For my birthday this summer my aunt got me a fantastic cookbook called The Boozy Baker. Clearly this book was made for me. Booze and baking? It’s like a dream come true. My friend Tessa had a cookbook called Cooking with Booze (or maybe it was Baking with Booze). The most hilarious thing about it was that hardly any of the recipes had actual hooch in them. Instead, they gave you a recipe and then told you what to drink while preparing it. I thought this was a riot, but I’m also easily amused.
Anyway, The Boozy Baker has recipes for both: baked goods with booze and for boozy drinks. In my mind that’s a win-win-win situation (“The Office” anyone?). Now while I have no problem baking with beer (just see my drunken banana bread) I know that not everyone is as adventurous as I am. I learned this the hard way with The BF (though he’ll gripe about the fact that I won’t eat anything that has ever lived part of it’s life in water, and he grew up on the ocean).
So I’ve had to learn to be creative – “I made this totally awesome ice cream guys, guess what flavor it is!” – just to get people to try it before they immediately turn their nose up. It’s sneaky and mean, I know. It’s like when my mom thought she was fooling me by making a grilled cheese sandwich with half whole-wheat bread and half white bread and put the whole-wheat side down on the plate. Pssh, woman. What kind of child did you think you raised that I wouldn’t look under my sandwich? I mean you’re talking to the kid who wouldn’t anything that wasn’t white until she was about 15 years old. You can bet your tuckus I wanted to know you hadn’t hidden some scary green vegetable (or red, or orange for that matter) in my unassuming Wonder bread and Kraft grilled cheese.
But I digress.
While I made this over the summer for a BBQ I was hosting, I think now is a fantastic time to post it. It’s the start (or almost the start) of Oktoberfest in Germany. I always thought it was strange that it was called Oktoberfest when it started in September and only just barely graced the first few days of October, but I guess that’s what happens when you drink beer for two weeks straight and try to plan things. I have never been to Germany, nor to any Oktoberfest, but my parents have – been to Germany at least. It’s one of my dad’s favorite countries actually. He learned a bunch of German drinking songs (ask him to sing for you, he’s great with languages, but you’ll read more about that later). So celebrate Oktoberfest at home in a more unique way with beer ice cream! It goes great in Guinness floats.
So this recipe is straight from the Boozy Baker book. I “adapted” it by adding just a touch more beer (which I wouldn’t recommend since it doesn’t quite churn the same way) and flipping the ratio of milk to cream. I find that I prefer a less creamy ice cream than I guess most people (except for The BF, who actually agrees with me on this one) because, of all things, it makes me thirsty and that annoys me. I know, I’m weird, but I think you figured that out when I said I wouldn’t eat anything that wasn’t white for the first 15 years of my life.
Beer Ice Cream
Adapted from The Boozy Baker
2 1/2 cups milk, divided
1 1/2 cups heavy cream
5 large yolks (you can save the whites and freeze them if you don’t want to use them right away)
3/4 cup sugar
1/4 tsp salt
1 tsp vanilla
1 cup chocolate stout, or other dark beer (I used Young’s Double Chocolate Stout and it was awesome)
Prepare an ice bath by placing a smaller bowl within a larger bowl that has been filled with water and ice. Pour 1 cup of the milk in this bowl. Meanwhile combine the remaining milk and heavy cream in a large saucepan over medium heat and cook, stirring constantly, until steam rises from the surface. Remove from heat when you can see the steam (small bubbles will appear around the edges of the pot as well.)
In another bowl whisk together the sugar and egg yolks until thick and frothy. Very slowly ladle in 1/4 cup of the milk and cream mixture while whisking the yolks vigorously so as to temper them. Once tempered slowly pour the egg mixture into the pot with the remaining milk mixture, again whisking vigorously. Return to heat and cook stirring constantly until thickened, about 3-6 minutes, and the mixture coats the back of a spoon.
Once thickened, remove from heat and pour the custard into the bowl in the ice bath and stir to combine thoroughly. Add the vanilla and stout. Chill the mixture for 5 hours or overnight, then freeze in an ice cream maker according to the manufacturer’s instructions.