The Big Muddy Ice Cream Blog

Kyle and I have gone to Royal Orchid Thai several times. It's just north of Northeast Minneapolis, so maybe a bit out of the way, but definitely worth the trip. On our first trip, I somehow missed the inclusion of HOMEMADE ICE CREAM on the dessert menu. That's right, homemade ice cream. On our second trip, I got a scoop of mango and a scoop of coconut, the two flavors available that day. I'm going to say right off the bat that you KNOW homemade ice cream is going to be fantastic and rated 🍦🍦🍦🍦/4 no matter what. Now that that's out of the way, it's on to the review! Each scoop was on the small side of medium, and I think I paid about $4, which seems pretty fair for dessert at a restaurant. The mango ice cream was really interesting. It definitely had a pure, sweet mango flavor, but it was softer or less intense than other mango ice creams I've had, letting the fresh milk and cream of the base stand out. It might seem like a less strong flavor would make ...

So obviously Lizzy and I are obsessed with ice cream.  I mean, we started a blog to review ice creams, after all! The obsession, however, goes beyond that: I occasionally MAKE MY OWN ICE CREAM!  I've made a few flavors in the past, but this is the first time I'm reviewing one on the blog. This weekend I made Earl Grey Custard with apricot jam and cinnamon scone pieces. My friend Alex's family makes jams every year.  Last year we mixed some of the peach jam into graham cracker ice cream.  This year he had apricot jam and gave me his ONLY jar of it so I could use it in ice cream.  I immediately thought of doing a 'tea time' themed ice cream using the jam, but decided to go with Earl Grey instead of the more common green tea ice cream.  After these two elements, I thought, "Why not just go bonkers and add some scone pieces? Why not go absolutely bonkers and add some cinnamon scone pieces?" So I did. SCONES. I used the recipe for Earl Grey Tea ice c...