Ramen Toffee Crunch
Sweet cream base + crunchy ramen noodle toffee + toasted sesame caramel swirl
This addictive flavor comes to you from Production Team member Jerika. Here’s what she writes:
"Has anyone ever thought to make dessert using ramen?" I was stuck thinking of a flavor idea, especially because this was my very first R&D, and there are many flavors that have already been produced at Wild Scoops. I also wanted mine to stand out such that you can't help but keep asking when it will appear in the Scoop Shop again.
I recall my childhood with my older brothers making me instant ramen and we would eat the broken bits. It was a simple, crunchy snack right before our meal in the microwave was done. It reminds of the good old times having to pull out a "struggle meal" from the pantry when there wasn't anything in the fridge. I also thought of the idea because of all of the ramen-making videos I have seen all over social media. Right before jotting this idea down, I had recently churned ice cream for "A Pilot's Life For Me" and also took inspiration from that flavor.
At first, my initial idea was chili oil with ramen toffee in a sweet cream base. I later found out the Kelp Chili Oil we sell in the shop is quite garlicky (and I'm not too sure many people are fond of Vampire Slayer). Next we contemplated adding a miso caramel, but it wasn’t quite what I had in mind for this flavor. At the last minute, I thought of a tahini or sesame oil infused caramel. After making and tasting the trial of the sesame caramel, I was reminded of the flavor of Jiandui (a delicious, crispy Chinese sesame ball dessert) which reminded me of the ones my Filipino-Chinese family makes for parties. We all thought it would go great with the ramen toffee!”
Allergens: milk, sesame, soy, wheat
Whooptie Blue
AK blueberry base + chocolate whoopie pie chunks + marshmallow fluff swirl
This flavor was developed by Production Team member Jake, who moved here last summer from Maine. He created a flavor that utilizes local Alaskan ingredients while also serving as a proud homage to his home state. We think the flavors meld perfectly! Here is what he writes:
“This flavor is based off of my home state’s official treat, the Maine whoopie pie. Whoopie pies have been sold in Maine for 100 years and as they grew in popularity, their origin has been disputed. The local legend in Maine is that they were the result of farmers’ wives packing leftover cake batter into small portable treats for their husbands. Many summer mornings on Rangeley Lake, I would grab a locally made whoopie pie at the Oquossoc Grocery and I would freeze it for my after-lunch treat.
Working through the summer at Wild Scoops I missed having a whoopie pie waiting for me on my lunch break and I thought about how I’d like to make my favorite treat and how I would share it with everyone. With ‘Whooptie Blue,’ chunks of whoopie pie cake and dollops of marshmallow fluff are mixed around in a fitting Alaskan blueberry ice cream tribute to my old home within my new home.”
For this flavor, we used the actual whoopie pie recipes of some of Jake’s relatives!
Allergens: egg, milk, soy, wheat
Bonus: Tang Sorbet
Made with the iconic orange drink
Tang has a special place in the hearts of many Alaskans. Right around the time we were tinkering with recipes, we were excited to see a recipe for Alaska Tang Creamsicle pie recipe by local food writer Julia O’Malley featured in the recent Winter issue of Edible Alaska. We figured it was high time we featured Tang in a frozen concoction.
Julia O’Malley wrote about the history of Tang and the cultural importance in Alaska:
“If you grew up in Alaska, then you probably have a soft spot for Tang, which is a pretty Alaskatastic drink… Born from the mind of prolific and influential mid-century food chemist William A. Mitchell, the drink mix, which packs 100 percent of your daily value of vitamin C, really took off when John Glenn took it to space in 1962. In Alaska, where flow-in produce was expensive, it soon became ubiquitous because of its practicality, nutritional value, and portability. It has long been associated with the Iditarod, with several mushers serving as Tang spokespeople. Adventurer Joe Redington Sr. even had a dog named Tang. Hot, spiced Tang, also known as “Russian tea,” is still served along the trail.”
For our R&D for this one, we played around with Tang in both the sorbet and sherbet form. Both were so tasty! The sherbet tasted more like what we imagine the creamsicle pie would taste like, but we ended up going with the sorbet for your club treat, concluding that it tasted more like the iconic beverage…we hope it is a refreshing and nostalgic way for you to get your dose of Vitamin C!
Allergens: none
Comments