Beer ice cream

Aussie Home Brewer

Help Support Aussie Home Brewer:

Edak

BrauShnizzleMyNizzle
Joined
27/12/11
Messages
1,488
Reaction score
259
Location
Burwood, Victoria
How did you make it? Would it be better with something less bitter or perhaps a stout or brown ale?
 

Judanero

Yeast maketh the beer.
Joined
15/6/11
Messages
986
Reaction score
310
Location
Cardiff
Choc stout icecream does sound appealing :wub:
 

bum

Not entitled to an opinion
Joined
19/2/09
Messages
11,585
Reaction score
909
SWMBO made an awesome chocolate stout ice cream with a RIS I made some time ago. Was pretty bloody nice. Not a chocolate ice cream fan usually.
 

jyo

No Chillin' Like a Villain.
Joined
18/5/09
Messages
3,165
Reaction score
771
Location
Imagination Land
Bum, that sounds awesome. At what stage of the process do you add the stout?
 

bum

Not entitled to an opinion
Joined
19/2/09
Messages
11,585
Reaction score
909
Well, first you give SWMBO the bottle and then later that night you're eating ice cream.

I can find out tomorrow if you like - she's already retired for the evening.
 

jyo

No Chillin' Like a Villain.
Joined
18/5/09
Messages
3,165
Reaction score
771
Location
Imagination Land
Sounds good, mate. Cheers.

I wonder how some caramelised first runnings from a stout would go in icecream...
 

Ivonavich

Active Member
Joined
22/10/12
Messages
33
Reaction score
3
I have a recipe somewhere here for a Hogarden (i know terrible spelling)ice cream.... was being done in a NSW restaurant if i can remember correctly.... I'll post it if i can find it tomorrow...
 

benno1973

Beer Idiot
Joined
10/8/06
Messages
1,729
Reaction score
112
Yeh, I think a wheat beer would work great in icecream or a sorbet.

Bum, your recipe sounds easy.
 

seamad

beer dog
Joined
25/1/11
Messages
1,534
Reaction score
402
Location
Gold Coast Hinterland
I've made several batches of "beer" icecream. Not really beer as I steep some Heritage Xtal ( with at tiny bit of cararoma)in the hot milk/cream mix along with a little dme then some galaxy hop flowers for a minute or so. Then add egg yolk/sugar mix as usual. Can get pretty rich so you have to find a nice balance of the malt sweetness ( not too much) to the slight hop bitterness. I blend to taste to get the balance I'm after but the cold changes the balance a bit too.
 

NewtownClown

Cenosilicaphobic
Joined
15/8/10
Messages
1,306
Reaction score
400
Redoak (Clarence Street, Sydney) have been making and serving beer ice cream for years
 

jonocarroll

uıɐbɐ ʞunɹp ɯ,ı
Joined
13/11/08
Messages
1,937
Reaction score
8
Location
Adelaide
I tried making a 5-min-IPA sorbet and it... it was a little bitter. My thinking is that any sweetness or overriding flavour was completely lost at those temperatures, but the bitterness shone through just fine.

Will have to give choc-stout ice cream a go I reckon. Some Young's Double Choc Stout might do the trick.
 

bradsbrew

Who's up for a pint?
Joined
22/5/08
Messages
0
Reaction score
4
QuantumBrewer said:
Will have to give choc-stout ice cream a go I reckon. Some Young's Double Choc Stout might do the trick.
Get 2 bottles, one for the ice cream and the other to put the ice cream in. :icon_drool2:
 

Snow

Beer me up, Scotty!
Joined
20/12/02
Messages
2,349
Reaction score
152
Judanero said:
Choc stout icecream does sound appealing :wub:
Here's a nice Guinness ice cream recipe that I've made a few times.

Cheers - Snow

Guinness® Ice Cream.



Guinness Ice Cream with Dark
Chocolate-Honey Sauce


Recipe courtesy Emeril Lagasse, 2002


12 ounces Guinness stout
2 cups heavy cream
2 cups whole milk
3/4 cup granulated sugar
1 vanilla bean, split in half lengthwise
6 egg yolks

Directions:

In a large saucepan, simmer the Guinness until reduced by 3/4 in volume, about
8 minutes. Combine the cream, milk, and sugar in a medium, heavy saucepan.
Scrape the seeds from the vanilla bean into the pan and add the vanilla bean
halves. Bring to a gentle boil over medium heat. Remove from the heat.

Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg
yolks. Gradually add the egg mixture in a slow, steady stream, to the hot
cream. Cook over medium-low heat, stirring occasionally, until the mixture
thickens enough to coat the back of a spoon and reaches 170 degrees F. on an
instant-read thermometer, about 5 minutes. Remove from the heat and strain
through a fine mesh strainer into a clean container. Cover with plastic wrap,
pressing down against the surface to keep a skin from forming. Chill in the
refrigerator for 2 hours.

Remove from refrigerator and add the Guinness reduction, whisking until well
blended. Pour into the bowl of an ice cream machine and freeze according to the
manufacturer's instructions. Transfer to an airtight container and freeze until
ready to serve.

Dark Chocolate-Honey Sauce:

2 cups whipping cream
1/4 cup honey
20 ounces bittersweet chocolate, finely chopped
2 teaspoons vanilla extract

Directions:

In a medium saucepan, scald cream and honey medium heat. Remove from the heat.
Place the chocolate in a heatproof bowl. Add the hot cream, let sit for 2
minutes, then whisk until smooth. Whisk in the vanilla. Let stand until cool
but still pourable. Serve over Guinness ice cream.

Yield: 1 quart
Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Medium
 

thermo_47

Well-Known Member
Joined
5/7/11
Messages
72
Reaction score
2
Location
Brisbane
Yeah The Scratch in Bris is doing a range of different hop-flavoured ice creams now. Still experiementing, but there's been the Amarillo like Tallie mentioned and I think there's Waimea on now. Ususally served with liquid malt extract drizzled over the top... mmmmmm..... :)

I had mine with a dash of stout mixed in - sound wrong, but it was like a black IPA dessert!
 

tallie

Well-Known Member
Joined
2/2/09
Messages
637
Reaction score
62
Jon's Brew said:
Ususally served with liquid malt extract drizzled over the top... mmmmmm..... :)
Oh yeah, how could I forget the liquid malt extract topping! :icon_drool2:
 

bum

Not entitled to an opinion
Joined
19/2/09
Messages
11,585
Reaction score
909
jyo said:
Bum, that sounds awesome. At what stage of the process do you add the stout?
Looks like it is added at the end of mixing - just before the mixture is cooled.

This is the recipe that was used if you're curious. Converted from US measures.

200gm milk chocolate, finely chopped
250ml milk
100gm sugar
1 pinch of salt
4 large egg yolks
250ml heavy cream
180ml stout (recipe calls for Guinness but SWMBO used my 8.x% RIS)
1 teaspoon vanilla extract (knowing SWMBO she probably used bean paste, if not actual beans)

Put the chopped chocolate into a large bowl with a sieve/strainer over the top.
Warm the milk, sugar and salt (no temp given).
Whisk the egg yolks then slowly add the warm mixture while continuing to whisk the yolks. Stir this mixture over medium heat until thick and the spoon/spatula holds a coating.
Pour the mixture over the chocolate, through the strainer, then stir until the chocolate is melted. Once combined, whisk in the cream then the stout and vanilla.
Stir until cool over an ice bath then properly shill in the fridge.
Throw it at the ice cream maker.

Reading the recipe I was surprised to find it used milk chocolate, seemed more like a75% dark chocolate thing to me. That's possibly the RIS talking.
 

Latest posts

Top