBabe and Terrapin’s 2008 winning recipe: http://bit.ly/Mnk9gJ

Ingredients

Bottom Layer:
½ cup butter
¼ cup sugar 5 tablespoons cocoa
1 egg, well beaten
2 cups graham cracker crumbs
1 cup unsweetened coconut flakes
½ cup walnuts, finely chopped
1/3 cup plus 2-3 tablespoons Terrapin Wake ‘n Bake Oatmeal Stout Beer

Second Layer:
½ cup butter
2 cups confectioner’s sugar
2 tablespoons custard powder (may be difficult to find – use instant custard mix as a substitute)
2 -3 tablespoons Terrapin Wake ‘n Bake Oatmeal Stout Beer

Topping:
4 ounces dark chocolate morsels
2 tablespoons butter
2-3 tablespoons Terrapin Wake ‘n Bake Oatmeal Stout Beer
1 pint Malted Milk Chocolate Stout

Directions:

Bottom Layer: Hydrate coconut in a separate bowl with 2-3 T. Wake ‘n Bake beer. Mix butter, sugar, cocoa and 1/3 cup Wake ‘n Bake beer. Melt in a bowl set over hot water. Add beaten egg and mix thoroughly. Remove from heat. Add graham cracker crumbs, coconut, and walnuts to mixture and stir thoroughly. If mixture is too ‘wet’, add small amounts of additional graham cracker crumbs. Press firmly into an 8×8 inch pan. Place in refrigerator while mixing the next layer.

Second Layer: cream the butter, confectioner’s sugar and custard powder. Add 2-3 T. Wake ‘n Bake beer (to desired consistency). Beat until light and creamy. Spread on top of bottom layer. Place in refrigerator for at least 20 minutes.

Topping:

melt dark chocolate, butter and Wake ‘n Bake beer together in a bowl set over hot water. Mix well and spread on top. Chill in refrigerator.

Once solid, Cut into 2×2 squares, and serve in bowl with 1 small scoop of Malted Milk Chocolate Stout ice cream.

 

Recipe: Mexican Chocolate Stout Pound Cake & Moo-Hoo Mint Ice Cream

Posted on December 20, 2013 by Frozen Pints

Katie acheter cialis france ligne Collier’s adaptation of a recipe found on Yesterfood.

Ingredients:

  • 1 pint Moo-Hoo Mint ice cream
  • 1 (8-oz.) package semisweet chocolate baking squares, chopped
  • 1 cup butter, softened at room temperature
  • 1 and 1/2 cups sugar
  • 4 large eggs
  • 1/4 cup chocolate syrup
  • 2 tablespoons stout beer
  • 2 teaspoons vanilla extract
  • 2 and 1/2 cups all-purpose flour
  • 2 and 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup buttermilk (room temperature)
  • 1/8 cup powdered sugar (for garnish)

 

Directions:

Microwave chocolate baking squares in a small bowl, stirring every 15 seconds, until chocolate is melted and smooth. This should take about 1 minute.

Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Continue beating mixture while gradually add sugar. Then beat until light and fluffy – about 5 to 7 minutes.  Add eggs, one at

a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, stout beer and vanilla until smooth.

Combine the flour, cinnamon, baking soda, and salt. Add to butter mixture, alternating with buttermilk, beginning and ending with flour mixture. domain webhosting info Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan

or a 12-cup Bundt pan.

Bake at 325° for about 1 hour and 10 minutes (start checking at about an hour; be careful not to over-bake) or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to a wire rack, and let cool completely. Sprinkle with confectioners’ sugar.

Once cool, slice and serve with one scoop of Moo-Hoo Mint on top.

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