Elvis Cream

Fresh ground roasted peanuts and honey roasted peanuts from Whole Foods are made into a peanut butter sauce.

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Sugar and cream are heated with the ground peanuts.

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The finished peanut butter sauce. Little chunks of peanuts for extra flavor!

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Center cut, thin bacon getting ready to roast in the oven.

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After roasting it is coated in sugar.

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And then roasted again to caramelize the sugar.

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Bacon candy!!!!

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Pureed bananas are mixed with Straus Ice Cream Base and the beans from Grade A Madagascar vanilla beans.

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The banana cream after being spun up.

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Candied bacon bits.

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Hey – who put that bacon in the banana?

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Elvis Cream label.

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All pinted up.

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The finished goods: Elvis Cream

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Mintastic Chip

Fresh Mint from the Bixby Park Farmers Market.

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Mint is washed and cut and waiting for the cream.

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Warm cream is poured over the mint – this will steep overnight in the fridge.

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Mint and cream.

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Before spinning the mint is strained out of the cream.

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While the mint is spinning up the chocolate is prepared. 70% Callebaut Chocolate with coconut oil. Coconut oil will harden the chocolate in the cream – but as soon as it hits your tongue it will melt nice and smooth.

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At the end of the spin, the chocolate is dripped in for a stracciatella style chip.

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Mintastic Chip in the pints.

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The finished goods: Mintastic Chip

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Chocolate Wine

The main flavors for the Chocolate Wine – 70% cacao chips from Callebaut and Cirque Du Vin red wine from Paso Robles, CA.

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The chocolate sauce with red wine added. We also use Lord Windsor Roasters Colombian coffee in the chocolate sauce.

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Chocolate wine in the spinner.

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Chocolate Wine pinted up.

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The finished goods: Chocolate Wine

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