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Pale Ale Ice Cream with Stout-Caramel Syrup

By Denise Jones, member

June 23rd, 2009

The sure way to a man's heart...Beer Ice Cream, made with Bass Pale Ale added to the custard.  A reduction of sugar and Speedway Stout (flavors of strong coffee and dark chocolate, with a toasty, roasty and caramel finish) creates the ultimate Stout-Caramel Syrup topping.  For our Coronado Concert in the Park Beer-Inspired Father's Day, see http://newfinmysoup.blogspot.com/2009/06/coronado-concerts-in-park-challenge_22.html

Recipe for Pale Ale Ice Cream with Stout-Caramel Syrup (Makes 2 quarts)

Ingredients for the Custard:

  • Three 12 oz. bottles Pale Ale;
  • One 8 oz. package cream cheese;
  • 4 cups heavy whipping cream;
  • 1 cup sugar;
  • 8 egg yolks.

Directions:

  • Reduce the Pale Ale over LOW heat (to avoid caramelization of the sugars and changing of the flavors).  Reduce to approximately 1 cup.  Turn off heat and set aside.
  • Cut the cream cheese into 1/2 inch cubes.  Combine the cream cheese and heavy cream in a large bowl and place the bowl over a gently simmering pot of water (acting as a double boiler).
  • Use a candy thermometer to monitor and bring the cream cheese/heavy cream mixture above the pasteurization temperature of 140 degrees F (60 degrees C).  The cream cheese will take quite a while to melt into the whipping cream, but can be sped along with a few short pulses of an immersion blender.
  • In a separate bowl, whisk the egg yolks until smooth.  Slowly add some of the cream cheese/cream mixture to the egg yolks to temper.  Add the tempered egg yolk mixture to the cream cheese/cream mixture.
  • Whisk the reduced Pale Ale into the custard.  Bring the custard to 160 degrees F and hold it there for 5 minutes to ensure pasteurization of the egg yolks.
  • Let the custard cool completely and then strain it through a fine sieve to remove any egg which may have formed curd.
  • Place a piece of plastic wrap directly onto the surface of the custard to prevent it from forming a skin and refrigerate the custard overnight.
  • The next day, pour the custard into an ice cream maker and follow the manufacturer's directions for churning.
  • Once the custard has churned into a smooth, soft, ice-cream consistency, spoon it into a 2-quart container and freeze for a minimum of 4 hours (full hardening may take up to 24 hours)

Ingredients for the Stout-Caramel Syrup:

  • 2 cups Speedway Stout (or any micro-brewed stout);
  • 1 cup sugar.

Combine the stout and sugar in a saucepan and reduce over medium heat until has the consistency of a thick syrup.  Let cool.

To Serve:  Spoon a scoop of ice cream into a bowl, and drizzle some stout-caramel syrup over the top.  Optional Garnish:  BEER NUTS!

Recipe Used: My Own Design - Pale Ale Ice Cream drizzled with Stout-Caramel Syrup (Recipe by John, my wonderful man)

posted in: Gallery, ice cream, beer, stout
Comments (3)

Pielove writes: Beautiful! Mmm--beer! My favorite ice cream shop in the Boston area (Toscanini's in Cambridge, MA) used to make a Guinness ice cream, but I think you have done them one better.
pie Posted: 7:56 pm on July 5th

peskyone writes: Again, your photos are really great. I love your creativity. You really know how to have a good time!!!!! Posted: 6:57 pm on July 2nd

LisaWaddle writes: Great middle photo! I love the texture of just-churned ice cream. Posted: 4:45 pm on June 29th

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