Thursday, January 4, 2007

Beer Ice Cream

Speedy Stout Mocha Freeze
  • 1 quart coffee ice cream
  • 1 cup stout
  • 1 cup grated dark semisweet chocolate (I used Valrhona)
Soften ice cream in microwave for 15-30 seconds.

Place in bowl of a large stand mixer.

Mix in stout and grated chocolate.

Mixture will be soft - pour into 1 cup ramekins and freeze until firm - about 4 hours.

Serve with more stout.

Thanks to Lucy Saunders

Spicy Spiked Ice Cream
  • 12 oz. barleywine or spicy brew
  • 1 tablespoon cinnamon
  • 2 oz. orange liqueur
  • 1 large egg plus one yolk
  • 1 cup sugar
  • 1/2 cup milk
  • 2 cups heavy whipping cream
Blend barleywine with cinnamon, liqueur, egg and yolk, sugar, and milk in quart top of double-boiler. Whisk till smooth.

Simmer in top of double boiler to make a custard, stirring often with the whisk to prevent clumping or curdling.

When thick, remove from heat and let cool.

Mix in cream and strain.

Chill mixture in refrigerator for about an hour.

Freeze in ice cream maker according to the manufacturer's instructions.

Makes around 2 quarts.

Thanks to Lucy Saunders

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