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.
- 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!