![]() When the Mays retired, they handed the restaurant to their son who opened it as an ice cream shop called The Penguin. Their son was not interested in the food industry, but loved the idea of homemade ice cream. JUSTIN: The original owners, the May family, built a restaurant in the ‘50s. We caught up with Justin Loveless, the owner of the Chocolate Moose, to get the scoop on this Bloomington icon:ĬARDINAL: We are a long way from moose country. We sell them both by the scoop and by the half-pint at the distillery. ![]() In fact, The Moose makes two varieties of spiked ice cream, just for Cardinal: Moscow Mule with our vodka, and one with our Songbird Craft Coffee Liqueur. The Moose's ice cream can be found at stores and restaurants in town, too. It's the kind of place where you might spend the entire time in line making a decision, and still not know your order when you get to the window. The tiny, old-school stand has a giant menu of homemade ice cream, soft serve and dairy-free flavors, served simply in cones or teased into shakes, floats, freezes, sundaes and parfaits. In towns across America, there's that one ice cream shop where everyone lines up on summer nights, hoping that the two dozen people in front of them have their order and money ready (they never do). In Bloomington, that place is The Chocolate Moose. Serve or store in pieces of parchment for later. Once cooled, invert the caramel onto a cutting board, peel off the foil or parchment, and invert again.Ĭut the caramel into eight 1-inch-wide strips then cut each strip into 1/2-inch pieces. Place the pan in refrigerator until completely cool. Remove the pan from the heat and, with oven mitts on, stir in the butter, Songbird Coffee Liqueur, espresso powder (if using), vanilla extract and salt. Cook, stirring occasionally, until the mixture reaches 257 degrees, 15 to 30 minutes. Once the mixture comes to a boil, add the sugar, brown sugar and corn syrup, and stir constantly with a wooden spoon or heat-resistant spatula until the mixture comes to a boil. (Alternatively, if you have an accurate digital thermometer, you can have that on hand for later.) Attach a candy thermometer to the pan, and bring to a boil. Pour the cream into a heavy, medium-sized saucepan. Line an 8-inch square baking pan with aluminum foil or parchment paper, letting it extend over the sides. Makes about 10 dozen caramels, or less depending on how generously you cut themġ/4 cup Cardinal Spirits Songbird Coffee Liqueur They taste like a fancy latte! Trust us: You don't have to be a pro candy maker to pull off this easy recipe (though you will need a candy thermometer or an instant-read thermometer for best results). These soft, chewy caramels are spiked with our Songbird Coffee Liqueur - a perfect homemade treat to make and give to someone special.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |