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From Ale Street News:
Summer's Here and the Time is Right...for Making Ice Cream
Although it is much easier to run out to the local store and pick up a half gallon of Breyers or Ben and Jerry?s, nothing beats the flavor of rich homemade ice cream and sorbets.
I remember when I bought my first ice cream machine, it was a new toy for me. I wondered, could I make a batch of ice cream as rich and as creamy as the store bought varieties? What do you think the answer was? Of course I can and I did. Not only by using ?The finest quality ingredients? (I stole that from Breyers) but by including my favorite ingredient, Beer! One might ponder, has the brew chef finally popped his top, no not this time! I would like to tell you I am the first to blend beer into ice cream but I?m not. I have tasted a few great renditions, but only a few.
The complexity a well-balanced beer can add to a base of cream, eggs and sugar is amazing. If you have never tried a beer float, whip one together soon. I?ll leave you simple directions to put one (or two) together.
When actually adding in either straight beer or a reduction of beer and sugar the cream works as a vehicle to spread the wonderful nuances throughout the dessert. When experimenting, remember, the higher the alcohol content the longer you may need to freeze the ice cream. I usually simmer these beers with sugar, honey or even maple syrup to create a syrup which I will fold into the ice cream mixture later.
The ice cream machine is the key; I prefer an inexpensive electric model. If you like you can use an ?external? ice cream machine, for example the old style in which you place ice and salt around the tumbler. This model is fine, but will take a longer time to freeze the ice cream mixture. The ?contained? machine where the tumbler or bowl is covered produces a better ice cream faster.
Cuisinart makes a great model for about $50. Sometimes you can get a deal on a free extra bowl so you can make two batches one right after the other. No matter which machine you select, always follow the manufacturers directions.
Ale Spiked Peach Sorbet
Sorbet is a creamless sherbet, perfect for adding beer ? in this case a peach lambic ale from Belgium. Peaches can be substituted with just about any fruit. Either fresh or frozen is fine.
Ingredients:
2 pounds peaches, peeled and diced
½ cup water
12 ounces peach lambic ale
1 cup sugar
Method:
Place all the ingredients in a medium sauce pan, bring to a simmer. Cook for 3 minutes over medium heat. Puree the mixture until smooth using a blender or hand held mixer. Chill until cold, place into the bowl of an ice cream machine and freeze following the manufacturers directions.
Beer Float
Method:
In a tall glass place 3-4 scoops of your favorite ice cream pour in some chocolate syrup then your favorite choice of beer. I prefer a dark or fruity beer.
Double Chocolate Stout Ice Cream
My favorite ice cream flavor has always been chocolate. I am a true chocoholic. Stout typically has a chocolate like flavor which adds a wonderful complexity to the ice cream. Simmering the beer with honey really intensifies the flavor.
Ingredients
12 ounces stout (reserve 2 ounces)
4 ounces honey
1teaspoon pure vanilla extract
1 quart heavy cream
1/8 teaspoon ground cinnamon
1 cup semi-sweet chocolate chips
1 teaspoon cocoa powder
6 egg yolks
Method:
Pour the beer and honey into a medium sauce pan, bring to a boil and simmer until half the liquid has evaporated, then pour in the cream, add the vanilla and cinnamon. Bring back to a simmer and cook for 3 minutes. Turn off the heat and whisk in the chocolate chips and cocoa powder. When the chocolate is fully incorporated, slowly whisk in the egg yolks one at a time, when the mixture is smooth, strain into a container and chill in the refrigerator or in an ice bath until cold. Transfer to the bowl of an ice cream machine, add the remaining stout and freeze following the manufacturer directions. Serve with whipped cream and a glass of imperial stout.
Cherry Vanilla Ice Cream with Kriek Ale
The wonderful sweet ? tart flavor of Kriek ? the beautiful cherry flavored lambic ale of Belgium explodes in this creamy concoction accentuated by fresh bing cherries.
Ingredients:
1 cup Kriek ale
1 cup sugar
1 quart heavy cream
2 teaspoon pure vanilla
extract
8 egg yolks
1 cup bing cherries, pitted
Method:
In a 2 quart saucepan bring the beer and sugar to a simmer, cook for 1 minute add the cream and vanilla extract, simmer for 2 minutes, turn off the heat and slowly whisk in the egg yolks one at a time. Then pour the mixture into the bowl of an ice cream machine. Freeze according to the manufacturers directions. In the last few minutes of churning add in the cherries. Transfer to a freezer proof container and freeze for 4 hours. Serve with whipped cream and a glass of Kriek!
