Nomad Inspired | Montana Born

While the Nomadic cooking fad seems to be focused on baking, more specifically Sourdough baking,

I have always been obsessed with the cooler art of crafting frozen desserts. Before nomad life, I would make ice cream quite often, always experimenting with new flavors, tweaking recipes & improving techniques to produce the finest product I could make.

But producing ice cream on the road? Is that a realistic process? Well, after contemplating that very question, I discovered that yes- with a new machine, some redesigned recipes & incorporating ingredients that I find in my travels, it could once again become my passion hobby.

Hand crafted Ice cream

FLAVORS 2024

  • Mexican Espresso Coffee

  • Montana Huckleberry

  • Vermont Maple Walnut

  • Mexican Espresso Coffee Heath Bar

  • Madagascar Vanilla

  • Peanut Butter Cup Squared

  • Pistachio Nut

  • Columbia Basin Dark Cherry Chocolate Chip

  • Vermont Maple Walnut Bacon Crunch

  • Belgian Chocolate

  • Chocolate Hazelnut Heath Bar Crunch

HOW I MAKE MY MICRO BATCHES

Step One: The Base

Three staple ingredients;

  • Milk & Cream

  • Organic Eggs

  • Pure Cane Sugar

That’s it. This is the part where I have to mention, unlike those mainstream brands, there are no stabilizers, preservatives or fillers.

Step TWO: Local & Nomadic Sourced Flavors

These may include;

  • Coffees

  • Nuts

  • Fruits

  • Cookies

  • Crumbles

Often selected from the region I am in or far away places that I have traveled to.

Step Three: The Cooking, Brewing, Baking & Boiling Process

This is the part where the ingredients come together. Ultimately, most of my recipes involve making a custard base. Sometimes added flavors need to be baked, coffee brewed or nuts roasted. This is the stage where the kitchen becomes a mess!

Step FOUR: The Churn

The custard base is slowly cold churned in my ice cream compressor machine to build consistency and incorporate ingredients. As the internal temperature drops the ice cream thickens. Additional ingredients are now folded-in right before the churning process concludes.

Step FIVE: Cool down

The ice cream is packaged and put in the freezer to complete the hardening process.

Step SIX: ENJOY!

It is time to eat! Remember- what sets really good ice cream apart from all the other stuff out there are these four rules;

  • 1. SIMPLE INGREDIENTS

  • 2. USING ORGANIC EGGS as an emulsifier rather than gums, starches or other chemicals

  • 3. MILKFAT CONTENT = creaminess; Premium ice creams generally contain 13-15% milkfat. My base recipes aim to exceed 20+% milkfat.

  • 4. LESS AIR. Slow cold churning to minimize the amount of air (“overrun”) whipped into the base. Most premium ice creams are 40+% air! I aim for around 10%.