>Update on beer ice cream.
>So for my ice cream batch this week I made a David Leibovitz recipe for Milk Chocolate and Guinness Ice Cream. Actually finding the time to make it was difficult, the recipe called for only 3/4 cup of beer and I clearly wouldn’t want to pour the rest of the beer down the drain. Usually I make an ice cream base in the morning or the early afternoon, chill it overnight, and run it the next morning while getting ready for work. That way it’s hardpacked by dinner.
The thing is, we have a league policy about drinking before skating and I skated both Sat and Sun nights. Hence I didn’t make the base until Mon night.
As for the ice cream itself: I don’t care for Guinness, I think it’s bitter and watery. So I substituted my most favorite beer MacKisonn’s XXX Stout. It’s a triple milk stout and it’s very thick, very dark, very malty, and has overtones of coffee. Yum. This is what I call a GREAT beer.
The ice cream was simple:
1 cup heavy cream
1 cup milk
3/4 cup of sugar
pinch of salt
4 egg yolks
3/4 cup beer
7 oz finely chopped milk chocolate (I wish I’d bought a higher-quality chocolate)
You make the traditional custard with only the milk and then you pour the heated custard over the chocolate. You whisk in the cream, beer, vanilla, and chill.
The texture is very light, almost foamy (probably from the beer). The color is a light brown. The flavor is beautiful, it’s one of those recipes where the unusual ingredient definitely adds something specific to the final product, but you wouldn’t know that it was there unless I told you.
Beer ice cream success!!!
Pictures to follow.