Fresh ground roasted peanuts and honey roasted peanuts from Whole Foods are made into a peanut butter sauce.
Sugar and cream are heated with the ground peanuts.
The finished peanut butter sauce. Little chunks of peanuts for extra flavor!
Center cut, thin bacon getting ready to roast in the oven.
After roasting it is coated in sugar.
And then roasted again to caramelize the sugar.
Pureed bananas are mixed with Straus Ice Cream Base and the beans from Grade A Madagascar vanilla beans.
The banana cream after being spun up.
Candied bacon bits.
Hey – who put that bacon in the banana?
Elvis Cream label.
All pinted up.
The finished goods: Elvis Cream
Fresh Mint from the Bixby Park Farmers Market.
Mint is washed and cut and waiting for the cream.
Warm cream is poured over the mint – this will steep overnight in the fridge.
Mint and cream.
Before spinning the mint is strained out of the cream.
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.
At the end of the spin, the chocolate is dripped in for a stracciatella style chip.
Mintastic Chip in the pints.
The finished goods: Mintastic Chip
The main flavors for the Chocolate Wine – 70% cacao chips from Callebaut and Cirque Du Vin red wine from Paso Robles, CA.
The chocolate sauce with red wine added. We also use Lord Windsor Roasters Colombian coffee in the chocolate sauce.
Chocolate wine in the spinner.
Chocolate Wine pinted up.
The finished goods: Chocolate Wine