A Perfect Pairing:
Tillamook Frozen Custard & Underwood Strawberry Cooler Syrup
Strawberry season goes by way too quickly, but we aren’t quite ready to say goodbye just yet!
We have recently discovered (and fallen in love with) some of our local Tillamook Creamery’s Special Batch ice cream, gelato and custards. We thought it would be interesting to pair strawberries with their Sea Salt & Honeycomb Toffee Custard, and it worked amazingly. To sweeten the deal we created a simple, yet very complex tasting, Strawberry Cooler Syrup, which really highlights the salty crunchy bits of toffee in the creamy custard.
The syrup is simple to make and will stay good for weeks in the refrigerator.
Underwood Strawberry Cooler Syrup
Underwood Strawberry Cooler
3 ripe strawberries
3 sprigs of mint
1/4 teaspoon of black peppercorns
2 Tablespoons of sugar (optional)
Pour a can of the Cooler into a wide, heavy bottomed pot and bring to a boil. If adding the sugar, do so at this time. Stir until the sugar is dissolved so it doesn’t stick to the bottom of the pot.
Immediately reduce to a simmer and continue to cook, uncovered, for 15 minutes.
After 15 minutes, place the strawberries (stems removed), mint and peppercorns into the pot and continue to simmer for another 15 minutes or until almost all of the liquid has evaporated.
Strain liquid immediately into a bowl and refrigerate until ready to use. Once cooled, scoop out some custard (or your favorite Tillamook ice cream flavor), add a few strawberries and a healthy drizzle of the syrup.
Photography, Recipe and Text by David L. Reamer. (@dlreamer)